This recipe is best with
Recipe Ingredient
- Doughnut Dough:
- 180 g Anchor Extra Yield Cooking Cream
- 14 g Dry Yeast
- 70 g Castor Sugar
- 14 g Fine Salt
- 2 normal size Fresh Egg
- 700 g Bread Flour
- 80 g Anchor Unsalted Butter Pat (soften)
- 1 kg Cooking Oil
- Cream Cheese Frosting:
- 250 g Anchor Cream Cheese (soften)
- 60 g Anchor Unsalted Butter Pat (soften)
- 5 g Vanilla Extract
- 375 g Icing Sugar
- Red Food Colouring Gel (few drops)
- Blue Food Colouring Gel (few drops)
- Yellow Food Colouring Gel (few drops)
- Additional Garnishing (as require)
Instructions
- In a bowl add in the Anchor Extra Yield Cooking Cream, yeast, castor sugar, salt, mix well.
- Then add in eggs, give it a good mix.
- Transfer the mixture into a mixer bowl and the add in flour & mix for 10 minutes using medium speed, then add in butter and continue to mix for another 10 minutes or until dough texture are smooth.
- Take the dough out and the shape in round and rest for 1 hour.
- Divide the prepared dough into 4 equals dough balls shape, rest it another 15minutes.
- Slightly flatten the dough ball until3/4" thick and shape the dough with doughnut cutter.
- Place the pre-shape doughnut dough on individual small parchment paper, rest again for 15 minutes.
- Prepare oil for frying & only start frying when the oil reaches 170°C (do not exceed 180°C or it will turn brown too fast).
- Fry the doughnut for 1 1/2 minutes per sides or until golden brown, let it rest on wired rack.
- In a mixer bowl, add the Anchor Cream Cheese and Anchor Unsalted Butter, mix well until well combines and smooth.
- Add in vanilla extract and sift in icing sugar, mix again until it form smooth tecture.
- Take the mixture and divide it into 4 bowls, you may keep the balance in chiller for later use.
- Add in individual food coloring gel into each bowls, but keep 1 bowl in natural color, set aside.
- Dip in the prepared doughnut into the cream cheese frosting, deco as require and serve.
Doughnut Dough:
Cream Cheese Frosting:
Assemble: