Donat Puntir Atau Isi Tanpa Diuleni (No Knead Twisted Or Filled Doughnuts)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 380 gr Terigu serba-guna+ekstra untuk taburan, Minyak

• 30 gr Mentega-cairkan, 240 gr Susu hangat, 1 Telur

• 7 gr Ragi instan, 30 gr Gula, ½ st Garam

Pelapis donat puntir:

• 3 sm Gula halus, ½ st Kayu manis bubuk-aduk

Pelapis donat isi:

• 3 sm Gula palem

Beberapa ide untuk bahan isian:

• Selai Srikaya atau Selai Srikaya Pandan (klik pada link untuk melihat resepnya)

• Vla/Krim manis/Nutella/Jelly buah2an

Cara membuat

• Di mangkuk besar, masukkan terigu & garam lalu aduk. Beri ragi & sisihkan. Di mangkuk lain, masukkan susu, gula, telur & mentega. Aduk hinga tercampur baik. Tuang campuran ke terigu. Aduk dengan spatula hingga adonan tercampur rata. Angkat 1 sisi adonan, lipat ke arah yang berlawanan & letakkan di atas adonan itu sendiri. Lakukan pelipatan2 selama 1-2 menit, hanya sampai adonan menyatu & lebih halus. Adonan ini memang sangat lengket di awal proses.

• Tutupi adonan & diamkan hingga mengembang di tempat yang hangat. Anda memiliki 2 pilihan, akan meneruskan prosedur di hari yang sama atau meneruskannya pada hari berikut. Di hari yang sama: Biarkan hingga adonan mengembang 2Xnya (± 1 jam), lalu lanjutkan ke prosedur pelipatan. Jika melanjutkan pada hari berikut: Biarkan hingga adonan mengembang selama ± 2 jam. Simpan mangkuk adonan tertutup di kulkas selama minimal 12 jam (dapat sampai 2 hari). Hari berikutnya, lewati proses pelipatan, langsung mulai dilangkah pembentukan adonan.

• Basahi tangan & kempiskan adonan. Lipat2 adonan: angkat salah satu sisinya & regangkan ke atas agak tinggi. Lalu lipat ke arah yang berlawanan & letakkan di atas adonan. Lakukan proses pelipatan ini di 3 sisinya yang lain untuk beberapa menit (lakukan 2 putaran), hanya sampai adonan lebih lembut & halus. Tutup mangkuk & biarkan mengembang 2X nya lagi (± 30 menit).

• Ulangi proses pelipatan satu kali lagi. Tutup mangkuk, biarkan mengembang selama ± 30 menit.

• Pembentukan adonan: Taburi nampan lebar dengan terigu, sisihkan. Kempiskan adonan, lipat beberapa kali lalu bulatkan. Taburi permukaan kerja dengan terigu & taruh adonan di sana. Taburi permukaan adonan dengan terigu. Aadonan siap dibentuk menjadi donat puntir atau isi:

  • Donat isi: Gilas adonan sampai setebal ± 1 cm. Potong2 adonan menjadi lingkaran berdiameter 6-7 cm dengan cutter/gelas. Satukan sisa adonan, bulatkan & lakukan prosedur yang sama. Akan didapatkan ± 20 lingkaran. Letakkan lingkaran2 di nampan, beri jarak yang cukup karena adonan akan mengembang. Tutupi & biarkan adonan hingga mengembang selama 20-25 menit.

  • Donat puntir: Bagi adonan menjadi 16 sama besar lalu bulatkan. Kerjakan adonan satu persatu & tutupi sisanya agar tak kering. Taburi permukaan kerja tiap kali diperlukan. Ambil 1 adonan & giling dengan kedua tangan hingga berbentuk tali sepanjang ± 25 cm & diameter 1½ cm. Saat panjang mencapai ± 20 cm, giling terus adonan tetapi gerakkan satu tangan ke arah depan & satu ke arah belakang. Dengan begitu, adonan akan sudah mulai terpuntir sedikit saat digiling. Angkat kedua ujungnya lalu satukan keduanya. Tekanan yang didapat saat digiling berlawanan arah akan membuat adonan otomatis terpuntir saat diangkat & disatukan. Tambah puntiran hingga terbentuk 3-4 puntiran. Letakkan adonan di nampan. Cubit kedua ujung sambungan & rapikan. Ulangi prosedur untuk sisa adonan. Beri jarak yang cukup antar adonan di nampan karena akan mengembang. Tutupi & biarkan adonan hingga mengembang selama 15 menit. Balik adonan & diamkan lagi hingga sisi tersebut juga mengembang selama 10 menit.

• Sementara itu, masukkan bahan pelapis di kantung kertas besar. Sisihkan.

• Panaskan minyak, cukup banyak untuk menggoreng donat, di pan dalam dengan api sedang-besar. Setelah mencapai suhu 170-175° C, kecilkan api ke sedang-kecil. Masukkan beberapa adonan ke minyak (jangan berjejal). Masak hingga kedua sisinya kuning kecokelatan & renyah (± 5 menit). Angkat donat dari minyak & letakkan sebentar di kertas penyerap minyak. Selagi masih hangat, masukkan donat ke dalam kantung kertas & goyang2kan untuk melapisinya dengan pelapis gula. Ulangi prosedur untuk sisa adonan.

• Untuk mengisi adonan: Tunggu sampai donat menghangat. Masukkan bahan isian ke piping bag. Gunakan sumpit/tusukan lain untuk membuat lubang di donat. Putar2 sumpit untuk memberi ruang bagi isian di dalam donat. Semprotkan bahan isian di pipping bag ke dalam lubang2 itu.

Ingredients

• 380 gr All purpose flour+extra for dusting, Oil

• 30 gr Butter-melted, 240 gr warm Milk, 1 Egg

• 7 gr Instant yeast, 30 gr Sugar, ½ tsp Salt

Twisted doughnut coating:

• 3 tbsp Sugar, ½ tsp ground Cinnamon-mixed

Filled doughnut coating:

• 3 tbsp Coconut sugar

Filling ideas:

• Kaya Jam or Pandan Kaya Jam (click on the link for the recipe)

• Custard/Sweet cream/Nutella/Fruit jelly

Instructions

• In a large bowl, put the flour & salt; mix it well. Add in the yeast. Set it aside. In a small bowl, put milk, sugar, egg & butter; stir to combine it well. Pour the mixture into the flour. Using a spatula, give a good stir to bring all ingredients in. Lift 1 side of the dough, fold it towards the opposite side. Lay it on top of itself. Do this folding procedure for 1-2 minutes, just until the dough comes together & smoother. The dough is very sticky, but it should be like that in the beginning.

• Cover the bowl & let it proof in a warm environment. You have 2 choises, continue working with the dough on the same day or continue it on the next days. On the same day: Let the dough proof until doubled in size (~1 hour), than do the folding procedure. If you want to continue on the next days: Proof the dough for ~ 2 hours. Put covered dough bowl on the fridge for at least 12 hours (can keep it until 2 days). The next day/days, omit the folding procedure, starts straight on from shaping the dough step.

• Wet your hand & degas the dough. Fold dough onto itself: pull 1 side of the dough & stretching it up a bit high. Then folding it towards the opposite side (lay it off on top of itself). Repeat & do this folding procedure with all 3 other sides of the dough for few minutes (do it 2 turns), just until it’s soft & smooth. Cover the bowl & let it sit until doubled in size again (~ 30 minutes).

• Do the same folding procedure for 1 more time. Cover & allow it to rise for ~ 30 minutes.

• Shaping the dough: Dust a large baking tray with flour; set it aside. Degas the dough, fold few times & then round it. Dust your working surface & lay the dough there. Sprinkle dough surface with a bit of flour. Shaping the dough into twisted or filled doughnuts:

  • Filled doughnuts: Roll out the dough to ~ 1 cm thick. Using a 6-7 cm diameter round cutter/glass, cut out your dough. Gather the dough rest, round them & do the same procedure. You‘ll get ~20 dough circles. Lay them on the tray, give enough space between each dough since it will rise. Cover & let the dough rise for 20-25 minutes.

  • Twisted Doughnut: Divide dough into 16 equal pieces & round them. Work with 1 dough at a time & cover the rest to prevent them from drying. Dust your working surface whenever it‘s necessary. Take 1 dough ball & roll it out on your working surface to form a rope, ~ 25 cm long & 1½ cm in diameter. After it reach ~ 20 cm long, keep roll out the dough, but move 1 of your hand upward & the other downward. This way the rope will have tension, it twisted in between your hands as you roll. Lift both ends up & then stick them together. The tension that the dough got when you roll it upward & downward, will make it twist by itself as it hangs. You could also give more twist, until it forms 3-4 twists. Put twisted dough on the tray. Pinch both ends & tuck it up neatly. Repeat the procedure with the rest of the balls. Give enough space between each dough on the tray since it will rise. Cover & let the dough rise for 15 minutes. Gently flip them over & let the other side also rise for another 10 minutes.

• Meanwhile, put coating ingredients in a large paper bag. Set it aside

• Heat up enough oil to shallow fry the dough in a skillet over medium high heat. After it reached 170-175° C, lower the heat to medium-low. Put some dough into hot oil (don‘t overcrowd the skillet). Cook until both sides are crunchy & evenly golden brown (~ 5 minutes). Remove them from the oil & put for awhile in paper towels. While they are still warm, put them in the paper bag & shake to coat it with sugar mixture. Repeat the procedure with the rest of dough.

• To fill up the dough: Wait until the doughnut cooling down a bit. Put filling in a piping bag. Using a chopstick/other stick, make a hole on each doughnuts. Swirl it around to create space for the filling inside. Then pipe the filling from the piping bag to fill it up.

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