Donuts

Ingredients
Group A
350g bread flour
25g sugar
21g milk powder
4g yeast
2g bread improver

Group B
21g egg yolk (2pc)
70g whipping cream
77g ice (crushed)
77g ice water

Group C
6g salt
42g butter

crisco (no trans fat) for frying

Directions

• dry mix Group A at low speed for 1min
• pour in Group B at low speed for 3min
• add in Group C and mix at low speed for 5min followed by 8min on medium speed till shiny, elastic and thin membrane is formed
• round and rest for 10min (can be clingwrapped and stored in freezer at this stage)
• roll dough our to about 0.8mm thickness
• cut with floured or oiled donut cutter (or pleat the balance dough)
• put on floured parchment paper and proof for about 25mins or more till dough looks light and fluffy (can leave in oven with a bowl of steaming hot water)
• heat crisco at about 180°C 
• slide donut carefully into hot oil and fry both sides till golden brown (gently scoop hot oil over doughnut while frying)
• cool on rack and use any topping or glaze of your choice

Foodnote
Very nice and soft donuts. Point to note... "scrap" dough cannot be rolled again and reuse immediately. It have to be mixed again on mixer till shiny, elastic and thin membrane is formed... round and rest another 10min and same process continues. However it can be used immediately to form pleated donuts...