Pon de Ring Donut Recipe ポンデリング • Simply One Cookbook

• Collect and measure all of the elements. I strongly encourage you to make use of a kitchen scale to weigh the flours. Put together 24 squares of parchment paper measuring 4 x 4 inches (10 x 10 cm). I DO NOT double or triple this recipe. Make in batches, if wanted.

• Soften 6 Tbsp unsalted butter within the microwave or in a saucepan on the range and let it cool barely. Crack 2 massive eggs (50 g every w/o shell) in a bowl and beat them with a whisk. Put aside.

• Mix 1 cup entire milk (110ºF or 43ºC—barely hotter than physique temperature) and 1 tsp instantaneous yeast within the bowl of a stand mixer (or massive mixing bowl). Then, take ½ tsp sugar from the ¼ cup granulated sugar you measured earlier and add it to the milk and yeast. Whisk the combination nicely. Put aside for five–10 minutes. Notice: In the event you marvel why I hydrated the moment yeast, please learn the publish.

• Sift 320 g tapioca flour (2½ cups + 2½ Tbsp) and 180 g all-purpose flour (plain flour) (1¼ cups + 1 Tbsp) by a fine-mesh sieve into one other massive mixing bowl. Whisk to mix and put aside.

To Combine the Substances

• Match the stand mixer with a flat beater attachment. Add the remainder of the sugar and the overwhelmed egg to the milk combination.

• Add the melted butter and 1 tsp pure vanilla extract to the milk combination.

• Stir on low pace (Velocity 2 on my KitchenAid Skilled HD stand mixer) for 1 minute to mix. You possibly can additionally stir it with a picket spoon.

• Add roughly 2 cups of the flour combination and stir on low pace (Velocity 2) till nicely mixed.

• Maintain the stand mixer operating on low pace and add ½ tsp Diamond Crystal kosher salt and the remaining flour combination, one scoop at a time. The dough combination will thicken. Put aside the blending bowl that the flour was in for the following step (you‘ll put the dough in it).

To Knead the Dough

• Now, knead the dough at medium-high pace (Velocity 6) for 3–4 minutes, or till easy and elastic. It is a moist and sticky dough, so don’t add extra flour. Tip: Kneading develops the construction of the dough by folding and stretching the gluten strands. Hand Kneading: Knead by hand for five–6 minutes. It’s arduous to knead this moist dough by hand. You may add 1–2 tablespoons of flour if it’s too moist to deal with, however don’t add any greater than that.

• Whereas the mixer is kneading the dough, add just a little oil to the big mixing bowl that held the flour combination and grease it with a paper towel.

• Cease the mixer after 3–4 minutes or when the dough is easy. It must be sticky and stretchy if you take away the flat beater from the mixer.

To Proof the Dough (Bulk Fermentation)

• Scrape down the dough from the perimeters of the bowl with a dough scraper or pastry card. Acquire it into one large mass, then gently switch it to the greased bowl. The secret is to make a easy floor on the dough in order that it rises nicely. Loosely cowl the bowl with plastic wrap (or a clear bathe cap) and place it in a heat surroundings to rise till doubled, about 70–80 minutes. I take advantage of the Proof setting of my oven at 100ºF (38ºC). I place a bowl of heat/scorching water contained in the oven, however away from the dough, to maintain the surroundings moist. Tip: Make sure that the proof temperature shouldn’t be too excessive. If the dough will get too heat, it’s going to ferment too rapidly (or overferment) and impair the flavour.

• After 70–80 minutes, pour 4 cups safflower oil right into a Dutch oven or heavy-bottomed pot (see Notes for a way a lot oil to make use of). Arrange a cooking thermometer, when you have one. Set the alarm to a low of 325ºF (168ºC) and a excessive of 350ºF (177ºC). Tip: I take advantage of ThermoWork’s ChefAlarm. A clip attaches the probe to the facet of the Dutch oven, holding it securely in place.

• In a medium bowl, mix 2 cups confectioners’ sugar, ¼ cup entire milk, and ½ tsp pure vanilla extract. Whisk it very well till there are not any lumps of powdered sugar. Maintain the matcha powder to the facet for now.

• The picture exhibits that the dough has doubled in measurement after 75 minutes of proofing.

To Roll the Dough Balls

• Put together 1–2 Tbsp of all-purpose flour and put it on the nook of your work floor. Frivolously flour the work floor and your palms.

• Switch the dough with the dough scraper to the frivolously floured floor. Sprinkle some flour on prime of the dough and press it down along with your palms to launch any air bubbles.

• Use the dough scraper to kind the dough right into a tough log form. Minimize the log into two equal items.

• Set one piece of dough in your work floor. Form the opposite piece right into a ball and canopy with plastic wrap. Minimize the piece in your work floor into quarters and roll them into balls. Work with one dough ball at a time, and maintain the opposite balls below plastic wrap in order that they don‘t dry out.

• Every dough ball will make roughly 3 Pon de Ring donuts. Utilizing the dough scraper, reduce the primary dough ball into 24 small balls. Every ball must be ½–¾ inch (1.5 cm) in diameter and weigh 5 grams.

• Roll every ball between your palms, however attempt to not spend an excessive amount of time. Overkneaded dough typically leads to a tough crust and a dense, dry inside. For the reason that dough could be very sticky, the dough scraper could be very useful for selecting up every bit of dough.

To Kind the Donut Rings

• Now, kind the donuts. You will have 8 balls to make every Pon de Ring donut. Use the dough scraper to switch one ball at a time to a parchment sq., forming a hoop as you go. Make sure that the balls are linked.

• Every Pon de Ring ought to weigh about 40 grams (8 balls at 5 g every).

• Proceed forming the remainder of the donut rings.

• Dab a little bit of water with a pastry brush the place every ball attaches to the neighboring one. This may maintain the balls from separating within the scorching oil. Cowl the donuts with a moist paper towel or gentle material (be certain it’s not heavy) and allow them to relaxation to proof for 15–20 minutes. Tip: In case you are taking a very long time, it’s very useful to work with a associate or maintain the donuts within the fridge to decelerate the proofing so the dough does not overproof.

To Fry

• If you’re ending up with the final batch of dough, begin heating the oil within the Dutch oven to 350ºF (177ºC). Line one baking sheet with a paper towel. Line a second baking sheet with parchment paper and put a wire rack on prime.

• Decide up one parchment sq. with a donut ring on prime. Utilizing your hand or fine-mesh skimmer (the sort that has a flat mesh), fastidiously place the donut with the parchment paper into the new oil.

• Let go of the donut and paper and set a timer for 1 minute 15 seconds for the primary facet. Tip: Solely add sufficient donuts for a 5–10 diploma drop in temperature. I solely fry 2 donuts at a time. If the oil cools down an excessive amount of, the donuts received’t fry correctly.

• When the timer beeps, flip the donuts rapidly utilizing chopsticks or tongs. Fry the second facet for 45 seconds; set a timer. Utilizing tongs or chopsticks, fastidiously take away the parchment sq. from the donut and discard.

• When the 45-second timer beeps, scoop up the donuts with the skimmer or tongs and drain the oil nicely. Then, switch to the paper towel to empty any further oil. Glaze the donuts when you proceed frying the remaining donuts (see the following step).

To Glaze

• Whereas the donuts are nonetheless scorching, dip each into the glaze, ensuring to coat either side nicely. Tip: Do not wait till you fry all of the donuts. Deep-frying and glazing on the identical time will get hectic, so discover a associate for this step.

• Place the glazed donuts onto the ready rack to permit the surplus glaze to drip down. The glaze will set and harden on the donuts after half-hour.

• After glazing 12 donuts, you may add 1 Tbsp matcha inexperienced tea powder to the leftover glaze. Whisk very well to mix.

• Dip the opposite donuts into the matcha glaze. Place them onto the rack to permit the surplus glaze to drip down. The glaze will set after half-hour.