Wednesday, January 30, 2008

Baked Donat ( Donat Panggang )




Badan udah enakan dikit aja mulai deh sibuk lagi didapur... tapi masih sedikit pusing...

Sebelum sakit emang udah rencana bikin ini, akhirnya ga tahan nunggu sampe sembuh bener udah pengen langsung nyoba... Kebetulan juga belom boleh makan gorengan, jadi solusi buat si penggila donat ini agar tetep bisa nikmatin donat.

Baked Donat
Source : http://www.101cookbooks.com/


1 1/3 cups warm milk, 95 to 105 degrees F (divided), maksudnya dipisah jd 1 cup+1/3 cup
1 packet active dry yeast (2 1/4 teaspoons)
2 tablespoons butter, kalo pake margarin harus dilelehkan bentar
2/3 cup sugar
2 eggs
5 cups all-purpose flour (alternately, white whole wheat might work - haven't tried it yet)
A pinch or two of nutmeg, freshly grated, palanya langsung diparut dicampuran tepungnya
1 teaspoon fine grain sea salt

1/2 cup unsalted butter, melted
1 1/2 cups sugar
1 tablespoon cinnamon, aku pake bumbu spikuk / ontbeijkoek

Campur 1/3 cup susu hangat dengan ragi instan, sisihkan
Campur tepung terigu, garam, dan pala bubuk, aduk rata, sisihkan
Campurkan butter dan gula kedalam sisa susu hangat ( 1 cup ), aduk sampai tercampur, masukkan kedalam campuran ragi, tambahkan telur, aduk rata.
Masukkan campuran tepung kedalam campuran bahan cair, uleni sampai kalis. ( Pada proses ini bisa dilakukan penyesuaian, bila adonan terlalu lembek tambahkan beberapa sdm tepung, bila terlalu kering tambahkan beberapa sdm susu / air )
Bila adonan sudah kalis, bulatkan dan istirahatkan sampai adonan mengembang 2 kali ukuran semula.
Klo udah ngembang, kempeskan adonan, bagi - bagi adonan, lalu bulatkan. Atau bisa langsung digiles dan dicetak. Lubangi, tata diatas loyang bersemir mentega / minyak, biar mengembang 2 kali, lalu panggang selama 8 - 10 menit.
Setelah matang, dinginkan, celupkan dibutter cair lalu gulingkan ditaburan gula dan cinamon. ( Versiku : begitu keluar dari oven langsung dioles mentega, ntar kalo udah agak dingin bru ditabur gula )

Catatan dari si empunya resep :
Don't over bake these, if anything, under bake them a bit - they will continue baking outside the oven for a few minutes. You want an interior that is moist and tender - not dry. Also, be sure to cut big enough holes in the center of your doughnuts - too small and they will bake entirely shut. Remember they rise, and they rise even more when they are baking. These really need to be made-to-order, but you can make and shape the dough the night before if you want to serve them for brunch. Instructions: after shaping, place doughnuts on baking sheet, cover and place in the refrigerator overnight. Pull them out an hour before baking, and let rise in a warm place before baking.

Beneran deh, karena lubang yang kubuat kecil, jadi lubangnya menutup waktu dipanggang.

Rasanya lebih mirip makan roti yang ditabur gula, mulanya ragu mo nambahin cinnamon / spikuk digulanya, tapi harus dicoba dulu. Ternyata enaaaaak.... akhirnya semuanya aku taburin gula cinnamon / spikuk.
Ohya donat holes nya lucu banget, bisa bulet bagus gitu... yang ini makan satu bisa sekali suap.

3 comments:

Arfi Binsted said...

cantik donatnya, mae!

de Rakyans said...

halo Mae..mampir yaa,
Mae aku ikutan bikin donut panggangnya ya, bosen juga donat dogoreng mulu. Thank you say

mae said...

de rakyans : makasih mbak Lina, monggo dicoba, enak kok mbak :) dan yg pasti, sehat !

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