Ene's Recipe Book

Method

1. Prepare 24 sheets of 10 x 10 cm baking paper.
2. Melt the butter and let cool slightly.
3. Crack 2 eggs in a bowl and beat them with a whisk. Set aside.
4. In an electric mixer bowl, combine milk and instant yeast, and then add ½ tsp of sugar. Whisk the mixture well. Set aside for 5-10 minutes.
5. Prepare a large mixing bowl and sift the tapioca flour and plain flour through a fine-mesh sieve. Whisk to combine.
6. Set the stand mixer with a flat beater attachment. Add the rest of the sugar and beaten egg to the milk mixture. Add the melted butter and vanilla. Beat on low speed for 1 minute until combined. Add roughly 2 cups flour mixture and beat on low speed until well combined.
7. With the stand mixer running on low speed, add the remaining flour mixture one scoop at a time and salt. Change to medium-high speed and beat for 3-4 minutes, or until smooth and elastic. Note that this is a sticky dough, so do not add additional flours.
8. Now bring back the large mixing bowl, add a little bit of oil, and grease it with a paper towel. Collect the dough into one big mass, then gently scrape it down to the greased bowl. The key here is to make sure the surface of the dough is mostly smooth (so that it will rise nicely). Loosely cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 70-80 minutes. Make sure the proof temperature is not too high. If the dough gets too warm, it will ferment too quickly (or over ferment) and impair the flavor.
9. In a medium bowl, combine all the glaze ingredients. Whisk really well to make sure there are no lumps of confectioners’ sugar. Keep the matcha powder on the side for now.
10. Prepare 1-2 Tbsp of plain flour and put it at the corner of your work surface. Lightly flour the work surface and your hands.
11. Using the pastry card, remove the dough from the bowl and transfer to the lightly floured surface. Sprinkle some flour on top of the dough and press the dough down with your hands to release any air bubbles.
12. With the pastry card, shape the dough into a rough log shape and cut it in half. Shape the half into a ball and cover with plastic wrap. Cut the other half into 4 pieces, and roll them into 4 balls. Keep 3 dough balls under the plastic wrap.
13. Each dough balls will make roughly 3 Pon de Ring donuts. Using the pastry card, cut the dough into small balls. Each ball size should be 1.5 cm in length and width, or about 5 grams.
14. Roll the ball between your hands, but try not to spend too much time. Over-kneaded dough often ends up with hard crust and a dense, dry interior. Since the dough is very sticky, this pastry card is very helpful. Use the pastry card to transfer each ball to a 4” x 4” parchment paper. You will need 8 balls to make a Pon de Ring shape. The total weight of Pon de Ring should be roughly 40 grams (5 g each ball).
15. Continue with the rest of the dough.
16. To make sure the balls won’t separate in the hot oil, use a pastry brush to dab water on the dough where balls attach to neighboring ones. Cover the donuts with a damp paper towel or light cloth (make sure it’s not heavy) and allow to rest for 15-20 minutes. Continue with the rest of the dough.
17. When you’re finishing up with the last batch of dough, start heating the oil to 170ºC. Prepare the first baking sheet lined with a paper towel and second baking sheet lined with a parchment paper and put a wire rack on top.
18. Submerge the donut into the oil, and set the timer for 1 minute 15 seconds for the first side. Flip the donuts quickly using chopsticks or tongs. Fry the second side for 45 seconds. Scoop up the donut and drain well. Then transfer to the paper towel to drain excess oil. While the donuts are still hot, dip each donut into the glaze, making sure to coat well.
19. Place it onto the prepared rack to allow excess glaze to drip down. The glaze will set and harden on the donuts after 30 minutes.