Pau Goreng & Doughnuts

Also can make Doughnuts with the dough....

** Pau Goreng inti Sambal ikan bilis **

Ingredients

Sift:
250g high protein flour
100g plain flour
1/2 tsp salt
1 tbsp instant yeast or easy blend yeast
30g castor sugar

Combine:
30g melted butter
1 lightly beaten egg
150ml warm milk
Oil for deep-flying

For coating:
Cinnamon sugar or
Castor sugar, mixed with 1/2 tsp cinnamon powder for flavouring if desired.

Method:

Put sifted flours and salt in a large mixing bowl. Stir in yeast and sugar. Pour combined ingredients into flour mixture. Mix well and knead till you get a soft dough.Turn out dough on a lightly-floured board.

Knead for about five to six minutes until the dough is smooth. Place dough in mixing bowl again, cover with damp tea-towel and leave aside to proof for 60 to 90 minutes or until it doubles in size.

Knead dough on a lightly-floured board for a minute. Roll out dough to 3/4 cm thickness. Stamp out with a doughnut cutter. (You can gather up the pieces of remaining dough, roll it out and stamp again with the cutter.)

Place the cut out doughnut on grease-proof paper.Cover with greased cling film wrap and leave aside to rise for 25 to 30 minutes.Heat oil and deep-fry doughnuts till they puff up and turn golden brown.

Remove and drain doughnuts on absorbent paper; toss them in cinnamon sugar and serve.