Water Roux Donut

When I made donut ala cafe before, I actually feel dissatisfied by its texture and taste, since it was too oily, empty and the taste was not too strong. 

So when I did a blogwalking in Mbak Hesti's blog for molten lava cake recipe, I remembered about this water roux donut recipe which I have bookmarked long time ago, but never tried, yet. 

Since today was the last day of Indonesian's long weekend after easter's holiday and ayah is in the house, I got lots of time to make one, and find some references to seek for the perfect glaze. My choice goes to chocolate nut glaze. 

Ingredients 

For the donut :

- 300 gr bread flour
- 300 gr all purpose flour
- 120 gr granulated sugar
- 2 tbsp skim milk
- 1 egg + 1 yolk
- 10 gr dry yeast (I use fermipan)
- 170 - 200 ml warm mineral water
- 75 gr margarine
- 1 tsp salt

Water Roux :

- 10% of bread flour from above recipe

- Mineral water 5 times from the bread flour

Exampe : 10% of 300 gr bread flour = 30 gram, so the mineral water should be   150 ml

For the glaze :

- 50 ml UHT milk

- 250 gr dark cooking chocolate

- Almond for topping

Directions :

Water Roux : 

1. Whisk together the 30 g flour with the 150 ml of water in a small saucepan.
2. Heat mixture over medium-low heat while stirring constantly until it thickens enough that your stirring leaves 'lines' or 'trails' on the surface, and then remove from heat immediately and scrape into a small bowl.
3. Cover bowl with plastic wrap to prevent it from drying on the surface and cool to room temperature.

Dough :

1. Put all dry ingredients, except butter and salt, and add cooled water roux in mixer bowl, mix it well, then add eggs and warm water. 
2. Mix all ingredients just come together, then add butter and salt. 
3. Knead until dough is smooth and elastic and will form a windowpane when stretched.
4. Proof dough, covered, until it doubles.
5. Deflate dough and weigh to 30-40 grams each portions. Roll out each portion into a round shape.
6. Cover and rest for another 30 minutes to allow it to rise. 

7. Use a donut cutter to get a donut shape from each dough round shape. 

8. Use a flat spatula to move the cut out donuts to a floured baking sheet.

6. Bring donuts into the hot oil, and fry donut under low heat, until the color turn brownish, Insert a chopstick into the hole, then flip over.  Fry for another 30-45 seconds, then remove to a rack to cool. 

7. When done – and cool enough to handle without burning your fingers, dip in each donut halfway into the glaze to coat.

8. Flip over, then set on a clean rack – allow the glaze to set. 

Chocolate Glaze :

1. Bring milk to boil under low heat, then add chopped dark cooking chocolate until milk and chocolate mix and melt