BUKAN DONAT KENTANG ! RESEP DONAT YUNANI !
Resep
Donat Yunani (Greek Donuts)
Bahan
Adonan doughnut :
Saos pandan :
Topping :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan susu hingga hangat kuku (sekitar 36–38°C, jangan lebih dari 40°C), lalu tuang ragi instan dan aduk; diamkan 5–10 menit hingga berbusa.
- Sambil menunggu, buat saus pandan: ambil sari daun pandan dengan santan cair, saring, lalu panaskan dengan api kecil dan masukkan gula pasir hingga larut.
- Campurkan maizena, kuning telur, dan sisa santan cair sebagai bahan tempering, lalu tuangkan sedikit demi sedikit ke sari pandan panas sambil diaduk hingga mengental.
- Tuang susu evaporasi ke dalam campuran, masak sambil terus diaduk hingga bergelembung dan matang, lalu angkat.
- Untuk adonan donat, campurkan tepung terigu, garam, dan gula pasir, lalu tuang susu-ragi yang sudah berbusa dan minyak sayur; aduk hingga rata.
- Tutup adonan dengan cling wrap dan diamkan selama 30 menit hingga mengembang dua kali lipat.
- Kempiskan adonan, bulat-bulatkan dengan tangan, lalu goreng sambil sesekali diaduk hingga kecokelatan merata.
- Panaskan kembali saus pandan yang sudah mengental dengan menambahkan sisa susu evaporasi, aduk hingga kembali lembut.
- Celupkan donat ke dalam saus pandan, lalu taburi dengan topping seperti biskuit crumble, kacang, atau icing sugar sesuai selera.
Ingredients
Doughnut dough:
Pandan sauce:
Topping:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Heat the milk until lukewarm (about 36–38°C, no higher than 40°C), then pour in the instant yeast and stir; let sit 5–10 minutes until foamy. (0:45)
- While waiting, make the pandan sauce: extract pandan juice using coconut milk, strain it, then heat over low heat and add sugar until dissolved. (1:25)
- Mix cornstarch, egg yolks, and the remaining coconut milk as a tempering mixture, then pour it gradually into the hot pandan liquid while stirring until thickened. (2:20)
- Pour in the evaporated milk, keep cooking while stirring until bubbling and cooked through, then remove from heat. (2:58)
- For the donut dough, combine flour, salt, and sugar, then pour in the foamy milk-yeast mixture and vegetable oil; mix until well combined. (3:17)
- Cover the dough with cling wrap and let it rest for 30 minutes until doubled in size. (3:38)
- Deflate the dough, shape into balls by hand, then deep-fry while occasionally stirring until evenly golden brown. (3:49)
- Reheat the thickened pandan sauce with the remaining evaporated milk, stirring until smooth again. (4:44)
- Dip the donuts into the pandan sauce, then top with crumbled biscuits, nuts, or icing sugar as desired. (5:01)
Cook Mode
BUKAN DONAT KENTANG ! RESEP DONAT YUNANI !
Donat Yunani (Greek Donuts)
BUKAN DONAT KENTANG ! RESEP DONAT YUNANI !
BUKAN DONAT KENTANG ! RESEP DONAT YUNANI !
Bahan
Adonan doughnut :
Saos pandan :
Topping :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan susu hingga hangat kuku (sekitar 36–38°C, jangan lebih dari 40°C), lalu tuang ragi instan dan aduk; diamkan 5–10 menit hingga berbusa.
- Sambil menunggu, buat saus pandan: ambil sari daun pandan dengan santan cair, saring, lalu panaskan dengan api kecil dan masukkan gula pasir hingga larut.
- Campurkan maizena, kuning telur, dan sisa santan cair sebagai bahan tempering, lalu tuangkan sedikit demi sedikit ke sari pandan panas sambil diaduk hingga mengental.
- Tuang susu evaporasi ke dalam campuran, masak sambil terus diaduk hingga bergelembung dan matang, lalu angkat.
- Untuk adonan donat, campurkan tepung terigu, garam, dan gula pasir, lalu tuang susu-ragi yang sudah berbusa dan minyak sayur; aduk hingga rata.
- Tutup adonan dengan cling wrap dan diamkan selama 30 menit hingga mengembang dua kali lipat.
- Kempiskan adonan, bulat-bulatkan dengan tangan, lalu goreng sambil sesekali diaduk hingga kecokelatan merata.
- Panaskan kembali saus pandan yang sudah mengental dengan menambahkan sisa susu evaporasi, aduk hingga kembali lembut.
- Celupkan donat ke dalam saus pandan, lalu taburi dengan topping seperti biskuit crumble, kacang, atau icing sugar sesuai selera.
Ingredients
Doughnut dough:
Pandan sauce:
Topping:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Heat the milk until lukewarm (about 36–38°C, no higher than 40°C), then pour in the instant yeast and stir; let sit 5–10 minutes until foamy. (0:45)
- While waiting, make the pandan sauce: extract pandan juice using coconut milk, strain it, then heat over low heat and add sugar until dissolved. (1:25)
- Mix cornstarch, egg yolks, and the remaining coconut milk as a tempering mixture, then pour it gradually into the hot pandan liquid while stirring until thickened. (2:20)
- Pour in the evaporated milk, keep cooking while stirring until bubbling and cooked through, then remove from heat. (2:58)
- For the donut dough, combine flour, salt, and sugar, then pour in the foamy milk-yeast mixture and vegetable oil; mix until well combined. (3:17)
- Cover the dough with cling wrap and let it rest for 30 minutes until doubled in size. (3:38)
- Deflate the dough, shape into balls by hand, then deep-fry while occasionally stirring until evenly golden brown. (3:49)
- Reheat the thickened pandan sauce with the remaining evaporated milk, stirring until smooth again. (4:44)
- Dip the donuts into the pandan sauce, then top with crumbled biscuits, nuts, or icing sugar as desired. (5:01)
Cook Notes
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