Flower donuts

Cooking Instructions

1. After kneading the dough well, add butter and salt to knead the glove film and ferment at 28°C for about an hour

   

2. Divide the leavened dough into eight equal portions and let loose for fifteen minutes

   

3. Roll out the loose dough into small round cakes with a diameter of about 10 cm

   

4. Press a small pit in the middle

   

5. Cut six petals

   

6. Pinch tightly on both sides

   

7. Each dough is lined with a small piece of oiled paper and fermented at around 35°C for 25 minutes

   

8. Heat the oil to about 160°C, reduce the heat to maintain the temperature, and add the fermented dough

   

9. Fry until golden brown on both sides

   

10. Drain the oil

    

11. Dip in white sugar while hot

    

12. Fluffy and sweet