Have a Donut Indo Style: INDONUT!
Those little light ‘n scrumptious dough tubes deserve a make over! Or, as I prefer to say “Indonize it!” Spice it up with sambal oelek or have it with special peanut sauce and freshly pounded peanuts. How about the choc-‘n-cheese, sweet ‘n tart or the klepon style filled with Javanese palm sugar. You can also go for the pandan or rose syrup icing. I bet you cannot leave these alone! Let’s go nuts for INDONUTS!
These were baked in the oven. Here is the recipe:
2 cups cake flour, sifted
2 teaspoons baking powder
1 cup granulated sugar
1/4 teaspoon ground nutmeg
1 teaspoon salt
1 cup milk
2 tablespoons butter, melted
2 eggs, beaten
Preheat oven to 425F. Spray your pan with nonstick cooking spray.
Take a large mixing bowl and sift together the flour, baking older, sugar, nutmeg and salt. Add the milk, butter and eggs. Beat until combined well. Fill each donut cup 2/3 full.
Bake for around 7 minutes, until the top is golden brown and springs back when touched. Cool in the pan for 5 minutes before you remove them.
To make donut icing: 3 cups of powder sugar and 1/4 cup milk. Stir wel. Add coloring or cocoa.
For the sambal special use sambal oelek – that’s all you need. For the crazy klepon: inject with gula jawa (Javanese palm sugar) and dip it in pandan icing and sprinkle with grated unsweetened coconut. Then a very special choc ‘n cheese: dip in melted chocolate (or fudge sauce) and sprinkle with grated aged cheese. The contrast is explosive and choc-ing! For peanuts galore: use peanut butter and freshly pounded peanuts – pure and plain, Oh My! For the royal rose: do the special dip in rose syrup icing. Do it a couple of time with a 1 minute intervals for a nice glossy finish! Same thing with the pandan perfect: dip, dip, dip and try not to eat your fingers.
REMEMBER, you saw it here first!