Doughnuts would be a family dessert in most parts of the world especially for those families who have kids. This time I developed an easier and fast way to make doughnuts, but kneading dough could not be omitted yet.

Baked doughnuts

For the dough:
High protein flour: 110g
Low protein flour: 45g
Eggs: 30g
Water: 56g
Salt: 1/4 teaspoon
Yeast powder: 1/2+1/4 teaspoon
Caster sugar: 18g
Milk powder: 1 tablespoon
Lemon peels: half
Butter: 18g

1. Combine all the ingredients except lemon peels and butter
2. Knead dough after tough and chewy, add butter and keep kneading, it needs about 15 minutes
3. Add in lemon peels, ferment at the first time after kneading well<82.4F-86F for 40 minutes>, be attention to the situation of dough, until it is time times bigger than the previous one
4. Press the dough to let go of the air, roll it into a round one, then cover the plastic wrap for 15 minutes, this is the second fermenting
5. Sprinkle some powders on the kneading board, roll the dough into 4mm thickness circular slice, and using the doughnut mold to press the shape, repeat the motion until all the doughs are finished molding
6. Put the dough slices on the non-sticky baking paper or ovenware for the third time fermenting<82.4F-86F for 20 minutes>
7. Add oil into the pot for 4cm thickness, heat the oil until warm, put in the doughnuts, the doughnuts would float after 15 seconds
8. Frequently turn over the doughnuts for they are easy to over cooked. Bail out after both golden and brown of the two sides, drain and let cool

For the dressing:
Icing sugar: pinch
Dark chocolate: 50g
White chocolate: 50g
Almond pieces: pinch
Colorful chocolate candies: pinch
Coconut: pinch

1. Sprinkle some icing sugar and coconuts on the doughnuts, make sure the doughnuts are cool or the icing sugar and coconuts would be melted under high temperature