4 CONTINENTS SWEET SENSATION

Travelling around the world, people seek native sensations, yet similarities are what they find. Every culture, surprisingly, has its own comfort in the sugarcoated fried dough. This dough can be served with shiny icing glaze as a doughnut in America, with chocolate sauce as zeppole in Italy, with nutmeg and cinnamon sugar as puff puff in Africa, or with toasted sesame seeda and a cup of Okinawan tea as saataa andagi in Japan. This revelation reflects one simple truth: humans are the same. One tiny, sugary bite can make us happy and ready to fight the world again.

SWEET : BUTTER GLAZED DOUGHNUT

190 ml Lukewarm water
70 g Sugar
3 ts Instant dry yeast
½ ts Salt
60 g Butter
1 Egg plus 1 yolk
1 ts Vanilla extract
375 g AP flour
Frying oil or shortening

BUTTER GLAZE

240 g Icing sugar
60 ml Water
1 ts Vanilla extract
2 TBS Melted butter
A pinch of salt

  1. Mix two tablespoons of sugar and yeast with warm water. Let it rise for five minutes.
  2. Add the flour, the rest of sugar, salt, butter, egg and yeast mixture. Knead to combine for eight minutes.
  3. Knead the dough on a table to form a smooth ball. Let it rise in a buttered bowl for an hour.
  4. Knock down the dough once, then knead to form a ball. Let it rise one more time for another hour.
  5. Knock it down for a second time, place it on a table, then knead into a half–inch-thick square. Use the doughnut cutter to cut the doughnut out, then place the doughnut on a baking tray.
  6. Repeat until all the dough is used up. You may form the leftover dough into a ball and use it again, but you have to let it rest and rise one more time.
  7. Once the dough rises to almost double in size, fry the doughnuts in 170˚C oil.
  8. To make the glaze, simply mix all the ingredients, then drizzle on a slightly cooled-down doughnut.

DOLCE : ZEPPOLE

115 g Butter
¼ ts Salt
1 C Water
1 C AP flour
3 Eggs
3 TBS Sugar
Frying oil or shortening
Sugar and cinnamon for sprinkling

Chocolate Sauce

5 oz Dark chocolate, or milk chocolate if you prefer sweeter
8 oz Heavy cream
1 oz Butter

  1. In a pot, boil the water with the butter. Add the salt and sugar, then stir to dissolve.
  2. Take it off the heat. Add the flour in a bit at a time, stir to combine, then place it back to the stove. Keep stirring for a few more minutes to dry the dough.
  3. Take the dough off the heat, place in a mixing bowl, and use the paddle to knead the dough at a medium speed.
  4. Once the dough is warm to the touch, add one egg at a time, and blend to combine for a few minutes. Keep going until all the eggs are used up.
  5. Rest the dough in a bowl until it is at room temperature, then use a spoon to scoop the dough and fry at 160˚C until golden brown. Take off the oil, sprinkle in sugar and cinnamon, and serve with chocolate sauce.
  6. To make the sauce, heat the cream to almost boiling, take off the heat, then add the chocolate. Let it sit for a minute, add the butter, stir to combine, and keep warm until use.

AMAI : Saataa Andagi

2 Eggs
1 ts Baking powder
120 g Sugar
200 g Cake flour
1 ts Vanilla extract
1 TBS Vegetable oil
Frying oil or shortening
Sesame seeds for sprinkling

  1. In a big bowl, beat the sugar, eggs, oil and vanilla extract.
  2. Add the flour, then stir to combine.
  3. Heat the oil to 160˚C, and fry until golden brown.
  4. Sprinkle with some toasted sesame seeds.

Soet : Puff Puff

500 ml Lukewarm water
½ C Sugar
3 ts Instant dry yeast
½ TBS Salt
450 g AP flour
Frying oil or shortening
Icing sugar, nutmeg and cinnamon for sprinkle

  1. In a big bowl, mix sugar and yeast with warm water, then let it rise for five minutes.
  2. Add the flour and salt, then use a wooden spoon to combine for eight minutes.
  3. Let it rest and rise to double in size.
  4. Use your hand to scoop the dough up. Tighten your fist so the dough leaks out on the top of your fist, then release the dough. Fry them in 170˚C oil until golden brown.
  5. Sprinkle with icing sugar, nutmeg and cinnamon.

Text by Nateampai Sarakosass / Photos by Rachapant Sukrattanachaikul
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