Nama Donuts with Kesong Puti

Combine yeast, warm milk, and granulated sugar. Mix well until well combined and bloom for 2-3 minutes.

In a large bowl combine all-purpose flour, granulated sugar, salt, yeast mixture, and eggs. knead until everything is well combined. Add the room-temperature butter. Knead for about ten minutes more until smooth. Add a tablespoon of flour when it’s too sticky.

Place the dough in a greased bowl and cover it with a damp towel. Rest the dough for an hour or until it doubles its size.

As soon as the donut doubles in size, degas it by punching the dough. Dust some flour on the working surface and roll it to ½ inches thick. Cut out as many rounds as possible with a 3-inch round cookie cutter and place a dough disk on a piece of prepared parchment paper.

Cover the cut out donuts with a clean towel and let them rest for 30 minutes

Heat 1½ inches of cooking oil in a heavy pot at 180°C/350°F. Fry the donuts, drop several of them at a time and allow them to become golden before turning to the other side, about 1-2 minutes per side.

Once the doughnuts are cool enough to handle, roll the doughnut in the granulated sugar. make a hole on one side of the donut for the filling. Using a piping bag, inject the Kesong Puti whipping cream mixture inside the donut. Serve.

In a cold bowl, beat whipping cream and powdered sugar with an electric mixer until stiff peaks form. And fold in the crumbled Kesong Puti