Pon de Ring Donut
Before cooking
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Steps as written in the recipe card.
37 stepsTiming varies by step
Ingredient prep checklist
- Matcha: 1 Tbsp matcha (ceremoial or culinary grade) ((optional))
Gather and measure all the ingredients. I strongly encourage you to use a kitchen scale to weigh the flours. Prepare 24 squares of parchment paper measuring 4 x 4 inches (10 x 10 cm). I DO NOT double or triple this recipe. Make in batches, if needed.
References
This step uses
- 320 g tapioca flour
- 180 g all-purpose flour (plain flour)
Full ingredient reference
- 6 Tbsp unsalted butter
- 2 large eggs (50 g each w/o shell)
- 1 cup whole milk ((heated to 110ºF or 43ºC, slightly warmer than body temperature; do not use low-fat or skim milk))
- 1 tsp instant yeast
- ¼ cup granulated sugar
- 1 tsp pure vanilla extract
- 320 g tapioca flour
- 180 g all-purpose flour (plain flour)
- ½ tsp Diamond Crystal kosher salt
- 4 cups safflower oil ((for deep-frying; see Notes for the amount of oil to use))
- 2 cups confectioners’ sugar
- ¼ cup whole milk
- ½ tsp pure vanilla extract
- 1 Tbsp matcha (ceremoial or culinary grade) ((optional))