Food Inspired Blog From Koh Lipe...xxx

Pee Pee Bakery doughnuts on Walking Street, Koh Lipe...xxx

For those of you who have not yet experienced a real home made 'Doughnut' from Koh Lipe's Pee Pee Bakery...this is for you. After our first return from Koh Lipe I was inspired to replicate this amazing doughy handmade doughnut and after a few trial tests in the kitchen, It soon became a roaring success with the family.
After my cherubs have been continuously asking me to make these over the past few weeks, and with an impending international trip coming up, I thought today would be a lazy Sunday baking in the Travelling with kids Kitchen. After spending yesterday chasing the Children around for Football and Netball commitments, which they all had their first win's for the season, may I add, It seemed time.

These 'Doughnuts' have been a huge hit within our community and I have made them for several of our  'Biggest Morning Teas' functions through our business with the profits going to the anti cancer council.

So girls, guys..get your rolling pins out and whip up a batch of Doughnuts that you have never imagined before.These taste nothing like you will find in a local bakery or Supermarket, and forget about Crispy Creme..these actually have an amazing taste of their own. Now unfortunately for me, being a Coeliac and now struggling with lactose intolerance, If I have one tiny bite of these amazing Doughnuts, I will pay for it for days, but I love to bake and enjoy the pleasure from watching the children help create and demolish the final product, today in keeping with Koh Lipe tradition and at Lucie's suggestion we even made Nutella filled doughnuts, they went down well apparently!!!

I must admit to being so inspired by the the food when we travel that when we arrive home, I can't wait to get into the kitchen and create something different. The homemade Doughnuts that we had in Koh Lipe and Langkawi were the best we had ever endured, so after a quick google search and a trip to KMART to purchase a $29 deep fryer...It was on...and boy are they delicious...take your pick....Cinnamon and Sugar, Vanilla glazed, Custard Creme and Jam Ball....mmmmmm, Homer Simpsom, eat your heart out!!! Oh and by the way...use Peanut Oil, It took me a few tries to work that out, such a different taste.


The secret recipe to Travelling With Kids Doughnuts

Ingredients

Serves: 18

• 2 sachets (7g) instant dry yeast
• 3 tablespoons warm water
• 1 1/2 cups (350ml) lukewarm milk
• 1/2 cup (100g) caster sugar
• 1 teaspoon salt
• 2 eggs
• 150g butter
• 5 cups (625g) plain flour
• 2 cups (250g) icing sugar
• 1 1/2 teaspoons vanilla essence
• 4 tablespoons hot water, or as needed
• 1 litre vegetable oil for frying

Preparation method

Prep: 10 minutes | Cook: 30 minutes | Extra time: 2 hours, rising

1.

Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.

2.

In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, 1/2 of the butter and 1/2 of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon.

3.

Beat in remaining flour a little at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic.

4.

Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.

5.

Turn the dough out onto a floured surface and gently roll out to 1cm thickness. Cut with a doughnut cutter or a round biscuit cutter.

6.

Let doughnuts sit out to rise again until they double in size, cover loosely with a cloth.

7.

Melt remaining butter in a saucepan over medium heat. Stir in icing sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is thin, but not watery. Set aside.

8.

Heat oil in a deep-fryer or a deep heavy pan to 180 degrees C. Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface.

9.

Fry doughnuts on each side until golden brown. Remove from hot oil and drain on a wire rack.

10.

Dip doughnuts into the glaze while still hot and set onto wire racks to drain off excess.

  Ready in 2 hours 40 minutes

  Ready in 2 hours 40 minu

Bubbly yeast and we are set to go....xxx

After mixing the ingredients It's time for some rising action...xxx

Let the kneading begin...xxx

Cutting the doughnuts...xxx

All cut and ready for more rising...xxx

And into the deep fryer they go...xxx

Sugar time...xxx

My little apprentices, Lucie and William, happily helping Mummy...xxx

Custard creme filled

Crispy, creamy vanilla glazed...Homer Simpson, eat your heart out...xxx

The original Sugar and Cinnamon...xxx

The final results...xxx

Delicious...xxx

The classic jam ball...xxx

A quick gluten hit on Koh Lipe, It was so worth it...xxx

MY SECRET TOOLS....xxx

The super doughnut cutter...xxx

Original fancy doughnut cutter, I prefer a glass...xxx

Authentic Bakers Jam, a whole 13kg, I wonder If I will ever see the bottom?

Now after using countless amounts of piping bags that continuously split from the heat of the jam, my husband came up with this suggestion of a Nurofen dispenser to insert the jam....he isn't just a pretty face...xxx