THIS, may come as a surprise to hear.  Or not… judging from how you rationalize things.  Well, let’s just say based on the look of things on this blog, this will come either as a gasping surprise, or, as the most obvious conclusion to any.  But what I’m trying to tell you, and this is a true story, is that every night before I go to sleep, the ever-last thought that I’m either saying or thinking before drifting into oblivion is alway this…

#$#$^@#!! I swear I’m gonna go on a fucking diet.

It’s true.  You see the thing is, I’m a side-sleeper.  And side-sleepers feel things.  Things that, with all due respect, back-sleepers wouldn’t necessarily feel so bluntly and graphically and that is, the horror upon realizing that my gut can move freely in 180 degree angle, and rest soundly on the mattress like a soft pouch of cottage cheese.  Did you know this about my gut?  Why am I always the last to know…

Ingredients:

• Starter-dough:
  • 1/4 cup (30 grams) of sticky rice flour (I like Thai-brands, but some people like the Japanese brand, or try Bob’s Red Mill)
  • 2 tbsp (31 grams) of whole milk
• 1 3/4 cup (225 grams) of sticky rice flour
• 1/2 cup (120 grams) of whole milk
• 2 1/2 tbsp (35 grams) of unsalted butter, melted
• 1/4 cup (50 grams) of granulated sugar
• 1 large egg
• 1 tsp of baking powder
• Simple glaze:
  • 2 1/2 tbsp (35 grams) of unsalted butter, melted
  • 1 cup (145 grams) of powdered sugar
  • 1/2 tsp of vanilla extract
  • 2 ~ 3 tbsp of hot water

To make the starter-dough:  Mix 1/4 cup of sticky rice flour and 2 tbsp of whole milk together in a microwave-proof bowl.  Microwave on high for 50 ~ 60 seconds until the dough is cooked through, which will look opaque and feel very “bouncy”.  Set aside to cool for 5 min.

To form and fry the donuts:  Meanwhile, add 1 3/4 cup of sticky rice flour, 1/2 cup of milk, melted butter, granulated sugar, egg and baking powder in a stand-mixer bowl with dough-hook (you can also do this by hand but keep in mind that the dough will be sticky and hence a bit messy).  Add the cooled starter-dough and knead the mixture on low until everything comes roughly together, then increase the speed to medium and knead until the starter dough has completely blended into the mixture.  The dough will be wet and sticky, but you should be able to lightly touch it without it glued to your finger.

Scrape the dough onto a surface that’s dusted more sticky rice flour.  Sprinkle just enough sticky rice flour onto the dough to prevent sticking, then roll it into 1/2″ (1.3 cm) thick.  With a well-floured cutter, cut as many donuts out as you can (I just use 1 large and 1 small biscuit-cutter to do this), then gather the scraps and press/knead it back into a smooth dough (without adding too much more flour), and cut as  many donuts out as you can again.  You should be able to get 10 ~ 12 donuts.

Add enough canola oil to a frying-pot to reach 1 1/2″ deep (the bigger the pot, the more oil you’ll need), and set on medium-high heat to bring the oil to 330ºF/165ºC, then turn the heat down to medium-low.  If you don’t have a thermometer, just insert a wooden chopstick into the oil, and if small bubbles form around the chopstick quickly, the oil is ready).  Without crowding the pot, carefully drop a few donuts into the oil, which will sink to the bottom for the first 30 seconds then float back up.  Fry for a few minutes on each side until the donuts are puffed up and golden browned.  Transfer to a cooling rack to drain.

Mix 2 1/2 tbsp of melted unsalted butter with powdered sugar and vanilla extract, then add 2 ~ 3 tbsp of hot water to bring it to a desired glaze-consistency.  Dip one side of the donuts into the glaze and serve within a fews hours they’re made.