Thousand-layer twisted Donut (千層麻花)

This is not your run-of-the-mill street donut. It's flaky beyond your wildest croissant dreams (and in 1/4 of the time), and bonus- a garlicky-cheese stuffing.

Donuts are quite American, symbolically. But did you know, these braided donuts have 2000 years of history in China? They're usually fried up and piled up in a tower along the streets or in a variety of sweet and savory flavors as crunchy little snacks. This version is merely an adaptation of the classic- ma hua (麻花) 2.0 so to speak. It has all the mesmerizing grooves of a croissant, the stellar combination of fresh garlic spread with a serious cheese pull, and a dusting of sugar to complete this magical creation.

Servings: 12

Ingredients

Dough

• 4 cups (600g) flour

• 2 tsp (5g) yeast

• 2 tsp (5g) baking powder

• 1/2 cup (100)g sugar

• 1 egg

• 1 cup + 2 tbs (260g) milk (100F)

• 1 1/2 tbs (20g) oil

Roux

• 1 cup (220)g flour

• 3/8 cup (80g) oil
  

Garlic oil

• ¼ cup minced garlic

• 1 tsp parsley

• 1 tsp salt

• ½ cup oil

Steps

1. Dough: mix everything but the oil. Once the dough comes together, add the oil. Knead until smooth and glossy (5min). Cover and let it rise for about an hour.

2. Roux: Mix until the dough comes together and press into a thin rectangle. Refrigerate until dough has risen

3. After the dough has doubled in size, roll out dough lengthwise, then add flour roux to the middle of the dough crosswise

4. Fold dough over the roux segment into thirds, turn 90 degrees, and roll back out into a rectangle.

5. Repeat 2 more times. After the second roll-out, trim the top and bottom lengths so that it is an even rectangle.

6. Fold in thirds again, roll out, then trim the left and right sides this time so that you can see the layers from all sides. This will allow the dough to separate into layers when cooking.

7. Cut into 12 pieces an inch or 3cm wide.

8. Roll out the dough into a long snake, then placing your palms on either end, twist in opposite directions to form the spiral twists.

9. For the cheese-stuffed version, roll out the dough into a long strand, then add thin (0.5cm wide) strips of cheese across the dough. Pinch the dough together around the cheese, then continue twisting and shaping the braid. Make sure the cheese is securely stuffed into the dough so that it does not explode while frying.

10. Pinch each end together tightly, then bring the two ends together so that it is a hoop, letting the dough hang. It will twist it self into the braid shape as it attempts to untwist itself (think pretzel dough shaping here).

11. Let it rise for 20min until it is puffy and soft.

12. Heat oil to medium and fry to golden brown, turning as it cooks so that it colors evenly.

13. Garlic oil: combine minced garlic, parsley, salt, and oil, then microwave until it begins to bubble.

14. Dust with a sprinkle of sugar or brush with garlic oil

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