Sunday, December 1, 2013

Light and fluffy doughnuts (donuts)

I just realised I have not posted donuts in my blog before and decide to go into Pinterest and look up some of my pins on this fried dessert that is so popular among us. I decided to go with the basic recipe with the traditional sugar coating which I grew up knowing before those without holes made an appearance with their delicious filled insides. How I love to bite into one and feel the filling squishing out…..yummm! I should make it a point to make that too!

I glaze some with sugar and coat with chocolate and sugar rice which were yummy!

This Doughnut recipe is adapted from Allrecipe
Makes 12 donuts

60 ml warm water (100 to 110 degrees F/40 to 45 degrees C)
 7 g active dry yeast
 1/2 tsp white sugar
 90 ml milk, lukewarm
 35 g vegetable shortening
 25 g white sugar
 1/2 tsp salt
 1 eggs
250g all purposes flour
For glaze:
 2 tablespoons warm water
 1/2 tsp vanilla extract
 65 g confectioners' sugar, sifted
or just mix 1/2 cup sugar with 1 tsp cinnamon powder to coat the donuts

Before proof
Ready for frying

1. Pour warm water into a small bowl, and stir in the yeast and 1/2 teaspoon of sugar. Allow the yeast mixture to stand until it forms a creamy foam layer on top, 5 to 10 minutes.
2. Place milk and vegetable shortening into a small saucepan over medium-low heat and cook until the shortening has melted and the milk has tiny bubbles around the edge. Remove from heat.
3. Place 25g of sugar and the salt into the stand mixer bowl and pour the milk and shortening into the bowl. Mix on low speed just to dissolve sugar; and allow mixture to stand until warm.
4. Beat in the yeast mixture, eggs, and 1 cup of flour on low speed until smooth. Gradually beat in remaining flour to make a soft dough.
5. Continue beating the dough on low speed until dough leaves the sides of the bowl, 2 to 3 minutes.
Turn the dough out onto a well-floured work surface and knead until smooth and elastic, 2 or 3 more minutes.
6. Form the dough into a ball and place into a large greased bowl. Turn the dough over to grease, and cover the bowl with damp cloth and leave in a warm place to rise until doubled in size, about 1 to 1 1/2 hours.
7. Punch down the dough and roll out on a floured work surface to 1/2 inch thick. Cut doughnuts out of the dough with a 3 1/2-inch round doughnut cutter.  Let the doughnuts rise again on the work surface until very light and fluffy, 40 minutes to 1 hour.
8. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). I fry mine at about 90 Deg C on the induction cooker in a sauce pan and still need to reduce the heat from time to time.
Gently drop the doughnuts into the hot oil, working in small batches of 2 or 3 at a time, and cook until the doughnuts are light golden brown, turning once, about 2 minutes. It helps a lot to put the doughnuts on the slotted ladle before lowering it into the oil.

Drain the doughnuts on paper towels to absorb oil.

In a bowl, mix 2 tablespoon of warm water and vanilla extract, and stir in the confectioners' sugar to make a glaze. Spread a thin layer of glaze over the warm doughnuts and decorate as desired or add some chocolate and sweet rice to decorate.

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