DOUGHNUTS

DOUGHNUTS

These doughnuts turn out very soft, with a slightly crispy surface and a wonderful flavour. Perfect with tea or coffee - or even without!

INGREDIENTS

4 Cups Plain Flour (It is the best for doughnuts)

1 Cup Lukewarm Milk

1/2 Cup Sugar

1 Egg

1/2 Cup Melted Butter

1 Heaped Tbsp Instant Dried Yeast

1/2 tsp Nutmeg Powder

1/2 tsp Cinnamon Powder

Pinch of Salt

OIl for deep frying

METHOD

In a food processor bowl, add 1 cup flour, butter, sugar, salt, yeast, cinnamon and nutmeg powder. Or you can add all these in a regular bowl and use an electric mixer or a manual whisk to blend them well.

Add the rest of the flour, a little at a time while you keep processing or whisking until you get a smooth batter. It will seem  a little sticky, but that that is how it is supposed to be.

This is what the consistency will be like. If using a processor, transfer the dough to a separate bowl and shape into a ball. Cover with cling film or anything else to make the bowl airtight and leave aside to ferment until it is double in size

After it has doubled in size, dip hand in flour and punch it down

Dust your working surface liberally with flour and transfer the dough onto it

Shape dough into a ball and flatten with palm

Roll out to a little less than 1/2" thickness and cut out doughnut shapes. If you do not have a doughnut cutter, use a cookie cutter or a coffee mug to cut out the rings and a bottle top to cut out the holes in the middle of each doughnut. 

Place the doughnuts on a tray or plate that has been dusted with flour. Place them well apart. Cover with a tea towel or kitchen cloth and set aside to rise. This will take about 30 minutes. Roll up the rest of the dough and repeat the process of cutting out more rings.

Heat oil in a deep pan or a wok. The oil should not be too hot. To test oil, drop in one of the cut out doughnut holes. It should rise up after sitting in oil for a few seconds. Carefully slide in a few doughnuts at a time into the hot oil. Keep the heat moderate.

After about 30 seconds, you will see the doughnuts begin to brown around the edges. Flip them over and let brown evenly on the other side too.

Remove from oil with slotted spoon and place on plate lined with absorbent paper.

After you are done frying all the doughnuts. Dip each in glaze or chocolate sauce and sprinkle with coconut shreds or colourful sprinkles or sesame seeds. You can also top them with icing sugar or frosting. Or have them as they are. The choice is yours. Be creative.

This glaze is uncoloured but you can colour it if you wish. Place each doughnut on a rack placed on a plate or a tray, to let all excess glaze or chocolate to drip off. Sprinkle whatever you want to before the topping sets.

Chocolate covered doughnut

For preparing the glaze, you will need: About 1 cup of icing sugar, 1 or 2 tablespoons of warm water and a few drops of vanilla essence or vanilla extract. Blend them all together and it is ready for use.

For Chocolate sauce, place 1 Cup of grated cooking chocolate in a saucepan, add 1/2 cup of milk, 1 tablespoon butter, 2 tablespoons sugar and 4 tablespoons milk powder. Place pan on moderate heat and keep stirring with a whisk until glossy and coats the back of a spoon. Take pan of the heat. Let the sauce lose most of its heat and then add 1 teaspoon of vanilla essence or vanilla extract. Whisk well. Chocolate sauce is ready for use.