When Tartelette and Peabody said, “Its Time To Make The Doughnuts”, I thought why not?
When studying for my degree, doughnuts were a regular feature for some time in my life. We used to have classes according to schedule but lots of times, some Prof or the other would juggle some of our classes. For a couple of terms, this meant that we were running for classes from one department to another (they were sometimes 10 -15 minutes of walking away), and didn’t have too much time to eat lunch.
Getting back to the matter on hand, I decided this was the perfect “prompt” to make some doughnuts. My daughter enthusiastically cheered me on. My husband wasn’t far behind.
I dug up a recipe I had collected sometime back (I have plenty of these recipes waiting to see the light of day), made a few adjustments to suit me and fried us some doughnuts.
1½ tsp active dry yeast
½ cup warm milk
1 tsp sugar
¼ cup butter (50gm)
¼ cup sugar
½ cup hot milk
1 tsp salt (I omitted this as I used salted butter)
3 ½ cups to 3 ¾ cups all purpose flour
1 egg, beaten
oil for deep frying
To the warm milk and 1 tsp sugar, add the yeast, mix and allow to prove. In a bowl whisk together the butter, sugar and hot milk till the butter melts and sugar dissolves. Allow this to cool a bit. Then add the egg and whisk till mixed. Add about 2 ½ cups flour to this. Mix and add the yeast. Now add as much of the rest of the flour as needed to make a smooth elastic dough. Cover and allow to double in volume.
Now punch down the risen dough lightly and divide into two. Keep one half covered. Roll out the other half with a rolling pin, without too much pressure, till about one third an inch thick. Use flour minimally to rollout dough. Cut out the doughnuts with a cutter. Repeat with the other half. I used a steel glass with sharp edges for the outer circle and a water bottle cap for cutting out the inside. Keep on a lightly greased tray for about 20 minute so the doughnuts (and holes) rise a little.
Heat the oil. When sufficiently hot, deep fry 2 or 3 doughnuts at a time, over low to medium heat, till golden brown on both sides. Fry the holes/ middles, too. Drain on paper towels.
When still warm, shake doughnuts (and holes/ middles in a paper bag with powdered sugar and cinnamon to coat. If glazing, make the glazes by mixing the ingredients for each glaze to get a liquid of coating consistency, i.e., the glaze should coat the back of a spoon dipped in the glaze. Hold each doughnut and dip one side in glaze of choice (the glazes I used are given below) and place on a rack. Remember to keep a plate underneath to catch the dripping glaze.
I didn’t use a chocolate glaze because I wanted to try out other glazes.
Sugar and Cinnamon Coating:
¼ cup sugar and ½ tsp cinnamon powdered together.
Honey glaze:¼ cup icing sugar
¾ tbsp honey
1 tbsp boiling water
1 tbsp boiling water
pinch of salt
¼cup icing sugar
¾ tbsp boiling water
chocolate/ coloured sugar sprinkles
These doughnuts and the holes (middles) were very nice, soft and spongy without being yeasty. The glazed versions were also good but I think I prefer mine just plain or coated lightly with cinnamon sugar.
I will definitely make doughnuts again but will try the baked version next time around. I’m afraid I didn’t get to count how many this recipe made (I think about 15) because they got eaten so quickly. I just about managed to get a picture, though not a very good one!