February 8, 2008

Just Doughnuts!

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.

There was this little store that was on the way to my classes where we used to get fresh doughnuts, and other stuff, everyday. As students, we would go and buy whatever food we wanted (no prizes for guessing, I mostly bought doughnuts!) and then have that for lunch. I know, what terrible food habits we survived on, then.
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.



Ingredients:
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

Method:
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.


and some plain "holes"


For glazing:
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

Coffee glaze:
¼ cup icing sugar
½ tsp instant coffee powder (dissolved in 1 tbsp hot water)
1 tbsp boiling water
pinch of salt

Plain glaze:
¼cup icing sugar
¾ tbsp boiling water
chocolate/ coloured sugar sprinkles
The quantities for the glazes are what I used (on the lower side) since I dipped only a few doughnuts in each type of glaze. Please adjust the measurements according to your requirements.
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!
This goes over to join the doughnut family at Time To Make The Doughnuts.

29 comments:

Nags said...

lovely!! bookmarked to try soon, though even I want to try the baked ones!

Rachel said...

I'd like the cofee-glazed ones and the ones with the choc.shavings :D

Srivalli said...

aparna..all of them look lovely!..great patience you have..

Asha said...

Love the doughnut holes. I like them without any frosting! Looks great. almost professional!:)

Passionate baker...& beyond said...

Hey Aparna...these look absolutely wonderful. On my must try & SOON list!! Which yeast did you use?

bhags said...

OMG, those doughnuts look so wonderful....just to grab them and sink my teeth in them....:P

thats a lot of hard work, aint it....bravo Aparna, way to go

Laavanya said...

How very professional looking Aparna. The first few times I had doughnut i had to throw away most of it..found it very sweet. BUt now i like the choc. glazed ones. :)

Uma said...

Lovely, colorful doughnuts. My kids love them. Nice post.

Vanamala said...

Hi aparna

Firsttime iam here !! delicious donuts .. yummy....

Happy cook said...

Just Doughnuts!!!!!!!!!
I would have called Drooling delicious Doughnuts :-)

Sagari said...

wow aparna love your donuts yummmmmm

Susan from Food Blogga said...

Those are just perfect! They look better than the ones at Dunkin' Donuts!

DEEPA said...

awesome doughnuts lady!!!i wish to grab all of them

Maya said...

Absolutely professional the doughnuts are looking!! I know where to look when I want to try making them :)..

Dhivya said...

great entry...looks yummy

Tartelette said...

Bip! Bip!! I'll take a dozen....they look absolulety wonderful!!

vimmi said...

The doughnuts look so great. And what a variety of them too.

Aparna said...

Appreciate all your comments. I have yet to meet someone who doesn't like doughnuts in some form or the other.
And there are a lot of doughnuts being made out there this month so do check them out.

Deborah said...

Your doughnuts all look so perfect!!

Cakelaw said...

These look great Aparna. I was too scared to try the deep frying thing, but the outcome certainly look delicious.

Ann said...

Your doughnuts look amazing!

Brilynn said...

Those look like they're straight out of a donut shop, well done!

Peabody said...

Wow...look at all those toppings. Great job.
Thanks for participating.

Gretchen Noelle said...

Coffee? glazed? donuts? Wow! Now, why didn't I think of that?? Great job with them all. But especially the coffee ones. :)

Kitchen Flavours said...

Wow feel like eat them all. Looks gr8.

Divya Vikram said...

Pretty n yummy looking!

Whiski said...

Best partis adding the glaze

Harshita said...

Hey Aparna,

I absolutely LOVE your blog since its a heaven for a non egg eater like me ! :)

I noticed you made both egg and eggless version of these donuts. I was wondering if you could tell m how good were the eggless compared to the egg ones and if i could glaze the eggless ones too !!

Thank you ! :)

Aparna said...

Harshita, I liked both versions equally. YOu just need a recipe which gives you a good doughnut texture.
We eat eggs just that we don't like it if the "egg" taste/ smell comes through.
In most recipes which use just one egg, that "egginess" doesn't happen.
You can glaze the eggless doughnuts too.