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.
Just Doughnuts!
Ingredients
For the Doughnuts :
- 1 1/2 tsps active dry yeast
- 1/2 cup milk warm
- 1 tsp sugar
- 1/4 cup butter (50gm)
- 1/4 cup sugar
- 1/2 cup milk hot
- 1 tsp salt (I omitted this as I used ed butter)
- 3 1/2 cups to 3 3/4 cups all purpose flour
- 1 egg , beaten
For glazing:
- Sugar Cinnamon and Coating :
- 1/4 cup sugar cinnamon and powdered together + 1/2 tsp
Honey glaze:
- 1/4 cup icing sugar
- 3/4 tbsp honey
- 1 tbsp water boiling
Coffee glaze:
- 1/4 cup icing sugar
- 1/2 tsp coffee instant powder (dissolved in 1 tbsp hot water)
- 1 tbsp water boiling
- pinch salt
Plain glaze:
- 1/4 cup icing sugar
- 3/4 tbsp water boiling
- chocolate sugar / coloured sprinkles
Instructions
- 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 xbd 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 didnu2019t use a chocolate glaze because I wanted to try out other glazes.
I'm Aparna and My Diverse Kitchen is my ovo-lacto vegetarian food blog where you'll find recipes, food stories & photography. I've been blogging since 2007 and believe the kitchen, and the dining table (by extension) is really the heart of a home. 
lovely!! bookmarked to try soon, though even I want to try the baked ones!
I’d like the cofee-glazed ones and the ones with the choc.shavings 😀
aparna..all of them look lovely!..great patience you have..
Love the doughnut holes. I like them without any frosting! Looks great. almost professional!:)
Hey Aparna…these look absolutely wonderful. On my must try & SOON list!! Which yeast did you use?
OMG, those doughnuts look so wonderful….just to grab them and sink my teeth in them….:Pthats a lot of hard work, aint it….bravo Aparna, way to go
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. 🙂
Lovely, colorful doughnuts. My kids love them. Nice post.
Hi aparnaFirsttime iam here !! delicious donuts .. yummy….
Just Doughnuts!!!!!!!!!I would have called Drooling delicious Doughnuts 🙂
wow aparna love your donuts yummmmmm
Those are just perfect! They look better than the ones at Dunkin’ Donuts!
awesome doughnuts lady!!!i wish to grab all of them
Absolutely professional the doughnuts are looking!! I know where to look when I want to try making them :)..
great entry…looks yummy
Bip! Bip!! I’ll take a dozen….they look absolulety wonderful!!
The doughnuts look so great. And what a variety of them too.
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.
Your doughnuts all look so perfect!!
These look great Aparna. I was too scared to try the deep frying thing, but the outcome certainly look delicious.
Your doughnuts look amazing!
Those look like they’re straight out of a donut shop, well done!
Wow…look at all those toppings. Great job.Thanks for participating.
Coffee? glazed? donuts? Wow! Now, why didn’t I think of that?? Great job with them all. But especially the coffee ones. 🙂
Wow feel like eat them all. Looks gr8.
Pretty n yummy looking!
Best partis adding the glaze
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 ! 🙂
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.