Having tried out different recipes and not particularly happy with the end result, I continued my search for the perfect donut recipe.....until today.
Today I made a batch and I can finally share this recipe with everyone out there because these turned out just the way you would want them - light and fluffy!
Its not rocket science but it isn't all that easy either. Just keep a few things in mind if you are attempting this for the first time. First of all get the ingredients and measurements right.
The dough should be soft but not sticky so add a little extra flour while kneading if you need to (depends on the type of flour, humidity in the air,etc).
You will require a donut cutter but if you don't have one, use anything thats round like a glass rim for the outer circle and a smaller one for the inner circle. Dust the cutter with flour before using it so that it does not stick to the dough.
The oil for frying (tried baking but they taste better when they are fried, believe me) should be around 180*C. Like me, if you do not have a cooking thermometer drop pieces of the left over dough to test the oil. If the oil isn't hot enough, the donuts will soak in the oil making them heavy and greasy which we do not want. If it is too hot the outsides will brown quickly leaving the inside uncooked.
Ingredients:
Milk(scalded and cooled) 350ml
Dry Yeast 12g
Warm Water 80ml
Sugar 110g
Salt 1tsp
Eggs 2 no
Vegetable shortening 75g
All purpose flour 625g
Vegetable oil for frying
Makes about 25 donuts.
Method:
1. Add yeast to the warm water and let stand for 5 minutes.
2. Put all ingredients and the yeast into a bowl and mix well. Knead the dough till it is soft and smooth (if using a dough mixer, slow mix for the first 30 seconds then on medium for 2 to 3 minutes).
3. Form a ball, cover with flour-dusted cling-wrap and let it rest for 1 hour.
4. After an hour, it will have doubled in volume. Transfer to a well- floured surface and roll it lightly to 1/2 inch thickness.
5. Cut with floured donut cutter. Separate the rings and the holes ( save the holes too! you can snack on them and also use it to test the oil).
6. Cover with a light paper and let the donuts rise for 30 minutes.
7. Fry them (1 min on each side, flipping once) till just golden brown (it will continue cooking for sometime even after you take it out from the pan)
The coating and decorating part is up to you. Try out different glazes and topping..Given below is a simple glossy chocolate ganache recipe to dip your donuts into.
Glossy Chocolate Ganache:
225g dark cooking chocolate (chopped)
180ml cream
25g unsalted butter
Heat the cream and pour on top of the chocolate and butter while it is still hot. Mix well till smooth and glossy.
Dip the donuts into it.
So there you go! The recipe is right there.....why not try it out!
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