Ingredients
- THIS IS A BASIC RECIPE FOR RAISED OR LEAVENED DOUGHNUTS.
- For 25 2 inch round doughnuts with a hole
- In humid weather this liquid measure works perfectly. If you are working in dry weather you could consider increasing the milk content by 2 tablespoons.
- 4 cups Maida or all purpose flour plus one cup for rolling and dusting
- 1 cup lukewarm whole milk
- 1/4 cup lukewarm water
- 1.25 teaspoons active dry yeast (I used Bluebird)
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 8 tablespoons melted butter
- 3 egg yolks
- 1/4 cup sugar powdered finely
- For cinnamon sugar dust sift together
- 2 tablespoons powdered cinnamon
- 2 cups confectioners sugar
- For Chocolate glazed donuts
- In a saucepan melt together on a low flame until you have a smooth thick syrup-
- 1 cup good quality regular cocoa
- 1.5 cups corn syrup (light)
- 1/2 stick butter melted
Instructions
- Add the yeast and a half teaspoon of granulated sugar to the luke warm water. Let it sit 10-12 minutes until it begins to get bubbly.
- Whisk together egg yolks, milk, sugar, vanilla and salt and reserve. You can do this manually or with a stand or hand mixer.
- Stir in the yeast mixture. Then cup by cup add the flour and mix until thoroughly incorporated. This should take you 5-6 minutes by hand and 3-4 minutes if using an electric whisk.
- Remove sticky dough to an over sized bowl and cover with a clean, damp cloth.
- Let is rest 1 hour. If weather is very hot reduce this to 50 minutes.
- The dough should increase in size, not quite double but the rise should be visible.
- Dust a clean surface lightly with flour. Do not use too much flour- they toughen the doughnuts when fried.
- Cut the dough into 4 portions. Keep 3 portions covered and roll the other one out until 1/2 inch thick in the shape of a square or circle. Using a doughnut cutter or a two inch round cookie cutter and a smaller 1/2 inch round cut about 4 doughnuts. Dip the cutter in maida or refined flour. This helps to get the dough off it more easily.
- Use the centers again by rolling them into a smaller circle and cut out 1-2 more doughnuts.
- Lay doughnuts on a tray and cover with a lightly damp and clean cloth.
- Repeat this for all the dough.
- Let rest covered for 35 minutes. If weather is very hot reduce this to 20 minutes.
- Heat oil in a kadai or wok to 380F or until a small piece of dough sizzles and rises to the top.
- Fry 4-6 doughnuts at a time until light golden brown.
- Drain them using a slotted spoon and place them in a large colander or sieve over old newspapers.
- To glaze them with chocolate syrup lay the slightly cooled doughnuts down on a large plate and trickle the syrup over the top of each doughnut using a spoon.
- To dust them with cinnamon and sugar dunk both sides generously in a tray or pan of the cinnamon sugar when still slightly warm.
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