A doughnut or donut is a type of fried dough confection that can be homemade or purchased from bakeries. You don't need super sharp culinary skills to make perfect doughnuts at home.
Serves: 10 pieces
INGREDIENTS
· Refined flour 250gms
· Sugar 25gms
· Yeast 10gms
· Salt 5gms
· Improver 1gm
· Gluten 4gms
· Butter 25gms
· Milk 75ml
· Water 30ml
· Whole egg 1pc
· Egg yolk 1pc
METHOD
1. Making of Dough: The very first step in creating doughnuts is blooming your yeast. Dissolve sugar into lukewarm water, then stir in the yeast. In about 5 minutes, it’ll have turned into a foamy, bubbling layer on top of the water. This is how you know your yeast is alive and that your dough will rise! Stir in other ingredients, mix, and then knead until dough feels smooth and elastic. To test if your dough is ready, lightly press your thumb into the dough. In about 5 seconds or so, the dough should bounce almost completely back.
2. Proving: Donut dough needs to rise twice: After the dough is done, keep it on table top for resting and proving, by covering the dough with a moist cotton cloth or cling wrap if these are not available then a bigger bowl, just put the bowl on top of the dough and let it ferment.
After half an hour, roll out the dough and keep the thickness around 5mm, then shrink it and cut out with doughnut cutters and keep for final proving for around 45 minutes.
3. Heating of oil while the doughnut is proving: Since donuts fry for such a short amount of time, we want to make sure the oil is at the temperature that’ll allow them to cook through without burning and turn a perfect golden colour. And most importantly inside of doughnut is cooked. We found 180 degree Celsius to be the sweet spot. Also, keep in mind that the temperature fluctuates after your first batch of doughnuts go in, so make sure to keep an eye on your thermometer and adjust accordingly.
4. Glazing: Make your glaze in a large, wide bowl for easy coating. Next, make sure to glaze your donuts while they’re still warm! This way, it’ll stick much better...plus, then you can eat them while they’re still warm. Once you dip your donuts into the glaze, place onto a cooling rack set over a baking sheet to let the excess drip off. This makes for much easier clean up and evenly glazed donuts. If you want, you can add sprinkles (or chocolate chips, or toasted coconut flakes, etc.) at this point!
If you make my donuts, don’t forget to tag me on Instagram as @chef_anuraag and use the #tadkadilse hashtag or upload it to my shared gallery on the blog. I love seeing your takes on my recipes!
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