Saturday, 3 December 2016

HOW TO MAKE DONUTS


HOW TO MAKE DONUTS



Hello lovely foodies, welcome back to my blog. Yeah, I know it has been a long while since I last posted any recipe here (which is quite sad L) but I have many recipes to share with you and I hope I get the time to type the recipes because I really can’t wait to share them with you.

In this post, I will be sharing my donut recipe. There are two types of donuts, which are the cake donuts and the yeast donuts. This recipe is for the typical yeast raised donut.

Ingredients  (This recipe makes 17 – 20 donuts)

 5 cups All-purpose Flour

¾ cup Sugar

5 – 6 tsp of active yeast

2 eggs

½ cup melted butter

1 cup of warm milk

½ tsp of salt

Vegetable oil for frying

 

WHAT YOU SHOULD KNOW ABOUT MAKING DONUTS

I think it is quite important to state where you could go wrong while making donuts before proceeding to the procedure so here goes;

1.      Using hot milk or cold milk – Remember yeast is one of the ingredients used while making the dough and yeast thrives best in a warm environment. Hot milk kills the yeast thereby making the dough not rise L while cold milk isn’t really an option either because this slows down the action of the yeast. Bottom line is you always want to use warm milk, thank me later for this tip.

2.      Always activate your yeast in warm milk before adding to the rest of the ingredients. If you are adding the yeast to the flour straight – up make sure you start with a sticky (wet) dough, this gives the yeast margin to react. I noticed my yeast did not react (or dissolve) when I made my dough thick from the start, the yeast remained in their original state and stood out in the dough. Well, you don’t have to worry about this if your yeast is the “instant” yeast. Instant yeast or not, I love to activate/proof my yeast to assure myself of its effectiveness. You can tell the yeast is still active if it froths when added to warm milk.

3.      When using a hand mixer or stand mixer, the speed should not be over medium. Anything over the medium speed could over work the dough and destroy the gluten strands and you don’t want that.

4.      Always place the dough in the warmest part of the kitchen, this aids the action of the yeast thereby making the dough rise faster.

5.      Now let’s get down to the procedure.

PROCEDURE

Add all the dry ingredients (flour, sugar, salt) to a large bowl (except the yeast because it will be in the milk, remember?).

Pour in the eggs, butter, milk and begin to mix to form a dough.

You could do this using either one of your electric stand mixer or handmixer (with the dough attachment).

Transfer the dough to a floured work surface (board) and knead for 10 – 15 minutes.

Roll the dough into a ball.

Grease a large bowl and place the dough in it. The grease prevents the dough from developing a crust.

Cover the bowl with either a plastic wrap or a kitchen towel and place in the warmest part of your kitchen.

Leave the dough to rise for about 60 – 90 minutes or until it is doubled or tripled in size.

Transfer the dough to a floured work surface (board) and roll out (using a rolling pin) to a thickness of about 1 or 1½ inches.

Using a donut cutter or any other circular object in the kitchen, cut out the dough. You might want to dip whatever cutter you are using in flour to prevent it from sticking to the dough. Also, flour the dough when it gets sticky.

If you would like to make ring donuts, cut out the centre of the dough with a small circular object.

Pick up all the dough scraps (the ones left after cutting), roll them together and cut them out as you’ve done earlier.

Now you are going to leave the dough to rise for another 20 – 30 minutes.

20 minutes later…

Place a pot filled half way with vegetable oil on the cooker and heat it to about 350oF.

Carefully place the dough inside the vegetable oil (making sure not to overcrowd).

Fry on both sides for about 3 minutes each or until golden brown.

Using a slotted/perforated spoon, retrieve donuts from oil and place on a paper towel (to drain the oil).

Repeat the frying process until you run out of dough.

There you have your golden beauties a.k.a donuts.

Enjoy with cold milk, punch, chapman or whatever drink you desire.

Thank you reading and don’t forget to subscribe to my blog.
 

Recipe by:

Adepoju Khadijah Oluwatomisin

 

 

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