DOUGHNUTS

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There is no surprise in proclaiming doughnuts as the most trending and teen preferred dessert. It is the inn thing to check-in to some doughnut store on social networking sites these days. Why not take a crack at it at home and flaunt your baking skills.

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It is certainly not as challenging as it seems. There is just need to knead some bread dough, proof it, roll, cut and bake/fry. These tiny wheels are ready to dive in chocolate sauce and ultimately melt in your mouth.

Mind-Map



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Recipe

Yield: Almost 35-40 doughnuts

Ingredients:

  • 25 grams fresh dry yeast
  • 50 grams sugar
  • 50 grams water
  • 360 grams (1 ½ cups) all-purpose flour
  • 5 grams salt
  • 120 grams (1/2 cup) milk
  • 2 eggs
  • 113 grams (1/2 cup, 4 ounces, 1 stick) butter, softened

Method:

  • Activate the fresh yeast by adding warm water and sugar to it. Cover it with plastic wrap and keep aside until it rises and gets foamy.
  • In a large mixing bowl add flour and salt. Give it a quick stir and make a well in the middle. Put yeast mixture, milk and eggs in it. And mix until everything is combined.
  • Once the dough starts to form add softened butter to it and keep kneading until soft and smooth dough is obtained.
  • Cover the bowl with plastic wrap and let it stand for a couple of hours until doubled in size (proofed).
  • Dust a working surface with some flour and roll dough on it. Cut with a doughnut cutter and place them on the baking tray. Cover it with a plastic wrap and sit in warm surroundings for another couple of hours to rise.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • When doubled, spread some egg on the surface and bake them at 325 degrees F (165 degrees C) for about 20-25 min or until surface is firm and golden brown.
  • Dip them in thick chocolate syrup/ sugar syrup and top with sprinkles.

Note:

  • Do not be in hurry to bake or fry the cut dough, give it time to proof and get at-least doubled. This very procedure will give perfectly light doughnuts.

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