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.
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.
Yield: Almost 35-40 doughnuts
- 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
- 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.
- 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.