A doughnut is a popular sweet treat made of fried dough. Economical, convenient on the go, savoured for breakfast or a quick snack during the day. The dough is leavened with either yeast or baking powder. Yeast doughnuts are light, fluffy and airy in texture. Cake doughnuts prepared with baking powder have a dense, more compact crumb with a slightly crispy exterior. Their origin is traced back to the Dutch settlers who introduced oily cakes or olykoeks to America in the early 1800s. Basically, a sweetened cooked dough that was fried in pork fat. Doughnuts take me down memory lane, a tea-time snack prepared by my mother. We would gather around the table and help her to cut the dough. The rings of dough were then deep fried in hot oil. Sweet, golden brown in colour, loved and enjoyed by the family.
How doughnut derived its name and why they have a hole is debatable. Some believe the name comes from the nuts that were placed in the centre of the dough to add flavour. Another common story refers to Elizabeth Gregory, a New England ship captain's mother, who stuffed the dough with hazelnuts or walnuts and referred to the treats as doughnuts. Her 16 year old son, Hanson Gregory claims to have punched a hole through the centre of the dough with the ship’s tin pepper box. The hole increased the doughnut’s exposure to the hot oil thereby, eliminating the uncooked centre and inventing the familiar ring-shaped doughnuts in 1847, while aboard his ship. The two most common types are the ring-shaped and filled ones. Doughnuts come in a variety of designs, flavours, fillings and toppings. They are high in sugar and calories. Hence, should be consumed rarely and in moderation.
Did you know:
National doughnut day is celebrated on the first Friday of June every year.
How doughnut derived its name and why they have a hole is debatable. Some believe the name comes from the nuts that were placed in the centre of the dough to add flavour. Another common story refers to Elizabeth Gregory, a New England ship captain's mother, who stuffed the dough with hazelnuts or walnuts and referred to the treats as doughnuts. Her 16 year old son, Hanson Gregory claims to have punched a hole through the centre of the dough with the ship’s tin pepper box. The hole increased the doughnut’s exposure to the hot oil thereby, eliminating the uncooked centre and inventing the familiar ring-shaped doughnuts in 1847, while aboard his ship. The two most common types are the ring-shaped and filled ones. Doughnuts come in a variety of designs, flavours, fillings and toppings. They are high in sugar and calories. Hence, should be consumed rarely and in moderation.
Did you know:
National doughnut day is celebrated on the first Friday of June every year.
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Baked Cinnamon Sugar Doughnuts
(Yields 9)
You will need a 3-inch doughnut cookie cutter.
Ingredients:
2 cups all purpose flour or maida + extra for dusting
2 1/4 teaspoons active dry yeast (1 sachet)
2 tablespoons sugar + a pinch of sugar
1/2 cup milk
1 egg (lightly beaten)
3 tablespoons butter (melted)
a pinch of salt
Method:
Heat milk in the microwave for 30 seconds. Add yeast along with a pinch of sugar. Set aside for 5 minutes and allow the yeast to foam. (Ensure that the milk is not too hot or else it will kill the yeast.)
Sift the flour and salt in a bowl. Incorporate the sugar, butter, egg and yeast mixture. With a fork try to combine and then, gently knead into a soft dough. Do not overwork the dough.
Dust a bowl with flour and place dough. Cover bowl with plastic wrap and let the dough rise in a warm place until doubled in size, around 1 and 1/2 hours.
Line a baking sheet with parchment paper or silpat.
Punch down dough and roll on a lightly floured surface into an 8-inch x 8-inch square with 1/2-inch thickness. Cut with a doughnut shaped cookie cutter. Utilize scraps by re-rolling and cutting the dough. Transfer doughnuts to the prepared baking sheet placing them inches apart from one another.
Cover and allow to rise in a warm place for another 30 minutes.
Preheat the oven to 375 F or 190 C.
Bake doughnuts for 10 minutes until light golden brown in colour.
Transfer onto a wire rack.
Note:
Topping
Ingredients:
2 tablespoons butter (melted)
1/4 cup fine granulated sugar
1 teaspoon cinnamon powder
Method:
Combine the sugar and cinnamon in a bowl.
Dip each doughnut in melted butter and then, into the cinnamon sugar mixture.
Serve warm.
(Yields 9)
You will need a 3-inch doughnut cookie cutter.
Ingredients:
2 cups all purpose flour or maida + extra for dusting
2 1/4 teaspoons active dry yeast (1 sachet)
2 tablespoons sugar + a pinch of sugar
1/2 cup milk
1 egg (lightly beaten)
3 tablespoons butter (melted)
a pinch of salt
Method:
Heat milk in the microwave for 30 seconds. Add yeast along with a pinch of sugar. Set aside for 5 minutes and allow the yeast to foam. (Ensure that the milk is not too hot or else it will kill the yeast.)
Sift the flour and salt in a bowl. Incorporate the sugar, butter, egg and yeast mixture. With a fork try to combine and then, gently knead into a soft dough. Do not overwork the dough.
Dust a bowl with flour and place dough. Cover bowl with plastic wrap and let the dough rise in a warm place until doubled in size, around 1 and 1/2 hours.
Line a baking sheet with parchment paper or silpat.
Punch down dough and roll on a lightly floured surface into an 8-inch x 8-inch square with 1/2-inch thickness. Cut with a doughnut shaped cookie cutter. Utilize scraps by re-rolling and cutting the dough. Transfer doughnuts to the prepared baking sheet placing them inches apart from one another.
Cover and allow to rise in a warm place for another 30 minutes.
Preheat the oven to 375 F or 190 C.
Bake doughnuts for 10 minutes until light golden brown in colour.
Transfer onto a wire rack.
Note:
- Baked a total of 10 doughnut holes; 9 from each doughnut and 1 from the last bit of dough formed into a ball.
Topping
Ingredients:
2 tablespoons butter (melted)
1/4 cup fine granulated sugar
1 teaspoon cinnamon powder
Method:
Combine the sugar and cinnamon in a bowl.
Dip each doughnut in melted butter and then, into the cinnamon sugar mixture.
Serve warm.
