A sweet snack usually deep fried from a flour dough that is prepared with milk, water, sugar, eggs, oil or butter, leavened with either yeast or baking powder. Often flavoured with vanilla, nutmeg or cinnamon powder. Shaped into a ring, round or heart with or without a hole. Once the doughnuts are deep fried, the ones without a hole are filled with jelly, custard or pastry cream. For a final touch, doughnuts are tossed in cinnamon sugar or glazed with flavoured icing and sprinkles.
There are two kinds of doughnuts; the ones made with yeast have a light and fluffy texture while those prepared with baking powder are called cake doughnuts, more dense and tender. When deep frying, ensure that the oil is maintained at the correct temperature of 375 F or 190 C. If the oil is too hot, the doughnuts will brown quickly on the outside with a raw interior. Also, do not overcrowd the pan with more than four doughnuts at a time. In doing so, the cooking temperature will fall resulting in greasy, heavy doughnuts. Drain well on absorbent paper towels, allow to cool for a minute and toss them in cinnamon sugar. Cooling them for too long will prevent the sugar from sticking to the doughnuts. For a glazed coat, cool doughnuts for a longer time to avoid a runny glaze. A thicker glaze will ensure a precise coat than a thinner one. Enjoy these delicious treats when they are warm and fresh.
There are two kinds of doughnuts; the ones made with yeast have a light and fluffy texture while those prepared with baking powder are called cake doughnuts, more dense and tender. When deep frying, ensure that the oil is maintained at the correct temperature of 375 F or 190 C. If the oil is too hot, the doughnuts will brown quickly on the outside with a raw interior. Also, do not overcrowd the pan with more than four doughnuts at a time. In doing so, the cooking temperature will fall resulting in greasy, heavy doughnuts. Drain well on absorbent paper towels, allow to cool for a minute and toss them in cinnamon sugar. Cooling them for too long will prevent the sugar from sticking to the doughnuts. For a glazed coat, cool doughnuts for a longer time to avoid a runny glaze. A thicker glaze will ensure a precise coat than a thinner one. Enjoy these delicious treats when they are warm and fresh.
Heart-Shaped Doughnuts
(Yields 12)
You will need a 2 1/2 " heart-shaped cookie cutter, piping gun or pastry bag with a small tip.
Ingredients:
3 tablespoons butter
2 1/2 cups all purpose flour or maida + extra for dusting
2 tablespoons sugar + a pinch of sugar
1/3 cup milk
1/3 cup water
2 1/4 teaspoons dry yeast (1 sachet)
1/4 teaspoon nutmeg powder
1 teaspoon vanilla extract
2 eggs (lightly beaten)
1/2 teaspoon salt
canola oil for deep frying
Topping
Ingredients:
1/4 cup fine granulated sugar
1 teaspoon cinnamon powder
Filling
Ingredients:
1 cup jam (as desired)
Method:
Sift the flour and salt. Keep aside.
Heat butter, milk, water until warm (100 F or 38 C) and transfer in a stand mixer bowl. Add yeast along with a pinch of sugar. Set aside and allow the yeast to foam. (Ensure that the above liquid mixture is not too hot or else it will kill the yeast.)
Using the dough attachment, on low speed, combine the yeast mixture with flour, salt, sugar, eggs, nutmeg powder and vanilla extract to form a soft dough. On a lightly floured board, knead dough for 5 minutes until smooth and elastic.
Lightly grease a bowl and place dough turning to coat all sides. Cover bowl with plastic wrap and let it rise until doubled in size, around 1 hour.
Grease a baking sheet with some oil.
Punch down dough and roll on a lightly floured surface into 8" x 8" square with 1/2" thickness. Cut with floured heart-shaped cookie cutter. Utilize scraps by re-rolling and cutting into hearts. Transfer doughnuts to the greased baking dish, cover and allow to rise for another 30 minutes.
Heat oil for deep frying at 375 F or 190 C.
Combine the sugar and cinnamon for topping in a bowl.
Carefully slide doughnuts in oil hot, top risen side down first. Fry 3 or 4 doughnuts at a time till golden, around 3 minutes each side. Drain on absorbent paper towels and let doughnuts cool for a minute.
While still warm, toss doughnuts in cinnamon sugar.
Pierce a small hole in the side of the doughnut and pipe the jam inside.
Serve doughnuts when they are fresh and warm.
(Yields 12)
You will need a 2 1/2 " heart-shaped cookie cutter, piping gun or pastry bag with a small tip.
Ingredients:
3 tablespoons butter
2 1/2 cups all purpose flour or maida + extra for dusting
2 tablespoons sugar + a pinch of sugar
1/3 cup milk
1/3 cup water
2 1/4 teaspoons dry yeast (1 sachet)
1/4 teaspoon nutmeg powder
1 teaspoon vanilla extract
2 eggs (lightly beaten)
1/2 teaspoon salt
canola oil for deep frying
Topping
Ingredients:
1/4 cup fine granulated sugar
1 teaspoon cinnamon powder
Filling
Ingredients:
1 cup jam (as desired)
Method:
Sift the flour and salt. Keep aside.
Heat butter, milk, water until warm (100 F or 38 C) and transfer in a stand mixer bowl. Add yeast along with a pinch of sugar. Set aside and allow the yeast to foam. (Ensure that the above liquid mixture is not too hot or else it will kill the yeast.)
Using the dough attachment, on low speed, combine the yeast mixture with flour, salt, sugar, eggs, nutmeg powder and vanilla extract to form a soft dough. On a lightly floured board, knead dough for 5 minutes until smooth and elastic.
Lightly grease a bowl and place dough turning to coat all sides. Cover bowl with plastic wrap and let it rise until doubled in size, around 1 hour.
Grease a baking sheet with some oil.
Punch down dough and roll on a lightly floured surface into 8" x 8" square with 1/2" thickness. Cut with floured heart-shaped cookie cutter. Utilize scraps by re-rolling and cutting into hearts. Transfer doughnuts to the greased baking dish, cover and allow to rise for another 30 minutes.
Heat oil for deep frying at 375 F or 190 C.
Combine the sugar and cinnamon for topping in a bowl.
Carefully slide doughnuts in oil hot, top risen side down first. Fry 3 or 4 doughnuts at a time till golden, around 3 minutes each side. Drain on absorbent paper towels and let doughnuts cool for a minute.
While still warm, toss doughnuts in cinnamon sugar.
Pierce a small hole in the side of the doughnut and pipe the jam inside.
Serve doughnuts when they are fresh and warm.
