Doughnuts
Doughnuts, also spelled "donuts," are a popular fried or baked pastry made from dough that is typically sweet and flavored with ingredients like sugar, milk, eggs, and sometimes spices like nutmeg or cinnamon. The dough is shaped, often with a hole in the center, and then deep-fried until golden and crisp.
After frying, doughnuts are often glazed, tossed in cinnamon sugar or sprinkled with, chocolate, or other toppings. The origins of the doughnut can be traced back to European immigrants who brought recipes for fried pastries to America. However, the iconic ring shape is credited to Dutch settlers in New York in the 17 / 18thth century.
The hole in the middle of the doughnut is said to have been invented by a New England ship captain, Hanson Gregory, in 1847, who wanted a way to ensure that the doughnut cooked evenly.
Today, doughnuts are enjoyed worldwide, with various regional variations, fillings, and toppings.
18 min
METHOD
1. Warm your milk to approx. 43°C (95°F) and add the tablespoon of sugar and the yeast.
1.1 Cover and set to the side for 10min to activate.
2. Melt butter and set to the side to cool a little, if the butter hardens zap in the microwave so soften again. Not too hot though, you don’t want to cook the eggs.
3. Now that the yeast is activated combine it with the tempered milk and mix.
3.1 Add the salt and nutmeg mix enough to combine the nutmeg.
4. Place the sugar and a third of the flour into a mixing bowl and pour in the wet mixture.
5. Either mix with a dough hook or manually with a wooden spoon. Mix in 1/3 of a cup of flour until you have formed a dough. This should have taken 10 or so minutes. Continue kneading the dough for 5 to 6 min, the same amount of time if you are kneading by hand.
6. Oil a large bowl and place the dough ball in, cover and placed in a warm environment for 1.5 hours but can rise for up to 2 hours.
7. Dump dough out onto a floured surface and knead for 30 seconds and with a floured rolling pin roll out to 1.5 to 2 cm think. Try not to handle the dough too much.
8. With a doughnut cutter or the desired size cookie cutters and punch out the circles of the dough. Combine the left over dough and continue to punch out doughnuts.
9. Place on a floured baking tray, cover and place in a warm environment for 30 min. Do not leave to rise any linger than 30 min or they will over proof.
10. Heat the vegetable, canola or sunflower oil to 170°C or (340°F) and drop in your doughnut rings.
10.1 Fry for no longer than 1 minute on the first side then flip and 40/ to 50 seconds the other side.
11. Safely remove and place on a wire rack to drip dry.
CINNAMON SUGAR METHOD
1. Combine the cinnamon and sugar ensure the cinnamon has evenly dispersed through the sugar.
1.1 Place cinnamon sugar in a large enough bowl to be able to shake the doughnut to cover the doughnut.
GLAZE METHOD
1. Combine cream and vanilla essence into the powdered sugar and mix until there is no dry powdered sugar left.
2. You can either dunk your doughnuts into the mixture or decant into a squeeze bottle and squeeze over the cooled doughnuts.
Now you know, you will never buy store bought again!
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