February 14, 2014

My First Doughnut

It was my wedding anniversary a few days back. When I came across the recipe of Doughnuts, I've saved it for this occasion as we don't make desserts that often. And I did tried the basic sugar glazed doughnuts for the special day and we all liked it. Though it was not as good as the store bought fresh ones, it was close to it. And also I got the satisfaction of making it on my own. Next time I would love to try the different versions.

And I had some excess dough, which I don't want to fry and keep (as doughnuts loose their taste the next day), I made some naans with that, and they were really fabulous - super soft than my regular ones.. So its a two in one dough. Cool isn't it? So here comes the recipe.

Recipe Source: Vahrehvah


All purpose flour - 2 cups
Egg - 1
Milk - 70 ml
Water - 70 ml
Active dry yeast - 1 tsp
Salt - 1/2 tsp
Sugar - 1 tsp
Butter - 1/8 of a stick

For coating:
Powdered sugar and cinnamon powder


Take a bowl add sugar, dry east, water, milk, salt, egg, mix it till the sugar melts,

Then add all purpose flour, mix it well make in to a dough and kneading for 5 to 7 minutes and add butter again kneading for 3 minutes and rest it for 30 minutes in a warm place, after 30 minutes give knock back and again rest for 30minutes.

Take the dough and with help of rolling pin roll it into ½ inch sheet and cut the doughnuts with doughnut cutter, transfer in to the tray, then rest for 10 to 15 minutes to rise.

Heat oil in a pan and deep fry the doughnuts in a slow flame till brown in color, take in a serving plate and sprinkle some casting sugar along with cinnamon on it.

More kneading helps in a better soft dough and nice fluffy doughnuts

To cut the doughnuts, first cut the outer circle and remove them. Then cut the inner circle.

For frying, keep the flame very low. Don't overcrowd the doughnuts, as they will rise in the oil. Give some space.

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