Today you’re going to learn how to make Donuts.
- 250g Plain Flour
- 55 -60g Granulated Sugar
- 7g Active Dry Yeast
- 1/4 Teaspoon Nutmeg (Optional)
- 70ml Warm Milk
- 50ml warm water
- 20g Room Temperature Butter
- 1 Egg
- Pinch Of Salt
- First of all, pour the Yeast into a large bowl.
- Then add the Milk, Water and Sugar and Nutmeg.
- Mix lightly, then add the Salt.
- Mix till sugar is well dissolved.
- Then add the Egg, mix thoroughly…
- Now, sift the Flour into the mixture.
- You have to unsure to sift the Flour so you’ll like the outcome.
- Mix and knead till you get a firm and smooth batter, this should take 4-5 minutes.
- After the batter is formed, add the Butter.
- Knead thoroughly till you get a very soft and elastic dough.
- The dough should be smooth and shouldn’t stick to your fingers and the container at this point.
- If it’s sticky, add little flour and knead.
- Kneading should also take 4-5 minutes..
- After kneading, place the dough in an oiled bowl, cover and place in a warm place to proof.
- Getting your dough to proof may be a problem if this is the case, here’s what to do: Place the bowl containing the dough in your oven, then place a couple of cups of hot water underneath/ on a lower rack.
- The heat from the hot water will help with the fermentation.
- Leave to proof for an hour or until it doubles in size…
- When it’s doubled in size, take the dough out and place on a floured surface.
- Press down the dough a few times to remove excess air.
- Then fold into a round shape again and place back into the oiled bowl and into cool place to proof for another 20 minutes…
- After 20 minutes, roll out the dough.
- The Dough should be at least half an inch thick.
- Then using a Dough cutter or any doughnut size round object, cut out round doughnut shapes.
- Then using a smaller round object, cut out the Doughnut holes…
- You can now re-roll and cut the excess dough.
- Just remove the excess, knead very lightly and roll, then cut into shapes..
- Gently lift the cut Doughnuts from the surface and arranged on a floured baking tray.
- Make sure you flour the surface or the dough will be sticky on the tray later.
- Cover with a kitchen towel, put back in a cool place to proof again until it doubles in size.
- Now, pour Vegetable oil into a fairly big pot, the oil should be at least 3 inches deep.
- Heat up to 375 degrees.
- Make sure your oil isn’t too hot, otherwise the Doughnuts will burn before they are fried.
Pro tip: Drop a Doughnut hole in the oil, if it starts to cook immediately, then it’s hot enough.
- If it browns immediately, then it’s too hot.
- If it sinks and doesn’t fry within 10 seconds, then it’s too cold.
Pro tip: Do not fry the Dough immediately The Dough would be too wet and would be an absolute mess.
- Leave out to dry for at least 10 minutes before frying…
- Using a flat spatula, gently lift the Doughnuts from the tray, shake off excess flour, and drop into the hot oil.
- Fry on each size for 40-50 seconds or until golden brown.
- Remember to turn them over…
- Do not fry too many at once or the temperature of the oil will drop; causing the doughnuts to soak in too much oil.
- Make sure you leave the oil to reheat again between batches.
- Place fried Doughnuts on a rack to cool…
If you want Sugar Doughnuts, immerse the Doughnuts in granulated sugar.
You can also add Cinnamon powder to the Sugar for added flavour….