Happy New Year!!
It’s been a while since I had anything up on the website but here we are! I am hoping to make posting more consistent this year and be better at juggling the business aspect of The Business and the creative aspect of it.
I recently made some amazing donuts and I’d love to share the recipe with you. It was a good bonding experience making them with my children and I hope you’ll enjoy digging into these donuts as much as we did.
Things you should note before making the recipe:
- Use natural vanilla to bring out the rich taste in the donuts. If you don’t have some in your pantry, you can use vanilla essence (synthetic vanilla). I’d recommend you use 1/2 teaspoon of vanilla essence. A lot of the vanilla essence may give the donuts an unpleasant aftertaste.
- You may need more flour to make the dough into a soft and not very sticky dough. Cups have different measurements depending on which part of the world you’re from, hence, just have more to use where necessary.
- Working with yeast can be daunting, but I know you’ve got this! The proofing of yeast (the first step in the preparation of the donuts) is important to ensure that your donuts rise. If your yeast has been in the cabinet for more than 6 month, I’d recommend you get a new packet… Just to be on the safe side.
- I at times bake using yeast in a whim and most times, I have a short time frame to do so. To reduce the time my pastries take to proof, I place them in a warm oven (120 degrees celsius) using a warm cloth to cover the bowl. This reduces the proofing time from 1 hour to 30-45 min. An alternative method I use to quickly proof my dough is to place the bowl in our balcony that receives ample amount of sunlight for the most part of the day.
- You don’t have a donut cutter, don’t worry… A large round cup and the lid of a water bottle (small bottle top) will help you create that donut shape.
- When it comes to frying the donuts, don’t use very hot oil. The donuts burn very easy and you run the risk of the donuts getting done faster on the outside than on the inside. Use slightly hot oil.
- There are various ways to glaze your donuts and this is dependent on your taste and preferences. You can opt for a simple sugar/cinnamon coating (mixing sugar and cinnamon and mixing that with the hot donuts), chocolate glazing (I use melted cooking chocolate on the cooled donuts), icing sugar glaze (using warm milk and icing sugar to create a paste that you can use on the donuts).
Serving: 12-15 donuts
This is what you need:
- 3/4 cup warm milk (180 ml)
- 1/2 cup sugar (100g)
- 1 sachet yeast (7g)
- 1/2 stick soft butter (56.5g)
- 2 eggs
- 1/2 tablespoon vanilla extract
- 4 Cups All Purpose Flour (and a little more to adjust consistency of the dough) (500g)
- 1 Tablespoon vegetable oil
- Oil for frying the donuts in.
This is how you make them:
- In a bowl, add the warm milk (1 min in the microwave), sugar and yeast together and stir to combine. Let is rest for 5 minutes to proof your yeast.
- In a large bowl, add the butter, eggs and vanilla. Mix well till they are well incorporated.
- Add the content of the small bowl into the larger bowl and mix well.
- Add the flour and mix till they are well incorporated. You could use a spoon and once the dough becomes sticky, you could use your hands to knead the dough for 5 min.
- Transfer the dough to a lightly floured surface and continue kneading the dough for another 5 min. The dough should be soft to the touch and not very sticky… just slightly tacky.
- Oil your hands with a bit of oil and create a large ball with the dough, coating the dough evenly with the oil.
- Set the dough aside in a large bowl and cover it. Place the bowl in a warm section of your house for 1 hour or till the dough doubles in size.
- Take the dough out and slightly kneed it on a floured surface. Roll it out till its 1/4 inch thick… basically, not thin and not thick.
- Using a donut cutter, make donut shapes and allow them to rest for 5 min
- While the donut shaped donuts are resting, warm the oil in a wide pan. The oil should be slightly hot and not very hot.
- Place the donut shaped dough into the oil one at a time into the hot oil. Do not overcrowd the pan. Reduce the heat once the oil starts boiling and give the donuts time to turn to a golden brown colour before removing them.
- Remove the donuts once they’ve browned to your liking and place them on a oil absorbent paper or kitchen towel and allow them to cool.
- You could take this time to glaze them in whichever way you’d like.