Homemade Doughnuts

INGREDIENTS

Make sure all the ingredients are at room temperature.

DRY

  • 320g all purpose flour
  • 3 tbsp sugar
  • 8g instant yeast
  • 1/4 tsp salt

WET

  • 45g butter, melted
  • 150ml laban (or buttermilk)
  • 1/4 tsp ground nutmeg (or 1/2 tsp vanilla)
  • 1 egg

Need to convert in cups? click here.

PROCEDURE

If Using Electric Mixer with Dough Hook Attachment

  1. In the mixing bowl, combine dry ingredients and whisk until well combined.
  2. Do the same with the wet ingredients in another bowl.
  3. Pour the wet ingredients over the dry ingredients.
  4. Turn the mixer on low speed to combine the wet and dry.
  5. Turn the mixer on medium low and let the machined knead the dough until smooth and elastic.
  6. Check the dough on a 5 minute mark to see if it’s ready.
  7. Transfer to an oiled bowl and let rise in warm place until it doubled in size.
  8. Punch down the dough to release some air and roll until 5mm thick.
  9. Using your choice of cutter, cut the dough and transfer to floured tray.
  10. Let the donuts rise again until doubled in size.
  11. Preheat pan with oil for deep frying.
  12. Fry donuts by batch until golden on both sides.
  13. Transfer to a cooling rack.

4

3

fried donuts

If Using Manual Method

  1. Follow the steps here.
  2. Follow Steps 7 to 13.

Chocolate Glaze

  • 1/4 cup condensed milk
  • 1/4 cup dark chocolate chips
  • 1 tbsp butter

Combine all the ingredients in a small saucepan. Turn your heat on low, melt chocolate chips and butter while stirring continuously. Transfer to a bowl.

Cinnamon-Sugar

  • 2 tbsp ground cinnamon
  • 3 tbsp granulated sugar

Combine in a small and mix.

Sugar Glaze

  • 1/2 cup powdered sugar
  • 1 tsp water
  • 1/4 tsp vanilla

Combine in a small bowl and mix.

2b

NOTES :

Bread making can be more tricky than baking a cake, since you really need to consider your current weather condition. The recipe doesn’t exactly work as it is since we live in different parts of the world, some places are hot, some are cold, sometimes humid. And those factors play a lot in bread making. So, even if you have your go to recipe, depending on the season you’re in, there will always be minor changes in the amount of flour or liquid you’ll use. So, if you noticed that your dough is not coming together after few minutes of mixing, you might need to add more liquid or if you noticed that your dough becomes too soft or still too sticky even after 5 minute mark of mixing, try adding a little flour. Β And continue.

I prefer to use INSTANT DRY YEAST, since I don’t have to worry about the temperature of my liquid. Active Dry Yeast can be frustrating to use especially if you don’t have a thermometer, if the water is too hot, you’ll kill it, if too cold, it will not activate. So, why get frustrated if Instant Dry yeast is always available in your local stores?

DO NOT LET YOUR DOUGH TO OVER RISE . Once the dough has doubled in size, start working on it. This is one of the lessons I learned the hard way. I really have a little patience when it comes to waiting, so what I always do before is to prepare my dough and leave the house. Yes, leave the house to buy some stuff until I realized it’s been 3 hours (or more) since I left my dough. What happened? it has risen, but after punching down the dough it released an ammonia smell like gas and off it goes to the trash bin.

BUTTERMILK, in case you don’t have, again per 1 cup of whole milk add 1tsp of distilled vinegar. If using evaporated milk, use 1/2 cup evaporated milk + 1/2 cup water + 1 tsp distilled vinegar + stir + let sit for 5 minutes = homemade buttermilk. Most recipes will call for milk, but after reading forums, I learned that buttermilk enhances the dough as well the finished product. So, I use buttermilk in replacement of milk in all my bread recipes since then and very happy with the results.

CAN I BAKE THESE? there are recipes around the web for baked donuts, but honestly, I haven’t found “the one”.

donut

Thanks to Ann Reardon

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