Last weekend we had a lovely Mother's day here. This week things are again back to normal and I had a request to make doughnuts/donuts for snack today. With the April showers lashing us, it did seem like a great idea to eat warm doughnuts with a good cup of hot chocolate while watching the rain through the windows. Anjalie as usual was very helpful and with the use of bread machine, we had more time to play together while the dough had time to rise. Anjalie helped cut the doughnut shapes and we were soon sinking our teeth into soft, melt in your mouth and yummy doughnuts with a cuppa. So here is the recipe...
You will need:
For the Doughnuts
1 packet (7 g) rapid rise yeast
220 ml whole milk
55 g sugar
1/2 teaspoons salt
1 eggs
40 g unsalted butter (skip the salt if using salted butter)
315 g plain/all-purpose flour + more for dusting
oil for frying
Add butter to milk and warm up the milk until the butter just starts to melt. Remove from fire/microwave and mix well until the butter is fully melted. Add the egg and slightly beat to mix well.
Add to the bread machine. If the bread machine instruction says to start with dry ingredients first, reverse the order given here.
Add flour and spread evenly to cover the milk. Place salt and sugar on the corners. Make a small indentation in the middle and place the yeast in the centre.
Set the bread machine to dough/basic dough setting and let it do it's thing while you go off and have some fun! You can also hand knead the dough. Place all the dry ingredients in a large bowl and add the wet ingredients and knead for 10-15 mins until smooth and elastic.
Dust the counter with some flour and roll out the dough into 1/2 inch thick circle.
Cut out the doughnuts using two circular cookie cutter/bottle caps/small bowls.
Kids can help cut the shapes as long as the cutters are not too sharp. Anjalie had great fun doing this. Gather and re-roll the dough until all of it is used up.
Place them (both big and small doughnuts) 2-3 cm apart on a baking sheet. Cover with damp cloth and leave to rise for 40-50 mins.
Heat oil to 180 degrees Celsius (and maintain it at this heat through out). Add one or 2 doughnuts at a time and cook for 30 secs on each side until golden brown on both sides. Let them cool on a wire rack.
Take care when turning since you do not want to mess up the shape or poke any unwanted holes in them. When frying the small doughnuts, poke a hole in the middle so they can be turned easily without any air-pockets interfering.
In a mixing bowl add all the dry ingredients for the glaze. Add the vanilla extract, melted butter and 1 tbsp milk at a time until it is runny but not too thin to coat the back of a spoon.. Dip the now cool enough to handle doughnuts into the glaze. Turn over and coat the other side and let it cool. Eat warm with a cuppa or hot chocolate. You can add cocoa/chocolate powder to the glaze for a chocolate glaze or dust warm doughnuts with cinnamon and sugar mixture for a variation. Enjoy!
You will need:
For the Doughnuts
1 packet (7 g) rapid rise yeast
220 ml whole milk
55 g sugar
1/2 teaspoons salt
1 eggs
40 g unsalted butter (skip the salt if using salted butter)
315 g plain/all-purpose flour + more for dusting
oil for frying
For the Glaze
35 g butter (melted)
125 g powdered sugar
1 teaspoon vanilla extract
2 -4 tablespoons regular milk
Add butter to milk and warm up the milk until the butter just starts to melt. Remove from fire/microwave and mix well until the butter is fully melted. Add the egg and slightly beat to mix well.
Add to the bread machine. If the bread machine instruction says to start with dry ingredients first, reverse the order given here.
Add flour and spread evenly to cover the milk. Place salt and sugar on the corners. Make a small indentation in the middle and place the yeast in the centre.
Set the bread machine to dough/basic dough setting and let it do it's thing while you go off and have some fun! You can also hand knead the dough. Place all the dry ingredients in a large bowl and add the wet ingredients and knead for 10-15 mins until smooth and elastic.
Dust the counter with some flour and roll out the dough into 1/2 inch thick circle.
Cut out the doughnuts using two circular cookie cutter/bottle caps/small bowls.
Kids can help cut the shapes as long as the cutters are not too sharp. Anjalie had great fun doing this. Gather and re-roll the dough until all of it is used up.
Place them (both big and small doughnuts) 2-3 cm apart on a baking sheet. Cover with damp cloth and leave to rise for 40-50 mins.
Heat oil to 180 degrees Celsius (and maintain it at this heat through out). Add one or 2 doughnuts at a time and cook for 30 secs on each side until golden brown on both sides. Let them cool on a wire rack.
Take care when turning since you do not want to mess up the shape or poke any unwanted holes in them. When frying the small doughnuts, poke a hole in the middle so they can be turned easily without any air-pockets interfering.
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