Donuts or Doughnuts?

Glazed, sugary, ring style dough, fried and dipped in chocolate, peanut butter and what not, makes delicious donuts.

.

Hello HTS Community

We are making donuts today, without any hand or stand mixer. YES, the entire process by hand, to make 12-15 medium sized donuts.

Donuts or Doughnuts are make with yeast based flour dough, that is fried and then dipped in different glaze like chocolate, peanut butter and toppings such as cereals, oreo crumbs and sugar. The recipe is easy and makes amazing donuts, even better than the ones you have at most bakeries. Give them a try and leave your comments below.

Ingredients you will need

For Donuts

• Milk- 3/4 cup, warm
• Yeast- 1.5 teaspoon
• Sugar- 4 teaspoons
• Egg- 1, at room temperature
• All purpose flour- 2.5 cups
• Salt- 1/2 teaspoon
• Unsalted butter- 1/4 cup, softened at room temperature
• Vegetable oil- for frying

For Chocolate Glaze

• Powdered sugar- 1 cup
• Cocoa powder- 1.5 tablespoon
• Salt- 1/4 teaspoon
• Water- 1 tablespoon

For Peanut butter Donuts

• Milk- 1/2 tablespoon
• Peanut butter- 3 teaspoons
• Toasted cereal- handful

For Cinnamon sugar

• Granulated sugar- 1 cup
• Ground cinnamon- 2 teaspoon

Steps:

• In a bowl, add warm milk, sugar and yeast, whisk to combine and keep aside for 10 minutes for yeast to bloom. If the yeast does not bloom, do not proceed with the recipe. yeast might be old or milk is either too hot or too cold for it to bloom. Start from the beginning.

• Once the yeast has bloomed, add egg and whisk again.
• To this add flour and salt to knead it into a soft dough. Depending on the flour and humidity you might need to add a teaspoon or two of the flour.
• Gradually add softened butter to the dough while kneading, until you have a smooth dough that does not stick. In another greased bowl let the dough rest at room temperature covered with a plastic wrap for 1.5 hours or until doubled in size.

• On a lightly floured surface take the dough out, sprinkle some flour on top and degass it. Roll into a rough rectangle or circle that is 1/2 and inch thick.
• Using a donut cutter, in my case I used a glass and cap of a bottle to cut in as many donuts as possible. Roll the scrape dough again and repeat the process of cutting. You should have 12-15 medium sized donuts or about 10 big ones.
• Place the cut shapes on a floured parchment paper. Cover with a towel and let them proof at room temperature for 45 minutes. 10 minutes before frying, keep the tray with donuts in the refrigerator for them to become a little firm. This will make our job much easier to pick them up while frying.
• Heat oil in a vessel and let it reach 175 degree celsius, test with a donut hole if the oil is too hot. Pick up one donut and out it in the oil for 30 seconds on each side. Take it out, let oil drain on a wire rack. Repeat with all donuts and holes and let them cool down.

For Cinnamon sugar donuts

• Mix sugar and cinnamon to make cinnamon-sugar and cover warm donuts, so that sugar sticks to them.

For Chocolate glaze

• In a bowl whisk together powdered sugar, cocoa powder, milk and vanilla extract to make a glaze.
• Dip the top half of a donut in the glaze and keep in the wire rack to drip. You can add shaved chocolate on top or sprinkle, as per your preference.

For Peanut butter glaze

• In a bowl whisk together peanut butter and milk to make a glaze.
• Dip the top half of a donut in the glaze and keep in the wire rack to drip. I have sprinkled toasted cereals (cornflakes), you can also use toasted peanuts on top.