Monday, 10 October 2011

Here it is...

I have received atleast a dozen requests for a good doughnut recipe during the last few months and it actually had been on my to-blog-about list for quite some time but its just that I usually never post a recipe just for the sake of making a post. I feel like I would be letting you all down by recommending something I myself am not satisfied with. Since I couldnt find any hint in my collection of authentic and reliable recipes, a little research had to be done before publishing it here.

There are thousands of dougnut recipes available online. So, I tried many of them - those with eggs, with butter, with yeast, even those with baking powder and oil, deep as well as shallow fried. And after experimenting and testing many different recipes, here is the one that really came up to the level where I couldnt help saying, "This is the one I had been looking for!!".







Soft and Fluffy Doughnuts

Ideas adapted from:
http://www.scribd.com/doc/53790333/Soft-Melt-in-the-Mouth-Doughnuts
http://www.strapya-world.com/index.php?main_page=popup_image&pID=33055
http://www.juste1kif.com/






Ingredients:

1 cup warm (not hot) milk
5 tsp powdered yeast
2 tbs melted butter
2  1/2 cups plain flour
1/4 cup + 1 tsp sugar
1/2 tsp salt
few drops of vanilla essence
1/2 cup warm boiled mashed potatoes (key ingredient)





Microwave butter and milk for a few seconds. Tip: Dont bring it to boil, it should only be warm and not hot. Add 1 tsp sugar and sprinkle yeast on top. Place aside for 5 minutes until frothy.




In a seperate bowl, take two cups of sifted flour.




Add sugar and salt.




Also add mashed potatoes and combine well using a hand whisk.




Add vanilla essence into the yeast mixture, mix and pour into the flour bowl. Itll be a bit sticky, add in rest of the flour and knead gently on the kitchen counter dusted with extra flour. Tip: Dont add too much flour; a softer dough yields lighter and much fluffier doughnuts.








Roll out the dough with a rolling pin (approx. half inch thick). Cut out circles using a doughnut cutter. Tip: I normally use a glass to cut out doughnuts and lid of my olive oil bottle for making holes in the centre.





Let the doughnuts rest aside for 10-15 minutes. Meanwhile heat the oil for deep frying. Tip: Oil should neither be too hot to burn the doughnuts from outside nor cold to make them hard. Tip: You can always test the temperature on scraps of dough.

Fry the doughnuts (not more than 4 at a time) until golden on one side. Turn the side and continue frying until equally golden. Take out on a kitchen towel and allow to cool.





Prepare the glaze. Ive used a dark chocolate and a red vanilla glaze for decorating mine. You can also find different icing recipes of your choice on the internet.
Tip: Mickey -shaped dougnut cutters are available at stores for baking supplies etc. I, however, have made these by frying the plain round doughnuts, the round dough balls that we cut out from the centre (flattened them with hands before throwing into the hot oil)  and fixed them with a sphagetti to make ears.






Chocolate Glaze

Ingredients:
(For half cup glaze)

1/2 cup semisweet chocolate
2 tablespoons butter
1 tablespoon + 1 teaspoon caramel syrup
Few drops of vanilla essence






Melt the ingredients together over low heat, stirring often. Coat the dougnuts with the hot glaze.

Vanilla Glaze:

Ingredients:
1 1/4 cups sifted confectioners sugar
1 tablespoon caramel syrup
1 tablespoon melted butter
2 tablespoons milk
Drops of vanilla essence
Red food colour










Stir the ingredients together until a smooth paste is achieved. Add the food colour and mix. Tip: You may add more sugar or milk to adjust the consistency. Decorate!!






The recipe is so easy that any novice can make. So, dont wait for too long like I usually do. Try the recipe and share your joy with others as well. Tip: Store in an air tight container incase you wish to save some for later!!




16 comments:

  1. These are SO cute!! I'm headed over to Pinterest to pin these adorable doughnuts right now! :) Glad to be your "blog buddy!"
    :)

    ReplyDelete
  2. What a delicious doughnut recipe, they are so cute!! Love your blog and so glad to be a new follower! xoxo

    ReplyDelete
  3. LOL! These are one of the favorite things Ive made to date, hands down. If you make them please let me know what you think!

    ReplyDelete
  4. I can see why you get so many requests for these! They look wonderful!
    Nice to meet you through Foodbuzz...

    ReplyDelete
  5. So potato is the magic ingredient, thanks for the tip, hopefully next time I make doughnuts they will be melt in the mouth soft!

    ReplyDelete
  6. These are SO CUTE! love.

    -Julia
    of hazelnutblog.com

    ReplyDelete
  7. These are so cute! I have never made homemade doughnuts before, I should try sometime.

    ReplyDelete
  8. i tried these doughnuts but result was not 100 percent. the taste was really good but there texture was not perfect. they were little bit hard and crispy. although i fried them on medium heat. i think some thing was wrong with my yeast. i could not find powdered yeast so i used fast action dried yeast. it was not granulated but it was not a fine powder either.
    an other possible mistake is that i did not put the dough in warm place so that it is double in size(as you mentioned in home made dinner rolls recipe). i made the the doughnut dough. Rolled it, and cut doughnuts. then i waited for 10 minutes before i fried them.

    any comment or suggestion?

    ReplyDelete
  9. @AnonymousHi dearest Anonymous:) I am sooo sorry that your doughnuts didnt turn out well..I have made them twice and the result was really nice - soft, slightly crispy when consumed fresh, a bit bread-like after a days rest...I dont think yeast should be a problem and no, you need not give the dough any rest to rise etc except for the 10-15 minutes waiting time after rolling out n cutting before frying.
    Are you sure, you had measured the ingredients carefully or it could be the frying method as well...A yeast-based dough shouldnt actually turn hard right after frying...I would recommend to give it a second try and if it doesnt come up to your expectations, let me know ...Ill try to find some alternative for you:)one more request, plz do mention your name with the comment, Ill be able to reply you directly then:)

    Here is a list of few comments Ive received on the recipe from other sites:

    Eman Sara: Hi there, couldnt resist your cutest donuts yesterday...tried them right away and here is the result...(sorry my little one didnt give me enough time to decorate and they dont look as pretty as the original ones but the taste was incredible) and yes, they were really really soft:).....you dont taste the potato flavour at all.They were really delicious and all gone within an hour;)thank you!!!

    Asifa rafiq: Thnx, Loved the recipe & Donuts dear, they turned out NICE & taste much better the other day. Because of yeast amount, didn't need to give rest, so it was quick & didn't took much time, Love you for sharing, this yummy recipe:)

    Zainab Jaffer-Khatau :ths has been loved by everyone at hme, 4m young to old ! Lol. Thankx

    farah taimoor: I tried these yesterday n turned out to be excellent very soft with light crunch...... yar wana ask k is there any way we can preserve the dough because i think freshly made were more yummy as compared to a day old.........

    ReplyDelete
  10. hi Schee
    i am the same anonymous whose result was not 100 percent. I had some left over dough from last night doughnuts. I had left it out side of refrigerator last night. Today in morning i made more doughnuts.and they were perfect in texture. but the taste was not the same as last night. Anyways i hope i will be able to make them perfectly in next try.
    One question please, Is the Fast action dried yeast is the same as powder yeast? As here in UK i could not find yeast powder.
    Thank you very much.

    Asma

    ReplyDelete
  11. @Anonymous Dear Asma, the difference is actually between the dry active yeast and an instant yeast. Both are available in powdered fowm. Dry active is different from the instant yeast in a way that you mix it in some warm liquid first and then mix into the dry ingredients. Whereas the instant yeast can be used directly with the flour etc. And its funny but I have used the instant yeast here but have taken the longer route:P
    What I can recommend is: try using the same yeast you have but lessen the quantity (3 tsp), let the dough stand in warm place until double in size and then follow the procedure as mentioned in the recipe. I hope it should give you what youre looking for...or do you want me to test it for you? Do let me know!!

    ReplyDelete
  12. thank you very much for your quick response. i will try it my self and will tell you the results.

    ReplyDelete
  13. Hey! I tried making these and they turned out soft and nice..thank you! I have one doubt though-
    Despite storing in airtight containers, half hour later, my doughnuts which looked nice and fluffy, flattened out and fell limp! Softness was retained,.. But i was wondering if I was to serve them the next day to guests, for appearance sake, can I do something to keep them looking fluffy like the store bought doughnuts?
    Please let me know.
    Thank you!

    ReplyDelete
  14. @Anonymous Hi , thanks for the feedback:) I am thinking of giving these another try from scratch. Will be updating the blog soon sharing all tips on each step from making till storage. btw, I hope you had put them in the container after having them completely cool to normal temperature...

    ReplyDelete