Wednesday, 22 February 2012

Another try..

I know that many of you have waited quite long for this blog post (and have never once said an unkind word) but trust me, its not that I had been delaying it deliberately. I dont think I have tried so many different recipes and variations of the same category before as I have in search of the so-called "store-bought dougnuts" recipe that you had asked me for, but after having been sorely disappointed in most of the proclaimed copycat recipes provided on the internet, I have now decided to bring a stop to wasting my husbands hardearned money and settle on what tastes like a good doughnut to me and my family - without comparing it with the ones from anywhere else. FULLSTOP.

I am sorry if my intro has brought you tons of disappointment, but trust me, better take it now than the one youll have on throwing your money and effort into the trash bin later. There is definitely some sort of additive or trick in the bakery-style doughnuts that I havent been able to find yet. So, instead of fretting my mind about duplicating the taste one gets at famous doughnut stores, I now try to enjoy what really pleases my doughnut cravings. And in case youre thinking that I am going to share a better recipe than my previous one, I am afraid but I have to disappoint you here as well. The potato-variant still is on the top of my favourite quick fixes for making softest doughnut at home but here is another one that too has managed to pass the test with flying colours lately (I do have some reservations regarding the "copycat claim" attached to it on most of the online pages but there is no doubt about their taste being sinfully great).

So here comes my second blogworthy attempt on making doughnuts:






Krispy Kreme Style Doughnuts
Inspired by: food.com


Ingredients:

1/4 cup warm water
3/4 cup warm milk (low-fat)
2 tbs soft butter
2 tbsp sugar (I took 3)
1/2 tsp salt
1 egg
1 sachet (7 g) instant yeast
2 1/4 cups flour + 1/4 cup for dusting the counter
Vanilla essence


Melt butter with milk in a small sauce pan and allow to cool slightly.


Take water in a large bowl, add in sugar, salt, vanilla and sprinkle yeast on top. Stir. Pour in the buttered milk. Also add egg and mix until combined.

Start adding flour, half cup at a time.



Stir with a spoon or mix in the kitchen machine.





Stir in the remaining flour until a sticky dough is formed. Tip: DO NOT add too much flour, itll turn them hard later.
Tip: The flour quantity also depends on the weather as well as how cold/warm the liquid ingredients are! I try not to use extra flour even if the dough is too sticky. Let it sit in a warm place and itll automatically get a workable consistancy.




Make a ball, cut in the centre and set aside until double in size.









Tranfer the dough onto the dusted kitchen counter and knead lightly to incorporate the flour. Tip: The dough will be sticky at first, but will get better as you knead. Tip: Try not to overwork the dough - kneading for three four minutes is more than enough!




Roll out the dough to desired thickness.





Cut with floured doughnut cutter or with any round-shaped glass and bottle caps.



Cover and allow to proof until double in size.




Look at the difference!

Heat oil in a deep skillet or fryer to 350 F. Tip: Be careful about the temperature, it DOES matter: too low and they'll absorb oil turning soggy and oily in the end, too high and theyll turn brown very quickly but will remain uncooked from inside.

Slide down the doughnuts into the oil using a wide spatula.




Fry for about 1- 2 minutes and turn over.



Fry for a minute or two on the other side as well. Carefully remove from oil and drain.




Allow to cool and prepare the glaze meanwhile.



You can use any of your favourite frostings. Check the previous blog for ideas or try a new one:

Cocoa Glaze:

1/2 cup icing sugar
1 tbsp cocoa powder
2 tbsp butter
1 tsp corn syrup
1 tbsp milk


Melt butter with milk in a small sauce pan. Remove from heat, add syrup, cocoa powder, icing sugar and stir with a wooden spoon until well combined and glossy.

Dip the cooled doughnuts in glaze and allow to rest on a wire rack to set.



My my...they were just amazing! Sweet, crispy, light, tall, chocolaty...absolutely delectable!!!!

What do you say???


6 comments:

  1. Hi Schee, these actually look like Krispy Kreme and am sure tastes as good, minus the preservatives and all...

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  2. superb,i will make it soon...

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  3. hearty thanks dear for taking out time n typing the whole stuff even when ur lil man is unwell..

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  4. Shabnams cuisine23 May 2012 at 07:27

    Perfect one.

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  5. love your cutting tool
    sara yair

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