‘Money can’t buy happiness, but it surely can buy you a box of doughnuts.’ This ring-shaped delicacy, also known as donut or doughnut, is topped with all sorts of sugar that can surely make anyone’s day. They were brought in America (New York) by pilgrims and Dutch settlers. Since then, donuts have been a famous dessert in America and Canada as well.
The doughnut is a fried dough dessert which is soft, crisp, sweet and will definitely satisfy your craving for sweets.
Doughnuts are usually made by deep-frying a sweet flour dough and then glazed with delicious icings, chocolates, fruits and sprinkles. They are typically shaped as rings with a small hole in the centre, but they can also be filled or in the form of a dough ball.
‘Doughnut’ or ‘Donut’?
So, which one is it ‘Doughnut’ or ‘Donut’? The dictionary spelling of the word is ‘Doughnut’. Although during the 19th century, it was shortened to ‘Donuts’ by Americans to make it easier to pronounce by the foreigners. The word ‘donut’ became popular during the first half of 20th century when the Dunkin’ Donuts chain used the ‘donut’ spelling.
Types of Donuts
Some basic types of doughnuts that every doughnut lover would want are-
- Jelly doughnuts
- Glazed doughnuts
- Cream-filled doughnuts
- Chocolate, strawberry or blueberry covered doughnuts
- éclair or long john
- Doughnut holes
– and everyone’s favourite, old-fashioned classic doughnut.
You don’t need to be an expert to make doughnuts at home. Ready in about two hours, these doughnuts are even better than your favourite bakery or doughnut shop.
If doughnuts drive you crazy and they are your favourite dessert in the whole world then this doughnut recipe is just what you need. So, let’s make doughnuts!
Also, do not forget to read the tips at the end of the recipe.
- 1.5 cups All-Purpose Flour (Maida)
- ¼ cup unsalted Butter, melted and slightly cooled (60 Gms)
- A pinch of Salt
- 6 Tbsp. Powdered Sugar
- 1 tsp. active dry Yeast
- ½ cup warm Milk
- ½ tsp. Vanilla Extract
- Vegetable Oil for frying
- 2 Tbsp Milk Powder (optional)
- FOR DECORATION- Rainbow and Chocolate Sprinkles, Gems, Roasted Almonds, etc.
- FOR SUGAR GLAZE- 2 cups Sugar, 1/3 cup Whole Milk or Heavy Cream, ½ tsp. Vanilla Extract
- FOR CHOCOLATE SAUCE- 100 grams Dark Chocolate or 100 grams White Chocolate and 50 ml Milk
FOR MAKING DOUGHNUTS
- Take 1/4th cup warm milk and add 1 Tbsp. sugar and 1 tsp. Yeast. Stir and keep aside for 15 minutes.
- In a bowl add 1.5 cups flour, 2 Tbsp. milk powder, a pinch of salt, ½ tsp. vanilla extract and rest of the sugar.
- Add the yeast mixture to the bowl once it turns frothy and start kneading the dough. Slowly add the rest of the milk to the dough.
- The dough will be sticky but do not worry about that. Add 1/4th cup of room temperature butter to the dough and keep kneading the dough for another 8-10 minutes.
- Cover the dough and let it rest for 2 hours for proofing.
- Now, take some dry flour and sprinkle it on a flat surface. Take out the dough and knead it once again.
- Roll the dough uniformly to ½ cm thickness. Use a doughnut cutter to cut the doughnuts.
- Keep the doughnuts in a tray and let them proof for another hour. Do not forget to cover them.
- Heat the oil for frying. Once the oil is medium hot, add the doughnuts and fry them on a medium flame. Flip and fry from both the sides until they turn golden brown.
- You can also fry the doughnut holes for about 30 seconds, from both the sides.
- Once fried, take them out and soak them using a kitchen towel to remove the excess oil. Keep them aside.
Now comes the fun part of decorating the doughnuts. You can coat the doughnuts with dark chocolate sauce, white chocolate sauce or with the traditional sugar glaze. Top them with rainbow sprinkles, gems, roasted almonds or serve as it is.
For the Sugar Glaze
- Mix all the ingredients of sugar glaze using a whisk. Dip the doughnuts in the sugar glaze. Do not wait for the doughnuts to cool down.
- Place them on a rack and let them cool down for 20 minutes till the coating hardens.
For the Dark Chocolate Sauce
- Add 100 grams dark chocolate, and 50 ml milk or heavy cream to a pan and heat on low flame stirring the chocolate continuously or it might burn.
- Refrigerate for 30 minutes before using. The sauce will be thick so if you want to make it thin then use more milk.
For the White Chocolate Sauce
- Add 100 grams white chocolate and 50 ml milk to a pan and heat on low flame just like dark chocolate.
- Refrigerate and use.
Top the doughnuts with rainbow or chocolate sprinkles or however you like. Serve immediately!
- Always sieve the dry ingredients before adding them to a bowl.
- Do not use salt if using salted butter for the dough.
- You can use a bowl of appropriate size to cut the doughnuts and then a small bottle cap to cut the inner circle of the doughnut.
- You can bake the doughnuts instead of frying them for a healthy alternative.
- Doughnuts should be enjoyed the same day as they are made. Although, you can store the doughnuts for 1 or 2 days in an air-tight container at room temperature.