Who doesn’t love Doughnuts? Now, you will love them more with a simple sugar syrup and a hint of cardamom glaze.
My all time favorite? Doughnuts. Yup, can’t get enough of them and I simply love it with a hot cup of coffee. Who doesn’t love them? Making them is even more fun. Getting a good dough is the key here and you have an option of baking them or frying in oil.
My all time favorite? Doughnuts. Yup, can’t get enough of them and I simply love it with a hot cup of coffee. Who doesn’t love them? Making them is even more fun. Getting a good dough is the key here and you have an option of baking them or frying in oil.
Ingredients
- 1-1/8 cup Whole Milk, Warm
- 1/4 cup Sugar
- 2-1/4 teaspoons (one Package) Instant Or Active Dry Yeast
- 2 whole Large Eggs, Beaten
- 1-1/4 stick Unsalted Butter, melted
- 4 cups All-purpose Flour
- 1/4 tsp Salt
- Glaze (a simple sugar syrup with a hint of cardamom)
- 1/2 cup Sugar
- a bit of water to submerge the sugar
- dash of cardamom
- Oil to fry
- Heat the milk till it is warm (not hot).
- Add sugar to milk and stir till it is completely dissolved.
- In a small cup add yeast and pour milk/sugar mixture over yeast. Stir gently, then allow it to froth for 10 minutes.
- Add beaten eggs to melted butter, stirring constantly till it is completely incorporated.
- Pour in the yeast mixture to the butter & egg mixture, whisking it constantly till it is thoroughly combined.
- Slowly, start adding flour to the above mixture and whisk it constantly.
- For 10 minutes, keep mixing the flour till it starts coming together.
- If the dough is a bit sticky, add a bit of flour.
- Gently knead it on a lightly floured surface till you get a good springy dough.
- Transfer dough to a lightly oiled bowl. Cover the bowl with plastic wrap and allow it to sit for half an hour. Then, transfer the dough to a fridge.
- Refrigerate dough for at least 8 hours, or overnight.
To Make the Doughnuts
- Remove bowl from fridge and turn out dough onto a lightly floured surface.
- Roll out to 1/4 to 1/3-inch thickness.
- Using a 3-inch cutter, or a glass, cut as many rounds as you can, then roll out remaining dough and repeat the cutting process.
- Cut holes out of each round using a 1 1/2-inch cutter or a small bottle cap (that’s what I used).
- Place both doughnuts and holes on a floured baking sheet.
- Cover with large tea towel and place in a warm place.
- Allow doughnuts to rise undisturbed for at least an hour.
- Doughnuts should be visibly puffier and appear to be airy.
To Fry the Doughnuts:
- Heat oil (i used regular sunflower oil) in a pot.
- The oil should not be too hot- otherwise it will burn the doughnuts.
- One to two at a time, gently pick the doughnuts and slide them in hot oil. Allow them to cook 1 minute on each side; they will brown very quickly.
- Remove doughnuts from the oil and place it on a paper towel to absorb excess oil.
- Fry the remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side.
- Allow doughnuts to slightly cool.
To Glaze/coat
- In a small pan, add sugar with a bit of water and dash of cardamom powder (water level should just be enough to submerge the sugar, don’t add too much)
- Put it on a medium flame and allow the sugar to dissolve and infuse with the cardamom.
- As the liquid starts to get to a thick consistency (with sugar completely melted and caramelized) , turn off the flame and set it aside.
- One by one, brush the doughnuts with the sugar syrup.
- If you want an extra sugar rush, dip them in a cinnamon sugar (cinnamon + granulated sugar mix)
- Serve warm if possible, or room temperature.
wow I too love doughnuts
ReplyDeleteWish to grab some and have rite now, my fav doughnuts..
ReplyDeletelooks so healthy & delicious...mouthwatering!
ReplyDeleterecently i tasted doughnuts and loved it. wish to try soon.
ReplyDelete