Hi all🙋🏻,
Already I have posted COCONUT CREAM DONUTS before…. I think a year back, this one is made on the eve of my munchkin’s summer vacation☺️. He enjoyed fully these sweet delectable rings with chocolate glaze of both dark and white. So what are you waiting for. Just surprise your kids.
This recipe will yield 8 donuts with egg.
RECIPE:
INGREDIENTS:
2 cups APF or refined flour
1/4 cup APF or refined flour for dusting
1.5 tsp instant active yeast
2 pinches salt
1/4 cup + 2 tbsp whole milk, warm
1/8 cup powdered sugar or honey
1 whole large egg, lightly beaten
3/4 stick salted butter melted
1/2 tsp vanilla essence
2 cups oil… I have used canola.. You can opt for any light oil. Oil should be 3″ high from the base of the frying vessel.
METHOD:
First of all sieve maida in a large bowl.
Add yeast and mix thoroughly.
Now add salt and mix well this too. Never add yeast and salt together. Salt is an enemy of yeast and so yeast may not activate.
Make a well in the middle of the apf mix. Add honey or powdered sugar, beaten eggs, melted butter, essence and warm milk.
I have used stand mixer (my pixie) so in 2-3 minutes dough was kneaded well.
If you are using hand, just knead for 10-15 minutes until the dough is smooth and sticky.
Sprinkle some flour on kitchen platform and now roll the dough into 1/2 inch thick circle. Give the shape of donut by cutting the rolled dough with donut cutter. If not having the cutter, just cut the outer rings with lid of any of your container of 3″ diameter and the inner rings with a cap of frizzy drinks.
Sprinkle some flour on a tray lined with parchment paper and place the shaped donuts on it. Brush up the visible part with oil and let it rest for an hour or until they become puffy.
You can postpone your rolling time as I did the same. I prepared the dough in the evening and fried them next evening. Just applied oil on the dough and foiled it with cling film. Placed the dough in refrigerator. Used as per my convenience☺️.
After the donuts have puffed up, add oil in a deep saucepan with heavy base. Oil should be 3″high from the base of the pan. I have used canola oil. You can prefer any of your choice.
Heat the oil. Don’t smoke it out. Temperature should be 160°-170° of oil. But for all it’s not necessary that they’ll be having candy thermometer. So just heat the oil as you do for other deep frying stuff. Add 2-3 donuts in a batch and deep fry for 2-2.5 minutes at medium to minimum heat turning each side until you get golden colour. Remember they are stouty😛.. So they require time to be cooked. You can see oil stops bubbling when they are cooked from inside outside too.
After they are done, take them out and place them on a place lined with paper towel to absorb extra oil.
Repeat the same frying process for leftovers.
If you opt to bake them just preheat oven at 180° c for 10 minutes and bake for 12-14 minutes or until done.
FOR THE GLAZE:
I had ganache of both the white and dark compound chocolates and strawberry glaze too in my pantry. Used them to decorate. Sprinkle some edible sugar sprinklers, lemon zest, chocolate chips or confettis to make them more inviting….🍩🍩🍩🍩🍩🍩🍩🍩🍩🍩😋😋.
Keep cooking👍🏻
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