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It’s DONUTSUTRA????… But to be very honest.. I’m in love with my donuts☺️.. One of my friends complimented.. “These are the best donuts I had in my life.. Best than Dunkins or MOD (Mad over donuts)” ????.. And nothing more a cook wants more than this????. Last few days before I had posted donuts with egg. Now these are eggless avataar of doughnuts. So both the categories can enjoy ???????????????????????????????? these lovely lovable rings.
Now the very special part of this recipe is that I have made this in my own way and so it’s my own recipe????. Have used buttermilk in this recipe. I always make my pancakes in buttermilk instead of adding water or milk. They are super soft and moist. You can buy buttermilk from any grocery store. I have used the leftover whey of homemade clarified butter. It gives ultimate crisp outside and soft pillowy texture inside.
This recipe yields 6-7 donuts and a smaller munchkin☺️.
1+1/4 cup APF or refined flour
1/2 cup APF or refined flour for dusting and using while kneading
1.5 tsp yeast
1/4 tsp baking soda
1/4 cup very hot milk… Have asked for hot because when we’ll add other liquids at room temperature then the whole mix will become lukewarm and so compatible and lovable for yeast to be active.
1/4 cup buttermilk
3 tbsp melted butter
1/2 tsp vanilla essence
3 tbsp powdered sugar or honey
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.
1/2 cup cinnamon infused caster sugar or cinnamon sugar to roll the donuts.
You can add 2 tbsp of milk powder too into the flour and mix well. It’s totally optional. I didn’t because I didn’t have but yes of course will use when available in my pantry????.
First of all sieve maida in a bowl of your stand mixer or large bowl if going to use hands.
Add yeast and mix well.
Add salt too and mix well. Never add yeast and salt together. Salt is an enemy of yeast and so yeast may not activate.
Make a well in the middle and keep aside.
Take hot milk in a small bowl or cup. Add honey or sugar, butter, essence and buttermilk. Mix well and immediately add into the middle of the flour well. Fold well with spatula.
Using dough hook, knead the flour mix for 2-3 minutes at speed 1-2 scraping sides in between. Knead until you see string as shown in the pic above. It should be sticky. Then only your donuts will be super soft from inside.
If using hands, transfer the dough onto kitchen counter and knead for 15 minutes until it becomes soft, sticky, smooth and stringy.
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 fizzy 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 until they puffed up.
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.
As soon as you get the golden colour, take them out and roll into cinnamon sugar. Just shake out the extra one and place them on a plate.
If you opt to bake them just preheat oven at 180° c for 10 minutes and bake for 12-14 minutes or until done.
Enjoy hot, warm or at room temperature????????????????????????????????!!!!