It do really look very tempting at those bakery shops but one thing is I'm not into those with heavy coated chocolate or strawberry topping.....it look so overly sweet to me. I'm the those old fashioned type....just love the traditional icing or caster sugar coated doughnut is the one for me.
Recipe inspired from Donna Hay (Spiced Snowflake Doughnuts)
125ml lukewarm milk
1½ tablespoons lukewarm water
1 tablespoons caster sugar
2 teaspoons active dry yeast
335g plain flour or all purpose flour
1 tablespoons caster sugar
50g melted butter
2 eggs, lightly beaten
vegetable oil, for deep-frying
55g icing (confectioner’s sugar, sifted
½ teaspoon ground nutmeg (optional)
Some vegetable oil for deep frying
MethodIn a large bowl, add the lukewarm milk, water, yeast, and 1 tablespoon sugar together, lightly stir and set aside for about 10 minutes till bubbles appear on the surface.
Add in the plain flour, melted butter flour, eggs and 1 tablespoon sugar to the yeast mixture. (You may use your mixer with hook attachment and let the mixer do the mixing job for you). If not, use a butter knife to mix until a sticky dough forms. Then turn out onto a lightly floured surface and knead until smooth. Place the dough in a lightly oiled bowl, cover with a clean, damp cloth and set aside in a warm place for 45 minutes or until doubled in size.
Lightly floured your counter top and knead the dough for about 5 minutes.
Roll the dough out into 1 cm thickness and using your cookie cutter with 8cm round diameter, cut out round.
Using a small knife, make 6 deep shallow cuts from the edge to the centre of the rounds. Alternatively you can use a sharp scissor to do the cutting job which I find more easier.
Place the nicely cut out shape doughnuts on a non-stick baking pan till you finished the rest of the dough cutting shape. Rest the doughnuts for another 20 minutes .
Place the oil and a sugar thermometer in a large, deep saucepan over medium heat until temperature reaches 180°C. Fry the doughnuts, in batches, for 1–2 minutes each side or until golden. Drain on absorbent paper.
Dust with the spice nutmeg icing sugar and serve immediately.
+ It’s important to let the dough ‘prove’ to ensure it achieves a light and airy texture. A little warmth is essential to help the yeast work and allow the dough to rise. When letting the doughnuts rise for a second time after you’ve kneaded the dough, they should become slightly puffy with a firm, stretched top.
I think this will be my last post for 2015! Soon we will be heading into 2016.
Here, I like to wish everyone HAPPY NEW YEAR 2016! May 2016 brings to you GOOD HEALTH & Lots of happiness in your life