Do Nuts for Doughnuts

How time flies? It’s already February and I’m in the second month of my last semester. Last semester! As the semester progresses, work is starting to pile up but I’m sure (and hope) my need to bake will not wane.

Was it really 10 years ago when we paid more than $2.50 for a cup of bubble tea? Wasn’t it just 2 years ago that the doughnut craze reignited in Singapore?

I was just reading up on the various food fads here in the last decade and came upon a photograph of a box of a dozen doughnuts. What should I have done then? Run out to the nearest doughnut shop and buy a dozen home? I still had two sachets of the active dry yeast so why not put them to good use? Sure, my doughnut cravings won’t be satiated till 2hrs later but a piping hot doughnut fresh from the pan and rolled in sugar tastes like no other store bought doughnuts.

Doughnuts

Makes a dozen rings plus numerous doughnut balls

Ingredients

1 packet active dry yeast

2 tbsp warm water

3 1/4 cups all-purpose flour

1 cup whole milk at room temperature

1/4 cup unsalted butter, softened

3 large egg yolks

2 tbsp sugar

1 1/2 tsp salt

1/4 tsp cinnamon

vegetable oil

Activate yeast by adding dry yeast and 1 tsp sugar over warm water. Stir until yeast dissolves and let stand for 5 minutes. If yeast mixture does not froth, throw it out!

Mix flour, butter, milk, yolks, sugar, salt, cinnamon and yeast mixture at low speed until a soft dough forms. Increase speed and continue beating for the next 3 minutes.

Scrape down dough from side of bowl into the center, then sprinkle lightly with flour to keep crust from forming.

Cover bowl with clean kitchen towel and let dough rise until doubled in bulk (1 1/2 to 2 hours)

Turn dough out onto a lightly floured surface and roll out until 1/2 inch thick. Cut out as many rounds as possible using a doughnut cutter or any round shaped cutter. Transfer to a lightly floured baking sheet.

Cover doughnuts with kitchen towel and allow to rise for another 30 minutes. Do NOT reroll scraps.

Fry in pan till golden brown and dunk immediately into powdered/caster sugar. Alternatively, prepare a chocolate glaze and cover with almond slices.

The doughnut balls seem to disappear even before the next batch is out of the pan!

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