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How To Make Doughnuts
Doughnut (also known as donut) is a fried sweet or sometime even savory preparation. They are easily available at the bakeries or the supermarkets. This can be made at home too.
Fried and baked both types of doughnuts are available. They are filled with sweet treats (like jelly or custard) and topped with cinnamon or powdered sugar and many more. The dough also can be flour or potato dough or any other batter with a lot of choices in flavors.
Rings, flat, knots or even rectangular (known as Long Johns) are some of the shapes of the doughnuts. The donut holes are also consumed at some places. Earlier the fruits were used as filling. But now there are more choices.
Doughnuts have a long history. They are being made for centuries. They have different names in different countries. The Salvation Army created a day in 1938 to be observed as National Doughnut Day.
It is observed every year on the first Friday of June. Though exactly who came up with this pastry recipe is still not clear. Some suggest that a Dutch colonizer came to North America with this recipe. The ring doughnut or the round doughnut is supposed to be the invention of an American, Mason Gregory.
- You will need:-2 cups flour, 2 ½ teaspoons baking powder, 1 egg, ¾ cup milk, 2 tablespoons shortening (melted), vegetable oil for frying, 1/3 teaspoon cinnamon, ½ teaspoon freshly grated nutmeg, some granulated sugar(for sprinkling on the top), salt to taste.
- Heat the oil to 375 degree, Take a bowl and mix the egg and sugar together. Give it a good beating until light. Stir the milk and shortening. Sieve all the dry ingredients together. Now fold in the flour mixture in the egg mixture and mix. But do not over mix. If you find the dough is too much soft, nothing to worry. Chill it for 30 to 40 minutes.
- Sprinkle flour on a flat surface. Roll adough out around ½ inches thick. Cut them using a doughnut cutter. While cutting them do not twist the cutter. Place the doughnuts on a wax paper and keep aside for 10 minutes. Add the doughnuts in the hot oil. Do not crowd the fryer. Do not add more than 3 to 4 doughnuts at a time. The doughnuts will rise to the surface. That time flip it. They should not get over fried. Drain the excess oil using paper towel. Finishing doughnuts is up to one’s own choice. You can shake in sugar cinnamon or sugar on the warm doughnuts. You can glaze it also. A very easy recipe follows for doing that.
- Boil ½ cup water and then mix it with 1 1/3 cups confectionary sugar. Mix well and then drizzle over the warm doughnuts and then can roll it over chopped nuts.
- With a little extra effort you can add variation in the doughnuts. If you want to have chocolate doughnuts, simply melt 1 ounce chocolate and add the melted shortening to the chocolate. Then add it to the batter.
Photo Credit: Blog.ordinaryrecipesmadegourmet.com/2008/12/netties-homemade-donuts.html