There are very few people in this world who can resist doughnuts! The perfect party food or the indulgent dessert idea!
Doughnuts are a favorite with everyone at my house! I had learned to make them in the baking course but never made them post that. In October, when daring bakers were making them, I so wanted to make them too but was just too busy with many things.
When Ojas came and told me he wants doughnuts for his party, I was like why not? So I made a small quantity, a week before the party as a trial and it was yummy! Soft and fluffy as its supposed to be and everyone in the house loved them.
The recipe is something that I made up by combining the best of both – the daring bakers recipe and the recipe I got from my institute. The doughnuts came out really really soft. And I loved the addition of cardamom and saffron that I picked up from Meeta’s version.
However, a word of caution. If you want to store it for a day or two, store it in an airtight container without the glaze. I made it again for the party one day in advance and forgot to put in an air container and they had lost some of the softness. But honestly, the taste was so good that they were a super hit at the party. And making doughnuts at home gave me that satisfaction of trying out something new and being good at it!
I know there are so many outlets which now sell doughnuts but there is something amazing about baking them at home. The smell of the fresh doughnut baking in the oven should be bottled up and sold for a price, really! The whole house smelt divine when I put in the batch to bake! Pretty similar to the awesome smell that wafted through the house when I put in a batch of double chocolate banana bread to bake!
Everyones Favourite : Doughnuts
- 180 ml milk
- 30 g unsalted butter
- 14 g yeast fresh (If you are using dry yeast, use only 7 grams)
- 40 ml water warm
- 1 egg large and beaten (if you don't want to use, replace it with 35-40 ml milk)
- 40 g sugar
- pinch salt
- 1 teaspoon cardamom ground
- 1/2 teaspoon saffron crushed strands
- 2 tbsps milk powder
For topping syrup
- 1 tbsp honey
- 1 tbsp maple syrup
- 1 tbsp sugar
- Sugar chocolate candies and vermicilli for decoration
- Warm the milk just enough to a level where you can melt the butter in it, add the butter to the milk and whisk a little to melt.
- Add the saffron strands and cardamom powder to it and let it stand for sometime.
- In a separate bowl, add the sugar and yeast and pour the warm water on it. Let it stand for 10 minutes for the yeast to activate.
- Add the activated yeast mixture, the milk mixture and the beaten egg to the bowl of your mixer and mixture at medium speed for 1 minute using the paddle or the creaming blade.
- Add flour in two batches running the mixer at low speed when you add the flour and making it to medium speed for 1 minute after that,
- Change the blade to the kneading blade and knead on medium speed till you have a smooth dough, Please don't over knead the dough.
- Alternatively, you can knead the dough with your hands too, knead just enough to form a nice smooth dough, I think it would take about 7-10 minutes.
- Make a ball of the dough and keep in a large greased bowl for raising.
- Leave it for about an hour or till it has doubled in size (mine took about 45 minutes)
- Roll into a thickness of about 3/4 inch and cut using doughnut cutters or two concentric round cookie cutters.
- Leave for proofing in a dark place till they double in size and bounce back when you touch them. Mine took about 1.5 hours.
- Heat oil in a pan and deep fry for about 30secs - 1 min on each side.
- For the topping, whisk together all ingredients till just about mixed. Dip your doughnut in the liquid on one side and sprinkle one of the above toppings or any topping of your choice or eat it just like that.