- All-purpose flour – 2 1/4 – 2 1/2 cups
- Active dry yeast – 1 1/2 teaspoons
- Unsalted butter – 3 tablespoons
- Granulated white sugar – 3 tablespoons
- Salt – 1/4 teaspoon
- Milk, heated to lukewarm – 1/2 cup
- 1 large egg, lightly beaten
- Granulated white sugar – 1/4 cup to sprinkle
1. In a cup add lukewarm milk, sugar and yeast and do not disturb it for 10 to 15 minutes leaving the yeast to react.
2. The yeast needs to get foaming which indicates that it is reacting. If yeast has not reacted, please discard and begin again.
3. In a large bowl add flour and butter (cut into small pieces). Rub it with your fingers until flour and butter gets mixed up well.
4. Add the egg and the yeast mixture into the flour and mix well.
5. Knead the dough well until it becomes very shiny. Kneading is the most important part of dough making. It might take nearly 10 minutes. In a large bowl, add oil and spread well. Place the prepared dough in the bowl and flip dough upside down letting oil coat throughout the surface of dough.
6. Heat the oven for 3 to 4 minutes at 180 degree C and switch it off. Cover the dough bowl with a wet and drained towel. Place the bowl in the oven and let it raise double the volume. This might take nearly 1 to 1 1/2 hours.
7. Punch down the dough and place it on a floured surface and knead a bit.
8. Roll out the dough to 1/2 inch thickness and cut out using doughnut cutter. Or you could also use 2 round cutters one small and one big.
9. Line a tray with parchment paper and flour the same. Place the doughnuts spaced well apart.
10. Cover them with wet cloth and let it to rise again for second time. You can again heat up the oven and switch it off and place the tray in the oven to let raise. This will take another 45 mins to 1 hour.
11. Heat a large wok in stove and add about 2 cups of oil and let it heat upto 190 degree C. You could use a candy thermometer to check the readiness of oil. Place the doughnuts 3 in a batch or as appropriate to your wok and cook on each side for nearly a minute on simmer. Once cooked place them on absorbent papers to let excess oil drain.
12. In a tray mix granulated white sugar and icing sugar and rub the hot doughnuts to get coated on all sides.
These are amazingly yummy eaten hot and are best the day they are made. You could as well freeze them. The best part of preparing doughnuts is kneading it well, letting the dough rise and frying it evenly on both sides. You could as well make chocolate glaze and coat the doughnuts on one side and add colourful sprinkles on top.
Adapted from: Joy of Baking