Saturday, 19 November 2011

Chocolate Glaced Doughnuts

Someone at home has gone crazy on doughnuts, and it’s none other than my little picky eater! What surprises me is that he prefers the homemade ones and doesn’t like the shop bought ones. How much he trusts his mom, LOL. I have made doughnuts several times before, but I wasn’t really happy with the texture. Either it was chewy, or crispy and never do-nutty. Always had trouble getting it right and that’s when I thought, these are real tricky ones to get soft and right.

I have been trying few recipes one after the other and it was Ria’s recipe that was best of the lot. I followed the recipe to dot apart from using milk instead of water and the outcome was brilliant. I just had to leave my dough for few hours extra to rise. Inspite of  using new yeast, my yeast had trouble proofing. I also used a chocolate glace rather than a ganache. I am looking forward to make a baked version of doughnuts next time my son ‘demands’ me for some doughnuts. I am not sure how well the baked doughnuts are going to turn out, but it will be healthier than the fried ones for sure.
Chocolate Glazed Doughnuts
Recipes source: Institute Of Baking and Cake Art via
Ria Mathew
Makes 10-12


Ingredients: 250 g plain flour +2-3 tablespoons of flour
1 1/2 tsp  yeast
100 ml warm milk
3/4 tsp salt
60 g granulated sugar
1 tsp milk powder
40 g chilled butter
3/4 tsp baking powder
1 large egg,beaten
Oil for deep frying
Preparation:

1.Mix yeast, warm milk and 1 tablespoon of sugar and leave aside for until it develops bubbly froth on top. Add in remaining sugar and stir till it dissolves. (It normally takes around 15-20 minutes for the yeast to proof anfd to get a frothy solution. But mine took around 40 minutes. If your yeast dint proof , don’t continue baking, discard the solution and proof again. You can read more on proofing here.

2. Sieve flour, salt, baking powder and milk powder together.
3. Cut and mix fat with flour. Mix well till fingertips till it resembles breadcrumbs. 

4. Make a well in the centre & add yeast mix and beaten egg. Mix till well incorporated and you get a soft dough that is not sticky. If you feel the dough is sticky at this point, just sprinkle more flour & mix till it is not sticky anymore and knead well. Let it rest for and hour or till doubled in size(in a warm place). Again mine took around 3 hours to rise!
5. Once it is doubled, punch down the dough with your knuckles. Roll out into 1/2 inch thick and cut out shapes using a doughnut cutter or using 2 cookie cutters/bottle caps. Let it rest for another 40minutes- and hour so that it rises again. This resting time is very important for yielding soft donuts. The resting time will let the dough rise creating bubbles inside which makes the doughnuts softer.

6. Add oil in a pan about oil around 3-4 inch high and place it on a low- medium heat. When the oil is hot enough, add doughnuts and fry on both sides until golden. Before frying, test the heat of oil by adding a small piece of dough in to the oil. If it rises immediately, the oil is too hot. The doughnut will get browned too quickly, without the centre being cooked.
7. Drain on kitchen towel and serve as is or with a chocolate coating or a simple glace.


For Chocolate Glaze:
½ cup powdered sugar (icing sugar)
1 ½ Tbsp Cocoa powder
2 tbsp Milk/Water
Few drops of Vanilla Essence

Preparation:
 1. Sift together the powdered sugar and cocoa powder to avoid any lumps.

 2. Add in the milk/water and vanilla extract and mix to form a glaze.

 3.This glaze will thicken quite soon. In that case, add in few drops of milk to loosen it.

 4. Place the glaze in a deep bowl and dip the doughnuts halfway through in the glaze and  allow it to set for 10 mins. Incase you don’t like chocolate frosting, you can just roll them in caster sugar or icing sugar or make a thin glaze with icing sugar and milk and dip the doughnuts in them. Th edounut tastes best on the day it is made, I warmed it up in microwave for few seconds when I had it the next day.
 Tip:
1. It is best to store yeast in the freezer for its best effectiveness. Do not use yeast that has past its expiry date. It might have dead and will not yield good result. Please check the expiry date before using it in the recipe.

17 comments:

Reshmi Mahesh said...

Soft and super tempting doughnuts....Love the clicks..

Aarthi said...

I always love donuts...Yummy..Yours looks so soft and yummy..Thanks for the recipe dear..

Do check my blog too..
http://yummytummy-aarthi.blogspot.com/

An Open Book said...

they do look amazing shab..tht 1st pic is lovely :)

Chandrani said...

Amazing.....very interesting and delicious..

Tina said...

perfect dear...

Sushma Mallya said...

It's come out so beautifully...Yum...I am sure ur son loved it:)

Hari Chandana said...

Wowwwwwwww.. looks super perfect and tempting.. awesome shots as usual.. gr8 job dear :)
Indian Cuisine

faseela said...

it luks so perfect................so tempting feel like having 1 right now

divya said...

Superb! looks tasty and delicious...

Manju said...

wow! they look soo perfect, Shabs! :)

Sharmilee! :) said...

Wow they look so delicious

Priya said...

Beautifully done,stunning addictive doughnuts.

vineetha said...

I have a lil one who loves doughnut like anything,he even love to see the pic of doughnut,but I never bothered to make one .As I was reading ur post he came and had a peek and has asked me to make one with pink icing(strawberry),now I will have to try this out for sure :)

Lijna said...

Yum yum...and the clicks are superb ..

Sandhya Hariharan said...

Super tempting.... I want them ....now.. Beautiful click - specially the first one!

RISHAD N M said...

*Important*
From : www.community.sofisdelicia.com

Hi Blog Owner,

Am Rishad From Sofis Delicia. i have started a new site on a concept of 'all recipes at one place'!!! where you can find recipes of all your fellow bloggers. i have added your blogs RSS link to my site for your recipes to be listed at Sofis Delicia site when ever you update your blog. but dont worry, every post of yours will be yours only. i respect ur Hardwork behid such a wonderful food blog.

all your recipes shared with Sofis Delicia will have a Backlink to your blog!!! and you can attract more readers to your blog from sofis delicia. i cannot promise you that 'you will have this number of readers from 10 or 20 days'. but i strongly believe that it can help both of us to attract more Food Lovers to our ventures. but it will take its own time as Sofis Delicia is still a New born :( :( :(

it works almost like 'foodieblogroll', 'foodbuzz', 'foodblogs' or like any other food bloggers community. but as am a student, there wont be that perfection like above said community sites.

you can check how it works @ www.community.sofisdelicia.com .

please let me know about your openion.

if you dont want your recipes to be listed with Sofis Delicia, then please let me know that @ rishadencyk@gmail.com . all your recipes will be deleted from Sofis Delicia database within one week once i recieve your Dis-approval.

please have time to reply even if you agree to share your recipes with Sofis Delicia to avaoid any Legal Complications in Future.

also please share this to all your friends who have Blogs On Food. Thanks in Advance and waiting For Your earliest Reply :) :) :)

Archana Vijay said...

Lovely dear and will make it for sure!!!!!Happy to follow you :) Do visit my space once you are free and awaiting to hear comments:)
http://tangymind.blogspot.com

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