Now that the semester is slowly coming to end, my classes have started to drop, and scramble time for exam study is shining bright. In the hours that I once spent sitting in lectures, I’ve decided to trash study and prep for my great Eid morning tea/lunch, and a Saturday iftar dinner party. All this means I need to rev it back up in the kitchen and learn again the pain of standing up for hours, and the joy of seeing what you’ve made (being devoured)!
I couldn’t have had a better time in the kitchen without my bigger sis, though. I took the snaps and she made the doughnuts, I pinched in from time to time and did a few things. My sis has made doughnuts before, but all had potato in them, so after I found this Daring Baker’s Challenge (Oct 2010) recipe, I decided that we make some non-potatoey dougnuts, and see how they’d turn out.
I must say, the doughnuts tasted really good. At the same time we were making chicken and corn pies for dinner (recipe for another time) and we all ended up having our dessert before dinner! There is one problem with making these doughnuts, and that is the candy thermomertre. I don’t have one (I’m not the sort of person who’d buy one – yet), which meant that the oil was hard to predict. We burnt the first three doughnuts (burnt outside, uncooked doughy inside), before I got the oil temp right. Below is the halved recipe I made, you can find the full one on gingerbreadbagels.com
Yields: ~ 12
3 – 5 cups flour (I used self-raising, it asked for all purpose, same result)
1/4 cup shortening (I used copha), softened (use just under 1/4 cup)
3/4 cup lukewarm whole milk
3 tbs active dry yeast
1/8 cup warm water
1/2 teaspoon salt
1/4 cup sugar
1 large egg
oil for frying
butter and: sugar + cinnamon OR icing sugar for coating
jam + peanut butter, or your favourite spread for filling
In a large bowl pour in 1/8 cup of warm water.
Add the yeast to the bowl and mix in. Let it sit aside to foam for 5 minutes (this is proofing the yeast).
Add 2 cups of flour, the shortening, salt, sugar and egg, and milk.
Mix the ingredients to form a sticky dough.
Continue mixing + kneading with your hand, or beat with dough hooks for 5 minutes, gradually adding in the rest of the flour, 1/4 a cup at a time. Only use as much flour as you need to form a soft dough.
When the dough is formed, place it on a floured counter and knead by hand for 2 minutes.
Return it to the bowl and cover with a damp towel or plastic wrap.
Leave aside to rise: up to 30 minutes.
Dust a bench with flour and remove the dough from the bowl. Roll it out on the counter until it’s 1/2 inch (about 1 cm) thick.
Use a circle pastry cutter to cut the dough. I also made 3 love hearts 🙂
Place the doughnuts on a floured/greased tray and cover with a damp towel.
Leave aside for 20 minutes to rest.
Heat up oil in a deep fryer to 350 degrees / 180 degrees celsius.
Keep the heat on medium to maintain the temperature.
Slowly drop in a couple of doughnuts at a time. Use a skimming spoon or something alike to get oil on top of the doughnuts so they cook evenly.
You’ll see them start to puff, that’s when you should flip them.
Cook until both sides are golden (you may need to flip them back for a bit).
Keep monitoring the oil temp, and place the cooked doughnuts on absorbent paper or a cooling rack.
To fill the doughnuts, make a hole in the side, and place your filling in a piping bag.
Pipe in the filling then brush the doughnuts with softened butter.
Roll in the sugar + cinnamon mix, and