I just realised I have not posted donuts in my blog before and decide to go into Pinterest and look up some of my pins on this fried dessert that is so popular among us. I decided to go with the basic recipe with the traditional sugar coating which I grew up knowing before those without holes made an appearance with their delicious filled insides. How I love to bite into one and feel the filling squishing out.....yummm! I should make it a point to make that too!
This Doughnut recipe is adapted from Allrecipe
Makes 12 donuts
Ingredients:
60 ml warm water (100 to 110 degrees F/40 to 45 degrees C)
7 g active dry yeast
1/2 tsp white sugar
90 ml milk, lukewarm
35 g vegetable shortening
25 g white sugar
1/2 tsp salt
1 eggs
250g all purposes flour
For glaze:
2 tablespoons warm water
1/2 tsp vanilla extract
65 g confectioners' sugar, sifted
or just mix 1/2 cup sugar with 1 tsp cinnamon powder to coat the donuts
Directions
1. Pour warm water into a small bowl, and stir in the yeast and 1/2 teaspoon of sugar. Allow the yeast mixture to stand until it forms a creamy foam layer on top, 5 to 10 minutes.
2. Place milk and vegetable shortening into a small saucepan over medium-low heat and cook until the shortening has melted and the milk has tiny bubbles around the edge. Remove from heat.
3. Place 25g of sugar and the salt into the stand mixer bowl and pour the milk and shortening into the bowl. Mix on low speed just to dissolve sugar; and allow mixture to stand until warm.
4. Beat in the yeast mixture, eggs, and 1 cup of flour on low speed until smooth. Gradually beat in remaining flour to make a soft dough.
5. Continue beating the dough on low speed until dough leaves the sides of the bowl, 2 to 3 minutes.
Turn the dough out onto a well-floured work surface and knead until smooth and elastic, 2 or 3 more minutes.
6. Form the dough into a ball and place into a large greased bowl. Turn the dough over to grease, and cover the bowl with damp cloth and leave in a warm place to rise until doubled in size, about 1 to 1 1/2 hours.
7. Punch down the dough and roll out on a floured work surface to 1/2 inch thick. Cut doughnuts out of the dough with a 3 1/2-inch round doughnut cutter. Let the doughnuts rise again on the work surface until very light and fluffy, 40 minutes to 1 hour.
