Home made Doughnuts

 

DOUGHNUTS

 

Homemade doughnuts are a bit of a mother’s project, which need less work but received the good result. Doughnuts are the good item for kids parties and kids lunch boxes. If you are the mastered this basic recipe for a fluffy, yeasted doughnut, you can do pretty much anything you like in terms of glazes, toppings and fillings.

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Featured in: Time to Make the Doughnuts

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Yield: About 1 dozen

INGREDIENTS.

Milk:                    1¼cups                                                                                                                    ·         Active dry yeast:   2¼teaspoons (one package) ·         Eggs:                     2 ·         Butter:                  8 table spoons (1 stick), melted and cooled ·         Sugar:                   ¼cup granulated ·         Salt:                        1 teaspoon ·         All-purpose flour:   4¼cups (plus more for rolling out the dough) You can use active dry yeast or instant if using instant yeast; your rise time will be a little shorter.   Oil:       2  quarts (for frying, plus more for the bowl.) PREPARATION      Yeast Making Eggs: Eggs provide structure and flavor.   Heat the milk about 90°C. Combine the yeast and lightly warm milk in a large bowl, left this mixture at warm place at least half hour and let sit until the mixture is foamy. Step 2                                                                                           Dough Making                                                                           Beat the eggs; sugar and salt with electric bitter when it become a smooth past, add yeast mixture and beat then add half of the flour (2 cup + 2 table spoon). And mix until combined and make. Let the dough rise. In a relatively warm environment, the dough rises in about 90 minute  Left this mixture in the rest in room temperature until the dough pulls away from the side of the bowl Knead the dough: Butter: Melted butter promises enhanced flavor.   When the dough is raised, Add more flour, about 2 table spoon at a time, if the dough is too wet, when you are using electric mixer, the dough will become too thick to beat; when it become thick, transfer it to the floured surface, and gently knead it until smooth.  Grease a large bowl with a melted butter (or any oil) Keep the doughnut floured to the bowl, and cover it with plastic rapper. Let rise at room temperature until it doubles in size, about 1 hour. Step 3: Concentric cookie cutters or a drinking glass and a shot glass   Turn the dough out onto a well-floured surface, and roll it to ½-inch thickness.  Cut out the doughnuts with a doughnut cutter, (the larger one should be about 3 inches in diameter), flouring the cutters as you go. Reserve the doughnut holes. If you’re making filled doughnuts, don’t cut out the middle.  Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process.       Step 4: Put the doughnuts on two floured baking sheets for rising, so that there is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes. (If your kitchen isn’t warm, heat the oven to 200 at the beginning of this step, then turn off the heat, put the baking sheets in the oven and leave the door a jar). Step 5: It’s a time to bake (or frying) doughnut. Dutch oven over medium heat, and heat it to 375. Meanwhile, line cooling racks, baking sheets or plates with paper  towels. If you want to frying put the oil in heavy bottomed pot, before 15 minutes the doughnuts are done rising.   Step 6: For frying Use a metal spatula to pick them up and slide them into the oil. Add the doughnut with very carefully in the oil, a few at a time. they’ll puff back up as they fry. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip;  cook until they’re deep golden all over. Transfer the doughnuts to the prepared plates or racks, and fry all the doughnuts. Adjusting the heat as needed to keep the oil at 375. Glaze or fill as follows, and serve as soon as possible.