Categories
Dessert

(136)Doughnuts

Ingredients

  • 2 cups all purpose flour ( Maida)
  • ½ cup warm mik.
  • ¼ cup butter.
  • 2 tbsp Sugar
  • 1 tsp.dry active yeast
  • ½ cup sugar powder.
  • ½ cup melted brown chocolate.
  • Oil for brushing and deep frying.

Method

  1. In big size mixing bowl mix  flour  with dry active yeast, butter and sugar.
  2. With the help of luke warm milk knead dough.
  3. Keep kneading for 5 minutes to get soft dough.
  4. Spread dry flour on rolling board and make ½ centimeter thick round circle with the help of rolling pin.
  5. With the help of 3 inches bottle cap or steel glass cut the small round circles from big circle.
  6. Each small circles cut with the help of ½ inch size bottle cap. So you get each doughnuts with hole in center.
  7. Roll left over dough again and make doughnuts again. In this way keep on making doughnuts till dough last.
  8. Brush the doughnuts with oil so doughnuts do not get dry up.
  9. Keep aside all the doughnuts under wet cloth for 2 hours.
  10. All doughnuts becomes puffy. Now they are ready to fry.
  11. Deep fry all doughnuts till golden brown on medium flame.
  12. Glaze some doughnuts with powdered sugar when they are hot.
  13. Melt brown chocolate slab for glazing doughnuts.
  14. Chocolate slab can be melt in double vessel and not directly on same vessel which kept on  flame.
  15. For melting chocolates: For smooth and shiny liquid choco chips are the best option but you can also use finely chopped chocolate slab.
  16. Take medium size sauce pan. ¼ level of pan filled with water and start heating on medium flame.
  17. Take another bigger size bowl with choco chips or finely chopped chocolate slab. Put it on first bowl and stir occasionally. After 3-4 minutes you will get smooth silky chocolate liquid.
  18. Deep upper layer of remaining doughnuts into liquid and keep aside.
  19. Serve warm doughnuts for better taste.
  20. Remember flame should be medium to slow, so that water doesn’t reach its boiling point otherwise melted chocolate will burn .
  21. During melting procedure, work with clean and dry kitchen tools and vessels. Water should not touch to melted chocolate otherwise it will seize the chocolate liquid and it becomes dry, hard and grainy.
Glazing doughnuts with powdered sugar
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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