Quick Home Made Doughnuts

[singlepic id=1448 w=320 h=240 float=left]There are not many male cooks I know who would dare venture into the world of cakes and sweets and desserts of various kinds. Measuring out ingredients in precise quantities is a grey zone, which is mind boggling to most males. They prefer their pinches and fistfuls and approximate measures that gives them satisfactory results. However the best bakers and ‘halwais’ have  always been men so maybe all my theories may apply only to amateur male cooks who don the rare apron and regale their guests with their culinary anecdotes and skillful skillets,  tossing omelets and pancakes to squeals of appreciation from female guests. However if they put their minds and measures to it I am sure anybody can make a decent ‘doughnut’. I am herein addressing our male readers because the gals out there who are already into cooking may have tried out the humble ‘doughnut’ by now.

My 3½  yr old grandson, Sanav, had been pestering me for a ‘dark burger with the chocolate on it’. I was completely at sea trying to decipher what he meant (he had forgotten its name). I asked Navnita, (his mother) who promptly said, ‘Oh, he wants a doughnut!’ So today was doughnut day.

I waited for Sanav and his grandfather to go outdoors before I began to make the doughnuts. The ingredients were first measured and laid out.

  • 5 cups maida (all purpose flour)
  • 2 eggs
  • ½ cup sugar
  • 1cup milk and ½ cup cream or top of milk (if you don’t have cream use milk instead ie 1 ½ cups of milk in all)
  • 75 gms or 1/3 cup of butter or margarine even vanaspati (hydrogenated oil) will do.
  • 7 gms of dried yeast (best quality you can lay your hands on)
  • ¼ cup of warm water (2 parts boiling, 1 part cold)
  • Oil for frying

Method:
To frost the doughnuts I usually powder some sugar with a stick of cinnamon (if you like the flavor of cinnamon) and place it in a plastic zip pouch. The doughnuts go directly into the bag and with one shake are coated evenly with the powdered sugar. For Sanav I made a glaze with ½ cup butter, 2 cups of powdered sugar, 2 tsp of vanilla essence and ½ a cup of hot water. Melt the butter in a microwave for 20 seconds and then add the sugar, the vanilla essence and the hot water gradually until you get the required consistency.

  1. Mix the warm water and yeast, half the maida, sugar, salt, eggs, milk, cream and butter. If you are using a beater, beat at the slowest speed for a while before proceeding to medium speed for a minute or two. Now add the rest of the flour and continue mixing until you have a smooth dough. Cover the bowl with cling film and leave for an hour or until doubled in size.
  2. Sprinkle some flour on a smooth surface and turn the dough on to it. Roll out the dough until it is ½ an inch thick. Cut circles with a katori or cookie cutter. I used the lid of a whiskey bottle to cut out holes in the center. You can fry the centers separately to get some tiny dough balls as well. Keep cutting and rolling until you have used all the dough.
  3. Leave covered for another hour or until doubled again.
  4. Heat the oil to less than smoking point as you would for frying puris or gulab jamuns. Gently place and fry the doughnuts until golden brown in color.
  5. Dip each doughnut into the glaze and leave to drip on a skewer. Add chocolate glaze or chocolate sauce after the vanilla glaze has set. Use the same method for the chocolate glaze, just melt chocolate chips or cooking chocolate into the vanilla glaze, at the end. You could also use colored sprinkles to make it more delightful for children.

Vinny

a trained singer and an excellent cook. She has been cooking at home for the last 32 years and is now a restauranteur. An Army officer's wife, she has travelled the length and breadth of India and has been exposed to many of the numerous variations of Indian cuisine. She likes to experiment and is particularly fond of breakfast food and meats.