My daughter loves donuts, and it was slightly intimidating when she asked me to make a donut for her lunch box. It is most certainly not something you are able to create in the span of an hour or two. It needs prep time, and proving time. But when you have finally made it, and you see your kid’s lunchbox completely empty when they come back home from school, all the effort is worth it.
Just to give you an idea, you need about 15 minutes to get the dough ready, an hour and a half for the first proving, 15 minutes for cutting the doughnuts, and 30 minutes for the second proving. It takes about 20 to 25 minutes to fry all of them. So if you need to make donuts for breakfast, prepare the dough the previous night. After the first proving, punch the air and wrap it up in a cling film and place it in a refrigerator. An hour before you need to pack them, remove them, roll them out, cut the shapes and leave them to proof in a warm place, for about half an hour.
- 2 and ½ cups of plain flour (maida)
- 1 egg
- 1 and ½ tsp instant yeast/ active dry yeast
- ½ cup milk + more if necessary
- 3 tsp sugar
- 3 tbsp butter
- vegetable oil for frying
For the chocolate frosting
- 1 cup chocolate chopped into small pieces
- 1/4th cup heavy cream
- silver dragees or rainbow sprinkles to garnish
- Heat the milk to lukewarm and add the sugar, yeast and butter to it. Leave it for ten minutes or until the yeast becomes frothy.
- Lightly beat the egg and add to the milk.
- Add the wet ingredients to the plain flour and knead well to make a soft dough.
- Place the dough in a large greased bowl, and cover the bowl with a cling film. This is to avoid crusting the upper surface of the dough.
- Place the bowl in a warm area till the dough doubles in size (about an hour or two for instant yeast, more for active dry yeast)
- When the dough has risen, remove the cling film and lightly punch the dough to remove the air. Roll it to about a little more than ½ inch thickness. Use a doughnut cutter to cut out donut shapes, or use cookie cutters to cut a larger shape and a smaller hole within.
- You can either save the donut holes, or collect the dough again and repeat the steps to make more donuts. Keep doing this till all the dough is used up.
- Place the donuts on a large tray and cover the tray with cling film to allow for second proving. Leave the donuts alone for half an hour.
- Heat up the oil till it is moderately hot. You do not want boiling hot oil, or your donuts will brown too fast and remain undercooked within.
- Cook the donuts till they are a lovely golden brown color on one side. Turn them over with a slotted spoon and fry the other side till it is golden brown too.
- Remove from the hot oil and place on absorbent towels to get rid of the excess oil.
For the frosting:
- Add the chocolate and cream to a microwave safe bowl, and microwave for about 1 minute till the chocolate pieces are melted. Stir slowly with a wooden spoon or rubber spatula till you have a lovely shiny glaze.
- When the donuts have cooled, swirl each donut around in the chocolate glaze till they are coated halfway with the chocolate layer.
- Place the frosted donuts on a tray and sprinkle edible silver dragees or rainbow sprinkles on them.
- You can use a number of frostings such as sugar glaze, plain powdered sugar, lemon curd or pastry filling and even bacon. Just let your imagination soar.
- Do not frost until the donuts have cooled, or you risk the frosting becoming runny and the donut soggy.
I wish you great baking success!