3 cups bread flour
3 tsp yeast
1/2 cup sugar
1 tsp salt
1 cup tepid milk
1/4 cup melted butter
1/2 tsp vanilla essence
Mix dry ingredients together
Mix wet ingredients together
Add wet to dry ingredient to form a sticking dough.Cover and rest for 20 minutes
Turn dough out on a well floured surface and knead until you have a smooth ball of dough.Cover and allow to rise until double in size.
To make ring donuts,donut holes roll a portion of the dough to 1 inch thick and cut..Place on a well floured tray allow to rise until double in size.Fry donuts on medium heat drain well.
Dip donut rings in chocolate.
For donut holes I made a glaze with a small blob of butter, a few heaped teaspoons of icing sugar, 3 drops vanilla essence and water. Place in the microwave long enough for butter to melt, mix and roll donuts in glaze.
For fresh cream donuts I used the balance of the dough, measure out a balls of dough , 50g for each doughnut.
Roll the dough to between 5-7 cm long.Allow to rise double in size then fry on medium heat.
Once donuts are removed from oil, keep them covered with a tea towel until all donuts are fried.Allow to cool, cut each one down the centre and pipe with fresh cream
Prepared, tried and tested by: Preshana Singh
Side Note: I found the following “The History of the Doughnut” – A look back at the men, women and machines that made America’s favorite treat possible.
To read more: The History of the Doughnut
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