Donuts are so common nowadays that we don’t even think that it could be done in the warmth of our homes. This is a huge mistake to make though.
As I recently have some time, I was looking on the web a few days ago. On the lookout for new, fascinating ideas, inspirational recipes that I have never tested before, to amaze my family with. Searching for quite some time yet could not come across too many interesting stuff. Just before I wanted to give up on it, I ran across this delicious and easy treat by luck over Suncakemom. The dessert looked so fabulous on its photo, that called for immediate action.
It was simple enough to imagine the way it is created, how it tastes and how much my husband might love it. Mind you, it is extremely easy to impress him in terms of desserts. Yes, I’m a lucky one. Or maybe he is.Anyhow, I went to the page and simply used the precise instuctions that were combined with nice graphics of the procedure. It just makes life faster and easier. I could imagine that it’s a bit of a inconvenience to shoot photos down the middle of baking in the kitchen as you may usually have gross hands therefore i seriously appreciate the commitment she placed in for making this post and recipe conveniently followed.
That being said I’m empowered to present my own, personal recipe similarly. Many thanks for the thought.
I was tweaking the initial mixture to make it for the taste of my loved ones. I have to say it absolutely was a terrific success. They prized the taste, the structure and enjoyed having a sweet such as this in the middle of a busy workweek. They quite simply demanded lots more, more and more. So the next time I am not going to commit the same mistake. I am gonna double the quantity .
This is based on the Healthy donuts recipe from SunCakeMom
Add yeast to half of the lukewarm milk or water and stir it well. Allow it to sit for five minutes. If it starts to bubble don’t worry it’s only the yeast working and it’s completely normal.
Separate egg whites from yolks.
Beat egg whites until hard peaks form.
Put flour, egg yolks, butter and the rest of the milk into a big bowl. Pour in the milk and yeast mixture too. Knead until the dough comes together. We are after a fairly soft dough so don’t worry if it sticks to the wall of the bowl here and there.
Add the egg whites into the dough too then place the dough in a lightly floured bowl, cover and leave it in a warm place for half an hour to rise.
Turn out the dough on to a floured surface
Roll it out to about 1 finger thick.
Use a donuts cutter or a cup to cut out our special homemade doughnuts.
Transfer them to a lightly-floured, flat surface that is in a draft-free, warm spot. Cover the donuts lightly with tea towels and leave them rise for another half an hour.
Fill frying pan with oil and heat until sizzles. Be patient and don’t try to put doughnut into the oil before it’s not hot enough. Also if the oil is too hot the dough won’t rise as much as it could and we end up with much denser results. We have to test the kitchen for this but if we have six temperature settings on the cooker then starting on the third is a great start. Try the oil by dropping a little leftover dough in there. If it sizzles and rises immediately to the surface, the oil is ready.
Carefully place donuts upside down into the frying pan. Use a spatula to pick up the dough to avoid any sticking to the kitchen counter.
Put the lid on top! They should float to the top and puff up.
After about a minute check the bottom for golden brown color. If it’s done flip them over to the other side and don’t put the lid back.
Remove them from the oil as soon as they’re golden brown on both sides.
Place donuts on paper kitchen-towels to cool and drain. If we can see the whitish stripe in the middle then we have a nice and fluffy donuts. No stripes no fluffiness.