3 Interesting Doughnut Recipes To Make Your Weekend Sweeter

Doughnuts are deep-fried to produce the ideal quality and come in a variety of sizes and forms, with some being filled with jelly or other mouthwatering flavours.

(Representational Image)

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New Delhi: Doughnuts are delectable pastries with a hole in the middle and are in a circular form. They are deep-fried to produce the ideal 'crunchy on the outside and soft inside' quality and come in a variety of sizes and forms, with some being filled with jelly or other mouthwatering flavours. Although making your own doughnuts takes a little bit of effort, the end product is a fantastic, hot, crisp delicacy. You can use pretty about any glazes, toppings, and fillings once you've mastered this fundamental recipe for a fluffy, yeasted doughnut.

Here are a few recipes that you can try at home and make your weekend event sweeter.

1. BISCOFF DOUGHNUT (By Chef Kripal, Impesto By Sodhis)

Ingredients:

For the doughnuts:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 large eggs
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Vegetable oil, for frying

For the Biscoff glaze:

• 1 cup powdered sugar
• 2 tablespoons Biscoff spread
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract

For the Biscoff crumble:

• 1/2 cup Biscoff cookies, crushed
• 2 tablespoons unsalted butter, melted

Method:

• In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
• In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
• Heat vegetable oil in a deep fryer or a large, deep saucepan to about 350°F (175°C).
• Using a piping bag or a spoon, carefully drop dollops of the batter into the hot oil. Be cautious not to overcrowd the pan. Fry for about 2-3 minutes on each side or until golden brown.
• Once the doughnuts are cooked, remove them from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
• Prepare the Biscoff glaze by combining powdered sugar, Biscoff spread, milk, and vanilla extract in a small bowl. Whisk until smooth and creamy. If the glaze is too thick, add more milk; if it's too thin, add more powdered sugar.
• Dip each doughnut into the Biscoff glaze, coating one side fully. Place the glazed doughnuts on a wire rack set over a baking sheet to catch any drips.
• To make the Biscoff crumble, crush the Biscoff cookies into small pieces. In a separate bowl, mix the crushed cookies with melted butter until well coated.
• Sprinkle the Biscoff crumble over the glazed side of the doughnuts while the glaze is still wet.
• Allow the glaze to set for a few minutes before serving.
• Enjoy your delicious homemade Biscoff doughnuts!

2. CREAM CHEESE AND SCALLION DOUGHNUT (By Chef Shikha Sharma, Medley Bakers)

Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 tablespoons unsalted butter, melted
• 1 large egg
• Vegetable oil, for frying

For Stuffing:

• 4 ounces cream cheese, softened
• 2 scallions, finely chopped

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Method:

• In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
• In a separate bowl, combine the milk, melted butter, and egg. Beat until well combined.
• Make a well in the centre of the dry ingredients and pour in the milk mixture. Stir until just combined, being careful not to overmix. The dough will be sticky.
• Turn the dough out onto a floured surface and knead it lightly until it comes together. Roll it out to about 1/2 inch thickness.
• Using a round biscuit or cookie cutter, cut out circles from the dough. Fold the dough shape. 
• Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
• Carefully place a few doughnuts at a time into the hot oil, frying until golden brown on both sides, about 2-3 minutes per side. Use a slotted spoon or tongs to remove the doughnuts from the oil and place them on a paper towel-lined plate to drain excess oil.
• In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk or powdered sugar if needed.
• Dip each doughnut into the glaze, coating it completely. Place the glazed doughnuts on a wire rack to allow the glaze to set.
• In a small bowl, mix together the softened cream cheese and chopped scallions until well combined.
• Cut the Doughnut from the middle and spread the stuffing evenly.

3. LEMON VANILLA SOURDOUGH DONUT (By- Chef Nandini Malhotra, CYK Hospitalities)

Ingredients:

For Starter:

• 38g active sourdough starter white, 100% hydration
• 38g water
• 76g bread flour

For Main Dough:

• 390 All-purpose flour 
• 152g starter
• 100g eggs (2no. Approx)
• 128g whole milk cold
• 75g sugar
• 7g salt
• 75g unsalted butter softened, cubed
• Lemon Vanilla Curd
• 200g whole milk
• 1 vanilla bean pod or 1 tsp vanilla extract
• 60g sugar
• 15g cornstarch
• 4 egg yolks
• pinch of salt
• 25g unsalted butter
• 10g Lemon zest

Other Ingredients:

• 2-litre frying oil
• 200 g sugar for coating

Method:

Starter:

• Mix sourdough starter, water, and flour in a bowl.
• Cover, and rise in a warm spot for 8-10 hours, until tripled in size.


Main Dough:

• Add the flour, starter, eggs, whole milk, sugar, and salt to the bowl of your stand mixer fitted with a dough hook.
• Mix until just combined. Cover, and rest for 30 minutes.
• Again, mix it for 5 minutes.
• After 5 minutes, you can slowly start to add cubed, softened butter.
• When all the butter is added, scrape down the sides of your bowl and continue mixing at medium speed for 15-25 minutes.
• Do the window-pane test to check if your dough is ready.
• Transfer the dough to a clean bowl, cover, and proof in a warm spot for 4-5 hours.
• After 6 hours, place the dough in the fridge and cold-proof for 6-8 hours.


Lemon Vanilla Curd:

• Start by rubbing the lemon zest in the sugar, until the lemon oil releases.
• In a bowl, whisk together egg yolks, lemon sugar, cornstarch, and salt.
• Cut the vanilla bean pod in half (lengthwise) and scrape off the vanilla bean with a knife.
• In a medium-sized pot, combine the milk and vanilla bean. Heat up over medium heat until you can see tiny bubbles forming around the edges of the pot, almost to a boil.
• Take the pot off the heat and slowly pour it over the egg mixture a little at a time while constantly whisking.
• Strain the mixture into the pot & heat up over medium heat, still constantly whisking, until the curd is thick and shiny.
• Remove from heat and mix in the butter. (If you're using vanilla extract, you want to mix it in now.)
• Transfer to a bowl, cover with plastic wrap that is touching the entire surface of the cream. This is to prevent skin from forming on top of the pastry cream.
• Cool to room temperature, then place it in the fridge.


Shaping And Final Proof:

• Divide the dough into 15 equal pieces (60g each) and roll into seamless rounds.
• Place the shaped doughnuts on baking trays lined with floured parchment paper.
• Loosely cover the trays with plastic wrap.
• Place the baking trays in the oven with the light turned on and the door slightly open until double in size.

Fry The Doughnuts:

• Pour oil into a heavy-bottomed pot set over medium heat. Heat the oil to 180 °C. 
• Carefully lower the doughnuts into the oil and fry them for about 2 minutes on each side. You want the top side of the dough pieces to hit the oil first.
• Remove from oil with a metal slotted spoon and transfer to a cooling rack lined with paper towels. 
• Toss the fried doughnuts in sugar while they're still warm.



Assembly:

• Take your lemon vanilla curd and give it a good stir. Insert a small knife into the center of the cooled doughnuts to make a hole.
• Fill each doughnut with vanilla pastry cream.
• Grate fresh lemon zest to finish the donut & serve.