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.