- Doughnuts can be made in different shapes and sizes according to your liking and a variety of garnishes can be applied.
- An oven is not necessary to turn out homemade doughnuts – All you need is a deep frying pan.
- Furthermore, special equipment is also not required as the manual process can be utilized from start to finish.
- Yeast levels can be adjusted accordingly depending on how quickly the end product is required. When the sugar level exceeds 10% against flour weight, it is better to use high sugar yeast for better results.
- Since this is a yeast based product, care has to be taken with the fermentation and final proofing in order to achieve the desired results.
- The Sheeted dough process needs to have a doughnut cutter. But manually the doughnut can be shaped by hand.
- To avoid greasy / oily taste, heat up the oil on medium high for 5 minutes,and then gradually reduce the heat to around 175c (350f).
- Long frying time at low temperature will absorb the oil into the doughnut and when the heat is too high the doughnut will end up with the inside uncooked.
- Make sure any access oil drips off the doughnuts before you glaze it.
Utensils / Equipment
- Frying pan - Frying
- Frying Spoon -Taking back the doughnuts
- Doughnut Cutter -Shaping
- Rolling Pin -Sheeting
Ingredients
|
No |
Ingredients |
Weight (g) |
Steps |
Remarks |
|
1 |
Plain Flour |
500 |
1 |
|
|
2 |
Water |
240 |
4 |
|
|
3 |
Yeast(High Sugar) |
10 |
1 |
Normal Yeast- 15g |
|
4 |
Salt |
5 |
2 |
|
|
5 |
Sugar |
80 |
2 |
|
|
6 |
Margarine |
75 |
5 |
|
|
7 |
Milk Powder |
20 |
2 |
|
|
8 |
Eggs |
50 |
3 |
|
|
9 |
Lime Juice |
2.5 |
3 |
|
|
10 |
Rum Essence |
2.5 |
3 |
|
Preparation
Process
- Mix all the ingredients together for two minutes without water and Margarine
- Add water gradually to the mixture until it becomes a slight hard dough
- Add margarine and mix until the dough gets soften
- Rest for 15 minutes (Cover the dough with a wet cloth or an oiled lunch sheet)
- Divide into pieces(Approximately 60g)
- Round the dough and proof the dough on a flour-dusted tray
- Rest the dough until proof enough (20 to 30 minutes)
- Place a whole in the middle of the dough
- Deep fry for few minutes until golden brown color
Garnish
- Use a Chocolate garnish (Dark Brown/White)
- Use a Round shape.
- Use some colored Vermicelli designs on top
- Icing sugar also can be used instead of chocolate garnish
Critical Points
- Making the dough into ring shape
- How to deep fry
- Making of garnish
- Dipping the doughnut in the garnish
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