Saturday, September 3, 2011

Recipe of the month - Assorted Doughnuts

I have been obsessed with doughnuts for as long as I can remember! I can shun ice-cream, cakes, pastries and cookies without a second thought but when it comes to doughnuts, my brain signals start going haywire. I think it has to do with a variety of reasons: 1. Being a coffee addict, I have a natural affinity for doughnuts 2. I can indulge my sweet tooth without the feeling of uncomfortable heaviness and 3. I get to choose from a variety of decadent toppings. Last weekend, I embarked on the search for the perfect doughnut recipe. I got this recipe from Swapna's Cuisine ( For a first attempt, I must say, they turned out pretty darn good! I used a medley of some of my favorite doughnut toppings which include cinnamon, chocolate, sprinkles, vanilla and nuts. I thought I'd share the recipe with you this week. 

Preparation time: 2 1/2 hours 
Recipe level: Easy
Serves: 4-5 
Recipe source: Swapna's cuisine  

Ingredients: (Makes about 10 large doughnuts)
1 tsp sugar
1 tsp yeast
1/2 cup warm milk
(Dissolve sugar and yeast in warm milk and leave to rise)
2 cups refined flour (maida)
1 tbsp butter
3 tsp sugar
2 nos egg yolk
Oil- to deep fry

1. Make a dough of all the ingredients with the yeast mixture and leave on a greased tray (or tray lined with baking paper) for 1 hour, allowing it to rise to double its size.
2. Knead once again, roll out to half an inch thick and cut into doughnuts. I used a sharp rimmed steel cup to make the outer circle and a smaller steel cup to make the inner circle (you have to be resourceful if you don't have a doughnut cutter!). Gather and knead the wastes and shape into doughnuts till you use up all the dough. 
3. Arrange them on a greased tray leaving one inch gap in between and cover with a light kitchen towel. Keep aside  for 1 hour. Let them rise to double their size.
4. Heat oil in a wok. Let the oil be not too hot or smoky (very hot oil, browns the exterior and leaves the insides uncooked).
5. Slide the doughnuts one by one carefully and deep fry till golden brown. 
6. Dip the doughnuts into cinnamon sugar, chocolate sauce (recipe below) or glaze (recipe below) while they are still warm. Sprinkle the chocolate coated doughnuts with chopped nuts or colorful sprinkles to make it extra special! 

Step by step preparation

Chocolate Glaze

2 tbsp cocoa powder
1/4 cup water
1/4 cup sugar
1/4 tsp instant coffee powder (optional)

Place cocoa, water and sugar in a small container and mix it without forming lumps. Mix in the coffee powder. Keep it on a slow flame until it becomes thick and coats the back of a spoon. While the sauce is still warm, dip doughnuts into the glaze, 1 at a time, and set on a draining rack for 5 minutes before serving.

Vanilla Glaze (Recipe from Food Network's Alton Brown) 

1/4 cup whole milk
1 teaspoon vanilla extract
2 cups confectioners' sugar (powdered sugar)

Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, 1 at a time, and set on a draining rack for 5 minutes before serving.


  • Active dry yeast will keep well beyond its expiration date printed on the package for one year if unopened at room temperature. It will keep longer if frozen. Place directly in the freezer in its vacuum sealed container. If frozen, you can use it directly without thawing.
  • Once opened, active dry yeast will keep 6 months in the refrigerator and 12 months in the freezer. Keep yeast in its original container with the opened flap folded closed in a re-sealable plastic bag. Stored at room temperature and opened without a protective outer container it loses its power at about 10% per month.


  1. Hi Megha,
    Thank you for trying the doughnuts and I am glad that you liked it:)... Thanks for the kind mention....

  2. I like ur tips section :) How about posting the preparation time (helps us lazy ones!).


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