Logo Soul Spices Kitchen
  • About Me
  • Courses
  • Shop
  • Ayurveda
  • Blog
  • Collaborations
  • Contact
  • EN

Sep 21 2015

The Classic Doughnut

The Doughnut
The Doughnut

Ah the humble doughnut… so misunderstood by many to be a fast food indulgence… well, let’s say it is… okay… and as kids growing up it was one of those forbidden sweets… fine… but now, suddenly, in the recent hipster revolution, the doughnut has become something of a delicacy treat…really!!

The Doughnut
The Doughnut

It was on our second to last class at pastry school that we learnt the art of the artisan doughnut… soft, pillowy dough, pretty simple ingredients, it was surprisingly easier than I imagined it would be…which is why I thought that sharing it would be a good idea..will definitely be making these at home!

the raw dough cut out into doughnut shapes... we even kept the holes :) You dont have to buy a special doughnut cutter for these, you can use cookie cutters of different sizes
the raw dough cut out into doughnut shapes… we even kept the holes 🙂 You dont have to buy a special doughnut cutter for these, you can use cookie cutters of different sizes
The frying process literally takes a minute or two after theyve rested for some time... dead easy!
The frying process literally takes a minute or two after theyve rested for some time… dead easy!
And here they are post frying.. unglazed... you can glaze them with regular icing sugar glaze or chocolate or anything you like!
And here they are post frying.. unglazed… you can glaze them with regular icing sugar glaze or chocolate or anything you like!

 

The Classic Doughnut
Prep time: 1 hour
Cook time: 2 mins
Total time: 1 hour 2 mins
Serves: 16
Ingredients
  • 500 grams all purpose flour
  • 200 ml water
  • 35 gr granulated white sugar
  • 1 teaspoon salt
  • 35 grams active yeast
  • 1 egg
  • 35 grams unsalted butter at room temperature
  • lemon zest, about 1 teaspoon
  • a pinch of cinnamon powder
Instructions
  1. In the bowl of your electric mixer fitted with the bread hook attachment, combine with flour, sugar salt, lemon rind and cinnamon.
  2. Start your machine on a slow speed.
  3. Add the egg, butter and about 60% of the water.
  4. Once you see that it’s all nicely incorporated, add in your yeast and the remaining water.
  5. Allow the machine to knead the dough at a relatively slow speed for about 8 minutes or so.
  6. Tip the dough out onto a lightly floured surface and form into a ball.
  7. Cover with clingfilm and allow to rest in a warm place for around 45 minutes.
  8. Once the dough has rested, roll the dough out, about 1 cm thick and cut out doughnut shapes and transfer to a baking tray lined with parchment paper or Silpat.
  9. Allow them to rest again for another 15 minutes.
  10. Place a shallow frying pan on the heat and allow to come up to about 170 degrees C.
  11. Check with one doughnut hole to see if the oil is hot enough. it should brown nicely, but not too quickly.
  12. Slip the doughnuts in gently, fry on both sides for less than a minute on each side. They should be golden in colour.
  13. Drain on paper towels and make the glaze by combining water and icing sugar and dipping them into the glaze.
  14. Chocolate glaze:
  15. /2 cups powdered sugar
  16. tablespoons unsweetened cocoa powder
  17. tablespoons milk or water
  18. teaspoons pure vanilla extract.
  19. In a medium bowl, whisk together powdered sugar and cocoa powder. Slowly stir in milk and vanilla extract. Whisk until silky and smooth. If you need a touch more milk to make this a dippable glaze, add a bit more.
3.2.2802

Here we go!

 

 

 

 

Written by Anjalina Chugani · Categorized: My Diary

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

info@anjalinachugani.com

+34 678 492 544

Mon - Fri 9:00 - 17:00

© Copyright 2021 Soul Spices Kitchen ~ All rights reserved | Photos are credit to @bluestudio.es and @barcelonafoodexperience | Legal Notices | Cookie Policy | Designed by Gorgeous Geek
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Cookie settingsACCEPT
Manage consent

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT
  • EN