Donuts or Doughnuts
I am not big on donuts. I remember a few years ago when Krispy Creme was a craze. Colleagues that flew back from Sydney were ordered to fly back with boxes of Krispy Creme. I remember how many ex-colleagues will then microwave it for about 15secs so that the sugar will melt and it soften the donut. I was never a fan and many thought what a strange girl I was.
And then of course, many were crazy over the doughnut truck parked at Victoria Market. I could never understand the long queues. Those people were crazy and that included Mister. And then one day after moving to our very own home in Melbourne, I discovered Olympic doughnuts. It was not the doughnut with a hole but round puffs with strawberry filling. It is freshly made and the truck was manned by an old couple. I often thought to myself that it was probably the story of this old couple and history of this truck that made my love these doughnuts so much. I still can never have more than one in one sitting.
We visited Phoon Huat & Co when we were last back in Singapore for a visit. It’s a great place for baking equipment at very reasonable price. As usual, I picked up loads of stuff and a doughnut cutter was one of them. It was a special request from doughnut lover, Mister.
For this recipe if you do not have a doughnut cutter, you can use a large and small size ring to cut the dough. Or even improvise by using a knife to cut a hole. It is after all, home made. Also please make sure that the hole is not too small as it will continue the rise and the hole may close up in the oven.
This recipe requires the dough to be rested twice. And as the weather is now getting colder, try and put the tray in a warmer place while resting and allowing the dough to rise. Putting the tray on top of the stove top while the oven is heated up below worked for me.
You can control the sweetness when it is home made. The recipe calls to coat the whole thing with sugar but I just did a partial. It is entirely up to your preference.
This recipe is taken from one of my favourite blogs – 101 Cookbooks
- 1 1/3 cups warm milk, 95 to 105 degrees (divided)
- 1 packet active dry yeast (2 1/4 teaspoons)
- 2 tablespoons butter
- 2/3 cup sugar
- 2 eggs
- 5 cups all-purpose flour
- A pinch or two of nutmeg, freshly grated
- 1 teaspoon fine grain sea salt
- 1/2 cup unsalted butter, melted
- 1 1/2 cups sugar
- 1 tablespoon cinnamon
- Place 1/3 cup of the warm milk in the bowl of an electric mixer. Stir in the yeast and set aside for five minutes or so. Be sure your milk isn’t too hot or it will kill the yeast. Stir the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture. With a fork, stir in the eggs, flour, nutmeg, and salt – just until the flour is incorporated. With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed. This is where you are going to need to make adjustments – if your dough is overly sticky, add flour a few tablespoons at a time. Too dry? Add more milk a bit at a time. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.
- Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place (I turn on the oven at this point and set the bowl on top), and let rise for an hour or until the dough has roughly doubled in size.
- Punch down the dough and roll it out 1/2-inch thick on your floured counter top. Cut the dough out. Cover with a clean cloth and let rise for another 45 minutes.
- Bake in a 375 F/ 170C oven until the bottoms are just golden, 8 to 10 minutes – start checking around 8. While the doughnuts are baking, place the butter in a medium bowl. Place the sugar and cinnamon in a separate bowl.
- Remove the doughnuts from the oven and let cool for just a minute or two. Dip each one in the melted butter and a quick toss in the sugar bowl. Eat immediately if not sooner.
Will I make them again? Yes I will! It is really easy and the results are great. This time I have gone with the easy sugar coating option. I want to try different sort of glaze, chocolate peanut coating, candy coating and I wonder if a savory coating will work? So many options! What will your coating?
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