Fresh homemade donuts/doughnuts are fun to make and are delicious to eat. It is definitely a great activity for kids on weekends and holidays to make your own special doughnut with your favorite glaze. Children will find it interesting to use their creativity skills to decorate with sprinkles, dip in the warm glaze or just roll in sugar or cinnamon sugar. Homemade ones are much better because you fry them in fresh oil and they do not turn soggy if you maintain the oil temperature when you deep fry.
I enjoyed making these delectable donuts and my family relished them. They were light and airy, golden and crispy on the outside, pillowy soft inside and the glossy glaze was velvety smooth. I made a few small ones and some large ones. If you were to make small ones I think you should get about 30 with the quantity mentioned below and about 20 large ones. It all depends on the size you wish to make. We had them at breakfast, tea, as a dessert and as a snack when we felt hungry. I shared some with my neighbours too. We have great tasters in my family and now they want only homemade ones. Just see what I got myself into! 😀
- 4 ¾ cups All Purpose Flour (Maida)
- 1 ½ cups warm Milk
- 1/3 cup unsalted Butter or Margarine
- 4 ½ tsps. Active Dry Yeast
- 1/3 cup warm Water
- 2 large Eggs (beaten)
- ½ cup Castor or granulated Sugar
- 1 tsp. Salt
- 1 tsp. Nutmeg (grated or pwd.)
- Vegetable Oil – for deep frying
Melt butter or margarine in a bowl with warm milk. Set aside. In another large bowl, sprinkle yeast over warm water, dissolve and set aside to foam. After it foams, add the lukewarm butter and milk mixture, eggs, sugar, salt, nutmeg and half of the flour. Mix until well combined. Add the remaining flour and mix well again. Beat until the dough pulls away from the bowl and becomes smooth. This should take about 5 mins. Knead until the dough is smooth and not sticky. Transfer the dough to well oiled bowl, cover with cling film and let it prove for one hour or until the dough has doubled in size.
On a well floured surface, roll out the dough to 3/8 inch (9 mm) thickness. Cut out the dough with a doughnut cutter/pastry ring or with the rim of a glass. Use a lid of a plastic bottle to cut out the center hole. Place the doughnuts on a floured baking sheet, cover lightly with a tea towel and let it prove (rise) for 30 mins. Pre-heat the oil for deep frying. When hot, reduce heat and gently slide in the doughnuts in oil. Depending on the size of the wok/kadhai, fry few at a time. Do not overcrowd and make sure you maintain the temperature of the oil to get well cooked and non soggy doughnuts. Fry until golden brown on both the sides. Drain completely and transfer to a cooling rack. Cool for 20 mins. or until completely cool prior to glazing.
Make your doughnuts fun, decorative and attractive with sprinkles or dust with cinnamon sugar when just warm. If you like chocolate, vanilla or strawberry then here are some delicious glaze options for you to select from… Refrigerate excess glaze.
Chocolate Glaze : For 30 small doughnuts
- ¼ cup unsalted butter
- 1/3 cup warm Whole Milk
- ½ tbsp. Light Corn Syrup
- 1 tsp. Vanilla Essence
- ¼ cup Dark/White/Milk Chocolate(grated)
- 1 cup sifted Confectioner’s Sugar (Icing Sugar) or to taste
Combine butter, milk, corn syrup and vanilla essence in a saucepan and heat over medium heat until the butter is melted. Decrease the heat to low, add the chocolate and whisk until melted. Turn off the heat, add the sugar and whisk until smooth. Place the mixture over a bowl of warm water and glaze each doughnut. Allow the glaze to set for about 30 mins. before serving.
Vanilla Sugar Glaze :
- ¼ cup Whole Milk
- 1 tsp. Vanilla Essence
- 2 cups Confectioner’s Sugar or to taste
- For Strawberry substitute with strawberry essence and a few drops of red color.
Combine milk and vanilla essence in a saucepan and heat over low heat until warm. Sift confectioner’s sugar into the milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip each doughnut into the glaze and place on a draining rack to set before serving.