Donuts are so common nowadays that we don’t even think that it could be done in the warmth of our homes. This is a huge mistake to make though.

As I lately have a little time, I had been surfing on the web last week. In need of new, challenging tips, inspirational dishes that I’ve never tasted before, to amaze my loved ones with. Hunting for a while yet couldn’t come across lots of interesting stuff. Just before I wanted to give up on it, I discovered this tempting and simple dessert simply by chance over Suncakemom. It seemed so yummy on its photos, it called for quick action.

It had been not so difficult to imagine the way it’s made, how it tastes and how much my hubby will like it. Actually, it is quite simple to please him in terms of cakes. Anyways, I went to the page and then followed the precise instuctions that have been accompanied by impressive snap shots of the procedure. It really makes life rather easy. I could suppose it is a slight hassle to take photos in the middle of cooking in the kitchen as you may will often have gross hands and so i seriously appreciate the time and energy she devote for making this blogpost and recipe easily followed.

With that said I am empowered presenting my personal dishes in a similar fashion. Thanks for the idea.

I had been tweaking the main mixture create it for the taste of my family. Need to say it was an awesome success. They enjoyed the taste, the thickness and enjoyed having a delicacy like this during a busy workweek. They quite simply requested lots more, more and more. Thus next time I’m not going to make the same mistake. I’m going to double the quantity to keep them happy.

You can find the original Healthy donuts at SunCakeMom

Add yeast to half of the lukewarm milk or water and stir it well. Allow it to sit for five minutes. If it starts to bubble don’t worry it’s only the yeast working and it’s completely normal.

Separate egg whites from yolks.

Beat egg whites until hard peaks form.

Put flour, egg yolks, butter and the rest of the milk into a big bowl. Pour in the milk and yeast mixture too. Knead until the dough comes together. We are after a fairly soft dough so don’t worry if it sticks to the wall of the bowl here and there.

Add the egg whites into the dough too then place the dough in a lightly floured bowl, cover and leave it in a warm place for half an hour to rise.

Turn out the dough on to a floured surface

Roll it out to about 1 finger thick.

Use a donuts cutter or a cup to cut out our special homemade doughnuts.

Transfer them to a lightly-floured, flat surface that is in a draft-free, warm spot. Cover the donuts lightly with tea towels and leave them rise for another half an hour.

Fill frying pan with oil and heat until sizzles. Be patient and don’t try to put doughnut into the oil before it’s not hot enough. Also if the oil is too hot the dough won’t rise as much as it could and we end up with much denser results. We have to test the kitchen for this but if we have six temperature settings on the cooker then starting on the third is a great start. Try the oil by dropping a little leftover dough in there. If it sizzles and rises immediately to the surface, the oil is ready.

Carefully place donuts upside down into the frying pan. Use a spatula to pick up the dough to avoid any sticking to the kitchen counter.

Put the lid on top! They should float to the top and puff up.

After about a minute check the bottom for golden brown color. If it’s done flip them over to the other side and don’t put the lid back.

Remove them from the oil as soon as they’re golden brown on both sides.

Place donuts on paper kitchen-towels to cool and drain. If we can see the whitish stripe in the middle then we have a nice and fluffy donuts. No stripes no fluffiness.

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