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All-purpose flour is better for cake doughnuts, which don’t need the same gluten development, and are prone to getting a bit tough with bread flour. Active-dry yeast is typically used in raised doughnut recipes, but you can use instant yeast, in the same quantities, if you prefer.Raw Materials
Chemically-raised doughnuts are made with ingredients such as flour, baking powder, salt, liquid, and varying amounts of eggs, milk, sugar, shortening and other flavorings. This type of doughnut uses baking powder in the batter to leaven the dough.
- 2 cups (250g) Flour.
- 2 tsp. tsp. Bakers yeast.
- 3/4 cup (1 tin) Evaporated Milk Or powdered milk dissolved in 3/4cup of water. Preferably, warm water.
- 2 Tbsp. Butter/margarine Melted.
- 1/2 cup (120g) Sugar.
- 1 egg whisked.
- 1/4 tsp salt.
- 4 cups Groundnut Oil for deep frying.
- Mix the flour, sugar and yeast in one bowl.
- Add milk, butter and egg to the mixture in the bowl. …
- Grease a new bowl and place the dough in it. …
- Transfer the risen dough to a surface. …
- Leave the shaped dough to rise from five to ten minutes. …
- Place the risen shaped dough into the heated oil.
Contents
What is the process of making doughnut?
- Mix the flour, sugar and yeast in one bowl.
- Add milk, butter and egg to the mixture in the bowl. …
- Grease a new bowl and place the dough in it. …
- Transfer the risen dough to a surface. …
- Leave the shaped dough to rise from five to ten minutes. …
- Place the risen shaped dough into the heated oil.
What is the best flour for donuts?
All-purpose flour is better for cake doughnuts, which don’t need the same gluten development, and are prone to getting a bit tough with bread flour. Active-dry yeast is typically used in raised doughnut recipes, but you can use instant yeast, in the same quantities, if you prefer.
What raw materials are used to make donuts?
Raw Materials
Chemically-raised doughnuts are made with ingredients such as flour, baking powder, salt, liquid, and varying amounts of eggs, milk, sugar, shortening and other flavorings. This type of doughnut uses baking powder in the batter to leaven the dough.
Why are my donuts not fluffy?
Underproofed – leads to stiffer (denser) donuts that don’t puff up well when fried. Cracked donuts – this may have happened if you used a cutter and it wasn’t sharp enough to cut through the dough cleanly. Or the dough is underproofed or too cold.
Can I use oil instead of butter in doughnuts?
There is not really a hard and fast rule to the right amount of oil to replace butter, but you can typically use about three-quarters of the amount of butter that is called for in the recipe. For instance, if the recipe calls for 10 tablespoons of butter, you can use about 7 1/2 tablespoons of oil.
Is baking powder used in doughnuts?
Now, Cake Doughnuts get their rise, not from yeast, but from baking powder which makes them pretty quick and easy to make.
What tools do I need to make donuts?
- Measuring cups and spoons.
- Stand mixer.
- Large mixing bowl.
- Doughnut cutter or a 3- and 1-inch circle cutter.
- Large heavy-bottomed pot or Dutch oven.
- Deep fry/candy thermometer.
- Tongs, wooden chopsticks, or spider.
- Wire rack.
Can I use water instead of milk for doughnuts?
For the Donut Dough
Milk 3/4 Cup-1 tbsp (165 g) If you don’t want to add milk, you can use plain water instead.
How do you keep donuts soft?
Place them in a storage container.
Once the donuts have cooled to room temperature, Sao recommends placing them in a storage container. For these purposes, an airtight, food-safe, storage container is best. Frosted donuts should be placed in a single layer to prevent them from sticking together.
What is the best oil for donuts?
What kind of oil is best for cooking donuts? The best oil is the one with the least flavour. Vegetable oil and canola oil are both very good in this respect. The most important thing is to use the same oil for the same kinds of foods, since oil readily absorbs flavours and aromas.
Which oil is best for frying donuts?
For frying donuts, you might love to use canola oil. It tastes even lighter than sunflower oil, with an extremely neutral and mild flavor. That means it will not impart any foreign taste into your dough. Refined canola oil may be the most popular option in cooking, especially deep frying.
Why are my donuts hard?
Frying at too low a temperature will result in greasy doughnuts with a tough crust. Try this: Watch the oil’s temperature carefully as you fry and adjust the heat as needed to maintain a temperature between 350°F and 360°F.
Why is baking soda used to make doughnuts?
Baking soda, when hydrated and mixed with an acid (like buttermilk or sour cream in a recipe), will break down to form the gas carbon dioxide, which helps your cakes rise.
Are donuts baked or fried?
Doughnuts are usually deep fried from a flour dough, but other types of batters can also be used. Various toppings and flavorings are used for different types, such as sugar, chocolate or maple glazing. Doughnuts may also include water, leavening, eggs, milk, sugar, oil, shortening, and natural or artificial flavors.
Are donuts baked or fried?
Doughnuts are usually deep fried from a flour dough, but other types of batters can also be used. Various toppings and flavorings are used for different types, such as sugar, chocolate or maple glazing. Doughnuts may also include water, leavening, eggs, milk, sugar, oil, shortening, and natural or artificial flavors.
What are the frying procedures for yeast doughnuts and cake doughnuts?
To fry: Heat the oil or shortening in a heavy frying pan or skillet to 350°F. Carefully place the doughnuts in the oil, 2 or 3 at a time, and fry until golden brown. Turn over and cook the second side; each side should take no more than a minute. Remove from the oil with a slotted spoon and drain on absorbent paper.
Are donuts fried?
Donuts (also spelled doughnuts) are deep-fried pastries made from dough. Donut-like fried pastries appear in many forms the world over, both savory and sweet.
How To Prepare Doughnut In The Nigerian Way – FoodieDame
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How To Prepare Nigerian Doughnut At Home
Six Steps To Making Doughnut | The Guardian Nigeria News – Nigeria and World News — Guardian Life — The Guardian Nigeria News – Nigeria and World News
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Homemade Donuts | Epicurious.com | Epicurious.com
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How doughnut is made – production process, manufacture, making, history, used, processing, structure, product
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Nigerian Donut Recipe: How To Make Nigerian Doughnuts
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How To Prepare Doughnut In The Nigerian Way
How To Prepare Doughnut In The Nigerian Way
There are quite a number of ways by which doughnut can be prepared. Various countries with various styles, various chefs with various styles. In Nigeria, there are quite a number of methods among which this post describes one. In the making of doughnut however, some ingredients are necessary; Flour, Baker’s yeast, milk, Melted margarine, sugar, egg, salt and warm water.
The flour is the primary ingredient upon which the whole process rests, the yeast is the ingredient that raises the dough, makes it fluffy and puffy. the margarine and milk makes it moist, these as well as sugar makes it tasty and yummy. The warm water serves the purpose of activating the yeast.
To get the best of the recipe, kindly use standard measuring cups and spoons. Albeit, if you are substituting, a tin of evaporated milk is equivalent to 3/4 of a measuring cup. It’s not upto a cup.
Six Steps To Making Doughnut | The Guardian Nigeria News – Nigeria and World News
Food Six Steps To Making Doughnut By Damilola Dimeji-Ajayi The doughnut is a delicious snack enjoyed by Nigerians. A doughnut can be fried in oil or baked in an oven, however, on the streets of Nigeria in most scenarios you will easily find fried doughnut has it is easier to make. A doughnut can be eaten with sugar, jam, a warm glass of milk or a…
The doughnut is a delicious snack enjoyed by Nigerians. A doughnut can be fried in oil or baked in an oven, however, on the streets of Nigeria in most scenarios you will easily find fried doughnut has it is easier to make. A doughnut can be eaten with sugar, jam, a warm glass of milk or a chilled drink.
The doughnut is readily available on street corners has the ingredients for making this yummy snack like flour or butter are less capital intensive and it is very easy to make.
Doughnut Ingredients
Butter (100g)
Flour (250g)
Yeast (2 teaspoons)
Milk (75mls)
Egg
Sugar (25g)
Salt (¼ teaspoon)
Oil( vegetable/groundnut)
Method
Homemade Donuts | Epicurious.com
Ingredients
Doughnuts are made using the simplest of pantry staples, including flour, yeast, baking powder or baking soda, sugar, butter, and oil for deep-frying. Here’s a quick overview of essential doughnut-making ingredients.
Flour
Yeast or raised doughnuts benefit from higher-protein bread flour, which gives the dough a bit more elasticity, so it can trap more air pockets and create the lightest of pastries. All-purpose flour is better for cake doughnuts, which don’t need the same gluten development, and are prone to getting a bit tough with bread flour.
Yeast
Active-dry yeast is typically used in raised doughnut recipes, but you can use instant yeast, in the same quantities, if you prefer. (Note that while active-dry and instant yeast aren’t always interchangeable, in the particular case of doughnuts, you can safely swap one for the other.) If you’re an active baker, skip the little envelopes, which are costly and produce more waste, and buy your yeast in a larger bag—bulk yeast is sometimes kept in the baking aisle but can also be found in the refrigerator case (usually near the eggs). Regardless of the type of yeast you use, store it in the refrigerator to keep it active for up to six months.
Baking Powder and Baking Soda
Baking powder and baking soda are used to leaven or create rise in cake doughnuts. Baking soda is four times stronger than baking powder, but requires an acid to activate it, so recipes that use baking soda will also call for ingredients such as sour cream, buttermilk, or even cocoa powder to make those doughnuts puff up.
Sugar
Although you can use regular granulated sugar in doughnut recipes, superfine sugar mixes more easily into dry ingredients, and also works as a great doughnut-coating alternative to glazes. Less processed sugars are prone to over-browning in fried doughnuts, so save the darker sugars, such as muscovado or light or dark brown sugar, for baked doughnuts.
Butter, Oil, and Other Fats
In addition to any oil used for deep-frying, doughnuts need a bit of fat in their dough or batter to ensure tenderness. Solid fats like butter, coconut oil, or lard tend to work better than liquid oils.
When frying doughnuts, chose oil with a high smoking point, such as safflower or peanut oil. Canola oil is an option, but it has a stronger flavor than other oils. Avoid oils that are simply labeled “vegetable oil,” or any oil with a low smoke point, which will start to burn at higher temperatures.
When you’re done frying, save your oil and reuse it up to five times. Let the oil cool completely in the pot or the deep fryer and then pour it through a paper towel–lined strainer to remove any particles. Transfer used oil to a disposable container, such as a clean milk carton or the original bottle, and store it in a dark location.
When oil has been used about five times, or has darkened, it’s time to throw it out. Don’t dump it down the drain though—either pour the cooled oil into a disposable container and discard, or better, look for oil recycling centers in your area.
Tools
At-home doughnut making doesn’t require a countertop deep fryer, and most cooks likely already own the few tools required. In addition to the more basic kitchen items, such as a rolling pin for rolling out yeast doughnuts or a slotted spoon for removing doughnuts from the hot oil, you’ll want to have the following items out and ready before you get started.
Kitchen Scale
While not essential, a kitchen scale makes it super-simple to measure flour and sugar consistently time after time. Flour, in particular, tends to compress when measured in cups, leading to excess flour being incorporated into dough. A scale also makes it very easy to double or halve a recipe. If you are a frequent baker, a kitchen scale is a must-have.
Stand Mixer with Paddle Attachment and Dough Hook
Although you can certainly make cake or raised doughnuts without one, a stand mixer with a dough hook takes the work out of kneading the dough to activate the gluten. It also reduces the likelihood of adding too much flour to the dough, which can make doughnuts tough. If a stand mixer isn’t an option, cake doughnuts can be made with a hand mixer, but raised doughnuts are better worked with a wooden spoon and then kneaded by hand.
Pastry Bag and 1/2-inch Circular Tip
A pastry or piping bag fitted with a ½-inch circular tip is used to create round-bottomed cake doughnuts. You can also use a star-shaped tip to create ridged crullers. Lost your pastry bag? The cut corner of a resealable plastic bag can be used in a pinch.
Doughnut Cutter
A doughnut cutter makes quick work of punching out a dozen raised doughnuts. Look for one made of stiff metal and with a removable center punch for easier cleaning. If you don’t have a doughnut cutter, use a small glass to cut large rounds and punch a hole in the center with your finger, then gently stretch the hole into a 1½-inch-diameter circle.
Non-Terry Towels
When proofing raised doughnuts, a well-floured non-terry towel keeps the dough from sticking and stretching when you pick the doughnuts up to fry. Any non-terry towel is good, but flour sack–type linens work the best.
Heavy-Bottomed Large Pot for Frying
You can use a deep fryer to make doughnuts, but it’s not required. Instead, use a heavy-bottomed pot large enough to hold about 1 1/2 liters of oil. You want the oil to be about 2 inches deep and for there to be 2 inches between the surface of the oil and the top of the pot. It’s also essential that the pot is heavy-duty; enameled cast-iron Dutch ovens are prefect and do a wonderful job of maintaining consistent oil temperature. A deep fryer offers the advantage of consistent oil temperature, but keep in mind that it requires about twice as much oil as the pot method.
Deep-Fry Thermometer
Also known as a candy thermometer, a deep-fry thermometer is essential for measuring and maintaining a constant oil temperature. Look for one that measures up to 400°F, and has a clip for attaching to the side of the pot. If you use a deep fryer, you won’t need a separate thermometer.
Doughnut Pans
If you want to make baked cake doughnuts, you will need to invest in a special doughnut pan to create classic round-bottomed pastries. Doughnut pans can be made of metal or silicone, and both work well. In a pinch, you can substitute a mini-muffin pan, but the doughnuts won’t have that characteristic rounded shape.
Doughnut Machine
While far from essential, a doughnut machine offers another way to make cake doughnuts at home. It’s similar to a waffle-maker and cooks the whole doughnut with contact heat, so the top and bottom have the same crust texture. If you do invest in a doughnut machine, it’s best to use batters that are designed for baking rather than frying.
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