The first donut I
tasted must have been around 15 yrs back
in one of the station near Goa, on my first trip to Goa. I still remember the taste. At that time I use to consider it as a
special Goa bakery item. Making it was out of question. As years went by it
became common in local bakery, but still making it was unimaginable. Then came Roopali’s cooking class, and that’s
were I learnt making donuts where so simple.
Once you know the basic, then you can make lots of variation.
And the best part is
kids love it as evening snacks.
For yeast mixture
Dry yeast – 2tsp (or a sachet with is normally 7gm)
Warm water – ¼ cup
Sugar – ½ tsp
Other
Ingredient
Maida – 1 ½ cup (150gm)Milk powder – 1 tbsp leveled
Egg – 1 at room temperature
Sugar – powdered ¼ cup
Milk – 1 to 2 tbsp or as required for kneading
Butter – 1 tbsp ( softened)
Method
1. For
yeast mixture: Mix ½ tsp sugar with water, sprinkle yeast over
it, mix. Keep it covered in a warm place for 10-15min, till it gets frothy.
2. Put
the maida, milk powder and sugar in a mixing bowl and mix well.
3. Make
a hill of the mixture and a well in the center.
4. In
this well add egg and the frothy yeast mixture.
5. Knead
it to a dough. Remove the dough from the
bowl and place it on a clean kitchen platform.
6. Add
the soften butter and again knead for about 5 to 10 min. pressing with you
palm.
7. Place
the dough in a greased bowl and cover it with plastic sheet.
8. Keep
this in a warm place for 2 hrs or till it swells up to double the size.
9. Punch
this swelled dough back and knead again till smooth.
10. Roll
this into long strip.
11. Cut
it into equal portions.
12. Roll
this portions round and make a hole in the center.
13. Arrange
these rolls in greased tray, leaving a distance of minimum 2 inches and cover
it with a wet muslin cloth. Leave it for an hour.
14. Heat
oil for deep frying. After heating the oil, lower the flame.
15. Fry
donuts in low flame till golden brown and crisp.
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