Close your eyes! Think about that gratifying feeling you get when you sink your teeth into a hot sugar coated ring doughnuts, the softness, the lightness and a sip of a cold milk shake...Did I just describe an over indulgent episode . Open your eyes, head straight for the Kitchen and lets start cooking.
250g of Plain flour
20g of butter
7g of yeast
2 tablespoonful of Sugar
1 teaspoon of Vanilla extract or Grated Nutmeg
75ml of warm Water / Milk
A pinch of salt
1 litre of Sunflower oil
For a richer texture you can use an egg (this is optional), however it's my preference.
The doughnuts brown quickly when you use milk.
Adding too much sugar prevents your dough to rise. If you want to add more Sugar, you need to double the amount of yeast.
Add the Salt, Flour, Yeast, grated Nutmeg, Butter and Egg to a mixing bowl.
With clean hands mix everything together and slowly add the warm water.
Keep mixing till well combined and form a ball with the dough.
Transfer the dough to a clean, floured surface and knead it with the heel of your palm (always pushing the dough away from you) for about 20 minutes. You need to achieve a glossy, smooth and shiny dough. This process is to activate the gluten in the flour, soften the dough and enable you to achieve a light and fluffy doughnut.
This process will make you burn a few calories as you'll be using your biceps. Great way to reward yourself after the hard work 😓
Using a Mixer
If you're like me and can't be bothered with exercising your biceps, then use a mixer.
Place all the ingredients in a mixing bowl, attach the bread hook and knead the dough for about 8-10minutes or until the dough has a glossy shine.
Once your dough has its shine, cover it with cling film and leave it to rise in a warm place for an hour.
Once risen transfer the dough to a floured surface and roll into a 2cm thickness.
Cut 16 small discs out of the dough using a small cutter.
Using a wooden skewer, make an incision in the middle of each disc. Insert your floured little finger into each hole and swing your wrist at 360 degrees. This will expand the hole further (what a description 🙈) I hope you get the gist of my instructions.
Repeat the process till all the discs have holes as shown below. Place each ring doughnuts on a floured flat baking tray.
Cover the ring doughnuts with an oiled cling film and leave it to rise for a second time for an hour.
The ring doughnuts should double up in size now.
Place a Wok with a litre of Sunflower oil on a medium heat.
Please ensure your oil is hot enough to fry but not scorching to burn the doughnuts quickly. This should take about 4 minutes on a medium heat.
Add the doughnuts to the oil (careful not to burn yourself).
Using a long wooden skewer constantly turn the doughnuts for an even cook.
Once browned (this process takes about 5 minutes) use a slotted ladle and remove the doughnuts into a colander. Place the colander over a bowl for any excess oil to drip into. Alternatively transfer onto a blotting paper to absorb any excess oil.
If you prefer a spiced sugar encrusted ring doughnuts, mix 100g of brown sugar and a levelled teaspoon of cinnamon powder together. Drop the hot ring doughnuts into the spiced sugar and toss till well covered.
Alternatively, serve the ring doughnuts with your favourite Marmalade, Jam or Lemon curd.
Serve immediately with your favourite beverage as you enjoy the views of your garden or sink into reading a good book.
All photos and recipes are by the owner of this blog.
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