Posted on

Ring Doughnuts

A doughnut is a type of dough confectionery that is fried in oil. The two most common types of doughnuts are the ring doughnut, which has a hole in the center for the oil to bubble through to ensure even cooking, and the filled doughnut, which is fried and then injected with a sweet filling such as jam or cream.

Be sure to read more about the latest craze, cronuts, which is a croissant/doughnut hybrid in the post Crazy For Cronuts.

1 or 2 x 8 g sachets instant yeast (depending on time available)
750 ml cake flour
30 ml sugar
2,5 ml salt
250 ml lukewarm milk
2 large eggs
5 ml vanilla essence
60 ml butter
± 250 ml extra flour

Icing glaze
500 ml icing sugar
175 ml milk
10 ml vanilla essence
750 ml canola oil for frying

  1. Place the yeast, 750 ml flour, sugar and salt in a mixing bowl. Add the milk, eggs, vanilla and butter and beat to combine.
  2. Add sufficient extra flour to form a soft, slightly sticky but kneadable dough. Turn out the dough onto a floured surface.
  3. Knead the dough about 5 minutes or until smooth and elastic. Add extra flour only if necessary. Return the dough to the bowl, cover with a plate and rise about 30 minutes or until doubled.
  4. Knead down the dough and turn out onto a floured surface. Roll out the dough to about 2 cm thick.
  5. Dip a doughnut cutter into flour and cut out rings for the doughnuts, close to each other to prevent leaving excessive dough for re-rolling.
  6. Re-roll the leftover dough and continue cutting until all the dough has been used.
  7. Place doughnuts and balls if used onto a lightly oiled tray and rise in a mildly warm protected spot until almost doubled. Take care not to rise too much for the dough rings will become too soft and loose shape when lifted to place into the oil.
  8. Mix together the ingredients for the glaze in a mixing bowl, large enough to hold a few doughnuts at a time. Allow to stand while doughnuts are rising to soften any small lumps.
  9. Pour sufficient oil into a deep saucepan to come 5 cm up the side of the saucepan and heat to moderately hot (160ºC for those who use a thermometer), when the doughnuts are ready for frying.
  10. Take care not to overheat the oil to smoking point for it will harm the oil and spoil the flavour and brown doughnuts too soon and too much without allowing time for further rising.
  11. To test the temperature of the oil, fry a doughnut or small tester ball in the oil which is still below the desired temperature and turn up the heat as necessary.
  12. Place a few doughnuts at a time into the oil and fry about 1½ minutes on each side in the moderately hot oil until light golden brown.
  13. Test for doneness with a cake tester or break open a doughnut to determine whether it is cooked.
  14. Place a wire rack over a tray to catch up glaze which drips from the doughnuts.
  15. Lift the fried doughnuts out of the oil with a perforated spoon and place into the glaze. Turn over with a large fork or tongs to allow the glaze to coat the doughnuts all over.
  16. Place onto racks to cool and allow excess syrup to drip off.
  17. Roll or dip the doughnuts immediately after coating with the glaze into coconut, chocolate vermicelli, cinnamon sugar or toasted nuts or slivered almonds.
  18. Serve immediately or store in an airtight container.

Yields 24 – 30 doughnuts, depending on size.

Recipe by Carolié de Koster from Art Of Cooking page 860.

Doughnuts