Doughnut forsake me…

Last weekend my dearest espoused quite unexpectedly got to the last six of a competition to win a trip to do the New York Marathon and we had a frenetic time trying to get as many people on the internet to ‘like’ our entry on Facebook. The most ‘likes’ got the trip. Sadly we ended up third with the winning entry being liked by more than twice ours.

But we did get over three hundred ‘real’ people to like ours and each one of them counts ten times more than people who have Facebook pages such as this—

fb

That’s right the name of the person who liked the winning entry is ——————-

He (or she) has several posts that read ————-______________————–

Anyway – the bitterness is behind us (aye right..) and it is time to reward the internet for showing us how wonderful some people can be. My special doughnut recipe from the USA —

To make these doughnuts you need the following:

a) The patience of a saint

b) 60 ml warm water mixed with 7g dried yeast and 1/2 tsp caster sugar (that says half a teaspoon!)

c) 35 g butter or margarine melted in 90 ml milk (in a pan will do)

d) 25 g caster sugar and pinch salt

e) 250 g plain flour

f) Deep fat fryer (175 C)

g) Sugar for coating

h) 12 hungry people

So you put the yeast and sugar and water together and let it become foamy (like this…)

IMG_5846

Well more foamy than this – about ten minutes in a warm place. In fact fill the sink with hot water (you’ll need it for all the dishes) and sit it on top. That worked for me.

Melt the butter in a pan with the milk and then dissolve in the sugar and salt. Throw that watery mix into the mixer with a dough hook on it. Start it turning slowly.

Then add some of the flour until it becomes smooth like wallpaper paste. Then add the rest and set it on slow until it comes off the sides and clumps on to the hook.

Plop it on to a flour surface – it will look like this (hopefully).

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Now knead it a bit more until it is smooth and soft. Put some oil on the surface of a bowl, drop in the ball of dough and cover with cling film. Leave it to double in size.

BEFORE

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AFTER

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No I didn’t just zoom in. I may have proved this a bit too long actually.

Take it out, knock the air out of it and roll it to about 1/2 inch thick. Cut out 12 doughnuts.

IMG_5862

..or 11.1 as I managed to get with my cutter. The spare middle is the cook’s treat!

Next you let them prove for an hour just where they are (go off and do the recycling like we did). When you come back heat your fryer to 175 C and give them 1 minute each side before dusting with sugar.

IMG_5864

See that proves it!

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One minute one side…

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…one on the other…

IMG_5871

…and dusted with sugar.

Try to leave for at least half an hour before munching.

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Don’t ever make doughnuts with self-raising flour because it is cheating and that is no way to behave whether you are cooking for friends or trying get friends to like you.

Did I just leak some bitterness again.

Sorry…

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