Doughnuts

 Ingredients:
All purpose flour or maida -2 and 1/2 cup ( 325 gms )sieved,

Tesco quick rise yeast- 1 sachet, ( available in Khan market )
Salted butter- 3 tbsp or 40 gms- room temperature,
Granulated sugar- 3 tbsp ( powdered),
Whole milk- 1/2 cup or 120 ml- luke warm,
Egg- 1 beaten,
Oil for deep frying,
Some flour for dusting.

Topping:
Granulated sugar ( powdered) or icing sugar or chocolate ganache

Method:
In a large bowl whisk together 2 and 1/2 cup of flour and yeast.

Add butter and with your fingers or wooden spoon blend all together to a coarse  crumb.

Stir in the sugar.

Mix.
Make a well in the center of the flour mixture and add the lukewarm milk and beaten egg.

Stir with a wooden spoon till you have a sticky dough.

Sprinkle very little dough on the counter.

Dump the dough on the counter and knead the dough till no longer sticky and is smooth and elastic ( 5 minutes )

Shape the dough into a ball and place in a lightly greased bowl,turning once so that all sides are well oiled.

Cover and keep in a warm place ( oven ) for 1 and 1/2 hour to 2 hours ( depending on the weather )for the dough to double in size.

Once the dough has risen pump out the air by punching the dough twice or thrice.

Roll out the dough on the counter and then fold it and then pinch the ends.
Make a round ball again and roll the dough into 1/2 inch thickness.

With a cookie cutter or doughnut cutter, dusted with flour cut the dough into 2 and 1/2 to 3 inch circle ( size of your cookie cutter ).

Place the doughnuts on a lightly floured baking tray keeping some space in between .

Gather up the scraps and again,roll and cut all the remaining doughnuts.

The donut holes can be fried separately.

Cover the doughnuts and the holes with a greased foil and let it rise for 30 minutes ( double in size )

As the dough is rising prepare the ganache or if you like it to be sugar coated then now is the time to prepare them.
If you like it to be sugar coated then spread some powdered sugar  or icing sugar on a tray and keep aside.

Ganache;

Semi sweet chocolate or dark chocolate ( available in khan market )- 113 gms,
Amul cream- 90ml,
Butter- 1 tbsp,
Brandy - 1/2 tbsp( optional ).
Break the chocolate into small  pieces ( put them in a plastic or zip lock bag and with a rolling pin, hit hard three or four times) 

Place the pieces in a bowl.
Heat the cream and butter in a measuring cup or bowl in microwave for a minute.
Pour the hot cream on the chocolate.
Leave it for a minute( it will give time for the chocolate to melt ).

With a wooden spoon gently stir the cream and the chocolate( If you like brandy to be added ,add now )
The stirring has to be very slow as too much of stirring will cause air bubbles to form.
The texture of the chocolate has to be smooth and  creamy.
Ganache is ready.

Keep it aside.( do not keep in the fridge as it will solidify)
The chocolate can be warmed if you think the sauce is too thick and has become cold in room temperature.
Left overs can be kept in a container in the freezer for future use.


Heat oil in a skillet or deep pan.
Before you fry the doughnuts check the heat of the oil by putting a small ball of dough.
If the dough comes up then oil is ready.

Carefully place the doughnuts into the hot oil about 2 to 3 at a time.( heat is medium high )
Fry each side until golden brown.
Place the fried doughnuts on a paper towel.

Leave it to cool for a minute.

After a minute roll the doughnuts in the powdered sugar and keep in a tray to cool.
If you plan to use ganache as the topping then just dip the top part of doughnut in it and quickly lift and place it on a tray to cool.

The doughnuts are best when eaten freshly made.
Left overs can be kept in the fridge and warmed for 10 seconds in the microwave.
Makes 9 doughnuts.
Homemade doughnuts are a treat!