How to make a perfect round doughnut | Beginners friendly
INGREDIENTS 1. 500grams flour 2. 100 gram sugar 3. 50gram butter 4. 1 tablespoon of yeast 5. 1 cup water(room temperature-do not use warm water please) 6. 1teaspoon salt 7. 1 large egg or 90 gram METHOD: • Measure all all the ingredients listed above • Add all ingredients together in a mixing bowl, but Divide the 50 grams butter into 2 & add half first. • mix for about 10 mins until your dough is soft and stretchy, • Transfer the dough to a clean surface,Add the remaining butter & knead for 10 minutes again • Beat the dough well , please don’t miss this step ,for additional five minuets • After kneading your dough at the stated time,(25-30 minuets) dust some flour on your work surface, form a ball .then allow it to rest for 5 mins only. • Then get a baking paper flour it as well. • Divide the dough into 2 , since we are making ring and round doughnuts. • if you're making ring doughnut, you roll out the dough to half an inch thickness and cut it using your doughnut cutter & place it on baking paper • For the filled doughnuts :The maximum weighing of your dough shouldn’t be above 80 if not you will end up with uncooked dough inside ,so if you’re weighing your dough it should be from 50,60,70 and 80grams . • How to mould: Make a ball shape , and mould into circle.You have to be very careful while moulding your dough. After moulding place the dough on a floured baking sheet . • Arrange the doughnuts on a flour baking sheet ,giving much space between each doughnut so that when it rises, it doesn't touch each other. If they do, when you are trying to get them apart, it will deflate and you won't get a fluffy doughnut. • Allow to rise for an hour or until it doubled in size.(it should not be more than an 50minetes before frying) • Fry on a medium heat ensuring each side is well fried and has turned golden brown before flipping to the other side. • Drain on a cooling rack or kitchen towel. • Your doughnuts are ready. For this recipe, you get at least 12 (6 ring & 6 round) doughnuts if you weigh the round doughnuts 70grmas each. Please Note : If you are using mixer add in all the ingredients listed above , (But add the water gradually to avoid getting sticky dough , because some flour requires a lot of water while some don’t ) and mix for about 25mins (medium speed) until your dough is soft and stretchy. then keep it for 5 minutes to rise, then cut or mould it. Allow it to rise for 50 minutes before frying. Below are some reasons why your doughnuts soak oil 1.Not using accurate measurement. 2.Not following recipe guidelines & rules 3.if the oil temperature is too low (lower than around (160-165f)you will end up with very oily doughnuts 👇👇 4. If your oil is at this optimum temperature, then the oil does its job, and when you drain your fried doughnuts, any excess oil gets drained out cleanly so that you don’t end up with any oily residue on your doughnuts. 5. Overproofed – leads to oily, collapsed, flat donuts 6.Under proofed , leads to stiffer (denser) donuts that don’t puff up well when fried. when making doughnuts you have to be patient, to avoid oily doughnuts 7. Cracked donuts – this may have happened if you used a cutter and it wasn’t sharp enough to cut through the dough cleanly. When filling or glazing your donuts make sure your doughnuts are completely cooled off. Beacause ; 1.your filling will not sink. 2.the quantity of your doughnut filling remains the same. 3.glaze your donuts when they are fully cool , to avoid over glazing #doughnut #doughnutsrecipe #monetization
INGREDIENTS 1. 500grams flour 2. 100 gram sugar 3. 50gram butter 4. 1 tablespoon of yeast 5. 1 cup water(room temperature-do not use warm water please) 6. 1teaspoon salt 7. 1 large egg or 90 gram METHOD: • Measure all all the ingredients listed above • Add all ingredients together in a mixing bowl, but Divide the 50 grams butter into 2 & add half first. • mix for about 10 mins until your dough is soft and stretchy, • Transfer the dough to a clean surface,Add the remaining butter & knead for 10 minutes again • Beat the dough well , please don’t miss this step ,for additional five minuets • After kneading your dough at the stated time,(25-30 minuets) dust some flour on your work surface, form a ball .then allow it to rest for 5 mins only. • Then get a baking paper flour it as well. • Divide the dough into 2 , since we are making ring and round doughnuts. • if you're making ring doughnut, you roll out the dough to half an inch thickness and cut it using your doughnut cutter & place it on baking paper • For the filled doughnuts :The maximum weighing of your dough shouldn’t be above 80 if not you will end up with uncooked dough inside ,so if you’re weighing your dough it should be from 50,60,70 and 80grams . • How to mould: Make a ball shape , and mould into circle.You have to be very careful while moulding your dough. After moulding place the dough on a floured baking sheet . • Arrange the doughnuts on a flour baking sheet ,giving much space between each doughnut so that when it rises, it doesn't touch each other. If they do, when you are trying to get them apart, it will deflate and you won't get a fluffy doughnut. • Allow to rise for an hour or until it doubled in size.(it should not be more than an 50minetes before frying) • Fry on a medium heat ensuring each side is well fried and has turned golden brown before flipping to the other side. • Drain on a cooling rack or kitchen towel. • Your doughnuts are ready. For this recipe, you get at least 12 (6 ring & 6 round) doughnuts if you weigh the round doughnuts 70grmas each. Please Note : If you are using mixer add in all the ingredients listed above , (But add the water gradually to avoid getting sticky dough , because some flour requires a lot of water while some don’t ) and mix for about 25mins (medium speed) until your dough is soft and stretchy. then keep it for 5 minutes to rise, then cut or mould it. Allow it to rise for 50 minutes before frying. Below are some reasons why your doughnuts soak oil 1.Not using accurate measurement. 2.Not following recipe guidelines & rules 3.if the oil temperature is too low (lower than around (160-165f)you will end up with very oily doughnuts 👇👇 4. If your oil is at this optimum temperature, then the oil does its job, and when you drain your fried doughnuts, any excess oil gets drained out cleanly so that you don’t end up with any oily residue on your doughnuts. 5. Overproofed – leads to oily, collapsed, flat donuts 6.Under proofed , leads to stiffer (denser) donuts that don’t puff up well when fried. when making doughnuts you have to be patient, to avoid oily doughnuts 7. Cracked donuts – this may have happened if you used a cutter and it wasn’t sharp enough to cut through the dough cleanly. When filling or glazing your donuts make sure your doughnuts are completely cooled off. Beacause ; 1.your filling will not sink. 2.the quantity of your doughnut filling remains the same. 3.glaze your donuts when they are fully cool , to avoid over glazing #doughnut #doughnutsrecipe #monetization