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Doughnuts Recipe

Doughnuts Recipe

There's something irresistibly comforting about homemade doughnuts. Soft on the inside with a crisp, golden exterior, these doughnuts offer a sweet, spiced flavor that can make any moment special. The recipe I'm sharing today is straightforward, requiring simple ingredients that come together to create a delightful treat. Let’s dive into the process of making these classic doughnuts.

Doughnuts Recipe


Ingredients:

  • 1 egg: This acts as a binder, holding the dough together and adding moisture to create a soft, tender crumb.
  • 1 teaspoonful of soda (baking soda): Baking soda is a leavening agent that helps the doughnuts rise, giving them a light and fluffy texture.
  • 1 cupful of milk: Milk adds moisture to the dough, making it easier to mix and contributing to the soft texture of the final product.
  • A piece of butter the size of a walnut: Butter adds richness and flavor, helping to create a tender, melt-in-your-mouth doughnut.
  • 1 and 1/3 cupfuls of sugar: Sugar not only sweetens the doughnuts but also contributes to their browning during frying, creating a deliciously crisp exterior.
  • 1/4 teaspoonful of cinnamon or nutmeg: A touch of spice enhances the flavor of the doughnuts, adding warmth and depth. You can choose between cinnamon or nutmeg based on your personal preference.
  • 2 teaspoonfuls of cream of tartar: Cream of tartar works alongside baking soda as a leavening agent, helping the doughnuts puff up during frying.
  • Salt and flour as needed: Salt balances the sweetness and enhances the overall flavor. The flour provides the necessary structure, with enough being added to create a soft, rollable dough.

Procedure:

  1. Prepare the Wet Ingredients: Begin by beating the egg and sugar together in a large mixing bowl. This step ensures that the sugar dissolves and the egg is well incorporated, resulting in a smooth mixture. Add the milk and the butter, which should be softened to make mixing easier. Continue stirring until the butter is fully integrated into the wet ingredients.

  2. Mix the Dry Ingredients: In a separate bowl, combine the flour with the baking soda, cream of tartar, salt, and your chosen spice—either cinnamon or nutmeg. These dry ingredients need to be thoroughly mixed to ensure that the leavening agents are evenly distributed, which will help the doughnuts rise uniformly.

  3. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring as you go. Continue to add flour until the dough reaches a soft, rollable consistency. The dough should be pliable and slightly tacky, but not too moist. It’s important not to overwork the dough, as this can make the doughnuts tough instead of tender.

  4. Roll and Shape the Dough: Once the dough is ready, transfer it to a floured surface. Spread the dough out to a thickness of approximately 1/2 inch. Using a doughnut cutter or two round cutters of different sizes, cut the dough into rings. If you don’t have a doughnut cutter, you can use a glass for the larger circle and a bottle cap for the smaller hole. Carefully roll up any leftover dough and keep cutting until it's all gone.

  5. Fry the Doughnuts: Heat a deep pan of oil to 350°F (175°C). Carefully place a few doughnuts at a time into the hot oil, being careful not to overcrowd the pan. Fry the doughnuts for about 2-3 minutes on each side, or until they are golden brown and puffed. Use a slotted spoon to remove the doughnuts from the oil and place them on a sheet of brown paper or paper towels to drain off any excess oil. This step ensures that the doughnuts remain crisp rather than greasy.

  6. Cool and Serve: Allow the doughnuts to cool slightly before serving. You can enjoy them as they are, or sprinkle them with powdered sugar or cinnamon sugar for extra sweetness. These doughnuts are best served fresh, but they can be stored in an airtight container for a day or two if necessary.

Approximate Calorie Count:

Each doughnut typically contains about 150-200 calories, depending on the size and thickness of the doughnuts. The recipe makes approximately 12-16 doughnuts, so the total calorie count for the batch would be around 1800-3200 calories. This estimation can vary based on the specific ingredients used and how much oil is absorbed during frying.

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