There are basically two types of doughnuts. Yeast doughnuts which are leavened by yeast and cake doughnuts which are leavened by baking powder. Yeast doughnuts are light and airy while cake doughnuts tend to be on the dense side with a crispier crust.
So when little H needed munchkins for her Eid party I decided to try cake ones. They seemed pretty easy to make or so I thought. I followed the joy of baking’s cake doughnut recipe. Here is the link http://www.joyofbaking.com/breakfast/CakeDoughnutsRecipe.html
I halved the ingredients because I just needed 6 doughnuts and also was not sure how they will turn out. Making the dough was pretty easy. But rolling the dough out was complicated. Here are the ingredients:
195 g all purpose flour
83 g sugar
20 g melted butter
60 ml milk
1.5 tsp baking powder
1 large egg
0.25 tsp salt
Tsp fresh ground nutmeg (I omitted this)
1 tsp vanilla essence
Cream eggs and sugar until pale and frothy. Beat in vanilla extract. In a seperate bowl whisk flour, baking powder and salt together. Alternatively add in the flour mixture and melted butter and milk in 3 additions beginning and ending with flour. The dough will be very sticky. Chill it for 30 mins.
Then generously flour your rolling surface area, your rolling pin and cookie cutters. The key is to flour it very generously because the dough is very sticky. When I rolled the dough out the first time it got stuck to the surface and I had to start all over again. Be very careful and light in handling the dough. If you do not have cookie cutters use any round lids, one big and one small. I cut 6 doughnuts, some plain doughnut holes. And then I got bored and started cutting star, heart and flower shaped munchkins!
Once you are done cutting, let the doughnuts stand at room temperature. Heat the oil on medium heat. Check if your oil is hot enough by putting a piece of bread, if it browns in 30-40 secs it is hot enough. Put two doughnuts at a time making sure not to over crowd them. It will take some trial and error to judge the best temperature to fry them.
Once all of them are fried, cool them and then prepare the chocolate glaze. Recipe again from joy of baking.
2 oz semi sweet chocolate
60 ml light cream ( I used milk pak)
1 tsp melted butter
1 cup icing sugar
Heat butter and cream until just boiling. Pour over chocolate and whisk until the chocolate is melted. Then add sugar and whisk until smooth. Dip your doughnuts in the glaze and keep in the fridge to set. If you want you can sprinkle shredded coconut or sprinkles on them or leave them plain like me. Ta da! Doughnuts are ready 🙂 Although mine did end up a bit dry because I over handled the dough but they tasted great with some tea.