HOW TO MAKE EASY HOMEMADE DELICIOUS DOUGHNUTS

Nigerian doughnuts are popular and common street snacks that can be enjoyed by all and sundry. One may choose to eat the snacks just like that or with a sprinkle of cinnamon and sugar. Depending on your preference, you can likewise add jam or chocolate to it. Ingredients used in making this popular snacks includes,flour, yeast, sugar, butter and milk.

Nigerian delicious doughnuts can be served as breakfast with coffee or tea, it can serve as main meal with a drink, It can be snacked upon while seeing movies, it can be used for children school snacks. It can also be used as a snack for someone in a hurry. The list is endless, in fact, there are varieties of how you can choose to enjoy your homemade doughnut. Personally, I usually make this delicious snacks for my children’s lunch snack at school.

You may not be wrong if you say Nigerian doughnuts and Puff Puff taste alike this could be because of the presence of yeast in both but the milk and butter in doughnut recipe makes the clear difference. Milk and butter adds to the taste, texture and crispness of doughnuts.

EQUIPMENTS FOR MAKING DELICIOUS DOUGHNUTS

• Measuring cups and spoons
• Frying Spoon or Wooden chopsticks
• 2 baking sheets
• Mixing bowl
•  Doughnut cutter
• Deep fry thermometer
• Large mixing bowl
• Stand mixer

INGREDIENTS FOR MAKING DELICIOUS DOUGHNUTS

Ingredients

•  3 cups of flour(325g)
•  3 tablespoons of margarine/butter
• 6g bakers yeast
•  4 tablespoons of sugar
• 1 cup of milk
• 1 egg
•  Pinch of salt.

PREPARATION

• Sieve dry ingredients: The first step is to sieve all dry ingredients which includes, the flour, sugar, yeast and salt.

• Dissolve or Melt Margarine: Put the margarine or butter inside a stainless plate, then place it inside a bowl of hot water or over a medium heat. It can also be melted in a microwave, allow it to dissolve until no lumps are found.

• Warm Milk: Gently place the milk in a microwave and heat to warm the milk. You can also warm it over a heat with a saucepan where there is no microwave. Dissolve 2tablespoom of milk in 150ml of warm water if you’re using powdered milk.

• Combine butter, eggs and milk mixture: Pour the melted and cooled butter/margarine into the warm milk, break, whisk the eggs and mix. Properly whisk well to combine until there are no lumps.

• Add dry ingredients: In a large bowl, knead the dough until a sticky dough forms, then knead on a floured work surface until the dough is smooth. But if however, you are making use of stand mixer, beat the dough on low speed for about 3 minutes until it comes together.

• Cover the dough to rise: After properly kneading the dough, cover it with a kitchen towel and allow it for about 30minutes to rise and double in size. Do not let the dough stay for too long (up to one hour) during to stage, to avoid overstretching the dough. This will result to change in teat and texture of the doughnuts.

• Form balls with the dough: After the dough has doubled, form balls with the dough and sprinkle little flour on the dough (about 1 tablespoon).

• Transfer dough to work surface: dust the work surface with a little flour to avoid sticking to it and transfer the dough onto it. Roll it out about 1/3-inch thick using a rolling pin. Cut the dough in circles using a doughnut cutter or a circle round cutter (like cups and smaller plates) till you exhaust the dough. then use a 1-inch cutter for the doughnut’s holes. Don’t  re- roll the scraps! You can fry them as it is afterwards.

• Cover dough again to double: Transfer the doughnut and the scraps to lightly floured baking tray or tray pans, cover with a clean kitchen towel and let rise or double till it becomes puffy ( about 30 minutes). You can prepare the glaze while you wait for the dough to rise.

• Doughnut glaze: To make the doughnut glaze, melt 3 tablespoons of margarine/butter in a small saucepan over medium heat, add 2 cups powdered sugar, 1/3 cup whole milk, and 1 teaspoon vanilla extract, and whisk until smooth. Remove from the heat and cover to keep warm. Keep in mind that, a warm doughnut dipped in warm glaze gives best outcome.

• Preheat oil for frying: Heat the oil and check when the oil is ready by putting a little piece of the dough into the oil, If it settles at the bottom of the oil, this means that the oil is not ready but if it comes up on top of the hot oil, then consider your oil ready, you can also do this using a frying thermometer.

• Fry till golden brown: You can choose either to fry or bake your delicious doughnuts. If you’re frying, kindly make use of generous oil!and fry till golden brown on both sides. When they are ready, remove with a chopsticks and place on absorbent paper to remove excess oil. If however, you decide to bake, grease a tray with butter and then sprinkle with flour, put the doughnuts there and put them in the preheated oven at 200º C for 10 minutes.

Note: Reduce the heat and allow the oil to cool off a bit before putting the next batch, this is to enable the next set to cook well inside.

• Glazing the delicious doughnuts: Carefully toast the doughnuts in the glaze when they are warm but if the glaze has cooled and thickened, place it back over low heat and stir until loose again. Set the glazed doughnuts back on the cooling rack and let the glaze set for 3 minutes before serving.

Note: This sweet and delicious doughnuts can be served with chilled drink, zobo, Kunu, or with Chapman drink or any other chilled drink of your choice.

NOTE: How TO Proof For Active Yeast: Mix the yeast with warmed milk and a little sugar before building the rest of the dough. The yeast should get bubbly and look like foam. (If it doesn’t, get new yeast and start over.)

HOW TO STORE YOUR HOMEMADE DELICIOUS DOUGHNUTS

1. Homemade Doughnuts are best eaten right after frying and glazing and have been allowed to cooled. But you can keep it in a well loosely covered container at room temperature for up to 24 hours or refrigerated for up to 3days.

2. Store glazed doughnuts in a refrigerator in a tightly covered container or a bakery box for 24 hours. Reheat with a microwave, an air fryer or on a stove top when you’re ready to eat.

3. You can make the dough ahead of time to reduce time spent in the preparations. Newman, the dough can be refrigerated up to 24 hours ahead.

4. You may not want to make and preserve the glaze. It is better prepared within few hours  to usage. The reason is because, you don’t want it to thicken or congeal when you’re ready to use it. But, if however, it does thicken, place back over a low heat and stir until it loosens.

If you like this Post, You may also like:

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How To Make Sweet And Crispy Meat Pie At Home ( 5 Easy Steps)

How To Make fluffy Nigerian Puff Puff Using 3 Cups Of Flour ( Easy Guide)

How To Easily Make Delicious Doughnuts( Donuts) At Home.

YOUR TURN

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