Sugardusted Doughnut recipe!
These gorgeous sugardusted doughnuts reminds of the famous "Pinkaso" from the northern part of Nigeria and it's a nostalgic food as well but this is quite different from "Pinkaso" probably I will be sharing that recipe soon but foodies, doughnut vary (it could be glazed, jam filled etc. )
It is majorly eaten as a snack paired with any drink.
The beautiful thing is the hole at the center it makes the entire dish appealing to the eyes. But of recent or let me say, 5 to 6 year's now there has been a twist to how it's made where by the famous hole in the center is absent those type of doughnuts contain Jam or some sweets in between them that's a recipe for another day. Let me introduce you to the ingredients.
INGREDIENTS: (Makes 12 doughnut pieces)
All-purpose flour 250g
Sugar 55g
Butter 30g
Yeast 1 1/2 tsp
Eggs 1
Warm water 2cups (Should be added in moderation)
Nutmeg 1tsp
Salt (pinch)
Veg. oil (for frying)
PROCEDURES/STEPS:
Step 1: Measure out the listed ingredients. In a mixing bowl add in flour and butter combine the two till the butter blends with the flour.
Step 2: Add sugar, and yeast combine these all together.
TD's Tip: It is very important to make use of an active yeast because this recipe is slightly different from other pastries where the yeast is proofed before use.
Step 3: Now make a well in the middle of the floury mix. Sprinkle some salt, add nutmeg and crack open an egg.
TD's Tip: Be mindful when adding the yeast and salt (i.e avoid direct contact) because the salt can slower the rate at which the yeast works. If you observed so well I added the salt last after I must've combined the yeast with the flour.
Step 4: At this point add in the warm water and mix the dough till it's fluffy and smooth. Knead further on a floured surface. Place in an oiled bowl, cover and leave to rest in a warm place. Let the dough double in size.
TD's Tip: If you paid close attention to the ingredients highlighted above in the front of warm water I said "should be added in moderation" this is very essential in order not to run into errors. Get it straight the doughnut dough is meant to be stretchy also not too soft and hard.
Step 5: When the dough has doubled in size knead on a floured surface and divide into 12 pieces.
Step 6: Knead the divided dough pieces into a ball. Cover dough for 10—15 minutes with a kitchen towel to enable it to further rise.
Step 7: When the dough has risen and the oil is heated up, pick up each dough using your index finger make an hole in between the dough. Fry till it's cooked through on both sides and golden brown.
TD's Tip: Getting the right temperature of the oil is very important it shouldn't be too hot in order to not end up having an uncooked doughnut. Also endeavor not to over crowd the pan when frying.
Step 8: When fried it should be soft on the inside and outside after it must've been taken out of the oil sprinkle some sugar on it. Serve with any preferred beverage or drink.
Bon appetite!
It is majorly eaten as a snack paired with any drink.
The beautiful thing is the hole at the center it makes the entire dish appealing to the eyes. But of recent or let me say, 5 to 6 year's now there has been a twist to how it's made where by the famous hole in the center is absent those type of doughnuts contain Jam or some sweets in between them that's a recipe for another day. Let me introduce you to the ingredients.
INGREDIENTS: (Makes 12 doughnut pieces)
All-purpose flour 250g
Sugar 55g
Butter 30g
Yeast 1 1/2 tsp
Eggs 1
Warm water 2cups (Should be added in moderation)
Nutmeg 1tsp
Salt (pinch)
Veg. oil (for frying)
PROCEDURES/STEPS:
Step 1: Measure out the listed ingredients. In a mixing bowl add in flour and butter combine the two till the butter blends with the flour.
Step 2: Add sugar, and yeast combine these all together.
TD's Tip: It is very important to make use of an active yeast because this recipe is slightly different from other pastries where the yeast is proofed before use.
Step 3: Now make a well in the middle of the floury mix. Sprinkle some salt, add nutmeg and crack open an egg.
TD's Tip: Be mindful when adding the yeast and salt (i.e avoid direct contact) because the salt can slower the rate at which the yeast works. If you observed so well I added the salt last after I must've combined the yeast with the flour.
Step 4: At this point add in the warm water and mix the dough till it's fluffy and smooth. Knead further on a floured surface. Place in an oiled bowl, cover and leave to rest in a warm place. Let the dough double in size.
TD's Tip: If you paid close attention to the ingredients highlighted above in the front of warm water I said "should be added in moderation" this is very essential in order not to run into errors. Get it straight the doughnut dough is meant to be stretchy also not too soft and hard.
Step 5: When the dough has doubled in size knead on a floured surface and divide into 12 pieces.
Step 6: Knead the divided dough pieces into a ball. Cover dough for 10—15 minutes with a kitchen towel to enable it to further rise.
Step 7: When the dough has risen and the oil is heated up, pick up each dough using your index finger make an hole in between the dough. Fry till it's cooked through on both sides and golden brown.
TD's Tip: Getting the right temperature of the oil is very important it shouldn't be too hot in order to not end up having an uncooked doughnut. Also endeavor not to over crowd the pan when frying.
Step 8: When fried it should be soft on the inside and outside after it must've been taken out of the oil sprinkle some sugar on it. Serve with any preferred beverage or drink.
Bon appetite!
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