Chocolate glazed Doughnuts

It is amazing how we can push our abilities in times of need. Recently I had the opportunity to participate in a bake sale and managed to churn out quite some goodies in no time. I was amazed at my speed and realized that lack of time is always just an excuse we give ourselves.  

Amongst all the ideas that were floating in my head, I had almost ditched the thought of baking doughnuts because I was really not sure of its sale. But then there was this rising impulse inside me that made me jump up and make the dough and allow it to rest. The fluffy dough was then cut in the shape of a doughnut and fried to a beautiful golden colour. The doughnuts tasted light and fluffy and along with the chocolate glaze turned out to be an absolute treat. 

The icing on my baked goodies is always the family approval esp my daughter's. She was dying to put her hands on the chocolate slathered and sprinklers loaded doughnuts. I waited with a bated breath and saw her reaction as she picked one doughnut. Her head swung in an 'Ummmm' and I instantly knew I had baked goodness. 

The sale did not go too well and I ended up bringing most of the goodies at home. No one regretted as it meant a week long sweet feast at home. :)

Recipe source : Adapted from here

Ingredients : I have reduced the recipe to half and achieved about 14 medium sized doughnuts

• 1/2 tbsp instant yeast
• 1/2 cup or more warm milk
• 1/4 cup powdered sugar
• 1 egg
• 1/4 tsp salt
• 2 1/2 cup all purpose flour
• 2 tbsp butter, softened
• refined oil for frying
• dark chocolate, melted
• Sprinklers

Procedure : 

Take flour, sugar, salt and yeast in a bowl. Stir.

Add egg. Stir.

Add warm milk a little at a time and knead to a smooth dough. You may require more than 1/2 cup of milk. 

Add butter and knead. 

Take another bowl and grease it. Put the dough in it and cover with a damp muslin cloth. Leave it for an hour or more to double in size. 

You can also refrigerate the dough after the rise in case you want to use next day. Just let it come to room temperature before you roll, cut and fry.

Roll your dough and cut in doughnut shape using round cookie cutters of different size. Let it sit for 1/2 - 1 hour.  

I usually knead the hole back in the dough. You may like to fry them separately too. 

Put oil to fry the doughnuts in a deep pan.

Fry the doughnuts in medium heat till they are golden brown.

Drain on a kitchen towel or a tissue napkin.

Keep melted chocolate in a wide bowl. Dip the doughnuts in it halfway and sprinkle with colourful sprinklers. 

Doughnuts are best eaten the same day, almost soon after frying. You can also refrigerate excess dough and fry fresh as and when needed

Kolkata Food Bloggers are organizing a one of its kind Bake'rs Showcase featuring the best talent in Homebaker's. Folks in Kokata, please book your date and join us in this endeavor where you are guaranteed to find some amazing and creative bakes. Find more details here .

Happy Doughnut eating

Amrita

Cheesy twists

I have been writing about my missing act for a long time now. And the truth is that I am still struggling to find enough enthusiasm to get back to what I love doing. With Vaanya growing up, I guess my energy level is getting depleted faster. But that does not equal to no experiments in the kitchen. My love for baking continues and I keep finding personal little time to experiment with some bake or the other.
The cheesy twists were made some time in November when the winters was just setting its foot in Kolkata. The warm gooey cheesy bread was a perfect accompaniment to the light nip in the air and a steaming cup of tea. I made a homemade pizza sauce as a dip to go with it where I just did a gentle saute of garlic, chopped onions and tomatoes with seasoning and it paired really well with my cheesy delights. 
With most of the ingredients easily available in the kitchen, this recipe can work as an interesting and an innovative appetizer.  

Recipe : King Arthur Flour

Ingredients : Yields 10 twists

Dough : 

• 1/4 cup + 2 tbsp lukewarm water
• 1 tbsp olive oil
• 1/2 tsp instant yeast
• 1/4 tsp salt
• 1 cup all purpose flour

Filling : 

• 2 tbsp grated processed cheese/cheese powder
• 1/2 tsp dried herbs
• 1/2 tbsp melted butter
• 1/2 tbsp water
• 1/4 cup grated mozarella cheese
• 1/2 tbsp olive oil

Procedure : 

Dough : 

Take a bowl and add all ingredients. Knead to a smooth dough adding as much lukewarm water required. 

Transfer the dough to a well oiled bowl and cover with a damp muslin cloth. Keep in a warm place and allow to rise for an hour till it doubles in volume. 

Filling : 

In a small bowl, mix all the ingredients except mozarella cheese and olive oil and set aside. 

Roll the dough to a rough 10x10"

Spread the filling mixture all over the dough leaving a 1/2 " border on all sides.

Sprinkle mozarella cheese all over. 

Fold dough in half and press the edges.

Using a pizza cutter/knife slice dough into 1" wide fingers.

Twist strips and lay them on a parchment/aluminium foil lined baking tray.

I did not use a parchment paper on the baking tray and ended up with a cheesy mess on the tray

Brush them with olive oil and allow to rise for an hour.

Preheat oven to 180 degree Celsius 10 minutes before the rising time gets over.

Bake the twists for 20-25 minutes or till they have browned well. 

Serve with tomato ketchup or homemade Pizza sauce.

Happy cheesy twisting
Amrita