Doughnutssss!

Day 28!
Doughnut is a type of fried dough food, popular in many
countries and prepared in various forms
.They are usually
sweet, deep-fried from flour dough, and shaped in rings
or flattened spheres that sometimes contain fillings. Other types
of dough such as potato can also be used as well as other batters
and various toppings and flavourings are used for different types.
The two most common types are ring doughnut and the filled
doughnut, a flattened sphere injected with jam, jelly, cream,
custard, or other sweet fillings. A small spherical piece of dough
may be cooked as a doughnut hole. Baked doughnuts are a
variation cooked in an oven. It is mainly a breakfast item.

Yield : 40-45 nos.
Mise-en Place Time: 20 Minutes
Baking Time: 15-18 Minutes
Baking Temperature: 180o C
Nutritive Value
Calorific Value

Method:
1. At first sieve the flour
2. .Dissolve the yeast with milk and make rich dough with flour, Yeast, sugar, egg, butter and vanilla essence, knead for some time. Cover the dough with wet cloth and keep for
fermentation.
3. .After fermentation, roll the dough in to ½ inches thickness & cut it with doughnut cutter.
4. .Arrange it on a tray and leave it for proving, Fry in oil till it becomes golden brown.
5. Mix icing sugar with cinnamon powder, sprinkle on top of the doughnut and serve.
N.B: Glaze icing: – icing sugar-200 gm, water-10 ml and lemon juice-half lemon, mix together and heat
it lightly. Once its thick, pour it on the Danish pastry, doughnut, savarin or muffin.
Chocolate Ganache: – chocolate-150 gm and cram-100 gm. Heat it on a double boiler and thick it. Spread it!

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