Remember the days when your mum used to make doughnuts with a hint of cinnamon and nutmeg? Were’nt they sinfully delicious? Being a sweet tooth myself, I hardly say no to anything sweet but if have given a choice I will pick old fashioned doughnuts in favor of yeast-kind doughnuts. Once you have perfected the art of making doughnuts, topping options are endless. I like mine with chocolate sauce. They make wonderful give-aways also. this recipe has been taken from Betty Crocker’s book and is one of my favourites among others.
This is also my first post with some decent photographs. I hope, I will pick up well from this point. Two days ago, I was feeling awful, reading all about food photography and how pro many food bloggers have become but there is always the first step. Still lot of technicalities missing like prime lens, post ptocessing etc. but I am learning and more importantly enjoying because at the end of the day, this is what matters.
Oil for frying
Flour 3 1/3 cup
Caster sugar 1 cup
Milk 3/4 cup
Butter 2 tbsp
Baking powder 3 tsp
Salt 1/2 tsp
Cinnamon Powder 1/2 tsp
Grated nutmeg 1/4 tsp
1. Beat 1 1/2 cups of flour with the remaining ingredients on a low speed scraping the bowl continuously.
2. Beat for additional 2 minutes at medium speed.
3. Stir in the remaining flour to form a soft dough.
4. Pre-heat oil.
5. Roll out dough on a lightly floured surface about 3/4 inch thickness.
6. Cut out shaped with doughnut cutter.
7. Slide into oil gently, they should rise to the surface.
8. Fry on each side for about 1 minute until golden brown.
9. Serve with chocolate sauce or dust with icing sugar.