Friday, 18 March 2011

Halo treat

It has been almost 3 months since I blogged. Seems like ages to me. I hadn't been making any desserts and no baking at all, so I had nothing to post. Sad!

I don't know why but dessert/baking recipes are much more dear to me than everyday cooking recipes (or any other type of recipe for that matter).

I feel it's really difficult to find any authentic baking or dessert recipe and when we do come across such a great recipe that gives excellent results each time, and that too without much effort, it ought to be treasured and most importantly, shared with the rest of the world for the greater good.

So here's my favorite recipe of doughnuts, or donuts as they are referred in the US. It makes around 24 doughnuts. I would recommend making half the recipe (i.e. 12 doughnuts) always, as it gets pretty tiring to fry 24 doughnuts. Trust me on this when I say 'tiring' because I tried it with my sister few days ago and my hands started to ache while frying. Don't be scared though, it's really fun otherwise. Credit for this amazing recipe goes to chef Rahat.

Sugar-coated Doughnuts

4 teaspoons instant yeast

3 and 3/4th cup flour

2 eggs, lightly beaten

50g butter

1/4th cup sugar

1 and 1/2 cup (or less) milk

Mix together above ingredients to form a sticky soft dough. Start by mixing together flour and sugar. Add soften butter and try to mix well by using a fork. Add the eggs. Lastly add yeast and gradually add milk to form the dough. Stop adding milk as soon as the dough becomes sticky.

Cover the dough and leave it to rise for half an hour or more.

Knead dough to remove air from it, sprinkling some dry flour, until the dough is one smooth ball. Roll it out but make sure it's not too thin neither too thick, just medium thickness-wise.

Now you can use a doughnut cutter or simply an empty tin can to cut out the outer round shape of the doughnut. I usually invert a glass and use it for cutting out the doughnut shape. And to cut out the center, use any small circular object like a bottle cap.

Let these cut out shapes rest for about 10 minutes on a flour dusted tray or plate. This step is important so make sure you don't skip it otherwise you doughnuts won't be light and fluffy when you fry them.

Deep fry. Oil should not be too hot. Fry slowly on medium heat. Give the doughnut a gentle turn when it gets light golden from one side and fry the other side. Be patient and attentive, you don't want the doughnuts to get a dark color.

When the doughnuts are still hot, dip them in a bag of powdered sugar. Seal the ends of the bag and give it a shake to coat the sugar. Now you're done!

Store refrigerated.

Most of the pictures here are by my sister. I have enhanced some of them using the online photoshop editor.


  1. Its good to see you back here! Hope we are going to see some Summer treats here soon ;)

  2. good one nida baji..i feel like making them too but not sure i can or not =/..will try in a day or two

  3. Thank you Shumaila for all your love & support. :)

    Sara, you can make them. They're really easy to make.

  4. zalmo mujhy bhook lag gai hy :(

  5. thanx dear ...for such a lovely reciepe...i have tried it ...and believe me my daughter luved it...not only eatingthem but yeah...making them in such a diffrent way:) they turned out really delicious....the best part is the cost control ingredients which u used...they r easily available in market...thumbs up for u sweety