Homemade Raised Donuts
Abuja, Nigeria · Voir toutes les recettes
Aperçu
Raised donuts, also called yeast donuts, are made from a yeasted dough left to rise before frying, which is what makes them light and airy rather than dense. No country is named and none applies: this is a standard yeasted donut recipe of the kind made everywhere. The distinction from a cake donut is the whole point. Cake donuts are leavened chemically with baking powder and are dense and crumbly. Raised donuts are leavened with yeast, which produces carbon dioxide over an hour or more of rising, expanding the dough into something light and pillowy. The two are different products with different textures and neither substitutes for the other. There are two rises here and both matter. The first, about an hour, takes the dough to double its size. The second, thirty to forty-five minutes after cutting, is what gives the donuts their final lightness and the pale band around the middle that a properly proved fried dough develops. Africa has its own yeasted fried doughs, and several are already in this collection: Nigerian puff puff, Ghanaian bofrot, Somali kac kac, and the street doughnuts sold across Nigerian cities. This is not one of them, so it sits in Worldwide Recipes with its URL unchanged.
Ingrédients
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1
In a small bowl, combine the lukewarm milk, sugar and yeast. Stir gently and let it sit for 5 to 10 minutes until frothy.
- 2
In a large mixing bowl, beat the eggs. Add the yeast mixture, softened butter, salt and vanilla extract. Gradually add the flour, mixing until a soft, sticky dough forms.
- 3
On a floured surface, knead the dough for 5 to 7 minutes until smooth and elastic. Add more flour if needed, but not so much that it dries out.
- 4
Place the dough in a greased bowl, cover with a clean towel and let it rise in a warm draft-free place for about 1 hour, until doubled in size.
- 5
Punch the dough down to release the air. Roll it out on a floured surface to about 1cm thickness and cut out donuts with a cutter.
- 6
Place the cut donuts on a lined baking sheet, cover with a towel and let them rise again for 30 to 45 minutes.
- 7
Heat the vegetable oil in a deep heavy-bottomed pot.
- 8
Fry the risen donuts in batches without crowding, for about 1 to 2 minutes per side, until golden brown and puffed. Remove with a slotted spoon and drain on paper towel.
- 9
Whisk the powdered sugar, milk and vanilla into a smooth glaze.
- 10
Once the donuts have cooled slightly, dip them into the glaze and let the excess drip off.
Notes de l’Africook
Notes personnelles de Deborah Olayiwola- Give both rises their full time. The second one is what produces the light interior and the pale band around the middle that marks a properly proved donut.
- Check the yeast is alive. If the milk and yeast mixture does not go frothy in ten minutes, the yeast is dead and the dough will not rise.
- Use lukewarm milk, not hot. Hot milk kills yeast and cold milk leaves it sluggish.
- Do not add too much flour while kneading. A slightly sticky dough gives a lighter donut than a dry one.
- Fry in batches without crowding. Crowding drops the oil temperature and the donuts absorb oil rather than puffing.
- Glaze while still slightly warm so it sets to a thin shell rather than sliding off.
Questions fréquentes
What is the difference between a raised donut and a cake donut?
The leavening. Raised or yeast donuts use yeast and are left to rise for an hour or more, which makes them light and pillowy. Cake donuts use baking powder, are mixed and fried straight away, and are dense and crumbly. They are different products and neither substitutes for the other.
Why does the dough rise twice?
The first rise develops the dough and takes it to double its size. The second, after cutting, is what gives the donuts their final lightness and the pale band around the middle that a well-proved fried dough develops. Skipping the second gives dense donuts with no band.
What are the African yeasted doughnuts?
Several, and several are already in this collection. Nigerian puff puff is a yeasted batter dropped into oil. Ghanaian bofrot is closely related. Somali kac kac is a cardamom-scented fried dough. Nigerian street doughnuts are yeasted rounds sold from trays. All are distinct from this.
Why are my donuts greasy?
The oil was too cool, or the pan was crowded. Yeasted dough absorbs oil quickly below the right temperature instead of sealing and puffing. Fry a few at a time so the oil recovers between batches, and drain on paper towel rather than leaving them sitting.
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