What was my Eid 2020 menu? Semiya Payasam that I made as early as 5.30am, Balaleet for breakfast, Kacchi mutton biryani and cream-filled Kunafa (recipe coming soon) for lunch and leftovers for dinner!
Yeasted Doughnut Ingredients
- all-purpose flour
- instant yeast: you may use active dry too.
- sugar: a small amount of white granulated sugar
- salt: makes a difference
- allspice: most recipes called for nutmeg powder, I didn't have so used allspice but you may use cinnamon powder too!
- butter: softened to room temperature
- milk: lukewarm - because the yeast needs the warmth to activate
- egg: room temperature so that yeast can act fast
- Oil to fry: I used sunflower oil. doughnuts are traditionally fried in veg shortening or dalda but in recent years all kinds of cooking oil are used. We need to be careful of the oil temperature so the doughnuts are not burnt outside and uncooked inside or greasy.
- icing sugar: powdered sugar for the glaze
- heavy cream: for the glaze, but you may use full-fat milk
- rosewater and orange blossom water: for the glaze
- dried rose petals: for garnish
How to make doughnuts with yeast?
Whisk to combine and make a well in the middle and add all the wet items - egg, soft butter, and lukewarm milk. Use a wooden spoon or rubber spatula to slowly mix the dry and wet content until it comes together.
Knead on a lightly floured surface for 10 minutes. Keep a timer.
Lightly grease the bottom and the sides of the bowl and place the dough while making sure the dough surface is also lightly oiled to prevent drying. Cling wrap or cover with a cloth and let it rise until double or more size - about 2 hours.
Prepare the doughnuts for the second rise
Lightly dust the counter or plank with flour and roll out the dough to ½ inch thick. Use a doughnut cutter or like me bottle lids of appropriate sizes to cut out the doughnuts.
Carefully lift and place the cut-out dough onto a floured tray and keep covered. Try to cut maximum from the first rollout itself. You can knead the remaining dough and let it rest for 10 minutes and roll it out again to ½ inch and repeat the process until you use up all the dough. I chose to keep the doughnut holes, but you may add them back to the dough to make more doughnuts. Let the cut-out doughnuts and holes rest for 30 minutes for their second rise. Meanwhile, prepare the glaze.
Deep fry and glaze the doughnuts
Heat a lot of oil in a deep saucepot or kadai on low to medium flame ( at least 2 inches of oil). Test the oil by dropping a small piece of dough, if it sizzles up immediately without browning then it is ready to use. If it gets brown too quick then the oil is too hot, you need to reduce the flame and bring the temp down. Carefully pick the doughnuts and slip them in the oil (I fried one at a time but you may add more depending on the pan size). Fry on low to medium flame and flip and fry both sides until golden brown. about 30 to 50 seconds on each side. Remove using a flat slotted spoon or a chopstick.
Dunk the fried doughnuts immediately into the prepared glaze (both sides) and transfer them to a plate and garnish them with rose petals.
You may choose to make cinnamon sugar in addition to the glaze.
Yeast Doughnuts with Rose and Orange Blossom Glaze
INGREDIENTS
- 2 cups all-purpose flour
- 1 and ½ teaspoon instant yeast
- 3 tablespoons sugar
- ¼ teaspoon salt
- ½ teaspoon nutmeg or cinnamon or allspice powder
- 2 tablespoons butter, softened to room temperature
- ½ cup lukewarm milk
- 1 large egg, room temperature
- more flour to dust
- Oil to fry
- 1 cup icing sugar
- 2 tablespoons heavy cream or milk
- ¼ teaspoon rosewater
- ½ teaspoon orange blossom water
- rose petals for garnish
- ½ cup granulated white sugar
- ½ teaspoon cinnamon powder
METHOD
- Add the flour, instant yeast, sugar, salt and cinnamon powder to a large bowl.
- Whisk to combine and make a well in the middle and add all the wet items - egg, soft butter, milk.
- Use a wooden spoon or rubber spatula to slowly mix the dry and wet content until it comes together.
- Knead on a lightly floured surface for 10 minutes.
- Lightly grease the bottom and the sides of the bowl and place the dough while making sure the dough surface is also lightly oiled to prevent drying.
- Cling wrap or cover with a cloth and let it rise until double or more size - about 2 hours.
- Lightly dust the counter or plank with flour and roll out the dough to ½ inch thick.
- Use a doughnut cutter or like me bottle lids of appropriate sizes to cut out the doughnuts.
- Carefully lift and place the cut-out dough onto a floured tray and keep covered.
- Try to cut maximum from the first roll out itself. You can knead the remaining dough and let it rest for 10 minutes and roll it out again to ½ inch and repeat the process until you use up all the dough. I chose to keep the doughnut holes, but you may add them back to the dough to make more doughnuts. For the last set of dough, I made triangle doughnuts.
- Let the cut-out doughnuts and holes rest for 30 minutes for their second rise.
- Mix all the ingredients and add more icing sugar if you want a thick glaze or more cream for a thinner glaze. Adjust the rose and orange blossom water as per taste.
- You may skip this glaze and use cinnamon sugar instead.
- Heat a lot of oil in a deep saucepot or kadai on low to medium flame. ( at least 2 inches of oil)
- Test the oil by dropping a small piece of dough, if it sizzles up immediately without browning then it is ready to use. If it gets brown too quick then the oil is too hot, you need to reduce the flame and bring the temp down.
- Carefully pick the doughnuts and slip them into the oil. (I fried one at a time but you may add more depending on the pan size)
- Fry on low to medium flame and flip and fry both sides until golden brown. about 30 to 50 seconds on each side.
- I chose to use the doughnut holes and they fry sooner than doughnuts.
- Remove using a flat slotted spoon or a chopstick.
- Dunk immediately into the prepared glaze (both sides) and transfer to a plate and garnish with rose petals.
- Serve immediately and store any leftovers in an airtight container and refrigerate. (make sure to warm it up before serving again)
Did you make this recipe? Let me know!