Donuts or Doughnuts? What’s in a name…it’s the taste that matters.
I am making doughnuts in my daughter’s apartment in New Delhi. My grandchildren watch me from their home in California, thanks to facetime. I pad has brought the families together. I can see the awe in their eyes, as I rock and roll the doughnut in a brown paper bag to get a dusting of confectioner’s sugar. I dig out the snow-white ring, their eyes grow bigger and wider with amazement, chins now almost touching the dining table as they lean further to catch a closer look… to see their grandmother turn into a magician, who instead of pulling out a white rabbit, pulls out a white sugar-coated munchkin!
5 tablespoon yogurt
2 tablespoon oil
¼ cup sugar
1 tsp vanilla
2 cups flour, plus extra for dusting
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 cups oil for deep-frying
½ cup confectioner’s sugar for dusting
In a bowl, beat the egg and sugar. Add in vanilla extract and oil/butter.
Sift the flour with salt, baking powder and bicarbonate of soda and mix well. Knead with yogurt until a smooth dough forms. This would take approximately 5 minutes.
Roll dough out on a floured surface.
Cut out into doughnut shapes.
Let stand for 15 minutes.
Heat oil, fry the doughnuts until golden brown, turning over once.
Remove with a slotted spoon and drain on a paper towel.
Remember, the ‘rounds’ leftovers can also be fried and dusted like its ‘ring’ contemporaries.
Roll the doughnuts in confectioner’s sugar. Sprinkle some icing sugar on top for that glamorous look and serve.
Yield about a dozen and half.
Want to learn more about doughnuts? Click here to read a super interesting article on doughnuts that appeared in Serious Eats