Glazed Doughnuts | Step by step recipe

Glazed Doughnuts

Learn how to make light ,fluffy and delicious glazed doughnuts.
Prep Time: 60 minutes
Total Time: 3 Hours 30 minutes
Makes: 10 to 15 Doughnuts
Recipe source: Leitesculinaria, You can find the original recipe here.
Ingredients:
For the dougnuts:

1. Active dry yeast - 3 tbsp
2. Luke warm milk - 1 cup
3. Bread flour- 2 to 2.5 cups( i used approx 3 cups all purpose flour,see notes)
4. Sugar - 2 tbsp,heaped
5. Salt - 1/2 tsp
6. Vanilla extract - 1 tsp
7. Egg yolks- 3 large
8. Butter,at room temperature - 4 tbsp
9. Vegetable oil - for deep frying

For the Chocolate Glaze:

1. Confectioners Sugar - 1.5 cups
2. Cocoa powder- 4 tbsp
3. Milk or water - 2 tbsp ( or as required)
4. Vanilla extract - 1.5 to 2 tsp

Instructions:

In a mixing bowl combine together 2 tbsp yeast and 3/4 cup milk.Mix well until dissolved.Next add 3/4 cup flour.

Mix well to form a smooth paste.Cover and keep this in a warm spot to rise,for about 30 minutes.

In a large bowl ( or bowl of a stand mixer) combine  together the remaining lukewarm milk and yeast.Add sugar,salt,vanilla extract , egg yolks and the prepared yeast-milk-flour mixture.

Mix well until smooth.Now add 1/2 cup flour and mix well.

Now add butter and mix until it becomes incorporated .

Add the remaining flour in batches ,1/4 cup at a time.Knead well for about 5 to 10 minutes ,to form a smooth and soft dough.(If it is too sticky ,add few tbsp of flour and knead again until it turns smooth .)  

Transfer the dough to a large bowl ,cover and refrigerate for at least  1 hour or until it is double in volume .( I left it at room temperature for about 40 minutes).

Transfer the dough onto a lightly floured surface and gently roll out  to 1/2 " thickness.With a douhgnut /cookie cutter cut out 3" diameter rounds with 1" diameter holes.

Place the doughnuts at least 1" apart to a lightly floured tray.Cover loosely with a clean kitchen towel and leave to rise for about 15 to 20 minutes or until doubled in size.To check if the dough is ready,touch it lightly with your fingertip.If the dough quickly bounces back,it isn't ready,if it comes back slowly then the dough is ready.

Heat oil in a heavy bottomed  pan.Carefully place a couple of doughnuts in the oil.The doughnuts should immediately float to the top and puff up.Carefully flip them over to the other side.Fry for 1 to 2 minutes on each side, until golden brown.Transfer onto a clean kitchen towel.Allow it to cool slightly before glazing.Repeat with the remaining doughnuts.

To prepare the chocolate glaze,combine together sugar and cocoa powder in a shallow bowl.Slowly add milk and vanilla .Mix well to form a smooth pourable glaze.

Dip one side of each doughnut into the chocolate glaze.

Let any excess glaze drip off.Transfer them onto a baking sheet /parchment paper /foil.(Sprinkle finely chopped caramelized nuts /sprinkles if desired.) Allow the glaze to set before serving. 

NOTES

• For sugar glaze mix 1.5 cups confectioners sugar with 3 to 4 tbsp of milk /water and 2 tsp vanilla extract.
• I did not have bread flour,so used appr 3 cups all purpose flour.
• Bread flour gives much lighter doughnuts compared to all purpose flour due to its high protein content ,which forms gluten when moistened.This gluten gives elasticity to the dough, so it can trap more air pockets.
  
  

Rice Cooker- Banana Cake |How to make cake in a rice cooker

Rice cooker Banana Cake

Learn how to make a Perfect Banana cake using rice cooker.
Recipe Source: Everybody eats well in Flanders,You can find the original recipe here.
Prep Time: 10 minutes .
Cooking Time: 60 to 80 minutes
Makes: 8" Cake
Ingredients:

1. Banana,mashed- 1 and 1/4 cups( about 5 medium)
2. Sugar - 3/4 cup
3. Vegetable oil or melted butter - 3/4 cup
4. Vanilla extract - 1 tsp
5. Eggs - 4
6. All purpose flour,lightly spooned into measuring cup and leveled off- 1 and 1/4 cups
7. Baking powder - 1 tsp
8. Baking Soda - 1 tsp
9. Salt - 1/8 tsp

Instructions:

In a mixing bowl,mash the bananas using a fork.Keep aside until required.

In a mixing bowl,combine together sugar,vegetable oil ( or butter) and vanilla extract.Add the eggs ,mix well using a whisk or a fork, until well combined.

Now add the mashed bananas .

Mix well until combined.In another mixing bowl combine together all purpose flour,baking powder,baking soda and salt using a fork.

Add this to the banana mixture and gently mix until combined.

Pour the batter into a lightly grease rice cooker pot.Press cook and let it cook for about 60 minutes or until a skewer inserted into the cake comes out clean.

If it switches itself to " Keep warm" ,flip it back to cook.If it refuses to stay there ,wait for few minutes and then press cook.(I had to press the cook button 6 times, during the total cooking time of 80 minutes.)

Allow it to cool slightly before turning it onto a plate.

NOTES

• I used a 1.5 ltr push lever type rice cooker with a non- stick pot. 
• The cooking time depends upon the type / volume of the rice cooker you use.So  the cooking time can be anywhere between 45 to 80 minutes.
• Do not open the rice cooker too often to check for doneness,as this may affect the cooking time.Make sure you do not open the rice cooker for at least the first 30 minutes of cooking.
  
  
  
  

7 Easy Diwali Sweets Recipes- 2014

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7 Easy sweets recipes for Diwali - Click on the below pictures for the recipes

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Rava Laddu

Kaju Katli

Carrot Halwa / Gajar Halwa

Kerala Boli /Poli

Milk Peda /Paal Peda

Oat and Date Laddu

Besan Laddu

Milk Peda | Paal Peda | Easy Diwali Sweets Recipes

Milk Peda

Milk Peda using milk powder and condensed milk-quick and easy diwali sweets recipe.
Recipe source:Jeyashri's Kitchen,you can find the original recipe here.
Prep Time: 5 minutes
Cooking Time: 8 to 10 minutes
Makes: 30 to 35 pedas
Ingredients:

1. Milk Powder- 2 Cups
2. Condensed Milk - 1 Can ( 400 gms)
3. Saffron - 1 Pinch
4. Ghee / butter - 2.5 Tbsp

Instructions:

In a pan combine together milk powder,condensed milk,saffron and ghee.Mix well until combined,to form a thick paste.( Add 1 tbsp milk,if it is too thick.)

Cook over medium-low flame for 8 to 10 minutes or until it starts to leave the sides of the pan,and form a soft ball.Transfer to a large bowl and allow it to cool slightly.

Take 1.5 to 2 tbsp of the mixture and roll it into a  ball.Use the bottom of a patterned glass to stamp a design on the peda,if desired.Brush the bottom of the glass with ghee or butter to avoid sticking.

Place the peda on the bottom of the glass and gently press to flatten it .Carefully transfer it onto a serving tray.Repeat with the remaining peda mixture.

OR ,Transfer the mixture onto a greased surface and roll it to a thickness of 3/4".

Cut into desired shapes using a cookie cutter.Transfer it to an airtight container and refrigerate for upto a week.

NOTES

• Do not over cook the peda mixture,if you do so it may turn hard / chewy.
  

Sarkara Varatti | Sarkara Puratti | Sweet Plantain Chips | Onam Sadhya Recipe

Sarkara Varatti

Sweet plantain chips ,usually made during Onam festival.
Prep Time: 10 minutes
Cooking Time: 60minutes
Makes: 4 to 5 cups
Ingredients:

1. Raw Plantain / Nendra kaya - 5 to 6 large( 1 kg)
2. Turmeric powder - 1/4 tsp
3. Jaggery,grated - 300 gms( approx 1.5 cups loosely packed)
4. Roasted rice powder - 2 to 3 tbsp
5. Cardamon powder - 3/4 to 1 tsp
6. Cumin powder- 1 tsp
7. Dry ginger powder- 1.5 to 2 tsp
8. Coconut oil,for frying- as required
9. Water- as required

Instructions:

Peel and soak plantain in water mixed with turmeric powder for about 5 minutes.

Drain well and cut each one vertically into half.Slice the halved plantains into 1/4 " thick pieces.

Heat oil in a pan .When the oil turns really hot ,carefully add the sliced plantain( in batches) and reduce the flame to medium-low.Stir the pieces gently so that they do not stick to each other.Cook until it turns crisp and golden brown.( make sure you fry the chips over medium-low flame ,or else the outside will brown too quickly and the inside will be soft and uncooked on the inside.)Drain and keep aside.Allow this to cool completely.

Heat grated jaggery along with few tbsp of water .(Strain this to remove impurities ,if any.)Cook the jaggery mixture over medium low flame until it reaches single thread consistency.To check this,take a drop of the jaggery syrup between your thumb and index finger and pull gently,if a single thread is formed the jaggery syrup is ready. ( Note: the jaggery syrup will be very hot)

Now add the chips and mix well.Switch off the stove and add the rice flour,cardamom powder,cumin powder and dry ginger powder.Stir well.

Stir this continuously until the jaggery syrup solidifies and each pieces are separated.

NOTES

• Single thread consistency of the Jaggery syrup is very important to obtain the perfect texture.
• Adjust the quantity of the spices according to your taste.
• Make sure you fry the chips well over medium low flame until it turns crispy.
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