Danke Donuts

Danke Donuts:
In Club Manila in Dubai:
Peewee: Isn't "Danke" African?
Toni: No, its German for "Thanks"
Jinky: (with indignation-taray!) No! Its American! Danke Donuts!

Ingredients and directions:

1. In a medium bowl, combine the following:

250 ml unflavored yogurt (non-fat is ok too)
170 grams sugar
2 eggs
1 tbsp. Vanilla
45 grams melted butter

(Mix well, till sugar is dissolved)

2. In a separate bowl, mix together:

500 grams triple A grade flour
2 tbsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

(You can also use all purpose flour, of course, but if you want a softer and long lasting dough, then go for the finest flour. I did!)

Incorporate this flour mixture to the yogurt mixture until it forms into a soft dough.

3. Turn it over in a floured surface. (Do not knead)
Just pack it until all ingredients are incorporated.

4. Roll out the dough with a rolling pin to about 1/4 inch thick and using 2 round cutters, form your donuts until all the dough have been used.

5. Let the cut dough rest for about 10 mins on a baking paper lined tray.
While waiting, start to heat up about 400ml of vegetable oil. Depending on how big your pan is, donuts should be immersed in the oil.

6. If you have an oil thermometer - it should be about 350 F or 175 C.

Or to test it, drop one of the small rounds (munchies) it should take about 30 seconds to brown each sides, then your oil is ready.
If too hot, turn down the heat and add a bit more oil to pull down the temp.

7. Fry the donuts until golden brown. Be careful not to overfry them especially if you think you like it crispy. Well done donuts tend to harden faster.

Drain them on paper towels.

8. For quick ones, combine powdered sugar and ground cinnamon (ratio: 8:1) in a plastic box with lid or plain food plastic bag and coat the donuts before serving.

(Normally, I'd do this to the munchies, and maybe put a bit of chocolate powder in there too)

Yield: 30 pieces (depending on how big the cutter is) + the munchies

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