HOW TO MAKE RING DOUGHNUT


Many people have wondered how ring doughnuts are made. I ones asked that question when I was little but unfortunately or fortunately I got the answer when I was a little bit grown. “Unfortunately” because I got the answer a little too late and “fortunately” because i still got the answer. “Better late than never” they say. Although that was in the era when technology had not gotten to what it is today.


In this blog you will learn how to make easy doughnuts from scratch, how to shape doughnut without a doughnut cutter, how to make a doughnut shaped cake and so much more.
But wait! We’ve been talking about ring doughnut but why is it called ring doughnut? Obviously, it has a ring like shape.


In this blog you will see two methods on how you can make a perfect ring doughnut.
Put on your apron and chef hat and let’s head to the kitchen to make our beautiful ring doughnut.

METHOD 1 – On How to Make Ring Doughnut

Below is the recipe, materials needed to make ring doughnut

RECIPE TO MAKE RING DOUGHNUT

• 300g plain flour (2cups – pressed)

• 37g sugar (3tspn)

• 110g milk (120ml)

• 1¼tsp instant yeast

• 5g of salt (¼tspn)

• 1 egg (50g)

• 30g of butter (2tspn) {preferably diluted}

• 1 bottle of groundnut oil

MATERIALS NEEDED TO MAKE RING DOUGHNUT

• Roller

• Doughnut cutter

• Dip fryer

• Cooker

• Flat surface

• Wooden spoon

• Strainer spoon

• Sieve

HOW TO MAKE RING DOUGHNUT

Here are the steps to follow to make a perfect ring doughnut

STEP 1: WASH YOUR MATERIALS

To maintain good kitchen hygiene, wash your materials thoroughly with soap and clean water and dry them with a neat kitchen towel.

STEP 2: WASH YOUR HANDS

To maintain good personal hygiene, wash your hands with soap and clean running water and dry them with a neat kitchen towel.

STEP 3: SIEVE YOUR FLOUR

Using your sieve and a bowl, sieve the flour into the bowl.

STEP 4: POUR THE MILK INTO A DEEP BOWL

Pour the 120ml of milk into a bowl. PLEASE POUR IN A NEW BOWL AND NOT THE BOWL CONTAINING FLOUR.

STEP 5: ADD YOUR YEAST

Add 1¼tspn of yeast into the milk. As we know yeast acts as the rising agent, I would advise you get quality yeast and not affordable yeast which sometimes are fake and may not make your dough rise which in turn spoils your product.

STEP 6: ADD YOUR SALT

Add ¼tspn of salt into the milk mixture.

STEP 7: ADD YOUR EGG

Break the egg into a small bowl and whisk very well for about 30 seconds and pour into the milk mixture. Avoid letting little/small particles of the shell fall into the egg. If you notice any small particle, gently use a spoon to remove it.

STEP 8: ADD YOUR BUTTER

Add the melted butter into the milk mixture. ALTERNATIVELY, if you are not using a melted butter, add the regular butter (baking butter please, not butter meant for bread) into the flour and gently massage the butter and flour till butter is completely mixed.

STEP 9: MIX TOGETHER

Using a spatula mix the milk mixture together for about 20 seconds.

STEP 10: ADD YOR FLOUR

Add the flour into the milk mixture. If you used the ALTERNATIVE method in stage 8 by mixing the flour with butter, add that flour and butter mixture into the milk mixture.

STEP 11: MIX

Mix the milk mixture and flour with your clean hand very well till you get a soft slack dough. This will make you get a perfect doughnut (if you don’t want to make use of your hand, use a wooden spoon to mix very well).

STEP 12: KNEAD UNTIL SMOOTH

If you have a kneader, make use of it but if you don’t have one, use both of your hands to knead well until smooth and free from stickiness. This procedure will give you a smooth doughnut and prevent your doughnut from cracking

N.B: Kneading is a process in the making of bread dough, used to mix the ingredients and add strength to the final product. The important part is mixing of flour with water. in addition, kneading simply means working into dough with hands

STEP 13: OIL A BOWL

Oil a bowl with very brush. Place the dough in the bowl and cover to proof until double for about an hour.

STEP 14: AFTER ONE HOUR

After one hour bring the dough out and place on your work surface, please at this point spray little flour on your work surface to prevent the dough from sticking.

STEP 15: KNOCK THE BOWL

Knock the dough by either beating with a wood gently or punching the dough softly and not hard to release the air.

STEP 16: FLATTEN THE DOUGH

Use your rolling pin to flatten the dough (like in the case of chin chin) 1cm – 2cm thick depending on how big you want your doughnut. ALTERNATIVELY, if you don’t have a rolling pin, use a soda or beer bottle that has a flat surface.

STEP 17: SHAPE OUT YOUR DOUGHNUT

Use your doughnut cutter to shape out your dough. Use the big ring to cut out a big circle and the small ring the cut out the middle of the circle to form a ringed shape then place on a flat surface or a tray (don’t forget to apply little flour on the tray). Keep repeating this process until you can’t make circles anymore. Then add the little dough you got from the middle of all the rings you’ve made to the remaining dough, flatten it with your rolling pin and cut out your ring. Keep repeating this process until you make use of all the dough.
Here are two alternatives you can try if you don’t have a doughnut cutter:

ALTERNATIVE 1: If you don’t have a doughnut cutter but have a big plastic cover (round shaped) and a small plastic bottle cover, use the big plastic cover to cut out the big circle and the small bottle cover to cut out the middle of the circle to form a ringed shape then place on a flat surface or a tray (don’t forget to apply little flour on the tray). Keep repeating this process until you can’t make circles anymore. Then add the little dough you got from the middle of all the rings you’ve made to the remaining dough, flatten it with your rolling pin and cut out your ring. Keep repeating this process until you make use of all the dough.

ALTERNATVE 2: Using your hand(s), cut and mold the dough into small balls and allow to rest for 15 minutes. Press a floured thumb into each and make a large opening in the middle to form a ring shape.

STEP 17: ALLOW TO RISE

After cutting leave the ring shaped dough to proof until double in size for about 20 – 30 minutes this time.

STEP 18: CLEAN UP

At this point you are waiting for the ring shaped dough to rise. So it will be a good time to spend the next 20-30 minutes in cleaning up your work area to maintain good personal and kitchen hygiene.

STEP 19: HEAT YOUR OIL

Heat your oil to medium heat. It shouldn’t be too hot or just warm; it should be at medium heat. If your oil is too hot, it will not cook your doughnut very well and will burn and if it is just warm, your doughnut will be socked in the oil and will come out bad. If your oil mistakenly gets too hot, switch off your cooker and allow oil cool a little before turning back the cooker.

STEP 20: FRY YOUR DOUGHNUT

When your oil becomes hot, fry your doughnut (little at a time) in medium heat till it turns golden brown (golden brown and not burnt please).

N.B: Some people might ask: why is my doughnut not fluffy? Sometimes it is because your oil is too hot and will make your doughnut crunchy. So to avoid this, make sure your oil is not too hot

STEP 21: SERVE YOUR DOUGHNUT

Serve your beautiful, yummy doughnut warm with a cold drink/drink

 

METHOD 2 – On How to Make Ring Doughnut

Here is another method on how to make ring doughnut

RECIPE TO MAKE RING DOUGHNUT

Same as method 1 recipe but:

• Add 3 tsp. of milk flavor

• Add ½ tsp. of nutmeg

• 160g of milk

• Butter should not be melted

MATERIALS NEEDED TO MAKE RING DOUGHNUT

Same as method 1 materials

HOW TO MAKE RING DOUGHNUT

Below are step by step methods in making a perfect ring doughnut

STEP 1: WASH ALL MATERIALS

To maintain good kitchen hygiene, wash your materials thoroughly with soap and clean water and dry them with a neat kitchen towel.

STEP 2: WASH YOUR HAND

To maintain good personal hygiene, wash your hands with soap and clean running water and dry them with a neat kitchen towel.

STEP 3: SIEVE THE FLOUR

Sieve the flour into a big bowl using a sieve

STEP 4: ADD SUGAR

Add the sugar into the flour

STEP 5: ADD SALT

Add salt into the flour mixture

STEP 6: ADD MILK FLAVOUR

Add milk flavour to the flour mixture

STEP 7: ADD YEAST

Add yeast into the flour mixture

STEP 8: ADD BUTTER

Add unmelted butter into the flour mixture and mix into the flour with the tip of your fingers

STEP 9: MAKE A WELL IN THE MIDDLE

Create a big hole in the middle of the flour mixture

STEP 10: POUR YOUR MILK INTO THE HOLE AND MIX

Pour your milk into the hole and gently mix the flour with the milk carefully with a spatula or clean hands till you get a soft dough

STEP 11: KNEAD THE DOUGH

Knead very well to form a soft slack dough, knead until smooth and free from stickiness

N.B: Kneading is a process in the making of bread dough, used to mix the ingredients and add strength to the final product. The important part is mixing of flour with water. in addition, kneading simply means working into dough with hands

STEP 12: ALLOW TO PROVE

After you have kneaded the dough, allow the dough to prove (double in size) in a warm place for about an hour (one hour)

STEP 13: KNOCK THE DOUGH

Knock the dough by either beating with a wood gently or punching the dough softly and not hard to release the air

STEP 14: SHAPE OUT THE DOUGHNUT CUTTER

Use your doughnut cutter to shape out your dough. Use the big ring to cut out a big circle and the small ring the cut out the middle of the circle to form a ringed shape then place on a flat surface or a tray (don’t forget to apply little flour on the tray). Keep repeating this process until you can’t make circles anymore. Then add the little dough you got from the middle of all the rings you’ve made to the remaining dough, flatten it with your rolling pin and cut out your ring. Keep repeating this process until you make use of all the dough.
Here are two alternatives you can try if you don’t have a doughnut cutter:

ALTERNATIVE 1: If you don’t have a doughnut cutter but have a big plastic cover (round shaped) and a small plastic bottle cover, use the big plastic cover to cut out the big circle and the small bottle cover to cut out the middle of the circle to form a ringed shape then place on a flat surface or a tray (don’t forget to apply little flour on the tray). Keep repeating this process until you can’t make circles anymore. Then add the little dough you got from the middle of all the rings you’ve made to the remaining dough, flatten it with your rolling pin and cut out your ring. Keep repeating this process until you make use of all the dough.

ALTERNATVE 2: Using your hand(s), cut and mould the dough into small balls and allow to rest for 15 minutes. Press a floured thumb into each and make a large opening in the middle to form a ring shape.

STEP 15: ALLOW TO DOUBLE IN SIZE

Allow the ring shaped dough double in size for about 30 minutes

STEP 16: CLEAN UP

Clean up your work area within the next 30 minutes while waiting for your dough to double in size

STEP 17: HEAT YOUR OIL

Heat your oil using medium heat. Please note that your oil should be hot but not too hot because if it is too hot it will not cook your doughnut rather it will burn your doughnut. And your oil should not be warm because it will make your doughnut so oily. Remember, your oil should be hot but not too hot or warm

STEP 18: FRY YOUR DOUGHNUT

When your oil gets hot (remember not too hot), fry your doughnut. Turn the doughnut to the other side while frying so that both sides can cook very well. Remember to fry your doughnut little at a time

N.B: Some people might ask: why is my doughnut not fluffy? Sometimes it is because your oil is too hot and will make your doughnut crunchy. So to avoid this, make sure your oil is not too hot

STEP 19: SERVE YOUR DOUGHNUT

If you wish, sprinkle little sugar on your doughnut and serve your delicious doughnut warm with a cold glass of fruit juice

CONCLUSION:

You have seen various methods on how to make fried doughnuts,. It could be homemade doughnut or business made doughnut. It’s a perfect doughnut recipe you can make for your family and friends during the holidays. It’s also a standard doughnut recipe you can use in your business.

Kingly leave a comment below sharing your experience. Also leave a comment if you have been making your doughnut differently and the difference you got using either of the recipes/methods. Don’t forget to share this blog to help other people out there get the standard recipe to make a doughnut.



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