Healthy donuts

Donuts are so common nowadays that we don’t even think that it could be done in the warmth of our homes. This is a huge mistake to make though.

As I currently have some time, I was browsing on the web a few days ago. Attempting to find new, fascinating tips, inspiring meals that I have never tested before, to surprise my loved ones with. Looking for quite some time yet couldn’t come across any interesting stuff. Just before I wanted to give up on it, I ran across this yummy and easy dessert by chance. It looked so tempting

on its snapshot, that called for fast actions.

It had been easy to imagine how it’s made, how it tastes and just how much my husband will probably enjoy it. Mind you, it is extremely easy to delight the man when it comes to puddings. Anyways, I got into the page: Suncakemom and simply followed the simple instuctions that were combined with nice images of the operation. It just makes life quite easy. I can imagine that it’s a bit of a effort to shoot snap shots down the middle of baking in the kitchen as you usually have gross hands so that i genuinely appreciate the commitment she put in for making this post .

That being said I’m encouraged to present my own formulas in a similar way. Thanks for the idea.

I had been tweaking the initial formula create it for the taste of my family. I’ve got to mention it was a terrific success. They enjoyed the taste, the structure and loved getting a treat like this during a hectic week. They quite simply asked for more, many more. Thus the next occasion I am not going to commit the same miscalculation. I’m gonna multiply the quantity to keep them happy.

The original Healthy donuts Recipe is provided by SunCakeMom

Add yeast to half of the lukewarm milk or water and stir it well. Allow it to sit for five minutes. If it starts to bubble don’t worry it’s only the yeast working and it’s completely normal.

Separate egg whites from yolks.

Beat egg whites until hard peaks form.

Put flour, egg yolks, butter and the rest of the milk into a big bowl. Pour in the milk and yeast mixture too. Knead until the dough comes together. We are after a fairly soft dough so don’t worry if it sticks to the wall of the bowl here and there.

Add the egg whites into the dough too then place the dough in a lightly floured bowl, cover and leave it in a warm place for half an hour to rise.

Turn out the dough on to a floured surface

Roll it out to about 1 finger thick.

Use a donuts cutter or a cup to cut out our special homemade doughnuts.

Transfer them to a lightly-floured, flat surface that is in a draft-free, warm spot. Cover the donuts lightly with tea towels and leave them rise for another half an hour.

Fill frying pan with oil and heat until sizzles. Be patient and don’t try to put doughnut into the oil before it’s not hot enough. Also if the oil is too hot the dough won’t rise as much as it could and we end up with much denser results. We have to test the kitchen for this but if we have six temperature settings on the cooker then starting on the third is a great start. Try the oil by dropping a little leftover dough in there. If it sizzles and rises immediately to the surface, the oil is ready.

Carefully place donuts upside down into the frying pan. Use a spatula to pick up the dough to avoid any sticking to the kitchen counter.

Put the lid on top! They should float to the top and puff up.

After about a minute check the bottom for golden brown color. If it’s done flip them over to the other side and don’t put the lid back.

Remove them from the oil as soon as they’re golden brown on both sides.

Place donuts on paper kitchen-towels to cool and drain. If we can see the whitish stripe in the middle then we have a nice and fluffy donuts. No stripes no fluffiness.