Duhat Glazed Donuts

Hej! God dag from Norrköping, Sweden! Its just nice to be in swedish water again. The weather is warm and the sea is calm, a perfect day to relax a bit!

Norrköping, Sweden
The Industrial Landscape
Norrköping, Sweden
Photo by Nino Almendra

Just as I promise from last week’s post on Duhat Coulis, I will make use of it to make a Duhat Glazed Donuts. I really donno if this is a good idea but anyway for me I like it and I enjoyed eating it. But for my dauther Patola, she doesn’t like it. Well, the only donut she likes is a Krispy Kreme original glazed donuts and the rest is just not good for her taste.

So its all up to you to judge this new variant in the crazy world of donuts. It might be a big hit of just a another flop! You decide, is it a Yey or Nej???

Duhat Glazed Donuts
Duhat Glazed Donuts
Photo by Nino Almendra

Now on with the cooking…

Duhat Glazed Donuts

Prep. time: 2 hours

Frying time: 1 minute on each side of the donuts

Deep Fryer Temp. : 180’C

Difficulty: Easy

Makes; 20 pcs. Donuts & 20 pcs. Donutholes

Good for 12 crew

You will need;

500 grms. all purpose flour/bread flour

1 Tbsp. instant yeast

3/4 tsp. fine salt

6 Tbsp. sugar white granulated

1/4 cup unsalted butter, softened {kept at room temperature for an hour or softened inside the microwave for a few seconds.}

2 pcs. med. size (50grms/each) fresh eggs

3/4 cup water, room temperature {a little more or less}

*For frying:

Deep Fryer w/ built in thermostat at 180’C .{or a deep pan w/ candy thermometer}

a lot of clean/clear vegetable oil{amount will defend on the size of your deep pan}

*For the Glazed:

1/4 cup (60 grms.) unsalted butter

1.5 cup powdered sugar(confectioner/icing sugar), sifted.

1/2 cup evaporated milk

1 Tbsp. Duhat Coulis

Direction;

Place flour, yeast, salt and sugar in the dough mixer, run on slow speed for a minute to blend ingredients. Add the softened butter, eggs and water. Increase speed to medium-high and knead the mixture for 10-12 minutes or until smooth and elastic. A good mixture will have blisters on the dough surface.

Either brush the bowl or rub the dough surface with vegetable oil and place it back into the bowl, cover with plastic film wrap or a damp cloth and let it rise for 1-2 hours or until double in bulk. Punch down dough.
[Here’s how I do it] *Sweet Dough Recipe on the link is double in amount.

Prepare large tray and cover it with flour. Place sweet dough on a floured working table, use rolling pin to flatten dough. Roll dough to 1/2 inch thickness {or slightly thicker than a pencil/pen}. Use donut cutter to cut-out dough. Do not discard leftover/scrap dough from cut-out donuts, combine and repeat procedure to cut more donuts from it. Transfer donuts to the floured tray and let the donuts proof at warm area {32-38’C}. Let the donuts rise for 30-60 minutes.

{Click here, for the step by step photo procedure of making the donuts.}

Preheat oil on deep fryer to 180’C and test fry a donutholes, it should be golden brown on one side in less than a minute. Turnover to cook other side. Fry the remaining donuts in batches, use bamboo skewer/chop stick to handle donuts while frying. Donutholes cooks faster than donuts, fry them separately. Drain excess oil on kitchen paper towels. Arrange donuts/donutholes on tray, set aside while preparing the glazing.

Place the butter in a non-stick frying pan on a medium-high heat. Add the sifted powdered sugar, stir until large crumb is formed. Pour in the evaporated milk. Stir until sugar is dissolved and the glazed is thick enough to coat the back of the spoon. Add the Duhat Coulis, stir just to combine.

While the glazing is still hot, dip one side of the donuts/donutholes. Let the excess glazing drip-off before transfering it on a serving dish, best served freshly made.

Serve and enjoy it with your favourite blend of coffee !!!

Enjoy your meal !!! 😉

Here’s how I do it;

Sweet Dough Photo by Nino Almendra
Sweet Dough
Photo by Nino Almendra

[Here’s how I do it] *Sweet Dough Recipe on the link is double in amount.

Duhat Glazed Donuts
Place sweet dough on a floured working table, use rolling pin to flatten dough. Roll dough to 1/2 inch thickness {or slightly thicker than a pencil/pen}. Use donut cutter to cut-out dough. At home I just use an empty can of evaporated milk.
Duhat Glazed Donuts
And I use a bottle cap to cut out the donut holes.
Transfer donuts to the floured tray and let the donuts proof at warm area {32-38'C}. Let the donuts rise for 30-60 minutes.
Transfer donuts to the floured tray and let the donuts proof at warm area {32-38’C}. Let the donuts rise for 30-60 minutes.
Preheat oil on deep fryer to 180'C and test fry a donutholes, it should be golden brown on one side in less than a minute. Turnover to cook other side. Fry the remaining donuts in batches, use bamboo skewer/chop stick to handle donuts while frying.
Preheat oil on deep fryer to 180’C and test fry a donutholes, it should be golden brown on one side in less than a minute. Turnover to cook other side. Fry the remaining donuts in batches, use bamboo skewer/chop stick to handle donuts while frying.
Duhat Glazed Donuts
Drain excess oil on kitchen paper towels. Arrange donuts/donutholes on tray, set aside while preparing the glazing.

*For the Glazed:

Place the butter in a non-stick frying pan on a medium-high heat.
Place the butter in a non-stick frying pan on a medium-high heat.
Add the sifted powdered sugar.
Add the sifted powdered sugar.
Stir with spiral whisk until large crumb is formed.
Stir with spiral whisk until large crumb is formed.
Pour in the evaporated milk.
Pour in the evaporated milk.
Stir until sugar is dissolved and the glazed is thick enough to coat the back of the spoon.
Stir until sugar is dissolved and the glazed is thick enough to coat the back of the spoon.
Duhat Glazed Donuts
Add the Duhat Coulis,
Duhat Glazed Donuts
stir just to combine.
Duhat Glazed Donuts
While the glazing is still hot, dip one side of the donuts/donutholes.
Duhat Glazed Donuts
Let the excess glazing drip-off before transfering it on a serving dish, best served freshly made.
Duhat Glazed Donuts
Duhat Glazed Donuts
Photo by Nino Almendra

Serve and enjoy it with your favourite blend of coffee !!!

Enjoy your meal !!! 😉

Thanks alot for spending your precious time on my blog and hope this recipe

encourage you to try baking some Duhat Glazed Donuts.


Helen Keller Quotes
A Path Walk in Norrköping, Sweden
Photo by Nino Almendra
Quotes by Helen Keller

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