Servings : 18-24 doughnuts
Here’s a doughnut recipe that literally takes minutes to prepare and serve! It’s a no-yeast recipe so there’s no hassle of having to wait for the dough to rise blah blah blah. The mixing is simple, no machines or whisks or any major effort! Perfect for tea-time or even b-fast if you have a hubby like mine who loves such tidbits for breakfast hahaha.
- 2 cups all-purpose flour (about 240gm)
- 1/2 cup sugar (100gm)
- 5 tbsp. butter or margarine, room temperature
- 1 egg
- 2 tsp. baking powder
- pinch of salt
- 1 drop vanilla or lemon essence
- milk (first check the dough, if you feel it needs liquid then start adding 1 tbsp. at a time as needed, it could be 4 tbsp. or more, or you might not need any water, depending on altitude and size of the egg, etc.)
Sieve the flour and baking powder into a bowl. Add the salt followed by the butter/margarine. Using your fingertips, rub the butter into the flour until crumbs form. Add the sugar and mix it up again with your fingertips. Now add the egg and drop of vanilla (you can omit essence if you want), and using a fork, toss the flour and egg together for a couple of minutes. Literally dig into the flour with the fork and toss it gently upwards and keep doing that a few times, it helps incorporate air into the dough and also helps distribute the egg nicely. Add the milk gradually, a tablespoon at a time. Don’t put it all at once, the dough needs to remain solid but soft, not sticky or watery. Divide the dough into two to make rolling out easier, roll out to quarter inch thickness and start cutting your doughnuts. If you want them crispy, roll the dough out thinner than quarter inch and cut out the doughnuts. Keep doing this until all the doughnuts have been formed.
Heat oil, test to check if it’s ready by sticking the long thin handle of a wooden spoon into the middle of your pan. Let the tip touch the bottom of your pan of oil. If the oil is ready, bubbles will come up in a lovely stream. If it isn’t….well….nothing will happen, lol. Ok, so once your oil is ready, start frying your doughnuts, and get them to a nice golden brown color on both sides. Remove and place on kitchen towels/tissues to blot. Once slightly cool, sieve some icing/powdered/confectioners’ sugar on them or you can decorate them with chocolate, sugar glaze, honey, nutella….etc. etc…
Enjoy your yumyum quickie doughnuts!!
Yea the oil was Hot, nd no i
Yea the oil was Hot, nd no i didn’t change any ingredients in the recipe
my dough before i began rolling was of a solid consistency
it looked like a cookie dough
while i was rolling it was kinda cracking(maybe it was too soft)
so when i placed them in the Hot oil they cracked into half half
Could be that the flour was
Could be that the flour was not exactly measured and was less, or the egg was too big. In any case next time you see the dough is cracking, add a bit of flour and ensure it is a SMOOTH dough. That way it will not crack in the oil. 🙂
I really like this recipe, this is the second time i am going to do it. Can i refrigerate it one day before to do it for breakfast the day after.
Hello! It should be ok,
Hello! It should be ok, although I’ve never done that.
Outstanding alhamdullilah. You are the bessst mrs fauzia.
May Allah’s blessings always
May Allah’s blessings always be with you. Ameen
Really the site you have
Really the site you have created is i would say with a 200 % pure heart. I would say first time try and the dish turns out well if read your instructions properly . alhamdullilah.
Should i use powdered sugar or granulated sugar to make the doughnuts?
Aslm.. Hope u r doing well..
1cup how much grams please? Thanks
W/Salaam, please use this note as a guideline: