Who knew that Homer Simpson’s favorite snack has been around for at least two centuries? There is even a day to celebrate donuts on June 4th. Let's take a look at the origin of this simple snack that has stood the test of time, and even try to make a batch of your own snacks.
Donuts get their unique taste from the process of frying the dough in oil. In Turkey, we have a similar deep-fried dough called "lokma", but it is said that this special version of doughnut that is popular worldwide came from a Dutch community that settled in New York and was later appropriately called "New Amsterdam".
The "dough" part of it makes sense, but what about the nuts? Nuts are the term used for "small round pastries", which makes sense considering that nuts are usually round or oval in shape.
At the beginning of the 20th century, a doughnut machine company in New York wanted to shorten the word so that foreigners could pronounce it more easily, and the word "doughnut" was born.
In the 18th century, the original version of Dutch pastries was not always cooked. It is said that a frustrated teenager found a solution. He poke a hole in the center of the donut before frying the donut. This hole is often not cooked. Then he taught his mother his technique, and soon the improved recipe spread.
Usually, when we talk about doughnuts, we mean fried doughnuts, but not everyone can cope with their heavy nature. For those looking for a closer, lighter alternative, there is indeed a baked version that tastes just as good.
Let's start with the most basic, a deep-fried doughnut sprinkled with powdered sugar. Nothing fancy, just simple kindness.
Mix warm water with yeast and a little sugar and continue to stir until the yeast is dissolved. Let it rest for a while so that the yeast can activate (it will foam, or at least some bubbles should form). Add the remaining sugar, milk, salt and eggs to the mixture. Melt the butter and add it to the dough, then start stirring while gradually adding the flour. Continue to knead the dough until the dough is smooth, cover the bowl with a wet kitchen towel and let it sit in a warm place for about an hour.
After the dough is fermented, roll it out on some flour until it becomes quite thin (0.25 cm or 0.25 inch thick), then use a doughnut knife to cut out the doughnut shape, or simply use a large glass and The small cookie cutter has a characteristic shape. Drawing freehand shapes with a knife is another method, but it takes longer. Put the cut doughnuts aside and continue to roll them out until the whole dough is used up.
Heat some oil in a deep pan and carefully put the donuts down one by one. You can test whether the oil is hot enough by putting in a small piece of dough. You will see how it reacts. Fry the doughnuts on both sides until golden brown and let the excess oil drip onto the paper towel.
When the doughnuts are still hot, you can pour them into sugar to wrap them.
Another simple recipe, but without yeast this time. You can choose a large number of recipes with or without yeast, the choice is yours.
Melt the butter in water and boil it. Let it boil and add flour. Mix until the whole mixture becomes smooth and forms a ball. Put the dough in a bowl and let it cool for a while. Beat in the eggs and mix until the dough becomes smooth again. Place the dough in a donut dish of your choice and bake at 200 degrees Celsius (400 degrees Fahrenheit) for about 20 minutes or until they are golden brown.
There are many ways to decorate donuts, here are just some delicious suggestions:
Melt two parts of milk, half-dark or dark chocolate, and then mix it with one part of hot heavy cream. It takes a few beats to make it creamy. After the mixture is ready, you can put the doughnut in it and let it cool. When the ganache is still hot, you can add sprinkles or other ingredients. Once the ganache is cold, it will not be so sticky, but your fingers may be a little dirty!
Mix 50 milliliters of milk, some vanilla (if needed), and 230 grams of powdered sugar and mix well. After the doughnuts have cooled, you can dip them in the glaze on both sides, or you can dip them in only one according to your preference. Let the excess glaze drip onto the cooling rack.
Since strawberries are almost in season in Turkey, they are a good fruit choice. You need a handful of strawberries, 200 grams of powdered sugar, a little vanilla and 1 tablespoon of strawberry jam. Mash or puree fresh strawberries, add other ingredients, and then dip the donut several times to build up the glaze. Usually, two to three times are sufficient.
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