The origin of donut recipe doesn’t lie in any specific country or time, as each era of culture has variations about the donuts that we relish. The first recipe of a doughnut was traced back in 1803 said in an English cookbook “Glazed America” by Paul Mullins. Doughnuts are deep-fried cakes made of yeast dough, rich in eggs, butter, spices. The actual sweetness was derived from the fruits and dusted with confectioners sugar.
One of the earliest mentions of “doughnut” was in Washington Irving‘s 1809 book A History of New York, from the Beginning of the World to the End of the Dutch Dynasty:
Sometimes the table was graced with immense apple-pies, or saucers full of preserved peaches and pears; but it was always sure to boast of an enormous dish of balls of sweetened dough, fried in hog’s fat, and called dough-nuts, or oly koeks: a delicious kind of cake, at present scarce known in this city, excepting in genuine Dutch families.
Another theory on their origin came to light in 2013 when a recipe for “dow nuts” was found in a book of recipes and domestic tips written around 1800 by the wife of Baron Thomas Dimsdale, the recipe being given to the dowager Baroness by an acquaintance who transcribed for her the cooking instructions for a “dow nut”.
Records also show that the Dutch were making olykoeks, or “oil cakes,” as early as the mid 19th century. These early doughnuts were simply balls of cake fried in pork fat until golden brown. Because the centre of the cake did not cook as fast as the outside, the cakes were sometimes stuffed with fruit, nuts, or other fillings that did not require cooking.https://99d7163eb3ea1c0b7a191730950ab33e.safeframe.googlesyndication.com/safeframe/1-0-37/html/container.html
As Dutch immigrants began to settle in the United States, they continued to make their olykoeks, where they were influenced by other cultures continued to morph into what we call doughnuts today.
Donut recipe is devoured for breakfast or as snacks or dessert.
Various varieties of glaze are mentioned below.
- 225 gms All purpose flour
- 10 gms Milk Powder
- 1-1½ tsp baking powder
- 30 gms Sugar
- 1 tsp salt
- 1-1½ tsp instant yeast
- 1 tsp vanilla essence
- ½ no. egg
- 8 gms butter
- to knead Water
- to deep fry Oil
- In a mixing bowl add all the dry ingredients, add to it the vanilla essence and half beaten egg.
- Mix the ingredients well and add water little at the time required to make a soft dough.
- Bring the dough to a flat surface, apply butter to the dough, knead with stretch and fold method until butter gets incorporated.
- Let the dough rest in a bowl dusted with some flour, sealed with cling wrap and let it rise till the size doubles.
- Knock back the dough when ready, roll the dough having 1/2 inch of thickness on the flat surface using some flour to dust.
- Cut out doughnuts from the sheet using a doughnut cutter and place over a flour dusted tray/plate.
- Heat some oil in a deep fry pan and fry out the the doughnut until they are light golden in colour.
- Prepare your favourite glaze and dip the warm doughnut in it and allow it to set.
- ½ cup Chocolate (Dark)
- 2 tbsp Butter
- 2 tsp Honey (optional)
- 2 tbsp Powdered Sugar
- In a bowl, melt the chocolate in a microwave or over a Baine Marie.
- Add butter and powdered sugar and mix well.
- Let the chocolate mix cool down and add honey to it.
- Dip the donuts in the glaze when its warm and let it set .
- 172 gms Powdered Sugar
- 2-3 tbsp Milk
- 1-1½ tsp Vanilla Extract
- In a medium bowl, whisk together all of the ingredients.
- Whisk until silky and smooth.
- Adjust Consistency by incorporating more milk.
- Store the icing at room temperature in an airtight container for 2 weeks.
- 25 gms Butter
- 3 tbsp Sugar
- 1 tsp Vanilla Extract
- 150 gms Powdered Sugar
- In a small saucepan, add butter and sugar over medium flame until it comes to a boil.
- Stir and boil for a minute or so. When it achieves a light, rich color, it's ready.
- Remove from heat and stir in vanilla.
- Allow it to cool for about 5 minutes then add the powdered sugar, 1/2 cup at a time, stirring between each addition.
- Dip doughnuts in caramel glaze for not more than 5 seconds.
Checkout our desert collection Deserts of merahomechef.
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?