On my way back home from the east recently, i got to eat one of the oiliest, sugarless, driest doughnuts ever. And to think they called it jam doughnut without putting jam in the middle (Scamm!!!!) even made matters worse especially since i thought there’d actually be a compensation for making us wait so long before boarding. Before leaving for the trip that morning, i left my belly empty hoping to fill it half way through the journey with something palatable. This is one of the reasons why i find it hard trusting anything till it’s been tried and tested……If it doesn’t look good, it doesn’t taste good 😐 .
This got my business juices flowing as a correct igbo babe 😀 😀 😀 and immediately i got home, i decided to make these attractive edibles in the pics. I used to call these round double cut doughnuts “Duncan doughnuts” as popularized by the the doughnut man known as Rob Evans in a Classic Christian TV show back in the day. Since i’m not in the food industry but thinking of going into the food business, how much do you think i can sell this for? 😀 Related posts: Nigerian snacks & sweet treats
Nigerian doughnut is a popular snack which is made from a combination of Yeast, milk, sugar, water and a host of other ingredients. It’s quite similar to puff puff but made differently with less oil and unlike puff puff, it can either be baked or fried. Preparation process plus video below.
How to make doughnut/ donut
• Prep time: 1 hr
• Cook time: 30 mins
• Makes: 13 doughnuts
• Rolling pin
• Deep fryer/ Pot
• Smooth working surface
• A small clean round bowl and bottle cover/ Round Cutters
Step 2: In a medium sized empty bowl, Pour about two cups of Flour, Yeast, Salt – Mix together. Make a well in the center and gently pour in the milk/sugar mixture and mix with a spatula. Rinse the milk bowl with about 1/2 a cup of water and add to the batter then mix gently to make a semi thick paste.
Step 3: Add the Melted butter and whisked egg into the batter and mix to incorporate
Step 4: Gently fold in the rest of the flour till you have a stretchy dough. Ditch the spatula, wash your hands, bring out the dough and place on a work surface – knead the dough with clean hands. if the dough feels sticky, add some flour and knead some more. The dough should have a non-sticky, stretchy feel like chewed gum.
Step 5: Once you’ve achieved the right feel, roll the dough into a ball with your hands and place in the bowl it was mixed in. Cover with a cloth and leave to stand for about 30 mins
Step 6: By the time you open up the cloth, the dough would have risen and doubled in size. Take it out, and Knead again.
Step 7: Flour the work surface and rolling pin then roll out the dough till its about 1/3 the height of your pinky finger (Last finger).
Step 8: With the large and smallest round cutters, cut the dough into the unique round shape. if you don’t have cutters, you could use a small round bowl and a plastic bottle cover as shown in the pictures. Keep about two of the middle cutouts, you’d need those later to test the oil. For jam doughnuts, you’d need just the larger cutter or bowl. Once you’ve cut the doughnuts, leave to rise in a warm place for about 30mins.
Step 9: In a deep fryer or small pot with dept, Heat the oil till hot. you can test if the oil is ready by dropping one of the small cutouts into the hot oil. If it rises to the surface then it’s ready. Deep fry the doughnuts till golden brown, making sure you don’t crowd the fryer.
Step 10: Remove from the fryer and drain on a paper towel
Step 11: Sprinkle with sugar, Fill with jam or syrup (for jam doughnut), Dip in icing sugar and sprinkle with colored candies (for the illustrated pictures) and Serve with cold or hot Beverage