Two days ago, my nieces, Shreya and Ananya, kicked up a racket when their grandma came over to pick them up from my place. They never want to leave. Especially now that Avanee follows everything they say or do, making them feel like important people. Finally, I told them they’d have to leave because it was late but that they could come the next day and we’d do something fun.When I was thinking about the “something fun” bit, I was reminded of how when I was little, the corner grocer would sell a pair of donuts in plastic wrappers. Fried in cheap fat and filled (?) with a dot of buttercream so sweet, it could make you blind. Every once in while, Amma would give in to our demands and buy us a pack for an after-school snack. I jumped up at the idea of making some for the girls, and enjoyed my afternoon in a kitchen full of the smell of sweet yeasty warmth, watching Avanee go at the donut holes. She even ate a whole donut (sugar and cinnamon, my favorite)!They were ready by the time the girls came home, Ananya hungry after school, ready to be devoured. The younger one barely managed half a donut considering she hates sweets. So that’s a compliment in itself. Ananya, however, was spoilt for choice, and ate two and packed two to eat at home. My kinda girl.Ingredients:
- 450 gms. flour
- 30 gms. fresh yeast
- 2 tbsp sugar
- 1 egg
- 2 tbsp. unsalted butter
- 100 ml. milk
- Vegetable oil for frying
- Toppings of choice (cinnamon sugar/chocolate ganache/sprinkles/nuts/jam)
- Place the yeast and sugar in a bowl and top with lukewarm milk. Leave to froth in a warm place for about 15 minutes.
- In a large basin or on a clean work surface, make a dough using the flour and yeast mixture. Knead well until soft.
- Cream the butter and salt together and knead into the dough until silky and pliable.
- Leave to rest (covered with cling film or a moist cloth) in a warm place until it doubles in size.
- Knock back the dough. Roll out to about a quarter of an inch thickness.
- Cut out donut shapes using a donut cutter or a bowl and soda bottle cap.
- Allow to rise to double in size.
- Meanwhile, heat oil in a deep fat fryer or other appropriate utensil.
- Gently introduce one donut at a time into the hot oil. Fry on both sides until evenly golden (or if you’re like me, a shade darker).
- Drain on kitchen towels and decorate as liked. Go nuts!