Indian donuts – a detailed recipe for cooking.
Recipe author – Gail Gand (USA) – pastry chef and co-owner chicago restaurant TRU
Time: one hour. 5 minutes. Difficulty: easy Servings: 4 – 6 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. milk (fat content 2%)
- 2/3 Art. yellow cornmeal
- 1 tbsp. wheat flour plus some more as needed
- 1.5 tbsp. granulated sugar
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 tsp salt
- 1/3 Art. (5 1/3 tbsp.) Melted butter
- 1 beaten egg
- Deep-frying vegetable oil
- Powdered sugar
Recipes with similar ingredients: milk, cornmeal, eggs, icing sugar, nutmeg, cinnamon
Recipe preparation:
- In a saucepan over medium heat, heat the milk, and when it is starts to boil, immediately turn off the heat. Sprinkle cornmeal into a large bowl. Pour in hot milk and mix gently. Mix 1 cup wheat flour, sugar, baking powder, cinnamon, nutmeg and salt.
- Add melted butter and egg to the mixture with cornmeal. Add the mixture with wheat flour there and well mix. If the dough does not form, add more in the dining room a spoonful of flour. The dough should be tight enough to hold could work, but soft, so try to use as little flour as possible.
- Put the dough in a bowl, cover and refrigerate 30 min. Dip your hands in flour and lay the dough on lightly sprinkled flour work surface. Hands roll sausage out of dough with a diameter of 2.5 cm. With a knife, cut it into pieces 4 cm long.
- At this time, heat the oil in a deep fryer (or at least 5 cm. oil in a deep thick-walled pan) up to 180 ° C. (Do not overheat, or donuts will not fry.) In batches, so as not to overload pan, fry the donuts, turning them from time to time, until golden brown, 4-5 minutes Put on paper towel to absorb excess fat and sprinkle with sugar powdery. Serve Indian donuts right away.
