ScarlettBalkan Donuts
July 17th 2006 14:55
Balkan Doughnuts
About Balkan Doughnuts
Doughnuts or donuts, are deep-fired pieces of dough or batter. The two most common types are the torus-shaped ring doughnut and the filled doughnut - a flattened sphere injected with jam or jelly, cream, custard, or other sweet fillings. A small piece of dough, originally made from the middle of a ring doughnut can be cooked as a doughnut hole. Doughnuts are usually fried, but in rare cases the dough is squeezed into a ball and rested between the rims of an electric heater.
Ideally, doughnuts should be eaten on the day of making.
INGREDIENTS
Makes 10-12
225 gm / 2 cups strong flour, warmed
2.5 ml / ½ teaspoon salt
7 gm / ¼ oz sachet easy-blend dried yeast
1 egg, beaten
60-90 ml / 4-6 tablespoons milk
15 ml / 1 tablespoon granulated sugar
about 60 ml / 4 tablespoons cherry jam
oil, for deep-fat frying
50 gm / ¼ cup caster sugar
2.5 ml / ½ teaspoon cinnamon
1. Sift the flour into a bowl with the salt. Stir in the yeast. Make a well and add the egg, milk and sugar.
2. Mix together well to form a soft dough, adding a little more milk if necessary, to make a smooth, but not sticky, dough.
3. Beat well, cover with clear film and leave for 1-1½ hours in a warm place to rise until the dough has doubled in size.
4. Knead the dough on a lightly floured surface and divide it into 10-12 pieces.
5. Shape each into a round and put 5ml/1 teaspoon of jam in the centre.
6. Dampen the edges of the dough with water, then draw them up to form a ball, pressing firmly to ensure that the jam will not escape during cooking. Place on a greased baking sheet and leave to rise for 15 minutes.
7. Heat the oil in a large saucepan to 180 degrees Celsius, or until a 2.5cm/1-in piece of bread turns golden in 60-70 seconds. Fry the doughnuts fairly gently for 5-10 minutes, until golden brown. Drain well on kitchen paper.
8. Mix the caster sugar and cinnamon together on a plate or in polythene bag and use to liberally coat the doughnuts.
**From “The Practical Encyclopedia of East European Cooking” and “Wikipedia, the free encyclopedia”**
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