Doughnut, others spelled it donut, is a type of sweet deep-fried or baked piece of dough or batter. Variations on donuts are popular all over the world, where they are called by a wide variety of names, although the basic incarnation of fried sweet dough remains the same. There are two common types of donuts; the torus-shaped ring donuts and the filled donuts. The popular torus-shaped ring donuts which is often sprinkled with sugar or other toppings, and may be frosted or glazed as well. The filled donuts area flattened sphere injected with jam, jelly, cream, custard, or other sweet filling.
Local varieties of donuts are sold by peddlers and street vendors throughout the Philippines. Local varieties are usually made of plain well-mead dough, deep-fried in refined coconut oil and sprinkled with refined (not powdered or confectioner’s) sugar. Donuts are a popular breakfast and mid-day snack in the country. Donuts are so easy to make and sell. Sell to friends and neighbors, tap coffee shops and offer donuts for concession, or accept orders. Start-up capital is P1,000 working 2 to 3 hours of your day.
How to make Donuts
Materials Needed:
- Bowls and measuring cups
- Rolling pin
- Cutter
- Doughnut cutter
- Weighing scale
- Baking trays
- Spatula
- Plastic pastry bag with tips
- Manual whips
- Stir-fry pan
- Long chopsticks
- Strainer
- Serving trays
- Gas stove
Ingredients:
- A kilo of bread flour
- 160 grams of white sugar
- 10 grams of iodized salt
- 20 grams of instant yeast
- 0.5 liter of drinking water
- 50 grams of lard
Procedure
- The first process is preparing the dough. Sift a kilo of bread flour on a clean tabletop. Create a valley in the center and pour in the water in which you dissolve white sugar, iodized salt, and instant yeast. Then carefully mix in the flour by scrapping the inner part until everything is mixed.
- Start kneading the dough by folding it toward you, then pushing it down and away from you with the heel of your hand. You may also use a mixer if you have one.
- Add the lard while continuously kneading the dough until its surface becomes smooth and no longer sticky. Set aside and cover the dough with a bowl for 30 minutes to prevent it from having a dry or scaly surface.
- While waiting, make the sugar icing by mixing powdered sugar, and 1/2 cup of water. Beat the mixture using manual whips until its consistency is similar to a condensed milk. Set aside and go back to your dough.
- Also, prepare the powder coating by mixing powdered sugar and powdered milk until the consistency is even.
- After 30 minutes, get dough and sprinkle flour on top of it. Then flatten it using a rolling pin until it is half an inch thick. Cut pieces using a doughnut cutter. Before putting aside, prick the doughnuts with a barbecue stick or a fork to avoid surface swelling during frying. Place the doughnut cuts in the baking tray and allow it to expand for 30 minutes or until it attains the desired size and volume, but not more than an hour.
- Pour cooking oil into pan. When oil is hot enough, fry donuts until golden brown, but remember to keep distance between pieces. Use chopsticks to flip them over to cook the other side and to get them out of the pan. Use chopsticks to pick up the fried donuts to keep from distorting their shape. Drip oil from the donuts before placing them on a serving tray.
- For simple donuts, just dip in powder coating. For white frost donuts, dip one side in sugar icing prepared earlier. For fancier donuts, add marshmallow or candy sprinkles on top. Serve or pack in boxes to sell.
Tips:
- Do clock the rising time, for over risen dough will collapse or deflate.
- Don’t hold the cut donuts firmly to fry or they will collapse or deflate.
- Do cut cost. Use an improvised donuts cutter made from an empty tin can of milk and a cap of plastic bottle for the hole. You may also use barbecue sticks instead of chopsticks in cooking donuts.