Down the doughnut hole

Crullers, fritters, bear claws, cronuts, elephant ears, long Johns, doughnut holes, maple bars, filled doughnuts, Boston cremes; there are so many different varieties to one of the tastiest deep-fried desserts snacks — the doughnut. Square or ring-shaped, twisted or braided, we cannot resist it and neither can the world. How else can you explain June 3 or World Doughnut Day Started in the US, the celebration quickly spread across the world, and restaurants have something special planned for hungry foodies.

While sticking close to classics like sugar and chocolate glazed doughnuts, chefs are also incorporating fruits, spices and more! Using these simple recipes for the dough and glaze, you can add your own crazy tweaks like using lemon curd or cream cheese. Also, this could be your chance to cook up some homemade jam to stuff the doughnuts! Sugar doughnuts Ingredients: Makes four doughnuts Refined Flour — 180 gms Grain sugar — 15 gms Unsalted butter — 20 gms Fresh yeast — 10 gms Eggs — 1 no. Milk — 80 ml A pinch of salt

Method: Sieve the flour; add salt, sugar and yeast. Mix in the milk and egg. Make semi soft dough. Add melted butter till the dough shines. Cover and allow resting for 30 minutes in room temperature, in order to rise. Knock back the dough and sheet with a rolling pin. Cut in to the shape of a ring. Allow to rest for another 30 minutes. Once proven and ready deep fry in moderately hot oil till golden in color. Remove on to paper towels to remove excess oil. Dust the icing sugar on top of the doughnuts while they are still hot.

Sparkling strawberry doughnut Ingredients: Refined Flour — 100 gms Grain sugar — 15 gms Unsalted butter — 10 gms Fresh yeast — 6 gms Water — 40 ml Milk powder — 5 gms Eggs — 1 no. A pinch of salt Strawberry filling — 80 gms Coloured vermicelli — 10 gms White chocolate — 80 gms Strawbery glaze — 20 gms

Method: Sieve the flour and add salt, milk powder, sugar and yeast. Mix in the egg yolk and water to make a semi-soft dough. Follow the same instructions as the recipe for sugar doughnuts to prove the dough. Once fried, place on paper towels to drain excess oil. Make a slit in the doughnuts with a knife and pipe strawberry filling. Melt the chocolate in a microwave oven and add strawberry glaze to mix. Dip each of the doughnuts on one side and ensure to cover the slit. Decorate with the coloured vermicelli or desired garnishes. (Sujan Mukherjee is the Executive Chef at La Patisserie,Taj Coromandel.)

White and dark chocolate truffle / Jam Doughnuts Ingredients: Maida — 1 kg Sugar — 100 gms Eggs — 2 nos Milk — 400 ml Dry yeast — 10 gms Butter — 100gms Salt — 15gm

For frying: Refined oil — 1 ltr White and dark chocolate truffles — each 150 gm Jam — 100 gms

Method: Activate the yeast with luke warm water. Mix all the ingredients along with milk and yeast. Allow the dough to proof for 20 mins. Sheet the dough and portion them using a doughnut cutter. Proof the shaped doughnuts for another 30 minutes. Deep fry the rings in medium temperature until golden brown in colour. A blend of 50 ml vanaspathi can enhance the taste. Dip one side of the doughnut in your choice of white and dark chocolate truffle, or jam. SV Ganesh is the executive chef at The Residency.

Assorted doughnuts Ingredients: All-purpose flour — 500 gms Fresh yeast — 15 gms Milk — 100 ml Sugar — 75 gms Unsalted butter — 50 gms Salt — 10 gms Eggs — 2 nos Water — 100 ml Oil for frying — 1 ltr

For garnish Confectioner’s sugar — 100 gms Melted dark and white chocolate — 200 gms each Roasted nuts — 100 gms Dry fruits — 100 gms

Method: In a large mixing bowl combine all the ingredients with yeast and mix until a smooth dough is formed. Knead the dough for about 10 to 15 minutes. Transfer the dough to an oiled bowl. Cover and let dough rise until it doubles in size for about 1 hour. Turn the dough out onto a floured surface; punch down and roll out to 1/2 inch thickness. Cut out rings with a floured doughnut-cutter. Transfer doughnuts onto baking sheets; cover and let rise for 30 minutes. Heat oil in a deep-fryer or a heavy-bottomed sauce pan to 180 degrees C. Fry doughnuts, in batches, turning several times, until golden brown all over. Using a slotted spoon remove doughnuts to a rack to drain. Once cooled, dust the doughnuts with confectioner’s sugar or dip in melted chocolate. Top with nuts and dry fruits. (Jacob Justin is the head chef at Courtyard by Marriot.)