After a small research on the web ,it was written on MrBreakfast, that doughnuts have been around for centuries. Archaeologists turned up several petrified fried cakes with holes in the center in prehistoric ruins in the Southwestern United States. How these early Native Americans prepared their doughnuts is unclear.

By the 1920's, doughnuts were being mass-produced. Their association with breakfast was only just beginning and the doughnut was more popular as a snack in theaters. To satisfy the growing demand for doughnuts in one New York neighborhood, a Russian expatriate named Adolph Levitt created the first doughnut machine. By 1934, the same year that the World's Fair in Chicago declared the doughnut "the food hit of the Century Of Progress", Levit was pulling down twenty-five-million dollars annually for the sale of his doughnut machines to bakeries.

Whatever the history is , it still remain an all time favorite for tea-time around here.Of course ,if Dunkin Donuts were nearby , then just pop in and choose to your heart’s desire from the many varieties available there and to make it complete with an aromatic cup of coffee !!
But if not , making it at home would be the best wisest choice. This doughnut recipe is based on Betty Saw of Betty’s Kitchen.She has many cook books to her credits. The doughnuts are soft ,moist and not oily .I have made this doughnuts many times and it came out well every single time.Of course you need to have the doughnut cutter to make it easier or you can just roll it into small round balls. Sharing the recipe .

15g butter
90ml UHT milk(can use low fat also)
250g plain flour
1 tsp easy blend yeast
20g caster sugar
¼ tsp salt
1 medium egg, lightly beaten
1 tsp vanilla essence

45g caster sugar
¼ tsp cinnamon powder

Heat butter and milk in a saucepan until butter melts.Remove from heat and cool to lukewarm.Sift flour into a mixing bowl.Stir in yeast, sugar and salt.
Combine beaten egg with vanilla essence and add to milk.Pour milk –egg mixture into flour.Stir with a fork to mix well. At this stage remove the lumpy dough from the bowl and place on a lightly floured board.Knead for 2-3 mins until smooth , soft and pliable.

Return dough to bowl, cover with a damp tea towel and allow to rise for 40-45 mins.Punch the dough down and knea on lightly floured surface.Roll out the dough to app 11/2 cm thick.Use the doughnut cutter.Stamp out the dough into rings.Gather the bits and pieces of dough,knead,roll out and cut again.

Place doughnut on a lightly floured tray.Cover with a tea towel and leave to rise for 20-30mins .

Meanwhile heat oil in a wok for deep frying until hot. Reduce heat to medium and fry the doughnut in two batches until golden brown and cooked through.Drain on absorbent paper. Dredge with cinnamon sugar.

Makes about 22-23 (depending on the size of the doughnut cutter).

Note:Only make the requited amount ,left over dough can be refrigerated.Leave in room temperature to rise before making the doughnuts.

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