My friend, K, is making a huge mistake lending me his DSLR and all his fancy schmancy lenses. I say "mistake" because he's never going to get them back! Muahahahaha!
Oh relax, I'm just kidding, of course. :) I'll return them as promised, albeit reluctantly. That camera bag and its contents are worth a small fortune, and as long as they are in my home, rest assured I will be treating them with more TLC than with my own children.
Look at these photos and tell me, how on earth am I ever going back to my little Panasonic? DSLRs are awesome. DSLRs make my food look good. They make me feel like an A-list food blogger. They make me happy. My birthday is just around the corner. Am I making any sense, dear husband? Oh, save it. He doesn't read my blog.
Before I turn this post into a monologue on DSLRs, let's go back to the topic of food. Doughnuts, to be specific. As you may know, Zurin is currently taking a break from blogging, and I wanted to send some love and hits her way.
Besides, when I saw those fat and fabulous ring doughnuts she made recently, I promised myself I would make some too. I love our local doughnuts ... of the spongy, bread-like variety. When I went to KL last December, I ate my first Krispy Kreme and almost died ... and not in a good way. It was not only sickeningly sweet but also dense and cakey.
If I wanted cakey, I'd eat a cake, thank you very much. No, no, no. Give me my regular 2-for-$1 doughnuts from my humble neighbourhood confectionery. Kam siah.
I knew I'd never be able to replicate Zurin's beautiful ring doughnuts, so why even try? OK, I lied. I tried and they were the sorriest looking doughnuts ever. That was when I had to think of Plan B. Fast. When I saw the packet of lollipop sticks lying on my kitchen table, I immediately knew what to do. Make Doughnut Pops! Those lolly sticks were leftover from my failed Cake Pops project (yeah, the ones made famous by Bakerella). I was supposed to have made them for my daughter's birthday but the trial run ended up so tragic I had to turn to frosted cupcakes instead. Ah well ...
Anyhow, Doughnut Pops are nothing new. In fact, they are very much like the doughnut balls we - children of the 70s - grew up eating. Four balls skewered on a satay stick and generously coated in sugar. Bliss.
I have seen this bowl-in-hands type photo in so many blogs, I gotta have one on mine too, dammit!
(largely adapted from Cherry on a Cake)
- 8oz plain flour
- 1 1/2oz castor sugar
- 2 tsp dried yeast (I used the same amount of instant yeast)
- 1 egg, beaten
- 1oz butter
- 1/2 tsp salt
- 3 tbsps milk
- 3 tbsps boiling water
- Oil for frying
1. Measure the milk into a measuring jug and then add the boiling water, a teaspoon of the sugar and the yeast. Stir it and leave the jug in a warm place for about 10 minutes till the yeast mixture froths. Put the rest of the sugar, the salt and the flour into a bowl and rub in the butter. Then pour in the beaten egg and frothy yeast mixture and stir and mix to a smooth dough. If it seems a little dry add a teaspoon or so of warm water.
2. Turn the dough out onto a board and knead for about 10 minutes by which time it should feel springy and show slight blisters just under the surface. Return it to the bowl, cover with a damp cloth and leave in a warm place to rise until double in size, about 45 minutes to an hour.
3. When it has risen tip it out onto a board and punch it down to disperse large air bubbles. Divide the dough into 24 equal parts and shape into balls.
4. Once shaped, deep fry in oil until they turn golden brown (about 2 minutes). Do no overcrowd the wok.
5. Drain on kitchen paper before tossing them in a bowl of castor sugar. Or you could use cinnamon or vanilla sugar too. Poke a lolly stick into each ball and out come your Doughnut Pops!
I am submitting this post to yeastspotting. :)
You gotta admit, whether or not you like doughnuts, these are adorable.