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Have it hot from the oven

Why not some home-made Doughnuts and Danish pastry?

HOT CROSS BUNS Croissant Photo:K. Ananthan

Let the baker come alive in you. Begin with Danish pastry.

Danish pastry is prepared from yeast dough and is normally eaten at breakfast or brunch. Ingredients

Strong flour - 500g

Sugar -125g
Yeast -15g
Butter (for mixing) - 50g
Salt -5g
Egg -1

Fat (for folding) - 250g

Water or Milk - 250ml

Method

Mix the yeast in part of the milk or water and keep aside. (Ideal temperature of the liquid for fresh yeast is 38 degree Celsius and for active dry yeast is 43 degrees Celsius).

Make the dough with flour, sugar, butter, egg, salt, remainder of the liquid, and yeast solution.

Allow it to stand for 15 minutes.

Divide the fat for folding into three equal parts.

Roll out the dough into a rectangular shape, three times as long as it is wide.

Apply one portion of fat over two thirds of the length of the dough.

Fold the unbuttered dough over the centre of the buttered dough.

Fold the remaining third on top and allow to rest in the refrigerator for 20 mts.

Repeat the steps 5 to 8 twice.

Roll out the dough to a desired thickness, cut into various sizes and shape them.

Arrange them on a greased baking tray leaving room for proving (doubling in volume).

Brush the dough with egg in order to glaze it and bake 200 C for 15 minutes.

Apply sugar syrup wash.

Note:

The prepared Danish dough can be stored for 8 to 20 hours in the refrigerator before sizing and shaping.

Many shapes can be tried out, like Rolling out the dough to a desired thickness and cut into squares of desired size.

Make diagonal incision from all four corners of the squares within one cm of centre.

Fold one corner of each cut section to the centre, securing tips with beaten egg to get the shape as shown in the picture.

A spoonful of jam, custard or almond paste may be placed in the centre to decorate.

Doughnuts

Doughnuts are available in different styles and shapes.

Basically these are made from fermented dough and fried. Quick ring Doughnuts are easier to make than the ones made with yeast. These doughnuts should be served as soon as possible while they are still warmIngredients

Maida - 200g
Yeast - 5g
Milk and water - 65 ml
Butter - 50g
Castor Sugar - 25g
Egg -one

Method

Dissolve the yeast in a separate container with a little of the liquid.

Make a well in the centre of sieved flour and add the yeast. Sprinkle with a little flour.

Cover with a cloth, leave in a warm place until the yeast ferments.

Add the beaten egg, butter, sugar and the liquid.

Knead well to soft and smooth dough.

Cover the dough and set aside in a warm place for proving (doubling in volume).

Roll out the fermented dough to a one cm thickness and cut with the doughnut cutter.

Arrange on a greased and floured tray leaving enough space and allow proving.

Deep fry in a moderately hot oil (approx 175 C) till done.

Remove, drain and roll over the castor sugar or icing sugar and serve.

Or Cool the fried doughnut, coat with chocolate sauce and garnish with fried nuts.

R. SINGARAVELAVAN

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