Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, chummy's donuts. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Chummy's Donuts is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Chummy's Donuts is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have chummy's donuts using 8 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Chummy's Donuts:
- Prepare 7 C High-Gluten Flour
- Prepare 2 eggs
- Make ready 6 tbsp sugar
- Get 2 Oz Fresh Yeast
- Make ready 1/2 tsp salt
- Get (4 tbsp hot oil)
- Prepare 2 1/2 C apple juice
- Get Confectionery sugar
Instructions to make Chummy's Donuts:
- Pour apple juice into a separate bowl - crumble fresh yeast into it and let it sit until activates/bubbles.
- Pour all the dry ingredients into a mixing bowl. Make a well, like a ditch, in the center of the flour and add the wet ingredients including the apple juice/yeast into the well.
- You can either use a mixer with a dough handle or mix the dough by hand by shifting dry flour into the well and simply mix. Once it's a sticky mixture, knead it on a floured surface till it's smooth.
- Let it rise for an hour. Punch down. Rise for another 30 minutes. Then, separate a chunk and roll out the dough - form your donut shapes and place on individual parchment papers. Let it rise yet again for 15-20 minutes. Letting it rise mutliple times is the trick for fluffiness.
- The thing about deep-frying is that the donuts expand with the heat. If you want bigger donuts, don't simply roll into a ball - it will only become heavy and dense. Flattening out the dough also ensures a fluffier result.
- Heat up oil. Important that the oil is at 350F before you start deep-frying. If it's too hot then it will cook the outside faster than the inside - leaving you with an undercooked donut.
- A neat little trick I learned: If you don't have a food thermometer place the handle of a wooden utensil into the pot of oil. If small bubbles start to fizzle around the handle, it's hot enough. If it bubbles vigorously, it's too hot and the temp needs to be lowered.
- The dough may be sticky so either flour or oil a spoon that you will use. Drop your shaped dough into the ready oil.
- The dough tends to turn over while cooking. If it doesn't, turn over yourself. When both sides are a golden brown and its been frying for 7-8 minutes… you know it's ready. (P. S. make sure it's not bubbling vigorously!)
- Suggestion: try and experiment with one donut at a time with different sizes and shapes and see what shapes, sizes, and time results in the best donut.
- Cool off for a little bit but not too much that it's completely cooled down. Pour some confectionary sugar in a ziploc bag and plop some doughnuts into the bag - shake it up to get an even distribution of the sugary coating.
- (Experimentation is key! My first try with this recipe: the dough turned out like hot pretzel dough, like a sweet-bread. Tasted yum, but not quite the fluffy donut I wanted!)
So that is going to wrap it up with this special food chummy's donuts recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
