Do you want to make something unique for your family? today I am sharing with you How to make Ugandan Homemade glazed doughnuts. It will take you only 2 hours to produce this heavenly doughnut for your family. Here is all you need to know step by step and process by process.
Ingredients for making Ugandan homemade glazed doughnuts and their uses
Now let us have a look at the different ingredients that you need for this recipe, their quantities and how they will be helpful to you.
- 1 cup (240ml) whole milk, warmed to about 110°F (43°C
- 1 Tablespoon active dry yeast
- 1/3 cup (65g) sugar
- 2 large eggs
- 6 Tablespoons (86g) unsalted butter/ margarine, melted and slightly cooled
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 cups (500g) all-purpose flour or more
- 1 – 2 quarts vegetable cooking oil
Ingredients for glazing
- 2 cups (240g) confectioners’ sugar/ icing sugar, sifted
- 1/3 cup (80ml) milk
- pure vanilla extract
Ingredients and their uses
| Ingredient | Uses |
| Milk | Liquid activates the yeast. Whole milk is a must for the most tender dough– or you can try buttermilk. Lower fat or non-dairy milk work in a pinch, but the doughnuts aren’t as flavourful or rich. |
| Yeast | You can use active dry yeast or instant yeast. If using instant yeast, your rise time will be a little shorter. |
| Sugar | Sugar sweetens the doughnuts, but it also feeds the yeast, increases its activity, and tenderizes the dough. |
| Eggs | Eggs provide structure and flavour. |
| Butter | Melted butter promises enhanced flavour. |
| Salt & Vanilla Extract | Both add flavour |
| Nutmeg | A little nutmeg is a secret ingredient to that cosy, comforting bakery taste. |
| Flour | All-purpose flour is the dough’s structure. When kneading, use extra flour on your hands and work surface. |
Method; step by step process for making Ugandan homemade glazed doughnuts
Here are the instructions that you may follow for a hot mouthy watering homemade doughnut for you and your family.
Prepare the dough
Whisk the warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes. The mixture should be a little frothy on top after 5 minutes.
Whisk them together
Add the eggs, butter, vanilla, nutmeg, salt, and 2 cups (245g) flour. Beat on low speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula as needed. Add remaining flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If needed, add more flour, 1 Tablespoon at a time, until the dough pulls away from the sides of the bowl
Note: Don’t add too much flour, though. You want a slightly sticky dough.
Knead the dough
Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes.
Let the dough rise
Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminium foil, plastic wrap, or a clean kitchen towel.
Allow the dough to rise in a relatively warm environment for 1.5-2 hours or until it doubles in size
Shape the doughnuts
When the dough is ready, punch it down to release the air. Remove dough from the bowl and turn it out onto a lightly floured surface. If needed, punch down again to release any more air bubbles.
Using a rolling pin, roll the dough out until it is 1/2 inch thick. Using a 3-3.5-inch doughnut cutter, cut into 12 doughnuts. If you can’t quite fit 12, re-roll the scraps and cut more.
Note: if you don’t have a doughnut cutter, use a big round-shaped utensil for the outer circle and a tiny round-shaped utensil to make the inside circle.
Let the doughnuts rest
Line 1 or 2 baking sheets with parchment paper or silicone baking mats. Place doughnuts and doughnut holes on each. Loosely cover and allow to rest as you heat the oil. They will rise a bit as they rest.
Deep fry the doughnuts
Pour oil into a large heavy-duty pot set over medium heat. Heat oil to 375°F (191°C). Add 2-3 doughnuts at a time and cook for 1 minute on each side. Carefully remove with a metal spatula or metal slotted spoon. Place fried doughnuts onto the prepared rack. Repeat with remaining doughnuts.
Make the glaze for the doughnuts
Whisk all of the glaze ingredients together. Dip each warm doughnut (don’t wait for them to cool!) into the glaze, making sure to coat both sides. Place back onto the prepared rack as excess glaze drips down. After about 20 minutes, the glaze will set or harden.
Storage
You can store it in an airtight container at room temperature or in the refrigerator for 1-2 extra days. But note that Doughnuts are best enjoyed on the same day.