Biscuit Donuts

Ingredients

• 2 large Eggs
• ¾ cup Sugar
• 1 cup Milk
• 1 tsp Lemon juice (or white vinegar)
• 2 tbsp Unsalted butter (melted)
• 5 cups All-purpose flour (maida)
• ½ tsp Salt
• 1 tsp Baking powder
• 2 tsp Baking soda
• ½ tsp Freshly grated nutmeg (Jaifal)
• 1 liter Cooking oil
• 1 tbsp Ground cinnamon
• 1 cup Sugar (fine grain or sanding sugar)
• 6 oz Melted d chocolate (or colored candy melts)
• 1 cup Powdered sugar or confectioners sugar
• 2 – 4 tbsp Milk

Steps

1. Buttermilk – Combine the milk with lemon juice and set aside for 5 minutes until curdlesPro tip – alternatively you can use buttermilk and omit the lemon juice. This gives the donuts a nice soft crumb.
2. Dry ingredients – In a small bowl, combine flour with salt, and baking powder – set aside
3. Wet ingredients – In a large mixing bowl, beat the egg with sugar until the sugar is almost melted. Then add the buttermilk and baking soda. Pro tip – use fine grain sugar so it melts into the eggs easily otherwise the donut dough will be grainy.
4. Combine – Add the flour mixture to the egg mixture and combine well. Pro tip – notice we added the baking soda to the buttermilk, not the dry ingredients this is a great way to get more out of your baking soda without adding too much.
5. Rest – Cover the dough with plastic wrap and leave it to rest for 10 to 15 minutes. This will help the dough relax and prevent shrinking when rolling.
6. Roll – Transfer the dough to a lightly floured surface and roll it to about a 1/4 inch thickness. Use a donut cutter and cut some donuts. Pro tip -alternatively you can use a 2-inch round circle cutter for the outer circle and a 1/4 inch round circle cutter for the inner circle.
7. Rest – Cover the donuts with a clean kitchen cloth and leave them to rest for another 10 minutes. Pro tip – letting them rest now will help them relax and puff up better in the oil.
8. Deep fry – Heat the oil in a large pot, saucepan, or deep fryer on medium heat. Once the oil is ready drop a few donuts in and fry them on both sides until golden brown. Remove on an absorbent paper. Pro tip – if using a thermometer, the oil should be about 325°F and the donuts take a total of about 4 minutes to cook each batch.
9. Combine the sugar and cinnamon on a large plate. As soon as the donuts are out of the oil drop them into the cinnamon sugar. Coat them well. Pro tip – if you let the donuts dry the cinnamon sugar will not stick to them. So dust them with the sugar immediately.
10. In a small bowl melt the chocolate and let cool slightly. Let the donuts cool to room temperature. Then dip the donuts in the chocolate glaze one at a time scraping off the excess over the edge of the bowl. Let them dry before you stack or serve.
11. In a small bowl combine the powdered sugar and milk. Let the donuts cool to room temperature then dip one side of the donuts in the sugar glaze and scrape off the excess over the edge of the bowl. Let the glaze dry before you serve or stack. Pro tip – you can also add gel food colors to the sugar glaze. I used pink gel food color.