Proof the shaped doughnuts for another 30 minutes. Transfer doughnuts onto baking sheets; cover and let rise for 30 minutes. While sticking close to classics like sugar and chocolate glazed doughnuts, chefs are also incorporating fruits, spices and more! Using these simple recipes for the dough and glaze, you can add your own crazy tweaks like using lemon curd or cream cheese. Follow the same instructions as the recipe for sugar doughnuts to prove the dough.Decorate with the coloured vermicelli or desired garnishes. Make semi soft dough. Square or ring-shaped, twisted or braided, we cannot resist it and neither can the world.Dust the icing sugar on top of the doughnuts while they are still hot.Mix in the milk and egg.(Sujan Mukherjee is the Executive Chef at La o ring wholesale Patisserie,Taj Coromandel.Sheet the dough and portion them using a doughnut cutter.Milk — 80 mlA pinch of saltMethod: Sieve the flour; add salt, sugar and yeast.

A blend of 50 ml vanaspathi can enhance the taste. Using a slotted spoon remove doughnuts to a rack to drain. Cover and let dough rise until it doubles in size for about 1 hour.Once proven and ready deep fry in moderately hot oil till golden in color. Allow to rest for another 30 minutes.Allow the dough to proof for 20 mins. Make a slit in the doughnuts with a knife and pipe strawberry filling. How else can you explain June 3 or World Doughnut Day Started in the US, the celebration quickly spread across the world, and restaurants have something special planned for hungry foodies.)White and dark chocolate truffle / Jam DoughnutsIngredients:Maida — 1 kgSugar — 100 gmsEggs — 2 nosMilk — 400 mlDry yeast — 10 gms Butter — 100gmsSalt — 15gmFor frying:Refined oil — 1 ltrWhite and dark chocolate truffles — each 150 gmJam — 100 gmsMethod: Activate the yeast with luke warm water. Transfer the dough to an oiled bowl.Mix in the egg yolk and water to make a semi-soft dough. SV Ganesh is the executive chef at The Residency.Dip each of the doughnuts on one side and ensure to cover the slit.Deep fry the rings in medium temperature until golden brown in colour.Cover and allow resting for 30 minutes in room temperature, in order to rise.Dip one side of the doughnut in your choice of white and dark chocolate truffle, or jam.Mix all the ingredients along with milk and yeast. Once fried, place on paper towels to drain excess oil. Also, this could be your chance to cook up some homemade jam to stuff the doughnuts! Sugar doughnutsIngredients: Makes four doughnutsRefined Flour — 180 gmsGrain sugar — 15 gmsUnsalted butter — 20 gmsFresh yeast — 10 gmsEggs — 1 no. Fry doughnuts, in batches, turning several times, until golden brown all over.Remove on to paper towels to remove excess oil.Melt the chocolate in a microwave oven and add strawberry glaze to mix.(Jacob Justin is the head chef at Courtyard by Marriot. Knead the dough for about 10 to 15 minutes.Sparkling strawberry doughnutIngredients: Refined Flour — 100 gmsGrain sugar — 15 gmsUnsalted butter — 10 gmsFresh yeast — 6 gmsWater — 40 mlMilk powder — 5 gmsEggs — 1 no.Add melted butter till the dough shines. Top with nuts and dry fruits.Crullers, fritters, bear claws, cronuts, elephant ears, long Johns, doughnut holes, maple bars, filled doughnuts, Boston cremes; there are so many different varieties to one of the tastiest deep-fried desserts snacks — the doughnut.Cut in to the shape of a ring. Cut out rings with a floured doughnut-cutter.Turn the dough out onto a floured surface; punch down and roll out to 1/2 inch thickness.A pinch of saltStrawberry filling — 80 gmsColoured vermicelli — 10 gmsWhite chocolate — 80 gmsStrawbery glaze — 20 gmsMethod: Sieve the flour and add salt, milk powder, sugar and yeast.).Knock back the dough and sheet with a rolling pin. Heat oil in a deep-fryer or a heavy-bottomed sauce pan to 180 degrees C.Once cooled, dust the doughnuts with confectioner’s sugar or dip in melted chocolate. Assorted doughnutsIngredients:All-purpose flour — 500 gmsFresh yeast — 15 gmsMilk — 100 mlSugar — 75 gmsUnsalted butter — 50 gmsSalt — 10 gmsEggs — 2 nosWater — 100 mlOil for frying — 1 ltrFor garnishConfectioner’s sugar — 100 gmsMelted dark and white chocolate — 200 gms eachRoasted nuts — 100 gmsDry fruits — 100 gmsMethod: In a large mixing bowl combine all the ingredients with yeast and mix until a smooth dough is formed.