A donut is best eaten fresh. However, for safety purposes, make sure your eager guests or family members is at least 2 feet away when you are deep frying these donuts.
I was inspired to make donuts again after reading articles written by Teckiee and WMW on Malaysia’s first Big Apple Donut Shop. Lily has a great recipe for donut. I love her recipe because it is easy to make, especially if you have a bread machine.
As I was writing this article, I kept looking at the donuts photos posted by WMW. There were an assortment of colorful donuts with different toppings like Belgian Chocolate, Green Tea, White Chocolate with Peanut Butter filling, Almond flakes, and Oreo Cookie Crumbs. If I were to replicate any one of these, I must be able to let the donuts cool down before I glaze it with the toppings. Make this before anyone wakes up…. Since this is a yeast dough, I need at least 2 hours of preparation time. I need to wake up at 5am. That was my plan yesterday. As you can see from the photo, it did not work out. Little Chicken wanted to help out in the kitchen.
I found the following recipe to glaze donuts by Alton Brown (A.B.). I am his fan. My husband even gave me a cookbook written by him on Valentine’s Day.
Donut Glaze (Recipe courtesy Alton Brown, 2004)
1/4 cup whole milk
1 teaspoon vanilla extract
2 cups confectioners’ sugar
Combine milk and vanilla in a medium saucepan and heat over low heat until warm. (I used a homemade double broiler (as shown in the photo in the photo grid). Sift confectioners’ sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, 1 at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving.
So, dear friends, the following is my version of glazed donuts topped with fresh toasted almond flakes. As for the other donut varieties, I will let other talented Blogger Mommies like Ching, WokkingMum and V or other Foodies like Mandy and Tigerfish to take on the challenge.
The following are photos taken this morning and this afternoon. Day 2 of remodeling. As you can see from a few of the photos, dust is prevalent.
Stream in the Hip Desert 新荒漠甘泉; Hip Food 
I like Big Apple Donuts too like wmw. Been there twice already. The Almond crunch is nice, so is the green tea. What I like about them is that they aren’t too sweet or cloying. So one doesn’t feel “jelak” after eating them.
Your version looks quite similar, and I’m guessing if one gets a bite of it, tastes even better! 🙂
LOL, doesn’t look round but I bet it must taste good though.
A good attempt…..why are the almond flakes only in the centre and not scattered evenly on the whole surface? Well, don’t mind me! I don’t even know how to cook well, let along make doughnuts! Hee hee…
Your kitchen is complete with all tools huh!
Aiyooo… you will have a hard time to clean your house after the remodelling! 😛
Haha! You beat me to the donuts. I was going to make them after the kids’ party. So many recipes to try and so little time. 🙂
Kenny,
I like Auntie Lily’s donut recipe because it wasn’t too sweet or cloying (rich).
p/s I think you will make a good food reviewer as well. Wouldn’t it be nice to review food as a living?
Jonzz,
No left-over here. It is not round because it was all handmade and not bought from store.
Dear WMW,
It’s no Apple Donut but it is a good attempt (like you said). The almond flakes were sprinkled on, as a garnish for the photos because 1) the title of my article was “Go nuts with Donuts”. 2) I did not want to integrate the almond flakes into the glaze because the flakes did not smell fresh. Good question and observation.
Dear Beckysmum,
My kitchen has enough tools (for now). 🙂 I think cleaning is the least of my problems. I pray daily for good weather, good working spirit in all the workers and no accidents.
Dear V,
You said, “So many recipes to try and so little time.” I agree. Auntie Lily’s donut recipe is definitely a keeper, must try when you have time.
just looks uber yummy! its like those deep fried ones that we use to get in jusco..xtra sinful!
Lotsofcravings,
My husband also said “yummy”. If it was not for his high cholesterol problem, he would have eaten more.
I just came back from drooling over your Sang Har Mee, Stout Ribs, Shun Pun Zi, Butter Sotong, Steam Fish in hot oil, salt and pepper chicken wings, and Potato Leaves cooked in fermented bean paste.
Hey! I just made donuts today!! But they are in the form of balls. 😉 I was experimenting to make them without yeast. I dusted mine with Icing Sugar. I try out your way next week!
Dear WokkingMum,
How did your round donut without yeast work for you? Did you dust icing sugar when the donut is still very hot or did you dust after the donut has cooled down?
Didn’t you notice my blog hardly mention baking?:O
I don’t bake…so it’s a “give up” challenge for me
*need to think*
Your donut glaze looks like krispykreme’s . (This is the only donut I’ve tried so far in the US)…
Dear Tigerfish,
You said “give up”? That is not the Tigerfish that I know. You are not a person that gives up easily. Actually, the donuts were deep fried and not baked. The glaze recipe that I used does look like Krispy Kreme’s. You are very observant. Perhaps you can come up with a glaze that look similar to what EFTL and WMW posted?
p/s I did notice that your blog focused more on meals and fruits. I haven’t forgotten the delicious chocolate covered strawberries that looked similar to those sold at Godiva’s stores.
I’m still experimenting to get the measurement right. I used self raising flour with baking powder. Not as fluffy though. I dust almost immediately when they are out of the oil.
Dear WokkingMum,
Thanks for your explanation. If you dust immediately after they are out, the powder sugar melts a little and perhaps it gives the donut a glaze look. That’s brilliant. I should have done that. One pot less to wash.
Ohhh i didnt know the glazing is so simple to make. I always thought you’ll need all those hi-tech ingredients and stuff. Little chicken is so cute….and is that a rolling pin she’s holding? The one i have is bigger and looks so much heavier.
Y call her little chicken? hehehe
Wow… yr homemade donuts looks so much tempting compared to those @ Big Apple..
Dear Teckiee,
The ingredients for the glazing were few, just hot milk and powdered sugar. You will probably need more ingredients to recreate what is in Apple Donut, though. The rolling pan that Little Chicken’s (she was born in the year of Chicken) holding was designed for rolling pot sticker’s skin. I have the bigger rolling pin as well which I use to roll out pie doughs. Recently, I bought rubber bands that I can insert at each end of the rolling pin. The bands will control the thickness of the dough. I think I side tracked. There is so much to share in cooking!
Jackson,
Thanks for your compliments. So sweet lar, just like the glaze on the donuts.
Your glazed version turned out nice. I like the simple M’sia pasar malam version with sugar. But donut is not on my to-do-list. It would be the sweet pretzel first if I intend to make any. Hehe…
In the face of “baking”…”kneading” …I just don’t have the patience :O tt’s why I just do meals and fruits, you’re right! 🙂 and the only pastry I deal with is ready-made puff pastry. Okie..let me think what I can do.
Dear Little Corner of Mine,
So, Malaysia Pasar Malam sells donuts sprinkle in sugar. It is the same version Auntie Lily on her blog then. I have attempted that, a few weeks ago, when Auntie Lily first posted that article.
I like the looks of Apple Donuts shown on WMW and Teckiee’s blog. They are so fun to eat and absolutely hip. Perhaps nothing beats a fresh donut sprinkle with just sugar, done the old fashion Malaysian Night Market way.
Sweet pretzel sounds yummy as well.
Dear TigerFish,
Ready puff pastry is very convenient. And the end result is almost guaranteed to be successful. Hence, a cook is more motivated to try.
Don’t worry, this is not a TAG. Make donuts only if you enjoy making it or you know someone in the family will eat it….
bravo! I have yet to tackle donut! Perhaps a little push is all I need. Yours look so tempting!
Dear Mandy,
I am glad that I was able to tempt you with making donuts. If I were to make donuts again, I will not replicate what is in the local stores, like Krispy Kreme’s. I want to come up with lower calories (less sugar in the glaze), tasty (fluffy interior with a slight chew on the skin), and unique donuts (green tea / coffee flavored, mango cream filling, etc.)
I made tofu donuts before and it is also sold in some donuts stall. The ones I made uses tofu and pancake mix. Very simple and easy.
Dear Alice,
I have never eaten tofu donuts before.