“The optimist sees the doughnut, the pessimist sees the hole.” Said the great OSCAR WILDE. And adding to this I say, “an artist sees the donut in a form never seen before!!” Have you ever thought about bi-coloured donuts? Donuts so beautifully crafted are beyond your imagination. These are the most unique and yummiest donuts would have ever tried. Their soft smooth and silky texture will make everyone droll over it. Not just kids but the kid in you would also fall in love with my donuts!!
Serves 5-6 persons
Preparation time: 45 mins
Fermentation time: 2 hours
Frying time: 20-25 mins
- All-Purpose Flour or bread flour:1 Cup (click on the ingredient to buy (if you reside in India))
- Cocoa Powder : 1/4 Cup (I used Hershey’s Cocoa Powder, click on the ingredient to buy) Click here to buy Dutch processed Cocoa (if you reside in USA)
- Sugar (Powdered): 1/2 Cup
- Butter: 1/4th Cup
- Yeast: 7 gm (one sachet) or 1 & 1/2 tsp (click on the ingredient to buy (if you reside in India))
- Milk: About half cup
- Salt: 1/4th tsp
- All-Purpose Flour or Bread Flour (click on the link of you reside in USA): One and Half Cup
- Sugar: 1/4th Cup
- Vanilla essence: 1 tsp (click on the ingredient to buy (if you reside in USA))
- Butter: 1/4th Cup
- Yeast: One and a half tsp (7gm) (click on the ingredient to buy (if you reside in USA))
- Milk: About half cup
- Salt: 1/4th tsp
- Nutmeg Powder: half tsp
- Sugar: 1/4th Cup
- Water: 2 tbsp (half of sugar)
- Vanilla essence: half tsp
- Full cream milk: 1/4th cup
- Fresh cream: about a tablespoon. (optional)
Ghee for frying
The first and most important step is activating the yeast. If the yeast is not activated properly entire recipe might fall flat. In a small bowl, add yeast, 1-2 teaspoon sugar, and lukewarm water. Mix well and let it rest for 15 mins. After 10-15 mins if it does not rise, it means the yeast is old/stale.
In a large mixing bowl add All-Purpose Flour. I live in Germany and here there are variety of flours available for different type of baking. The one I used is Dinkel Wizenmehl type 630 (Click here to buy in you reside in Germany)(you can also use bread flour if it is easily available to you), sugar, butter, softened, Vanilla essence, Nutmeg powder and activated yeast. Mix them well with a spatula, then gradually add milk (lukewarm), and make a very soft dough. Please remember, you may require little less milk or slightly more milk than mentioned. As it depends on your flour and also the climatic conditions you live in. If you are wondering dough is very soft and sticky, you are on the right track. Keep kneading it for 10-12 mins with little butter on your palms so it will be easier to manage. Once you see the dough is smooth, less sticky and more elastic, (to check elasticity, try pulling the dough, if it breaks very easily, there is still long way to go!) you will know your dough is ready! Now keep it aside for proofing in a warm place for about 2 hours. Again proofing time also varies from region to region. if you live in warm region, you dough may rise double of its size in one or one and half hours. But if you stay in a cooler region, do not be surprised if your dough did not rise in 2 hours. it may take more time.
In another large mixing bowl add All-Purpose Flour, cocoa powder, sugar, butter (melted), and activated yeast. Mix them well with a spatula, then gradually add lukewarm milk, and make a very soft dough. Follow the same procedure for kneading. Once the dough is ready cover it and keep it aside for proofing for about two hours or till it is double of its size.
Once the dough is risen well, knock back the dough and Divide both the doughs into three equal parts.
Creating Different Patterns/Designs of Bi-Coloured Donuts
- First of all, take one part of the vanilla dough and make a long roll with your hand. Repeat the same action with one part of the chocolate dough. Now that you have two long strands of dough, Roll them into each other as shown in the image below.
- Brush little milk on the edges and one sides and roll it into a spiral.
- Now flatten it with your rolling pin and make a thick roti. (thickness should vary from 1 to 1.5 cm) As I do not have donut cutter I used a kotri or you can also use caps of bottles to cut the shape of donut.
Do not discard remaining dough. Make the ball of the remaining sides roll it and cut it. you can also directly make small sized balls and keep it. It looks beautiful after its ready. Just remember to keep it small in size as it will grow double on frying.
Keep the donuts and small balls aside for proofing.
Let us now make the next design.
- We had divided the dough into three equal parts, of which we used one part of each dough. From the remaining dough take another part of both the dough. Roll it just once or twice with your rolling pin now do the same for the other and place it on top of the previous one. Try to keep both the flatten dough of same size.
- Now make it into a large roti. Sticking them together and then flattening it with the rolling pin will stick both the dough together well. Because unlike baking, in frying we have to be careful with layer and they should not open and change shape.
- Cut the edges of the roti and make it into a rectangle or square.
- Brush the top of the roti with little milk or water and roll it. Make sure the edges are sticking properly otherwise it might loose open while frying.
- Take a dental floss or even a clean thread stand would also do. Take the width that you want and circle the roll with the thread and cut perfect and beautiful slices or pinwheels of the roll. As shown in the image below.
- Just like the pinwheel design roll chocolate and vanilla dough together into a large roti. Repeat first three steps of the previous design. Trim the edges and make a rectangle shape. Cut three strips as shown in the image
- . Apply some milk/water on the starting tip of each strip and stick them on top of each other as shown in the image. Make sure that at least one of the three strip show be inverted so that we achieve bi-coloured design.
- Start making simple braids of the three strips. Do not make it very tight or very loose.
- As you complete the braid, stick it with water/milk
- Wet the edges, stick the ends together and give it a gentle press. Make a small hoop and repeat the same process for the rest of the rectangle remaining.
As all your designs are ready, cover it with cling wrap let it proof for about 20 mins. You can utilise this time in making the glaze. Mix all the ingredients together in a sauce pan and bring it to boil for a minute or so. If required add a little fresh cream if you want. Try to remove the lather if it surfaces the glaze.
In a deep pan or kadhai heat ghee for frying. As Indians we always use ghee for sweets, therefore I am also using ghee for frying. However, you can also opt for oil. But personally ghee is highly recommended. As donuts rise while frying it is advisable that you fry in a medium hot ghee and do not let the temperature rise. Slow frying is essential. You can add 2-3 donuts at one time or 4-5 pinwheels together, so that the heat is distributed. Remove the donuts on an absorbent paper and pour the glaze with a spoon generously on the donuts. If you are a little calories conscious, you can also bake these in a preheated oven at 180 degree Celsius for 20 mins. Also do not forget to brush to give them milk wash before baking and brush them with glaze after baking. Go creative and experiment with new shapes and designs and you would enjoy every minute of making these goodies!
Your Assorted, bi-coloured, donuts are ready. These beautiful looking small basket of love, happiness and excitement will steal the show of any birthday party or get-together. So please do not postpone this sweet little joy. Try now and enjoy every bit of it!
PS: You can buy such beautiful basket for presenting your Donuts. Click here to buy now!