Friday, 20 June 2014

How to make Doughnuts "Nigerian Donut recipe"

On my way back home from the east recently, i got to eat one of the oiliest, sugarless, driest doughnuts ever. And to think they called it jam doughnut without putting jam in the middle (Scamm!!!!) even made matters worse especially since i thought there'd actually be a compensation for making us wait so long before boarding. Before leaving for the trip that morning, i left my belly empty hoping to fill it half way through the journey with something palatable. This is one of the reasons why i find it hard trusting anything till it's been tried and tested......If it doesn't look good, it doesn't taste good :| .

This got my business juices flowing as a correct igbo babe :D :D :D and immediately i got home, i decided to make these attractive edibles in the pics. I used to call these round double cut doughnuts "Duncan doughnuts" as popularized by the the doughnut man known as Rob Evans in a Classic Christian TV show back in the day. Since i'm not in the food industry but thinking of going into the food business, how much do you think i can sell this for? :D  Related posts: Nigerian snacks & sweet treats
Nigerian doughnut is a popular snack which is made from a combination of Yeast, milk, sugar, water and a host of other ingredients. It's quite similar to puff puff but made differently with less oil and unlike puff puff, it can either be baked or fried. Preparation process plus video below.


How to make doughnut/ donut
• Prep time:
 1 hr
• Cook time: 30 mins
• Makes:       13 doughnuts

Utensils:::

• Rolling pin
• Deep fryer/ Pot
• Smooth working surface
• A small clean round bowl and bottle cover/ Round Cutters



Ingredients:::
• 5 Milk cups Flour
• 4 tsp. Bakers yeast
• 1 (milk) cup milk (already dissolved in water)
• 2 tbsp. butter/margarine, Melted
• 1 milk cup sugar
• 1 egg, whisked
• 1/2 tsp salt
• 6 cups Groundnut Oil for deep frying


Directions:::
Step 1: In a small bowl, pour the sugar into the milk and mix with a spoon to dissolve

Step 2: In a medium sized empty bowl, Pour about two cups of Flour, Yeast, Salt - Mix together. Make a well in the center and gently pour in the milk/sugar mixture and mix with a spatula. Rinse the milk bowl with about 1/2 a cup of water and add to the batter then mix gently to make a semi thick paste.

Step 3: Add the Melted butter and whisked egg into the batter and mix to incorporate

Step 4: Gently fold in the rest of the flour till you have a stretchy dough. Ditch the spatula, wash your hands, bring out the dough and place on a work surface - knead the dough with clean hands. if the dough feels sticky, add some flour and knead some more. The dough should have a non-sticky, stretchy feel like chewed gum.


Step 5: Once you've achieved the right feel, roll the dough into a ball with your hands and place in the bowl it was mixed in. Cover with a cloth and leave to stand for about 30 mins

Step 6: By the time you open up the cloth, the dough would have risen and doubled in size. Take it out, and Knead again.


Step 7: Flour the work surface and rolling pin then roll out the dough till its about 1/3 the height of your pinky finger (Last finger).

Step 8: With the large and smallest round cutters, cut the dough into the unique round shape. if you don't have cutters, you could use a small round bowl and a plastic bottle cover as shown in the pictures. Keep about two of the middle cutouts, you'd need those later to test the oil. For jam doughnuts, you'd need just the larger cutter or bowl. Once you've cut the doughnuts, leave to rise in a warm place for about 30mins. 


Step 9: In a deep fryer or small pot with dept, Heat the oil till hot. you can test if the oil is ready by dropping one of the small cutouts into the hot oil. If it rises to the surface then it's ready. Deep fry the doughnuts till golden brown, making sure you don't crowd the fryer.


Step 10: Remove from the fryer and drain on a paper towel

Step 11: Sprinkle with sugar, Fill with jam or syrup (for jam doughnut), Dip in icing sugar and sprinkle with colored candies (for the illustrated pictures) and Serve with cold or hot Beverage






Watch the Video tutorial on how to make doughnuts below


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90 comments:

  1. Wow! the preparation is not as easy as the snack looks. lol. But I am happy I learned this, I will make out time to practice it. Thanks Dobby

    ReplyDelete
    Replies
    1. You are welcome Horizon diaries...Glad you found the post useful.

      Delete
  2. Anonymous1:09 pm

    I have learnt a lot on your blog. Can u please give us a recipe on meat pie and sausages

    ReplyDelete
    Replies
    1. Thanks Anon! would add meat pie and sausages to the to-do list

      Delete
    2. Nice one. It cld go for 100/150 naira

      Delete
    3. Thanks Quin :)

      Delete
  3. you can sell it for N300 a piece

    ReplyDelete
    Replies
    1. Anonymous3:38 pm

      Yeh right. Nothing more than 150. 200 max.

      Delete
    2. Hmmm!!! i kinda agree with the 300 part :D.... Sounds fair

      Delete
    3. Hi Dobby,

      I'm not sure if you've started your business as intended but here is my two cents nonetheless :) N300 is overpriced for a piece of doughnut considering the fact that you have not proved yourself to your customers. You are just starting out, so if your rate is too high, a lot of customers will prefer to stick to those low quality but cheaper or cheap ones. Don't say but this restaurant, person, company or whatnot is charging this much because at the end of the day, you are not a known brand in the market or an establishment. You can always adjust your price accordingly later once you grow and (or) once you add more flavors to your menu.

      PRICE SUGGESTION
      N200 per doughnut
      N1,000 per 1/2 Dozen
      N2,000 per dozen
      *Customers save when they buy by 1/2 dozen or by the dozen. Furthermore, when people see that they can save money if they buy more, they are more likely than not to buy more. On a different note: you can go down N50 for plain or glazed doughnuts, N50 up for special doughnuts such as butterscotch filling, and N100 up for doughnuts with pricey/hard to find ingredients. This adjustment is for single doughnuts, you can then adjust the 1/2 dozen or 1 dozen to reflect that*

      OTHER SUGGESTIONS
      Why not have a tasting party or simple get together and get input from guests? Ask them what they would pay for the doughnut based on overall flavor, quality, packaging and appearance. Remember, this is a tasting event so mini sizes are ideal but you can offer some regular sized ones for sale. However, make sure you notify attendees in advance you'll have some doughnuts for sale at the event so they won't come empty handed hehe. Depending on your budget, you can simply do this taste run with friends/people you know at your home or ideal location so you won't have to pay additional fee to secure a spot. Finally, do ensure that you source around for best places to buy your ingredients. If you find good deals when sourcing for ingredients to make your products, then chances are you'll be able to price your goods reasonably in order to give your customers great food at great prices as well.

      I'll stop my suggestions here so this won't turn into a business lesson 405 or something like that LOL... but do let me know if you need any other suggestions :)


      ROCK ON!

      Delete
    4. Hi Dobby,

      I'm not sure if you've started your business as intended but here is my two cents nonetheless :) N300 is overpriced for a piece of doughnut considering the fact that you have not proved yourself to your customers. You are just starting out, so if your rate is too high, a lot of customers will prefer to stick to those low quality but cheaper or cheap ones. Don't say but this restaurant, person, company or whatnot is charging this much because at the end of the day, you are not a known brand in the market or an establishment. You can always adjust your price accordingly later once you grow and (or) once you add more flavors to your menu.

      PRICE SUGGESTION
      N200 per doughnut
      N1,000 per 1/2 Dozen
      N2,000 per dozen
      *Customers save when they buy by 1/2 dozen or by the dozen. Furthermore, when people see that they can save money if they buy more, they are more likely than not to buy more. On a different note: you can go down N50 for plain or glazed doughnuts, N50 up for special doughnuts such as butterscotch filling, and N100 up for doughnuts with pricey/hard to find ingredients. This adjustment is for single doughnuts, you can then adjust the 1/2 dozen or 1 dozen to reflect that*

      OTHER SUGGESTIONS
      Why not have a tasting party or simple get together and get input from guests? Ask them what they would pay for the doughnut based on overall flavor, quality, packaging and appearance. Remember, this is a tasting event so mini sizes are ideal but you can offer some regular sized ones for sale. However, make sure you notify attendees in advance you'll have some doughnuts for sale at the event so they won't come empty handed hehe. Depending on your budget, you can simply do this taste run with friends/people you know at your home or ideal location so you won't have to pay additional fee to secure a spot. Finally, do ensure that you source around for best places to buy your ingredients. If you find good deals when sourcing for ingredients to make your products, then chances are you'll be able to price your goods reasonably in order to give your customers great food at great prices as well.

      I'll stop my suggestions here so this won't turn into a business lesson 405 or something like that LOL... but do let me know if you need any other suggestions :)


      ROCK ON!

      Delete
    5. Love the suggestions Darling, really insightful. I'm sure lots of people will learn from this also. Thanks.

      Delete
    6. You are welcome :D I wish you all the best!!! *Now back to salivating on those delicious pics/recipes you shared*

      Delete
  4. Anonymous4:37 pm

    Thanks for this, it's nice to know how to make it cos the gun bring d children to the kitchen

    ReplyDelete
    Replies
    1. you are welcome Anon! The kids would definitely love to help out with the preparation. Do keep us posted :)

      Delete
  5. Anonymous12:36 pm

    thank u dobby,pls hw many cup of peak milk tin is 500g flour

    ReplyDelete
    Replies
    1. 1 Milk Cup of flour equals 85g.

      Delete
  6. Anonymous12:44 pm

    tnk u dobby ur blog has made me self employed after a long search 4 job as a graduate. I now supply egg roll which i learnt here.tnk u oo. Pls hw many peak tin is 500grm

    ReplyDelete
    Replies
    1. Thanks for the feedback anon, glad this blog has been of help :). 1 Milk Cup of flour equals 85g.

      Delete
  7. Anonymous12:45 pm

    tnk u dobby ur blog has made me self employed after a long search 4 job as a graduate. I now supply egg roll which i learnt here.tnk u oo. Pls hw many peak tin is 500grm

    ReplyDelete
    Replies
    1. Thanks for the feedback anon, glad this blog has been of help :). 1 Milk Cup of flour equals 85g.

      Delete
  8. Haleemah3:00 pm

    Hello Dobby. God bless u for the wonderful work you're doing here. I'm sooo loving ur recipes! Pls is there any non-alcoholic preservative I can use to soak my fruits? I don't take alcohol. And if I don't soak them, how long is the cake likely to last? Thanks.

    ReplyDelete
    Replies
    1. Thanks Anon. There are lots of non-alcoholic preservatives for cake but i don't know of any for mixed fruits apart from real alcohol. if you don't soak the fruits in alcohol it could start forming fungi molds within 3 days. But if soaked in alcohol and the alcohol is added to the cake also, it could last for months or even a year. - See more at: http://www.dobbyssignature.com/2013/12/christmas-fruit-cake-recipe.html?showComment=1403763406885#c5364149125200338456

      Delete
  9. Pls how do u fill d doughnuts with jam?

    ReplyDelete
    Replies
    1. Hi tokoni, you could fill the doughnut with jam using an Icing pump before or after frying

      Delete
    2. Anonymous9:13 am

      you can also use a syringe bt nt d needle o lol

      Delete
    3. Where do we inject it to. The middle space or make a hole by piercing the dough nut. Confused!

      Delete
  10. Anonymous9:12 am

    when u say 5cups of flour,what is d grammes equivalent?thanks

    ReplyDelete
    Replies
    1. I used the milk tin to measure and 1 cup of flour equals 85g.

      Delete
  11. Anonymous11:43 am

    Dobby you are simply wonderful. Thanks for this blog. Been of immense help. Am on doughnut preparation right now but my batter is sticky. Pls how is the consistency supposed to be?

    ReplyDelete
    Replies
    1. You are welcome Anon. It should have a stretchy but non-sticky feel. Add some more flour to achieve this.

      Delete
  12. Wow it looks so gorgeous and yummy. I am dying to test it.I will try it at my home. cider

    ReplyDelete
    Replies
    1. thanks Cider> Do keep us posted.

      Delete
  13. I used this recipe to prepare my own doughnuts and it came out real nice..saw it on kemi filani blog..thanks dobby.

    ReplyDelete
    Replies
    1. Glad it turned out nice lina....Thanks for the feedback :)

      Delete
  14. Dobby thanks for the tips, but I ddnt see where you added butter or margarine.

    ReplyDelete
    Replies
    1. Hello Chidinma, the margarine was added in the third step.

      Delete
  15. Dobby darling...lool. Thank for this recipe. I came across your blog on monday and I've practically not left the site. It was gravy sauce that carried me here, but I'm happy I came. I made the doughnuts yesterday and they were beautiful. Thanks for sharing the recipe and other ones too. I'm off to make another dish :)

    ReplyDelete
    Replies
    1. yayyy!!! Thanks for the feedback, i'm glad it turned out fine. Do keep me posted k :)

      Delete
  16. Dobbyyyyyyy! *crying* I tried d doughnut&mine turned out flat&hard. I dunno wat hpnd :(

    ReplyDelete
    Replies
    1. i guess what happened was one of these three: the yeast wasn't good, you didn't use enough yeast or you didn't give it enough time to rise.

      Delete
  17. Morning Dobby,I just tried this donut recipe and they came out perfect,thanks for the easy to follow recipe, will let you know when I try the samosa which is next on my list. God Bless you real good!

    ReplyDelete
    Replies
    1. Thanks for the feedback Oyin, do keep me posted k. God bless you too :).

      Delete
  18. Anonymous12:59 pm

    Hello dobby!
    Pls i want to know what kind of cup you used in measuring the milk and the sugar. Is it the standard measuring cups or the cut-out milk cup. Thank you.

    ReplyDelete
    Replies
    1. Hi Anon,
      For this recipe i used the milk cup. For Standard measuring cups & Spoons CLICK HERE

      Delete
  19. Anonymous1:14 pm

    And also for the spoons, are they normal tbsps/tsps or the standard ones

    ReplyDelete
  20. Anonymous11:10 am

    dobby i waited 1 hr yet d dough refuse to rise hummmmm

    ReplyDelete
  21. Anonymous11:11 am

    dobby thks i dnt knw what d prob is i waited 1hr yet d dough did nt rise

    ReplyDelete
    Replies
    1. Hi anon, some reasons why your yeast didn't rise might be because;
      1) You probably used Old Dead Yeast from an old stock
      2) The dough was left to rise in a cold place (for dough to rise, you're required to place it in a warm place)
      3) The dough wasn't given enough time to rise. A longer rise time could be due to a room that is a little too cold or it could be that most of the yeast was dead, or probably because you are using a different kind of flour.

      Delete
  22. hello! nice work, your recipes are so detailed. a little suggestion, could you edit the recipe to include that it should be left to rise in a warm place? that could help a lot. thanks

    ReplyDelete
    Replies
    1. Okay joke, Done! Thank you :)

      Delete
  23. Hi Dobby!
    Am glad i found ur blog. It's bn so fun trying out ur recipes,hv bn looking 4 donut recipe wit easy steps,until i came here. Keep up d good wrk nd d sky shall b ur steping point. Pls i wnt 2 kw if a tin of liquid peak milk is enough for dz donut nd which cup nd spoons did u use for measuring in d eggroll recipe? Just confused cuz u use two different cups in ur recipes,it wud b better if u specify when u use d milk cup or standard cup nd spoons,thanks.

    ReplyDelete
    Replies
    1. thanks for the compliments lindjoy. Yes a tin of milk is enough for this. I used a milk cup and normal tablespoon to measure the ingredients for this recipe. Would edit the recipe now.

      Delete
  24. Sylvia12:31 pm

    Hi Dobby.I have tried several of Ur recipes and dey have never failed,tanks a lot. Pls I would like 2 no how u mixed d icing sugar,I want 2 try dis 4 my baby's 1st bday soon.

    ReplyDelete
    Replies
    1. Thanks sylvia. To mix the icing sugar, you'll need egg white and sugar. Just combine both till you get your desired consistency. You could add more icing sugar if you want it to be thick or less if you want it to be light.

      Delete
  25. Hi dobby, I usually have these issues with my doughnuts
    1. It turn too brown after frying
    2. Despite how long I leave it to fry, which then makes it too dry, I usually still have raw dough in it.
    Please advice...

    ReplyDelete
    Replies
    1. 1) You probably left it for too long in the pan
      2) The heat was probably too high while you fried it so the outer part got done before the inner part. Here's what you do next time....
      1) Make sure you give the doughnut sometime to rise after mixing properly and cutting..lets say 30 mins-1 hr.
      2) Turn down the burner flame to the lowest once you drop the doughnuts in the pre-heated oil. That way it takes time to cook evenly. Hope this helps.

      Delete
  26. I don't know what to say but thank you and God bless you if you hear the outrageous prices I was given to come and learn how to make doughnut even my husband couldn't believe it when I was done making it do you have a bbm channel

    ReplyDelete
    Replies
    1. You're welcome Iretiayo :).

      Delete
  27. Anonymous9:33 am

    HI dobby. Can I use baking powder instead of yeast? And how do I know if my yeast is bad,cause I've had it for a while

    ReplyDelete
    Replies
    1. No you can't. for doughnut, you need yeast. To prove yeast, sprinkle 1 tsp sugar in 1 cup of water. sprinkle the yeast over the top and leave for 5-10 mins. If it froths and rises, the yeast is good. if it does nothing, it's dead.

      Delete
  28. I hope with this the dough nut was done inside. I am always afraid of deep frying big doughs cos they get brown outside n is raw inside. Pls help.

    ReplyDelete
    Replies
    1. Yes it will be done inside. Just turn down the burner to the lowest.

      Delete
  29. hello dobby I must say your recipes has been of a great help to me, so I tried out this recipe for the first time it came out so well fluffy & soft, but the next time I tried it, it wasn't as fluffy as the first & it looked dry, any idea of the cause? so I prevent it from happening next time, I await your response. Thanks

    ReplyDelete
    Replies
    1. Thanks linda, i guess it'd be safe to say you probably missed a step. Another presumption is that you probably didn't knead it well.

      Delete
  30. This comment has been removed by the author.

    ReplyDelete
  31. This comment has been removed by the author.

    ReplyDelete
  32. Anonymous9:29 pm

    Hello dobby, can the doughnuts be baked using this method??

    ReplyDelete
    Replies
    1. Anonymous11:05 pm

      Hello Dobby, thanks a lot. If the doughnut is baked with this same recipe, will it be as soft and fluffy?

      Delete
    2. Anonymous11:12 pm

      Please how long can it stay fresh since there is no form of preservative. for meat pie, i freeze and microwave in the morning for my kid's snacks for school. How can i achieve that with the donut. by the way, they luv your recipe. thanks

      Delete
    3. @ Anonymous 11:05; Yes it will.

      Delete
    4. @ Anonymous 11:12; At room temperature, doughnuts can be kept for up to two days when covered with foil, plastic wrap or placed in plastic bag to prevent drying out.
      In the refrigerator, doughnuts can last for about 1 week.

      Delete
  33. Hello dobby, if I want t substitute with wholemeal,will the other ingredients remain the same? same? Will need to make some adjustments?

    ReplyDelete
    Replies
    1. Yes they will remain the same.

      Delete
  34. Tried out the doughnuts. They were an absolute ripper. Thanks

    ReplyDelete
  35. Thanks Dobby, I made this with your recipe, first time and it came out great. Thanks and God bless you

    ReplyDelete
    Replies
    1. Thanks for the feedback Chijay

      Delete
  36. Anonymous2:00 am

    Hii dobby great work, I just luv ur recipes so detailed. I tried the recipe for the first time it was abit densed,I think I mis measured my yeast. Sud I leave it small to rise after cutting before frying? When you say normal spoons do you mean normal eating spoons pls. Thanks much waiting for reply

    ReplyDelete
    Replies
    1. Hi Anon, Thanks for the feedback. Yes you should leave it to rise before frying. For this recipe, i used the normal eating spoon to measure as shown in the pictures.

      Delete
  37. Hi Dobby,I'm glad i came across your blog.I have a question please do i melt margarine or is it only for the butter?

    ReplyDelete
    Replies
    1. Yes if you're using margarine, you need to melt it.

      Delete
  38. Hi dobby, I'm glad i found your blog you are doing a great job.Please if i use margarine do i melt it also.

    ReplyDelete
  39. Anonymous6:26 pm

    Dobby ...thanks a lot for your recipe, I just tried this do-nut -means nut, and it turns out perfect fluffy, soft ,yummy, my children can't just stop eating it...tank u sooooo much ,God bless u

    ReplyDelete
    Replies
    1. Thank you too Anon. Glad it turned out fine.

      Delete

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