Doughnuts and One Lovely Blog Award!

There is something about fried foods that just gets me weak kneed and swooning. From the smell that radiates to the final chow down on an oil- bathed treat, the alluringly nature of the fried eat simply can't be beat.

When this snack comes in the form of a sweet dough confectionery and happens to be called doughnut, the want then turns into a hypnotic, pining daze. This dithery mindset usually occurs in catching sight and whiff of these compellingly good dough- nuggets.

When I hit our nearby doughnut place, which is a very good place to be, I can spend some quality time in there. The colors lure me, the sights tempt me and oohh, yes the smells go on to dangerously entice me. Consequently, on purchasing my dozen (or two, or three) an idea hatched compelling me to forge ahead and make, or at least try, this labor of love.

I call it labor because, it does take a substantial amount of toil to make doughnuts, which if you have an electric mixer cuts the work incredibly.
The first focal point of consideration is the proofing, once for the yeast's viability, and two subsequent recesses for adequate dough rising. So, yes the wait outweighs the actual toil, and it can be a pleasant experience, especially if you want to pull away at your tolerant side.

Second, oil temperature for the fry is key. By this, I mean, if the oil is too hot, the outsides of your doughnuts will burn, leaving the insides untouched and undone. If it's not hot enough, it will absorb oil and leave you with a soggy, greasy and yucky dough- goop. Therefore, if you can't read oil, like most of us, use a candy/deep-fry clip-on thermometer, with the temperature registering at 365-370° F.

Last, do not overcrowd the pan when frying, you will be eating steamed dumplings instead.  

This recipe requires rolling and cutting. They are smaller bites which take on the shape of a flattened, rounded sphere. Alternately, I have hand formed balls, individually, from the same recipe. These can   then be stuffed with filling, or wheeled in some cinnamon sugar.

All this dough banter should lead you to the anticipation that your efforts will not be in vain, that you will be pleasurably rewarded for your hammering away at a job well done.

So are we ready? Set? Let's roll!

( Loosely adapted from Food Network Magazine's Jelly Doughnuts)

Ingredients:

• 1 cup warm milk
• 1 tsp active dry yeast
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1 tsp vanilla extract
• 2 large eggs
• 2 1/2 cups all purpose flour, plus more for dusting
• 4 tbsp unsalted butter, cut into pieces and softened
•  3 cups oil (canola or peanut) 
•  1/2 cup each of fruit jam, nutella or any filling of your choice
• Confectioners' sugar, for dusting

Method:

• Pour warm milk into the bowl of a stand mixer. Sprinkle yeast on top and stir until dissolved. Let stand until foam rises, about 5 minutes
• Add the sugar, salt, vanilla and eggs to the bowl. Whisk until combined well.
• Using your mixer's dough hook and add flour. Combine well, occasionally scraping down bowl.
• Add the butter, in pieces and mix until smooth. The dough batter will be sticky.
• Place dough in a well oiled bowl( or spray with Pam). Refrigerate and let rise for 3-4 hours or until doubled in size.
• Line with parchment and lightly flour two large baking sheets..
• Dust some flour on a clean surface and roll out  dough to 1/2 inch thickness.
• Using a 1/2 inch cookie cutter, cut into discs. Lay the discs on the lined, floured baking sheets.
• Dust discs with more flour, cover with plastic wrap and let rest in a warm place for 30 minutes up to an hour.
• On medium high flame, heat oil in a large deep pot. Deep fry thermometer should register between 365- 370° F.  
•  Lower the doughnuts using a large slotted spoon into the oil. Fry in batches, a few at a time until golden brown, about 1 1/2 minutes, remembering to gently push, roll around and submerge doughnuts in oil.
• Take out and drain on paper towels.
• Fit a pastry bag with round tip #3 (you'd need more bags/ tips if you have different fillings)
• Fill bag with jam/desired filling. 

• Insert the tip into a side of the doughnut. Apply light pressure and fill. Keep aside.
• Dust with confectioner's sugar.
• Serve warm

Notes:
As mentioned above, an alternate way of making these would be to roll into 1 inch balls, in place of flattening and cutting out. I did both, and both ways turned out well.
I used a variety of jams and and of course, the mother of all fillings, nutella. Otherwise roll in sugar/ cinnamon sugar when they're warm.

Should you have them all reach the serving dish before you mouth, there will be approximately 50 of these bombs in front of you. Heed the advice of practicing moderation when devouring. Although, overindulgent consumption can be so worth the extra mile(s) that you will be running on the treadmill, come next morning.

I have some fun stuff to share with you all today. I want to thank Cathy of She Loves Simple for nominating me for the One Lovely Blog Award  . This is my first award and I must tell you, it is such a great feeling to be recognized by a fellow blogger, especially one of such stellar grade. Her Curried Red Lentil Soup with Pumpkin is absolutely crave-worthy and deserves a standing ovation. She also has a crafty side too. Her awesome sheet music art is something I will be doing with A, my pianist daughter. So, I suggest you go visit Ms. Cath, and Ms. Babs (identity of Babs revealed on your visit )...you'll like the both of them and their delightful blog! Thank you very much Cathy!

Rules of The Award:

1. Display the blog award. Look above- Ta- daah!
2. Create a link to the site that nominated you. (Look above and click away)
3. Write 7 random facts about yourself (down below)
4. Display the links of the blogs you love and pass on the award.

7 Random Facts about me:

1. I love to cook, bake and be in the kitchen, not much of a random one, but I covered number one, ha, ha ;-)
2. I love all types of seafood, but my favorite food, hands down is everything under the banner South Indian.
3. I am a Rocky enthusiast, having seen all the movies with the 2 men in my family, I have officially jumped on the Italian Stallion fan bandwagon.
4. I was born in India, raised in the U.S., went back to India and now live in the U.S. again - having moved about 10 times itself after my marriage, counting all my homes. I consider myself the maven of moving and packing.
5. I must also mention that, from a very early age, I have been a strong adherent of the Tom Cruise flick and along with Cathy, I truly recognize the acting talent that is Mr. Depp. 
6. I am an ardent lover of  Malayalam cinema, movies made in my first language, Malayalam, one of 22 major languages spoken in India. (**fun fact** it is also the only language that when turned from back to front, spells the same word) After an especially long day you can catch me enjoying my habitual Mallu-movie marathon.
7. Social networking is something way out of my comfort zone- I do it, since it's part and parcel of today's vogue dialogue and if I didn't, I'd be so not trending. 
8. Though, I don't watch much T.V., I  admit, there is one show I like to see. It is The Voice, and my all time favorite judge is CeeLo Green. As he would say , I'm in "Ceelomance" with him.

Now on to the 7 blogs I love to go through and am happy to nominate:

1.  Mrs. Schwartz Kitchen. Mrs. Schwartz has many pretty pictures and detailed posts to match. While you visit her domain, your aural senses get a treat too, you'll get a listen of some very good music. Try out her Cajun Pasta which looks absolutely delectable.
2. Bake For Happy Kids. Having the influence of different cultures has created a multi-cuisine master chef in Zoe. She has many unique and wonderful baking techniques. You probably won't leave without jotting down a recipe or two.
3.  Some, Some and Some. B is most inspirational and her heirloom Date and Walnut Loaf is a reflection of her thought provoking posts as well as delicious recipes. Do check out that beautiful mosaic backdrop while you're there.
4. Go Bake Yourself, Choc Chip Uru's sensational write-ups will have you in splits. Besides the Shakespearean prose, her chocolate delicacies and one of a kind desserts are out of this world.
5. Gourmantine's blog, Lithuanian cooking at it's finest.  She like the rest of us loves to eat! Pay her a visit to get a view of some gorgeous pictures and a look at that wonderful Pink Soup. 
6. Homemade Bites. My friend, Vanessa, from Rio de Janeiro has some scrumptious recipes under her blogging belt. Her beautiful post on Pave will most surely touch your heart.
7. Noel Collections. Reshmi is inspiration for me. She cooks Indian and a lot of it. I long to try her mouthwatering Moong Gram Dosa! You won't regret going there.

* A note to all my 7 favorite blogs: Remember to reference and apply the rules above when posting the award on your blogs.

Congratulations to all of you lovely blogs. Thanks for sharing your beautiful gifts and great inspiration!

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"Trust God from the bottom of your heart; don't try to figure out everything on your own.  Listen for God's voice in everything you do, everywhere you go; he's the one who will keep you on track." Proverbs 3:5,6 (Msg.)