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How To Make Doughnuts

Doughnuts are a little bit of a project, but they are not so hard to make as you might think, and the result is a hot, crisp and great doughnut.

Doughnuts are a little bit of a project, but they are not so hard to make as you might think, and the result is a hot, crisp and great doughnut. It won’t take long before you master this recipe and then you can do whatever you want in terms of fillings, toppings, and glazes.

How To Make Doughnuts
 
Author:
Ingredients
  • ½ teaspoon table salt
  • Vegetable oil for frying
  • 3 large egg yolks
  • 1 cup whole milk, heated to 110°F
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons superfine sugar
  • 2 to 2½ cups bread flour
  • 2 tablespoon active dry yeast
  • 4 tablespoons unsalted butter, cut into cubes and softened at room temperature
  • Basic Sugar Glaze
  • Chocolate Glaze
Instructions
  1. Combine ¾ cup of the warm milk with 1 tablespoon of the yeast in a medium bowl and stir to dissolve the yeast. Now, add ¾ cup of the flour in the bowl and stir to create a smooth paste. Use plastic wrap to cover the bowl and let the four mixture rest for 30 minutes in a warm place. After 30 minutes, combine the remaining 1 teaspoon yeast with the remaining ¼ cup milk in the bowl of a stand mixer fitted with the paddle attachment.
  2. Next, add the vanilla, egg yolks and the rested flour mixture and mix on low for about 30 seconds, until the ingredients are incorporated and the dough is smooth. When done, turn off the mixer and add salt, sugar and 1 cup of flour. Mix on medium for about 30 seconds, until the dough starts to come together. Now, add the butter and mix on medium for about 30 seconds, until it’s incorporated. Remove the paddle attachment and switch to the dough hook on the mixer.
  3. Now, add the remaining flour, a quarter at a time and knead the dough on medium for about one minute, until it completely pulls away from the side of the bowl and is not too sticky but smooth. The dough will be moist and very soft but not so sticky that you cannot roll it out. Take a plastic wrap and over the bowl. Let the dough rest for about 30 minutes in a warm place. Now, slowly press down on the dough in order to remove any gas bubbles. Leave it covered to chill for at least one hour and up to twelve hours.
  4. Line a baking sheet with a lightly floured non-terry towel when you are ready to roll out the dough. Lightly flour a work surface and start rolling out the dough to a half-inch thickness. Cut out 3-inch-diameter rounds with 1-inch-diameter holes using doughnut or cookie cutters. Arrange the doughnuts on an already prepared baking sheet and leave space between each doughnut. Use plastic wrap to cover the doughnuts and let them proof in a warm place for about 30 to 40 minutes, until almost double in size.
  5. Make sure to check if the doughnuts are ready every 5 to 10 minutes. Lightly touch one of the doughnuts with a fingertip to test. In case of the dough springs back immediately, it requires more time. If it springs back slowly, it is ready. However, if it doesn’t spring back at all, it is over-proofed. If that happens, you can punch down and reroll over-proofed dough. Line a baking sheet with 2 layers of paper towels while the doughnuts are proofing and place a wire rack on top of the towels.
  6. Take a heavy-bottomed large pot and heat in it at least 2 inches of oil to 360°F. Use a spatula or slotted metal spoon to slowly place the doughnuts in the hot oil. Now, fry, flipping once, for about 1 to 2 minutes per side, until light golden brown. Once doughnuts are done, transfer them to the wire rack and reheat the oil to 360°F. Before glazing with Chocolate Glaze or Basic Sugar Glaze, let the doughnuts cool a little bit.
 

 

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