“In moment of doubt, trust your gut, hug your cat and eat a donut”
I finally made donuts –yaas- and they came out magnificent. I am so happy with how they look and taste. They look perfect enough for an Instagram picture and they taste like magic-greasy, sugary magic- and that’s all I really want from a donut, so I am a happy camper.
These were surprisingly very easy to make, the dough is made in a stand mixer so no hard work there. You do need to let this dough rest for over 8 hours, so this isn’t something you make in 1-2-3, apart from that it’s very simple to put together and it looks like you put some effort into these when in reality you made dough, let it take a nap while you take a nap –overnight or in the day, sleeping is fun so why not- and then fry them up and make them look all pretty.
“Dare to be a doughnut in a world of plain bagels”
To make these Donuts you will need
1 1/8 cup whole milk (275ml)
1/4 cup sugar (50g)
2 teaspoons instant or active dry yeast (one package 7g)
2 large eggs, beaten
1 1/4 stick butter, melted (142g)
4 cups all-purpose flour (512g)
1/4 teaspoon salt
Oil for frying
For the glaze
4 tablespoons salted butter, room temperature
1 teaspoon vanilla
3 cups powdered sugar (384g)
1/4 cup milk (depending on how thick you want it, 60ml)
- To make the dough, warm the milk until it is getting nice and warm when you dip your finger in it. Add the milk to a mixing bowl of your stand mixer. Add the sugar and stir to dissolve, add the yeast and stir to combine. Let the yeast rest for 5 minutes.
- After 5 minutes add in the beaten eggs and melted butter and stir to combine. Mix in a separate bowl the dry ingredients. While the mixer is running slow add in the dry ingredients until the dough comes together. Mix for 5 minutes and then turn it off and let the dough rest for 10 minutes in the bowl.
- after 10 minutes turn the dough out into a lightly oiled bowl, cover the bowl with plastic wrap and refrigerate the dough for at least 8 hours to overnight.
- To make the donuts; remove the dough from the fridge and roll it out on a lightly floured surface until it is 1/2 to 1/3 of an inch (1 cm more or less) thick.
- Use a 3 inch round cutter (6 cm) to cut out the donuts and don’t forget to cut ou the donut holes. Place the cut donuts and holes on a lightly greased baking sheet. Cover the donuts and let them rise until doubled in size, I let them rest for an hour.
- Next up is frying the donuts, you can use a pan filled with frying oil or a deep fryer. Heat the oil up to 375F or 190C. bake each donut until they are golden brown, it take a minute or 2. be sure to flip them over so they can bake on both sides. The holes only take 30 seconds until they are done.
- Place the fried donuts on a paper towel lined baking sheet to remove the extra grease. Let them cool slightly and then dip the hot donuts in the glaze.
- To make the glaze; combine all the ingredients in a medium bowl and mix until smooth. I dived the glaze in two and added a little bit more milk into one bowl and in the other bowl I added in some pink food coloring.
- When glazing the donuts line a baking sheet with paper towels and put a cooling rack on top. That way after you glaze them, the glaze drips on the paper towels, which means less cleaning up work for you.
Notes: I let my dough rest outside, making sure to cover it well and putting it somewhere safe and also making sure it wouldn’t freeze in the night like it has been for the last few nights. When making the glaze my butter didn’t mix well together and made my glaze all clumpy so I poured my glaze trough a strainer and that made it nice and smooth.
“I’m just a girl standing in front of a salad, asking it to be a donut”
Enjoy these with a nice cup of coffee like I did because what’s better then a donut with a cup of coffee?
Also many thanks to my mom for assisting me with taking these pictures, that’s her hand in the picture.
“Whatever sprinkles your donuts”