
Homemade donuts
BY: ANDREA ALDEN
This donut recipe was created in 2013. It's easy to make and results in a light, fluffy finished product that even your favorite donut shop would be jealous of. These donuts have everything you could hope for in a sweet and sensationally delicious snack. Slightly sweet and airy, with a thick glaze that sticks to your fingers, as donuts should. The hardest part of this recipe is actually waiting for the dough to rise so you can cut out the donuts. You need a stand mixer or hand mixer with a dough hook and the stainless steel wok from Napoleon. The wok is ideal for deep-frying the donuts because its depth and heat retention make handling the oil in it much easier than with a pot or electric wok. If you fry the donuts outside, you won't have the smell of frying oil in the house, just the smell of the deliciously sweet donuts when they're done.
INGREDIENTS
Donuts
- 4 1/2 tsp / 2 packets (approx. 8 g) dry yeast
- 1/3 cup water
- 375 ml warm milk
- 125 g sugar
- 1 tsp salt
- 2 eggs
- 1/3 cup melted butter
- 1250 g wheat flour
- 6 cups (1 1/2 l) oil for deep frying
The glaze
- 3 tbsp butter
- 250 g powdered sugar
- 1 tsp vanilla
- 2 tbsp whipped cream
- Colorful sprinkles
PREPARATION
- In the bowl of your stand mixer, combine the warm water with the yeast. Let the mixture stand for about 5 minutes; Meanwhile, put together the remaining ingredients.
- Heat the milk and butter in a microwave-safe dish for a maximum of 2 minutes, until the butter is liquid and the milk is lukewarm. But it is not allowed to steam or boil. Allow milk to cool if it has become too hot.
- Add milk, butter, sugar, salt, eggs and 500 g flour to the bowl with the yeast. Mix the ingredients with the whisk on medium speed for two minutes.
- Replace the beater with the dough hook on your stand mixer and slowly add the remaining 750g flour, with the mixer continuing to stir the dough until an irregular ball forms. Also remember to spread the dough down the sides.
- Pour the dough into a large greased bowl (choose a slightly larger one than you think you need). Cover the bowl loosely with a clean tea towel and let the dough rise in a warm, draft-free place for 1 to 2 hours or until it has doubled in size. I suggest you use the oven to do this; but don't turn it on.
- As soon as the dough has doubled in volume, roll it out on a floured work surface to a thickness of a little more than half a centimeter. Cut out dough with a donut cutter or with a large and a very small cookie cutter. Let the cut out donuts stand for about 10 minutes before frying.
- In the stainless steel Napoleon wok, heat 1.5 liters of oil (rapeseed, vegetable or sunflower oil) over the side burner on the second lowest setting to approx. 190 °C.
- Carefully dip the donuts into the oil, a few at a time. Fry for about 3 minutes or until golden brown; turn over once in a while. Drain on a rack with household towels underneath.
- While the donuts are cooling, melt the butter for the glaze in a saucepan. Add vanilla and powdered sugar. Add 1 teaspoon of cream at a time until you reach the desired consistency - whether you then glaze the whole donut or just the top. Dip the donut into the warm glaze and sprinkle with sprinkles if desired.
If you don't like glazed donuts, mix cinnamon and sugar for a delicious and light topping. Drain the donuts quickly and dip them into the cinnamon-sugar mixture while they are still warm. This recipe for homemade donuts never ceases to amaze myself and those who try the donuts. While we didn't eat all of the donuts in one go like the first time we made them, some of them may have undergone a test eating process before they could be photographed. Have you ever tried making or grilling donuts?
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