MAKING DOUGHNUTS
This particular recipe is the granddaddy of all handmade doughnut recipes. These doughnuts are just perfection—light, juicy, and way easier to make than you’d ever imagine! Although the process of making dough may seem tedious, there are some things that are well worth the wait.
Stack of handmade donuts
I had my sights set on the illusive white ring. and what the heck? It’s mine! Actually, I’m really proud of myself because they turned out so much better than I had anticipated! They aren’t actually that tough to make, it turns out. Win!
I learned the best advice for baking handmade donuts.
Don’t worry if you’ve never cooked doughnuts before. I’ve got some advice for you that will be useful.
You don’t have time to wait for the milk and eggs to warm up. Pour the milk and cracked eggs into a small saucepan. They should be very gradually warmed to room temperature while being regularly stirred over a low heat.
When creating the dough, be sure to place the salt and yeast on opposing sides of the bowl because salt can actually kill yeast.
Ingredients:
*500g of strong white flour
*50g Citrus Sugar
*7g of Swift Motion Yeast
*10g of salt Room temperature
*275g of unsalted butter
* 2 large eggs
*1 cup of room temperature full-fat milk
*For Frying Oil
*Glazed Ice
*250g Sugar Icing
*A Touch of Salt
*1/2 tsp of Vanilla Extract, .
*4 tbsp of Cold Water (or roll them in caster sugar instead)
Important Equipments:
Large Bowl
Dough Scraper
Hands-Free Mode Thermometer:
Instructions:
In a sizable bowl, mix the flour, sugar, yeast, salt, and butter until the mixture resembles breadcrumbs.
Mix in the milk and eggs after adding them. (It will be quite sticky and wet.)
For 30 minutes, cover and let the food swell up.
Knead until elastic for 10 to 20 minutes.
Re-insert, cover, and let rise for 60 to 90 minutes or until doubled in size.
Wrap cling film across a big baking sheet and lightly oil it.
Roll the dough into balls after dividing it into 12 equal pieces.
Make a hole in each one, then slightly stretch them out to form a ring. Put the item on the lined tray, cover it with a damp towel, and let it prove for 60 minutes.
To 170°C, heat the oil in a big pot.
The doughnuts are done when a little prick can be made and it springs back fully. Approximately two minutes should be spent frying each one until browned.
To drain any extra oil, don a kitchen towel. Continue until every doughnut is cooked.
In a bowl, combine the icing sugar, salt, vanilla, and cold water to make the glaze. For each doughnut, drizzle. Instead, you could just roll them in caster sugar.
Notes: For the greatest flavor and texture, they should be consumed the same day.
