rootme
Culinary Explorer
Hey there, fellow food enthusiasts! Today, I'm excited to share with you a delightful treat that's perfect for satisfying your sweet toothโour irresistible ๐ข๐๐ถ๐๐๐น ๐๐๐๐๐ ๐
๐๐ธ๐พ๐
๐. These soft, fluffy donuts coated in a sweet, shiny glaze are sure to become a favorite in your household. So, let's dive right in and get baking!
95.FOR THE DOUGHNUTS
- 1ยผ cups milk
- 2ยผ teaspoons active dry yeast
- 2 eggs
- 8 tablespoons butter, melted and cooled
- ยผ cup granulated sugar
- 1 teaspoon salt
- 4ยผ cups all-purpose flour, plus more for rolling out the dough
- 2 quarts neutral oil, for frying, plus more for the bowl
FOR THE GLAZE
- 2 cups powdered sugar
- ยผ cup milk
Step 1:
Warm the milk to about 90 degrees, ensuring it's not hot. In a large bowl, combine the warm milk with the yeast, stir lightly, and let it sit for approximately 5 minutes until the mixture becomes foamy.
Step 2:
In a stand mixer fitted with a dough hook, or using an electric mixer, blend the eggs, butter, sugar, and salt into the yeast mixture. Gradually add half of the flour (2 cups plus 2 tablespoons) and mix until well combined. Continue adding the remaining flour until the dough begins to pull away from the bowl's sides. If the dough is too wet, add more flour, about 2 tablespoons at a time. If the dough becomes too thick for the mixer, transfer it to a floured surface and gently knead until smooth. Lightly oil a large bowl, place the dough in it, and cover. Allow it to rise at room temperature until it doubles in size, which should take about 1 hour.
Step 3:
Place the dough on a well-floured surface and roll it out to a ยฝ-inch thickness. Using a doughnut cutter, concentric cookie cutters, or a combination of a drinking glass and a shot glass (the larger should be about 3 inches in diameter), cut out the doughnuts, flouring the cutters as needed. Save the doughnut holes. For filled doughnuts, do not cut out the center. Gather any scraps, knead gently, and let them rest for a few minutes before rolling and cutting again.
Step 4:
Arrange the doughnuts on two floured baking sheets, ensuring there is ample space between each. Cover with a kitchen towel and let them rise in a warm place until they are slightly puffed and delicate, about 45 minutes. If your kitchen is cool, preheat the oven to 200 degrees at the beginning of this step, turn it off, place the baking sheets in the oven, and leave the door slightly open.
Step 5:
About 15 minutes before the doughnuts finish rising, heat oil in a heavy-bottomed pot or Dutch oven over medium heat until it reaches 375 degrees. Meanwhile, prepare cooling racks, baking sheets, or plates with paper towels.
Step 6:
Carefully lower the doughnuts into the oil, a few at a time. If they are too delicate to handle with fingers, especially if they were risen in the oven, use a metal spatula to slide them into the oil. Itโs okay if they deflate slightly; they will puff up again as they fry. Fry until the bottoms are a deep golden color, about 45 seconds to 1 minute, then flip with a slotted spoon and cook until both sides are evenly golden. Doughnut holes will cook faster. Transfer the doughnuts to the prepared racks or plates, and repeat with the remaining dough, adjusting the heat as necessary to maintain the oil at 375 degrees. Glaze or fill the doughnuts as desired, and serve promptly.
Step 7:
Combine 2 cups of powdered sugar, ยผ cup of milk, and 1 teaspoon of vanilla extract, whisking until smooth. Once the doughnuts are cool enough to handle, dip them into the glaze, flipping if you want them fully coated. Place on racks to allow the glaze to harden.
I hope you enjoy making and eating these as much as I do. Don't forget to share your donut creations. Until next time, happy baking!
