How to make donuts
The hardest part of baking a cookie or deep-frying beignets is inevitably waiting for it to cool enough to pop in your mouth.
These pillowy donuts are no different. A delicious crispy outer layer surrounds the soft insides. An absolute bonus is that they are very easy to make. No resting overnight or cutting them out. Simply shape and poke! Most of the work is waiting for them to proof.
Quick and easy yeast donuts.
- 280 grams flour
- 1 teaspoon salt
- 1 ½ teaspoon yeast
- 28 grams of butter
- 1 egg
- 150 grams full cream milk warmed
- 5 teaspoon vanilla extract
- 140 grams of sifted icing sugar
- 60 grams of water
- 1 teaspoon vanilla extra
Sift the dry ingredients together into a mixing bowl. Rub in butter until the dry ingredients resemble breadcrumbs.
Mix together the milk, vanilla and egg and pour into the dry mixer. Using a hook attachment knead until the dough is smooth and supple. This will take about 10 to 15 minutes.
Cover and allow to proof for an hour. Turn out the dough and divide into ten pieces of about 50 grams each. Shape the pieces into balls and allow to proof again until doubled in size. Rub some flour onto your hands and poke a hole in the middle of the ball before and after proofing
To make the glaze simple whisk or blend the sugar, water and extract together and pour into a bowl wide enough to dip the donuts.
Deep fry until both sides is a nice even golden brown.
While still hot, quickly dip the donuts into the runny glaze. They will absorb a bit of the glaze which gives them that extra touch.
The nice thing about making these dipped donuts is that you can very easily tweak their flavour.
Try one of the following:
Cinnamon sprinkle: Once dipped immediately sprinkle the top of the moist donut with cinnamon sugar.
Citrus: Add the juice and zest of one orange and one lemon into the syrup.
Chocolate Ganache: Dip in thin chocolate ganache and top with sprinkles.
What flavours would you add?