Glazed Donuts - Bestrecipe005

INGREDIENTS

MILK MIXTURE

  • 1 1 /2 cups (367g) whole milk, heated
  • 1 /2 cup (100g) sugar
  • 1 teaspoon salt
  • 1 /2 cup (113g) unsalted butter

WATER MIXTURE

  • 1 1 /2 cups (355g) warm water
  • 2 teaspoons sugar
  • 2 packages of active yeast, about 4 1/2 teaspoons

DOUGH BASE

  • 2 large eggs, room temperature
  • 9 cups (1,125g) all-purpose flour

GLAZE

  • 4 cups (500g) confectioners sugar
  • 2 teaspoons corn syrup
  • 1/2 teaspoon McCormick
    vanilla extract
  • 1/4 teaspoon salt
  • 1/4-1/2 cup milk

INSTRUCTIONS

DONUT DOUGH

  1. In a medium saucepan over medium-high heat, pour milk. When
    the milk is hot but not boiling, add in the sugar, salt, and butter. 
  2. Set aside to cool down. (about 5-10 minutes)
  3. Add yeast packets and 2 teaspoons sugar to warm water. (I
    used hot water out of the faucet)
  4. Let sit for 5 minutes, allowing mixture to grow and bubble.
    If your yeast does not bubble, it may be bad and this is a good time to start
    again.
  5. In the bowl of a stand mixer fitted with the dough hook
    attachment, add in the milk mixture and water mixture. To this add the eggs and
    mix for a couple of minutes to combine. 
  6. Add in the flour 1 cup at a time with the mixer on low. (You
    can also turn the mixer off, add flour, turn mixer on 2, knead a bit,
    then mixer off again and repeat for all the flour.) After last flour has been
    added knead for 10 minutes.
  7. Drop the dough into a greased bowl and let rise 1
    hour.  It should double in size.
  8. After an hour, punch down the dough. Allow dough to rise for
    1 more hour. 

GLAZE

  1. On the last rise, prepare the glaze. Mix all ingredients in
    a medium to large bowl. Whisk until they are smooth and you have reached the
    desired consistency. (I think the perfect consistency is the same as the
    corn syrup, not too runny but loose enough for it to fall beautifully over all
    the nooks and crannies of the donut.) 

PREPRARING THE DONUT

  1. Soll out the dough to 1/2 inch or up to 3/4 inches thick. It
    is important to make sure the dough is at least 1/2 thick or your donuts will
    be too flat.
  2. Once rolled out, use a donut cutter to cut out shapes. If
    you do not have a donut cutter, use a round tool like a kitchen glass or a
    jar lid that is about 3-inches across. You can use a bottle cap or small shot
    glass for the smaller hole.
  3. Set cut-out donuts on a baking sheet. I filled up 4 baking
    sheets with donuts and donut holes. 
  4. Starting with the first pan of donuts you cutout (meaning
    that those donuts have been allowed to rise a bit more while you cut out the
    rest) drop one donut at a time into vegetable oil that has been heated to
    350°F.
  5. Allow each donut to brown for 45seconds to 1 minute on one
    side, and then flip over so that the other side may brown. 
  6. Carefully remove donut from oil (I prefer and hand-held
    strainer) and set on a plate lined with paper towels. 
  7. While donuts are warm, submerge into the glaze. Using a
    wooden spoon handle or a fork, rotate the donut so that both sides are covered.
    Lift and let drain into the bowl, then move the donut to a baking sheet with a
    cooling rack in it. (You can also place on parchment or wax paper but the glaze
    might pool.)
  8. Donuts can be enjoyed immediately or you can double dip them
    depending on how much glaze you like. 
  9. Store donuts in between parchment paper in an airtight
    container for up to two days. 

Base Recipe adapted from this SITE


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