Glazed Donuts

• Vegetarian

• Refrigerated

  • 1 Egg minus, large

• Baking & Spices

  • 1 3/4 cups (all purpose flour, plain
  • 3 tbsp Caster sugar or super fine granulated white sugar
  • 1 cup Confectioners' sugar
  • 1/2 tbsp Easy-bake/fast-acting dried yeast
  • 1/2 tsp Salt
  • 3/4 tsp Vanilla extract

• Oils & Vinegars

  • 4 cups Vegetable oil

• Dairy

  • 2 tbsp Butter, unsalted
  • 3 tbsp Butter
  • 1/2 cup Milk, whole full fat

• Liquids

  • 2 tbsp Luke-warm water
  • 3 tbsp Water, HOT

Found on simplystacie.net

Description

Directions

• Heat the milk until just about to boil, then turn off the heat and leave to cool to a lukewarm temperature. Place the yeast in a small bowl with the warm water. Mix and leave for 3-4 minutes until frothy. Place your milk, yeast, sugar, egg, egg yolk, butter, salt and half the flour into the bowl of a stand-mixer. Mix together for a minute (using the dough hook) until combined. Add in the rest of the flour and mix on a medium speed for 4-5 minutes. The dough should smooth and a little sticky. Place the dough into a lightly oiled bowl and cover with clingfilm/plastic wrap. Leave to prove at room temperature until doubled in size (about 60-90 minutes). Tip the dough out onto a lightly floured surface and knead a few times to punch out the air bubbles. Roll the dough out with a rolling pin until it’s approximately ½” thick. Use a donut cutter – that’s been dipped in flour – to cut 12 donuts. You’ll have to re-roll the dough a couple of times to achieve this. Place each donut on a separate little piece of baking parchment (having them on individual pieces makes it easier to pick up and lower each donut into the oil later) and cover with some lightly oiled clingfilm/plastic wrap. Leave to prove for a further 30-40 minutes. Pour your oil into a large pan and heat to 160c/320f. Use a thermometer and try to keep your oil temperature as constant as possible. Whilst the oil is heating, make your glaze. Place the melted butter in a medium-sized bowl, stir in the confectioner’s sugar and vanilla extract using a small hand whisk. Stir in 2 of the tablespoons of water and test thickness of the glaze. It should coat the back of a spoon, but you should still be able to see the color of the spoon through the glaze. Add the remaining tbsp. of water if required. Put the bowl on the work surface near the pan of oil. Cook donuts two or three at a time – gently lowering each one into the pan holding the edge of the baking parchment in one hand and using a chopstick, spoon or palette knife in the other. Cook for approx. 2 minutes – until dark golden brown – then flip over using a wooden chopstick. Cook for a further 1-2 minutes. Once cooked, remove the donuts (one at a time) from the oil, and immediately dip it in the glaze. Turn it over using a chopstick, to ensure it’s fully coated. Remove from the glaze and place on a cooling rack. Repeat with the remaining donuts. Leave to cool for at least 30 minutes – to give the glaze time to set. These donuts are best eaten on the same day.