I’ve tried so many versions of donuts, and finally, this recipe is perfect. Light and flavourful.
Here’s a few donut making tips;
- Always use ingredients at room temperature.
- It’s best to rest your dough overnight in the fridge after the first proof, or at least 6hrs. A chilled dough cuts better and will keep its shape. The overnight refrigeration also gives these a wonderful flavour.
- The temperature of the oil is important, work on between 175 – 180°C.
Easy Glazed Donuts
3/4 cup milk
1/4 cup butter room temperature
2 tsp yeast
1 egg yolk
4 Tblsp sugar
1 tsp vanilla
2 3/4 cup bread flour
Warm milk and butter, set aside. In a bowl of a stand mixer fitted with a paddle attachment mix flour, sugar and yeast. Mix in the egg, egg yolk and milk/butter. Change to a dough hook and knead for 5 min.
Cover and leave the dough to proof until double in size. Knead briefly and place the dough back in the bowl, cover and refrigerate overnight. The next day, turn the dough out on to a lightly floured surface and pat gently to deflate.
Roll out to 1cm thick. Cut out and leave to rise until double in size. Fry, oil temp 180°C
2 1/2 cups icing sugar sifted
3 Tblsp melted butter
A tsp lemon juice
1/2 tsp vanilla essence
2 Tblsp milk (adjust accordingly)
Whisk together to a thick glaze, add more icing sugar if it’s too runny.