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If you’ve ever tried chocolate-dipped carrot sticks, you know that’s not going to cut it. However I did use the icing recipes that are listed on another for donuts. When reshaping the dough to cut out more donut, you’ll need to allow the dough to rest to relax the gluten or it will shrink back on itself when cut. There's nothing quite like freshly cooked doughnuts - and you'll never be short of friends when you go to the trouble.
Although donuts are sometimes filled with jelly, jam, or pastry cream, the most common American donut type is circular with a hole in the center. While doughnuts are still warm, dip doughnuts into the glaze, coating evenly. Set to dry on a wire rack and enjoy immediately. Remove doughnuts from oil and let drain on a wire rack. Make sure any excess oil drips off the doughnut before you glaze it. Take the butter off the iron and stir in confectioners' sugar and vanilla until smooth.
How to Make Yeast Doughnuts
To make your own doughnuts, mix milk, sugar, salt, eggs, shortening, activated yeast, and flour in a large bowl. Knead the dough until it’s smooth but elastic, then let it rise for about an hour. Roll the dough on a flat surface and cut it into doughnut shapes, then let the doughnuts rise again until they’ve doubled in size. Meanwhile, make your glaze by melting butter and stirring in confectioners’ sugar, vanilla, and hot water. When the doughnuts are ready, fry them in hot oil until they’re golden brown, then remove them and dip them into the glaze.
Repeat until you have cooked your whole batch. Heat the oil in a deep fryer or skillet until oil reaches a temperature of 350℉ (175℃). They both taste great, and you can keep things simple by dusting either type with confectioners’ sugar. You can also get fancy with it and whip up a quick vanilla glaze.
How to Make Cake Doughnuts
Once the butter and sugar are well combined, add the eggs one at a time, beating well after each addition. Roll the dough out to 1/2-inch thickness on a well-floured surface. Place heavy cream and sugar in a blender. Blend on slow speed until the heavy cream begins to thicken slightly.
Roll the hot doughnuts in the remaining sugar. Make a small slit in the doughnut with the tip of a knife, and fill with a teaspoon of jam. Sift the flour and salt into a large bowl.
Mix the Dough
In a small pan add 2 cups of brown sugar and one cup of water. While doughnut holes are still warm, roll them in the powdered sugar before they cool off completely . Add the flour and salt to a stand mixer bowl and stir to distribute. Add the yeast mixture to the flour mixture and knead with the dough hook on speed 2 for about 5 minutes. These tasty treats only need a few key ingredients, including flour, milk, eggs, butter, and yeast. The flavoring can be up to you with salt, sugar, vanilla extract, nutmeg, cinnamon, and whatever else you want.
If you don’t have a food processor, you can do this with a hand mixer. I was all set to make these donuts. I got all the ingredients but then when I reread the steps and watched the video some things didn’t match and were unclear to me. I was expecting to see you using a mixer like the recipe said but In the video you used what looked like a wooden spoon or something similar. I tried it anyways but I feel like it wasn’t clear enough for a beginner like me.
Add the dry ingredients to the wet and stir until just combined. After years of working in professional kitchens, Lindsay traded her knives in for the pen. When I discovered how to make doughnuts at home, my life was complete! They’re really so much easier than I thought; they’re mostly a hands-off process, but they do require a tiny bit of patience.
Add the doughnuts three or four at a time, taking care not to add so many that the oil will drop more than 10° F. Fry the doughnuts for 3 to 5 minutes, flipping once, until they’re golden brown on both sides. Drain the doughnuts on a baking sheet lined with a cooling rack and continue frying until all the doughnuts are cooked. Roll out the dough and punch out the doughnuts. After the dough has doubled, roll it out and punch into 3-inch rounds, then use a 1-inch cutter for the doughnut’s holes. Arrange the doughnuts on a few baking sheets lightly dusted with flour.
In a medium bowl, whisk together flour and salt. In a large bowl, whisk together remaining sugar, butter, eggs, and vanilla with a wooden spoon. Pour in yeast mixture, mix to combine, then add in dry ingredients, stirring with a wooden spoon until a shaggy dough forms. Transfer to a lightly floured surface and knead until elastic and only slightly tacky, adding more flour a teaspoon at a time if needed, about 5 minutes.
Let the doughnut cool a bit before dunking. And if you just can’t decide, don’t! Drizzle a second glaze over already-dipped doughnuts to get the best of both worlds.
You can use an electric skillet or a deep-fat fryer to heat your oil. I had neither, so I used a deep pan and heated my oil on the stovetop. You want the oil to get to 375º, which took about 8 minutes on medium temp. Use an instant-read thermometer to check the temp(here’s why you really need one in your gadget stash). Add cream, milk and sugar to a small saucepan and bring the mixture to a simmer over medium heat stirring occasionally.
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