Puffy, fluffy, icing sugar, just melts in your mouth! Mega-caloric, but insanely delicious! Donuts are made with yeast dough, deep-fried and then glazed, coated with chocolate or simply sprinkled with icing sugar. The process is long, but not complicated. You’ll have so much more fun!
INGREDIENTS FOR 15
rengaine recipe (for 15 servings):
- For the doughnuts:
- Water – 30ml.
- Dry yeast – 7 gr
- Milk – 175 gr
- Sugar – 60 gr
- Butter – 40 gr.
- Eggs – 1 egg
- Flour – 340 gr
- For frying
- Vegetable oil – 500g
- For frosting:
- Icing sugar – 100 gr
- Milk – 1 table spoon.
- Calorie content of the recipe:
- In 100 grams of dish
- Calorie content: 498 kcal
- Proteins: 4 g
- Fats: 41 g
- Carbohydrates: 30 ?
- LFA ratio: 5 / 55 / 40
- U(NSV) ratio: 3 / 0 / 97
Prepare the ingredients for the doughnuts. Take the butter out of the refrigerator well in advance so that it becomes soft. The egg also needs to be at room temperature. Sift the flour together well in advance. The amount of frying oil is approximate, refer to your crockery.
Heat the water until warm, add the yeast. Stir well with a spoon. Leave for 10 minutes to activate the yeast. It should start to bubble.
In a bowl, beat the egg, add the sugar and soft butter. Pour in the yeast mixture.
Add half an ounce of flour – 170 grams. Knead the dough in the mixer with the bread attachment.
Knead the dough for about two minutes. If you don’t have a mixer, it’s okay to knead with your hands, it just takes longer.
Heat the milk until warm. Pour it into the dough. Continue kneading.
The ingredients should be thoroughly mixed, so that a rather fluid mixture is obtained.
Add the remaining flour. Knead the dough until smooth and homogeneous. This should take about 5 minutes. The dough will be sticky, it should be.
Roll it into a ball. Cover the bowl with a towel or clingfilm and leave to rise in a warm place for an hour and a half.
During this time the dough will have doubled in volume. Knock it back a little – it will then become small. Separate a small piece, about a third or a quarter. This will make it easier to work with.
Sprinkle a small amount of flour over the board. Roll out the piece of dough into a 1.5 cm thick layer. The dough is no longer sticky and is easy to work with.
Using handy tools, cut out large circles, mine was 8 cm. I used a jar lid, or a thin glass. Then cut a circle in the middle, I used a bottle lid. Nowadays they sell special doughnut moulds, it’s much more convenient. But if you don’t have any, you can make do with whatever you have on hand.
Take a suitable pan for deep frying, in my case this is a good old cauldron, it heats up well and keeps warm. Pour about 2.5cm of oil into it. Heat the oil well. You can check if the oil is ready by dipping a stick in it – it will make bubbles rise. Put the doughnuts in the fryer – don’t add too many – they will grow in size as they fry.
Fry the doughnuts on a low heat until golden brown. They should be flipped a couple of times so that they fry evenly.
Once ready, place the doughnuts on a plate with a paper towel – this absorbs any excess fat. Fry all the doughnuts in the same way. I cut them out while one batch was frying. Do not discard the circles from the middle – fry them at the end. I made bigger balls from the scraps and fried them at the end. There was no waste at all.
If you want to make icing sugar, take powdered sugar and milk. You can use water or lemon juice as the liquid component. You may need less liquid, see the condition of the icing.
Take the powder and add in the milk a teaspoon at a time. Stir and look at the consistency. The icing should be thick for it to lay well and not run down.
Spoon the glaze onto the doughnut. Sprinkle confectionery sprinkles on top if desired.
With this amount of dough, I got 11 full doughnuts and lots of round leftovers, which I just sprinkled with icing sugar. We liked it better with icing. But this glaze isn’t perfect, I’ll be looking for a better recipe.