Friday, February 15, 2013

Doughnuts - Second Edition

After many recipes and trials, I think I have found our personal favorite. This recipe is probably the best donut recipe I have ever tried! It's the only recipe I ever use now when I make donuts. Just a fair warning, these are very time consuming but it's really worth the time and effort that goes into these decadent donuts!




















Doughnuts
Adapted from here

1 cup whole milk                                                                                             
¼ cup butter
½ teaspoon salt
½ cup sugar
1 tablespoon  active dry yeast
eggs, beaten
1/8 teaspoon nutmeg
½ teaspoon vanilla
3 ½ cups sifted all purpose flour

Vanilla Glaze
1 ½ cups powdered sugar
¼ teaspoon salt
¼ teaspoon vanilla
¼ cup warm water
Directions
Combine milk, butter, salt and 1 tsp sugar in small sauce pan, heat until butter has melted. Remove from heat and pour into medium sized mixing bowl. Add the eggs, yeast, nutmeg and vanilla and to the bowl and mix with wooden spoon. Sift 1 1/2 cups of flour into the bowl and mix until batter is moist. Add remaining sugar and (2 cups) sifted flour and mix until combined (dough will be very sticky, that is perfectly fine. See the photo of my dough? :)). Knead for 5 minutes, then cover with plastic wrap and allow to rise for 1 1/2 hours.

Generously lour your surface area, pat out dough and cut into shapes. Place on floured sheet pan. Then allow to rise for 30-45 minutes, uncovered (this creates a nice crisp outside).

Heat oil to 365° and fry 1 - 2 minutes on each side or until brown. If you do not have a thermometer, then just try your heat at medium to begin with and do little testers, until you have a good heat. Donuts should fry in 1 - 2 minutes per side. Let them cool on a paper towel - it helps get the glaze to stick. Dip in glaze and sprinkle with sprinkles if desired. Best if eaten the day they are made.

Keep in an air tight container in the fridge for up to 1 week. You can also freeze in ziplock bags for up to 3 months.

Chocolate Glaze
Adopted from here

1/2 cup unsalted butter
1/4 cup whole milk, warmed
1 tablespoon light corn syrup
2 teaspoons vanilla extract
4 ounces bittersweet chocolate, chopped
2 cups confectioners' sugar, sifted

Directions
Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Sprinkle with sprinkles if desired.

Note: So far, this is THE BEST chocolate glaze for donuts I have ever tried!

There are some doughnut fillings that I want to post about sometime.... Fillings that are SO tasty and yummy! So stay tuned for that (hopefully in the near future). 











1 comment:

  1. You have done great service by sharing this recipe as many people like me just love to eat this delicious thing without any haste.

    ReplyDelete

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