Recipe Card
Doughnuts
INGREDIENTS
Glaze
2 cups 240g confectioners sugar
1/3 cup 70g heavy cream
1/2 tsp 2g vanilla extract
Dough
1 cup 250g full cream milk
2.5 tsp 7g instant dry active yeast
1/3 cup 80g granulated sugar
1 tbsp 15g sugar (to activate yeast)
2 large eggs (room temp)
6 Tablespoons
85g unsalted butter
1 tsp 7g vanilla extract
1/2 tsp 2g ground nutmeg
1/2 tsp 3g salt
4 cups 680g all-purpose flour 1/2 tbsp vegetable oil
Cinnamon Sugar
1/3 cup 82g granulated sugar
1 tbsp 7g ground cinnamon
METHOD
DOUGH METHOD
1. Warm your milk to approx. 43°C (95°F) and add the tablespoon of sugar and the yeast. Cover and set to the side for 10min to activate.
2. Melt butter and set to the side to cool a little, if the butter hardens zap in the microwave so soften again. Not too hot though, you don’t want to cook the eggs.
3. Now that the yeast is activated combine it with the butter and mix. Add the salt and nutmeg mix enough to combine the nutmeg.
4. Place the sugar and 1/3 of the flour into a mixing bowl and pour in the entire wet mixture. Either mix with a dough hook or manually with a wooden spoon for approx. 10 min.
5. Continue adding a 1/3 of a cup of flour until you have formed a dough. This should have taken 10 or so minutes. Continue kneading the dough for 5 to 6 min, the same amount of time if you choose to knead by hand.
6. Oil a large bowl and place the dough ball in, cover and placed in a warm environment for 1.5 hours but can rise for up to 2 hours.
7. Dump dough out onto a floured surface and knead for 30 seconds and with a floured rolling pin roll out to 1.5 to 2 cm think.
(Try not to handle the dough too much.)
8. With a doughnut punch or the desired cookie cutter size punch out the circles of the dough. Combine the left over dough and continue to punch out doughnuts until dough cant form a full doughnut.
9. Place on a floured baking tray, cover and place in a warm environment for 30 min. Not too much longer or they will over proof.
10. Heat the vegetable, canola or sunflower oil to 170°C or (340°F) and drop in your doughnut rings. Fry for no longer than 1 minute on the first side then flip and 40/ to 50 seconds the other side. Safely remove and place on a wire rack to drip dry.
FROSTING METHODS
1. Combine the cinnamon and sugar ensure the cinnamon has evenly dispersed through the sugar and cover the doughnuts.
2. Combine cream and vanilla essence into the powdered sugar and mix until there is no dry powdered sugar left.
3. You can either dunk your doughnuts into the mixture or decant into a squeeze bottle and squeeze over the cooled doughnuts.
4. Place doughnut into the cinnamon sugar bowl and with the flick of the wrist fully coat the doughnut.
Its best to coat when the doughnut is still warm/ moist with oil so the sugar sticks.
Need some guidance?