Homemade Glazed Ring Doughnuts

Updated at: Sat, 25 May 2024 08:35:31 GMT

Step 1

Make bread by first whisking together the dry ingredients (flour, yeast, salt) and whisking together the wet ingredients (milk, water, egg yolks and white) in a separate bowl. Combine the wet ingredients to the dry ones mix together to make the dough, kneading it on a lightly floured surface till all combined.

Step 2

Knead till the dough passes the windowpane test.

Step 3

Knead in the sugar and butter and keep kneading till all the butter is combined and the dough becomes smooth again

Step 4

Leave in a lightly oiled bowl to proof for 1-2 hours till doubled in size.

Step 5

Put dusting sugar in bowl to the side, add teaspoon of flavour (i.e. cinnamon or cocoa powder) and mix in if wanted

Step 6

Degas the dough and cut into 75 g (+/- 5 g) dough pieces and shape into tight balls, using a well oiled cutter to cut a hole in the doughnuts. Place onto baking paper squares, then cover and leave to 2nd proof for 30-120 minutes until doubled in size. (Can also lightly roll the dough out and cut a hole in it as an alternative prep)

Step 7

Prep baking tray with kitchen towels and wire rack for draining.

Step 8

Heat oil to 180 °C (+/- 5 °C) and place doughnuts (with paper) in the oil, frying for 2-3 minutes on each side till golden brown. Remove and leave to drain.

Step 9

Dust with castor sugar and leave as is, if wanting plain sugar doughnuts

Step 10

For the glace icing; combine the vanilla bean, icing sugar and water together to form a slightly runny icing (slowly add the water till the right consistency is formed for the icing)

Step 11

Glaze the slightly cooled doughnuts in the glace icing and leave for it to harden before enjoying!

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