Donuts
2 1/2 cups (13 oz) flour1/4 cup sugar
1/2 teaspoon salt
1 tablespoon instant yeast
1 cup minus 2 tablespoons (7 oz) warm milk
1 egg
4 tablespoons softened unsalted butter
Peanut oil for frying
1) In your stand mixer with the dough hook, add flour, sugar, salt, and yeast. Stir to combine.
2) Whisk milk and egg together in a liquid measuring cup. Turn the mixer to speed 2 and pour the milk mixture slowly into the flour mixture. After it forms a rough ball of dough, drop the butter in 1 tablespoon at a time, about 20 seconds between additions. Once all the butter is added, continue to knead on speed 2 for 6 more minunts.
3) Remove the dough hook, cover the bowl, and let rise until doubled, 45 to 60 minutes.
4) Roll out to 1/2 inch thickness on a lightly floured counter. Use a donut cutter or one large and one small circle cutter to cut 12 donuts, saving the donut holes, and re-rolling the scraps as needed. You can cut extra holes out of the last of the scrap dough.
5) Let the donuts rise for 20 minutes while the oil heats to 350°F
6) Fry the donuts 3 or 4 at a time for 1 minute per side. Drain and cool on a paper towel lined wire rack. Toss with powdered sugar, or cinnamon sugar, or dip in glaze and serve.
Note: you can make the donuts through step 4, place them on a parchment lined baking sheet, cover, and refrigerate overnight. In the morning, proceed with step 5.
GLAZE:
4 ounces white chocolate chips (1/2 cup)
1 1/3 ounces cream or evaporated milk (about 2 1/2 tablespoons)
CHOCOLATE GLAZE:
4 ounces milk chocolate chips (1/2 cup)
2 ounces cream or evaporated milk (1/4 cup)
Place chocolate chips and cream or evaporated milk in a microwave safe bowl and microwave in 30 second intervals, whisking after each interva, until melted and smooth.
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