American Style Doughnuts

Sun, 9 February 2025

Ingredients:

For the Doughnuts

1). 300ml Whole Milk

2). 7g Dry Active Yeast

3). 120g unsalted butter, melted and cooled.

4). 60g granulated sugar

5). 1 tsp fine sea salt

6). 2L Sunflower Oil for frying

 

For the Vanilla Glaze 

1). 170g icing sugar

2). 2-3 tbsp milk

3). 1 ½ tsp Vanilla Extract

 

For the Pink Glaze 

1). 170g icing sugar

2). 2-3 tbsp milk

3). 1 ½ tsp Vanilla Extract

4). ¼ tsp Almond Extract

5). 1 small drop pink food colouring

 

For the Chocolate Glaze 

1). 170g Icing sugar

2). 3 Tbsp Milk

3). 4 Tbsp unsweetened cocoa powder

4). 1 tsp vanilla extract

 

Instructions:

For the doughnuts:

1). In a small bowl, combine warm milk (about 40°C) with the yeast. Let it stand for 5-10 minutes until foamy.

2). In a large bowl, whisk together the melted butter, sugar, and salt.

Pour the bloomed yeast mixture into the wet ingredients and whisk until combined.

 

3). Gradually add the flour to the wet ingredients, mixing with a spoon or using a stand mixer with the dough hook. Mix until a soft, slightly sticky dough forms.

 

4). Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.

 

5). Place the dough in a lightly oiled bowl, turning to coat. Cover with cling film and let rise in a warm place for 1-1.5 hours, or until doubled in size.

 

6). Punch down the dough and roll it out on a lightly floured surface to about 1/2-inch thickness. Use a Larger circle cutter to cut out circles (about 4” in diameter), then use a smaller cutter to cut out the centers to create the doughnut holes.

7). Place the doughnuts and doughnut holes on a lightly floured baking sheet, cover with a clean tea towel, and let rise for another 30 minutes.

 

8). Heat the sunflower oil in a deep-fryer or large pot to 175°C. Use a thermometer to monitor the temperature.

 

9). Carefully drop a few doughnuts and doughnut holes into the hot oil. Fry for 2-3 minutes per side, or until golden brown.

 

10). Remove the doughnuts from the oil with a slotted spoon and drain on paper towels. Let the doughnuts cool slightly before glazing or frosting.

 

For the Glazes 

 

1). To make the glaze, whisk the ingredients together until smooth (if the mixture is too thick, add a couple more drops of milk).

 

2). Dip the cooled doughnuts in the glaze, then place them on a wire rack to set.