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Glazed Doughnuts

  Rating 5.0

Prep

<30 MIN

Bake

0-5 mins

Serves

8 to 10

Difficulty

Medium

About

These classic glazed doughnuts are the ideal treat to share with family and friends. Or even for keeping all to yourself! Glazed with icing sugar, vanilla and double cream, each one is a better bite of doughnut.

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Instructions
Ingredients
Reviews
Step 1

Prepare the dough by whisking the warm milk, yeast, and sugar together in a mixer. Cover and allow to sit for 5 minutes before adding in the eggs, butter, vanilla, nutmeg, salt, and 245g of flour.

Step 2

Beat on low speed for 1 minute, scraping down the sides of the bowl as needed. Add remaining flour and beat on medium speed until the dough comes together - approximately 2 minutes. If needed, add more flour, a tablespoon at a time, until the dough pulls away from the sides of the bowl.

Step 3

Knead the dough on a lightly floured surface for 2 minutes. Place the dough into a lightly oiled bowl, turning it to coat all sides in the oil. Cover and place the dough in a moderately warm environment for 1.5-2 hours.

Step 4

When the dough is ready, punch it down to release the air and place it onto a lightly floured surface. Roll the dough out until it is 1/2 inch thick and cut it into 12 doughnuts using a doughnut cutter.

Step 5

Line 2 baking sheets with parchment paper and place the doughnuts evenly on the tray. Loosely cover and allow to rest as you heat the oil.

Step 6

Pour oil into a large pot set over medium heat. Heat the oil to 190°C, add 2-3 doughnuts at a time and cook for 1 minute on each side. Carefully remove with a metal spatula or slotted spoon.

Step 7

Place the fried doughnuts onto a wire cooling rack.

Step 8

Begin making the glaze by whisking all of the glaze ingredients together. Dip each warm doughnut (don’t wait for them to cool!) into the glaze, making sure to coat both sides.

Step 9

Place back onto the prepared rack and allow to cool for 20 minutes until the glaze is set.

Ingredients – 10 items

Serving

1

For the Doughnuts

Rapeseed-oil

Vegetable oil

950 ml
Milk

Whole milk

room temerature

240 ml

Active dry yeast

1 tbsp
Granulated Sugar

Granulated sugar

65 g
Eggs

Large eggs

2
Butter

Unsalted butter

melted and sightly cooled

85 g
Vanilla

Pure vanilla extract

1 tsp
Nutmeg

Ground nutmeg

0.25 tsp
Salt-table

Salt

0.5 tsp
Flour

Plain flour

500 g

For the Doughnut Glaze

Fairtrade Cane Icing Sugar

Tate & Lyle Fairtrade Icing Sugar

sifted

240 g
Cream

Double cream

80 ml
Vanilla

Vanilla extract

0.5 tsp

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