Prep time: | Cook time: | Serves 20
- 500g Tipo flour
- 14g dry yeast
- 2 eggs
- 200ml milk
- 50g sugar
- 1tsp salt
- 110g butter
- Oil for deep frying
- Vanilla sugar for topping
- For the glaze:
- 2 cups milk.
- An ample quantity of icing sugar
- Vanilla essence
- Mix together all the dry ingredients; flour, sugar, salt and yeast in a stand mixer with a dough hook attachment.
- Beat eggs, add to milk.
- Add softened butter to stand mixer, followed by egg and milk mixture.
- Mix until the dough has come together and appears almost smooth to the eye, whilst being pliable yet still slightly springy to the touch.
- Remove from the mixer and place in a bowl in a warm place, cover the bowl with clingfilm and wait for the dough to double in size.
- Once the dough has doubled in size – punch down and roll out to approximately 7mm thick.
- Utilising either a donut cutter ($25 on eBay) or some cookie cutters – cut out donut shapes and set aside for about an hour (or until they’ve doubled in sized again).
- Whilst you’re waiting for the rise to happen, preheat your oil to 180c. Pick something clean with a high smoke point such as rapeseed oil. Not Olive Oil.
- Fry your donuts, about 1m 20s per side. Don’t cram too many into your oil, or you’ll shock the oil and you’ll end up with greasy donuts.
- Immediately upon removal from the fryer, toss donuts with vanilla sugar or cover with the glaze mixture.
- Consume whilst hot!
For the glaze mixture:
- Simply sift in icing sugar into your milk (over a mixing bowl) and stir through regularly, until you have a thick, yet smooth, glaze (like a thick shake). Add vanilla essence to taste.
- Application is a bit messy. Place a wire rack over a brownie pan and then pour the glaze over the donuts. The brownie pan will catch the runoff, which you’re definitely going to need to reuse – since you’ll want at least two coatings on each donut and a nice even covering. You only need to do one side.
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