Directions
- 1In a mixing bowl, add 40 g of unsalted melted butter (not too hot), 40 g of granulated sugar, half a teaspoon of salt, and one egg. Mix well.
- 2Add 125 ml of lukewarm full-fat milk and mix again.
- 3Add one teaspoon of instant yeast and mix until the sugar is dissolved. Cover and let it activate for 10-20 minutes.
- 4Once the yeast is active, add 280 g of bread flour and mix until there's no visible flour.
- 5Cover with cling film and let it proof for two hours.
- 6Place the dough on a floured counter and shape it into a ball.
- 7Grease a bowl with vegetable oil, place the dough inside, cover with cling film, and refrigerate overnight.
- 8The next day, take the dough out of the fridge, flour your surface heavily, and roll out the dough while it's still cold.
- 9Use a doughnut cutter to cut out the shapes and poke a hole in the middle of each.
- 10Flour a chopping board, place the doughnut shapes, cover with cling film, and let proof for 1.5 hours.
- 11Fill a large pot with sunflower or vegetable oil and heat it to 170°C (338°F).
- 12Fry the doughnuts for around two minutes on each side and place them on a cooling rack.
- 13For the glaze, mix 75 g of melted unsalted butter, 3 tbsp of full-fat milk, 1 teaspoon of vanilla extract, and 250 g of icing sugar.
- 14Coat the doughnuts in the glaze and place them on a cooling rack.
Ingredients
- 40 g unsalted melted butter
- 40 g granulated sugar
- 0.5 teaspoon salt
- 1 egg
- 125 ml lukewarm full fat milk
- 1 teaspoon instant yeast
- 280 g bread flour
- 1 bottle vegetable oil
- 75 g melted unsalted butter
- 3 tbsp full fat milk
- 1 teaspoon vanilla extract
- 250 g icing sugar
Equipment
mixing bowlwhiskcling filmdoughnut cutterlarge potcooling rack
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