Serves 22
Directions
- 1Start with one and a half cups warm milk, no more than 110°.
- 2Add in two and a quarter teaspoons of active dry yeast, and about a tablespoon of sugar to feed the yeast.
- 3Give it a little stir and let it sit for about 5 to 10 minutes until a layer of foam forms on top.
- 4Now add half a cup of sugar, about a teaspoon of salt.
- 5Then add in two room temperature eggs.
- 6Whisk this up really well to break the eggs.
- 7Add in six tablespoons of super softened butter (or butter flavored Crisco).
- 8Give this a really good mix for about 30 seconds to try to emulsify that butter in there.
- 9Add in four and a half cups of all-purpose flour, adding half of it first.
- 10Add in two tablespoons of cornstarch.
- 11Mix this in a little bit, then add the rest of the flour.
- 12Mix this around until your dough forms.
- 13Turn the dough out onto a clean surface and start kneading it together.
- 14After kneading for about 3 minutes, if it is not coming together, add a little bit more flour, but be careful not to add too much.
- 15Place the dough in an oiled bowl.
- 16Cover the bowl with plastic wrap or with a towel and let it sit on the counter for about one and a half to two hours or until it doubles in size.
- 17Gently press down in the center of the risen dough, and lightly flour your surface.
- 18Scoop the dough out and turn it out onto your counter.
- 19Roll the dough out to about a half inch thick.
- 20Take a circle cookie cutter (or a glass or a jar) and start cutting out the donuts.
- 21For the middles, use a large Wilton 8B tip.
- 22To get the cutouts off the counter, use a super thin metal spatula.
- 23Place each donut on a square of parchment paper.
- 24Cover them again and let them rise for about 30 to 40 minutes until they get kind of jiggly.
- 25While the donuts are rising, make the glaze.
- 26Start with four cups of powdered sugar and add about four to six tablespoons of milk.
- 27Add in a pinch of salt, a little splash of vanilla, and two tablespoons of light corn syrup.
- 28Mix this up until the glaze is formed.
- 29When the donuts look nice and poofy, heat oil to 350° Fahrenheit for frying.
- 30Carefully drop the donuts into the hot oil.
- 31After a couple of seconds, take out the parchment paper.
- 32Fry the donuts about one minute on each side until golden brown.
- 33Once golden brown on both sides, take them out and put them on a cookie drying rack on a cookie sheet or a paper towel lined plate.
- 34It's best to dip the donuts while they're still warm.
- 35Take each donut and press it down into the glaze, lift it straight up, then flip it back onto the rack.
Ingredients
- 1.5 cups warm milk
- 2.25 teaspoons active dry yeast
- 1 tablespoon sugar
- 0.5 cup sugar
- 1 teaspoon salt
- 2 room temperature eggs
- 6 tablespoons super softened butter
- 4.5 cups all-purpose flour
- 2 tablespoons cornstarch
- 4 cups powdered sugar
- 4 to 6 tablespoons milk
- 1 pinch salt
- 1 splash vanilla
- 2 tablespoons light corn syrup
- oil
Equipment
oiled bowlplastic wraptowelcircle cookie cutterlarge Wilton 8B tipsuper thin metal spatulaparchment papercookie drying rackcookie sheet
Tips
- Don't just add flour because you think the dough is a mess and stuck all over the counter.
- It's best if you can dip the donuts while they're still warm.
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