Directions
- 1In a measuring jug, mix some yeast and milk, and wait for about 5 minutes.
- 2In the meantime, put all ingredients (2 eggs, melted butter, sugar, salt) in the stand mixer with the dough hook.
- 3Add half the flour and mix it until just combined.
- 4Add the other half of the flour and keep mixing.
- 5If the dough is too wet, add a tablespoon of flour at a time until you can hold and mould it.
- 6Let the dough sit for about an hour with a damp cloth over the top until it has doubled or tripled in size.
- 7Once the dough is ready, roll it to about half an inch thickness and cut the donuts using a Nutritbullet cup and its smaller attachment.
- 8Place each donut on individual parchment paper squares for easier frying.
- 9Let the donuts proof for about half an hour until they are puffy.
- 10Fry each donut for about 45 seconds on each side, until lightly golden brown.
- 11Place the donuts on a paper towel to drain excess oil and let them cool on a cooling rack.
- 12Make the glaze by mixing icing sugar and milk until the right consistency is achieved.
- 13Dip each cooled donut in the glaze, ensuring most sides are covered. Drain excess glaze and let cool.
Ingredients
- 1.25 cups whole milk
- 2.25 teaspoons instant yeast
- 2 large eggs
- 8 tablespoons unsalted butter
- 0.25 cup granulated sugar
- 1 teaspoon salt
- 4.25 cups bread flour
- 0 oil
- 4 cups powdered sugar
- 0.5 cup milk
- 1 pinch salt
Equipment
stand mixer with dough hookmeasuring jugtablespoonbowldamp clothrolling pinNutritbullet cupsmall attachment for donut holesparchment paperfrying pantongs
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