Ingredients:
For the dough:
• 460 gr all-purpose flour
• 2 teaspoons salt
• 50 gr granulated sugar
• 2 1/4 teaspoons active dried yeast
• 4 tablespoons butter
• 225 ml milk
• 80 ml water
• 1 tablespoons vanilla extract
For the Glaze
• 240 gr powdered sugar
• 1 1/2 teaspoons vanilla
• 3 tablespoons water
Instructions
For the dough:
• Mix the flour, yeast, sugar and salt together.
• In a mug, heat together the milk, water and butter until luke warm and the butter is melted. Stir in the vanilla extract.
• Add the wet mixture into the dry and mix for a couple of minutes to wake up the yeast.
• Knead the dough well for 10-15 minutes. It’s supposed to be saggy and on the wet side.
• Rub your mixing bowl with vegetable oil and place the dough in the bowl.
• Cover the bowl with plastic wrap tight and let the dough rise until doubled, 1-2 hours.
• Once it has risen, turn out the dough onto a floured work surface. Roll out the dough to 1,5 cm thick.
• Using a round cutter, cut of your donuts circles. Dust your cutter in flour so it doesn’t stick to the dough. Then cut out the donut holes with a much smaller cutter.
• Cover your donuts with cling film and let them rise at room temperature for 20-30 minutes.
• Heat the oven to 350oF/180oC.
• Unwrap the donuts. Brush the top with melted butter. Sprinkle the tray with 2 tablespoons of water.
• Bake for 13 minutes. Rotate tray during baking if needed to get color all over. While the donuts are baking make the glaze. Simply whisk all the ingredients together.
Glazing the Donuts:
• Take you donuts straight from the oven and dunk into the glaze one by one. Let the excess glaze drip off before and then place on a wire rack to dry.
• Once the glaze has set, I like to double dip them one more time.
• Sprinkle with desired toppings.
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