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 coating:
• 200 gr sugar
• 4 tablespoon cinnamon
• 60 gr butter, melted
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 donut holes. Dust your cutter in flour so it doesn’t stick to the dough.
• Cover your donuts with cling film and let them rise at room temperature for 20-30 minutes.
• Heat the oven to 180 C.
• Unwrap the donuts. Brush the top with melted butter. Sprinkle the tray with 2 tablespoons of water.
• Bake for 10 minutes. Rotate tray during baking if needed to get color all over. While the donuts are baking make the coating.
Coating the Donuts:
• Mix together in a bowl 200 gr sugar and 4 tablespoons cinnamon.
• Toss in your warm donut holes form the oven into the butter covering each piece.
• Using a fork toss the holes into the sugar spice mix and coat.
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