Donuts

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Whether you spell it donuts or doughnuts, doesn’t make this delicious treat any more or less popular. Donuts are often served for breakfast, but you can eat this delicious treat any time of day.

This pastry is traditionally quite tricky to make, as it requires precise temperature control to get the perfect result. As you both need to avoid the oil getting too warm thus burning the donuts, but also avoid it getting too cold, causing the donuts to soak up a lot of oil and become too greasy.

Ingredients

The Dough

40 gram Butter

120 gram Whole milk

45 gram Sugar

1 pcs. Eggs

7 gram Active dry yeast

1 tsp. Cardamom

240 gram All-purpose flour

For frying

Oil for frying, as needed

The icing

75 gram Butter

200 gram Icing sugar

3 tbsp. Whole milk

1 tsp. Vanilla sugar or extract

Steps

1
Mix the wet ingredients

Melt the butter in a saucepan at 70 °C.

Mix the melted butter with milk, sugar, eggs and dry yeast in a bowl.

2
Knead the dough

Add the ground cardamom and flour to the wet ingredients. Stir the dough together with the handle of a wooden spoon (turn the spoon upside down).

When the dough is mixed, then knead the dough on the table using the stretch and fold technique. That is, stretch the dough and then fold it in on itself. Knead until the dough is fairly uniform.

3
Let the dough raise

Cover the bowl with a lid or cling foil. Let the dough raise for 1 hour, or until it has doubled in size. You can also speed up the process by letting the dough raise in the pan with the lid on, set on 40°C. This way it only takes 30-45 minutes.

4
Shape the donuts

Pour a little vegetable oil on the table, to prevent the dough from sticking. Roll out the dough to a thickness of 1 cm. Cut out circles with a diameter of 10 cm, use a round cookie cutter or a glass. Then cut a hole in the center of each circle using a small round cookie cutter. Place the donuts on a baking tray lined with baking parchment.

Leave your doughnuts to rise for ½ hour.

If you want to make a filled donut, then omit cutting holes in the middle of each.

5
Fry the donuts

Pour oil into a pan, just enough to allow the dough rings to float in the oil.

Heat the oil to 190 °C. Wait about 5 minutes to ensure the oil is heated through.

Fry the donuts for 1-1½ minutes on each side. Until they are a golden brown. Place them on a wire rack and let the excess oil drip off.

6
Frosting

Melt the butter in a saucepan at 70 °C

Mix all the ingredients in a bowl, making sure to remove any clumps.

Dip both sides of the donuts in the glaze. Let any excess glaze run off, back into the bowl, otherwise there won’t be enough glaze for all of them.

Before the glaze sets, you can decorate with sprinkles, chopped chocolate, nuts, peanuts or anything else you can think of.

If you want, you can coat your donuts in cinnamon sugar instead of a glaze. Just toss them in the cinnamon sugar as soon as you take the donuts out of the oil. When they get cold the sugar won’t stick.

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