A Delicious Journey into Doughnut Bliss
Ingredients:
- 3 tablespoons of milk
- 3 tablespoons of boiling water
- 1 teaspoon of dry active yeast
- 8 ounces of all-purpose flour (approximately 2 cups; precise measurement and weighing are advised)
- 1.5 ounces of granulated sugar (roughly 3 tablespoons)
- 1 large egg
- 1 ounce of butter (should be cold to room temperature, avoid melting)
- A pinch of salt
- Sufficient vegetable oil for frying
For the Glaze:
- 1/3 cup of butter
- 2 cups of confectioners’ sugar
- 1.5 teaspoons of vanilla extract
- 4 tablespoons of hot water (additional water may be required to achieve desired consistency)
Directions:
- In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir gently, then leave in a warm place for the yeast to activate (foam).
- In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
- Add the beaten egg and yeast mixture to the flour mix, and mix into a smooth dough (about 5 minutes).
- Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface.
- Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
- Once risen, place the dough onto the counter and cut it into 4 pieces. Stretch each piece into a long rope about an inch wide. Cut strips about an inch long, ball them up with your hands, and place them on a baking tray or wire rack to wait.
- Cover the doughnuts holes with a cloth to rise while you heat the oil to 375°F.
- Fry the doughnuts until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time.
- Drain on a paper towel or wire rack over a cloth, before glazing them while warm.
Prep Time: 2 hours | Cooking Time: 30 minutes | Total Time: 2 hours 30 minutes
Kcal: Information not provided | Servings: Information not provided
