Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, donuts. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Donuts is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Donuts is something that I’ve loved my entire life. They’re fine and they look fantastic.
Donuts quiere que comiences el día con la mejor sonrisa del mundo porque… "un día sin sonrisa, es un día perdido" - Charles Chaplin. This week on Basics we're taking a look at donuts. We're whipping up a mess of jelly and cream filled donuts and also taking a look at the lesser-known sour.
To begin with this particular recipe, we have to prepare a few components. You can cook donuts using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Donuts:
- Take 2 3/4 cups bread flour, plus more for dusting
- Make ready 1 packet (2 1/4 teaspoons) instant yeast
- Take 3 tablespoons granulated sugar
- Make ready 1/2 teaspoon fine sea salt
- Take 1 cup whole milk, warmed to 105°F to 115°F
- Prepare 1 1/2 teaspoons pure vanilla extract
- Get 3 large egg yolks
- Get 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- Get Vegetable oil, for frying
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Instructions to make Donuts:
- 1In the bowl of a stand mixer fitted with the paddle attachment, stir together 2 cups of the flour, the yeast, sugar, and salt. Add the warm milk, vanilla, and egg yolks. Mix until smooth. Add the remaining flour and the butter and mix until incorporated. Continue to mix on medium speed until the dough is soft and smooth (it will be slightly sticky). Cover the bowl with plastic wrap and set in a draft-free place to rise for 1 hour, or refrigerate for up to 12 hours.
- Lightly flour 2 baking sheets. Roll out the dough on a lightly floured surface and cut with a floured donut cutter or a 3- to 3-1/2-inch biscuit cutter (for the latter, you’ll also need a 1-1/2-inch biscuit cutter to form the donut holes). Discard the dough scraps, or cut into pieces to fry separately after the donuts are done, as snacks. Place the donuts and donut holes at least 1 inch apart on the baking sheets and cover loosely with plastic wrap.
- Set in a warm place to rise a second time until they are puffy and nearly double in size, about 15 to 30 minutes.
- The donuts are ready when the dough springs back slowly after being touched with a fingertip (if it springs back at once, it needs more time; if it collapses, it has overproofed and you can reroll the dough and cut it once). While the donuts rise, fill a large, heavy-bottomed pot with at least 2 inches of oil (the oil should not come more than halfway up the sides of the pan). Heat over medium-high heat until a deep-frying thermometer registers 360°F.
- Using a spatula, carefully lower a few donuts into the oil; do not crowd the pot. Fry for 1 to 2 minutes per side, turning a few times, until the donuts are a light golden brown and cooked through. Remove with a spider or slotted spoon, drain on a wire rack over a paper towel, and let cool slightly before glazing or tossing in sugar.
- Repeat with the remaining donuts and donut holes. Be sure to keep the temperature consistent while frying. Serve the donuts as is (warm is best), tossed in powdered sugar when cool, or glazed.
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So that is going to wrap it up with this special food donuts recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
