Glazed doughnuts

Step 1/6

• ⅓ tbsp water (lukewarm)
• ⅛ tsp sugar
• 2½ g dry yeast

• small bowl

In a small bowl, combine lukewarm water, yeast, and part of the sugar. Set aside to rest for approx. 5 – 10 min.

Step 2/6

• 8⅓ g sugar
• ⅛ tsp salt
• 30 ml milk
• 13⅓ g shortening
• ⅓ eggs
• 83⅓ g flour

• large bowl
• hand mixer with dough hook

In a large bowl, combine the remaining sugar and salt. Add lukewarm milk, shortening, eggs, and yeast mixture, and mix well using a wooden spoon or a hand mixer. Add a quarter of the flour and mix until dough is homogenous. Gradually add the remaining flour, then knead on a floured surface for approx. 2 – 3 min. until dough is smooth.

Step 3/6

• shortening for greasing

• plastic wrap

Shape dough into a ball, then place in a greased bowl. Cover with plastic wrap or a kitchen towel, then set aside to proof for approx. 1 hr. until dough has risen and doubled in volume.

Step 4/6

• flour for dusting

• large cookie cutter (round)
• small cookie cutter (round)
• rolling pin

Roll out dough on a floured surface to approx. 1-cm/0.5-in. thick. Cut out the doughnuts with circular cookie cutters, and cut out a small circle in the center of each doughnut. Cover doughnuts and proof once again for approx. 1 hr.

Step 5/6

• oil for frying

• food thermometer
• pot
• paper towels

Heat oil for frying in a pot to approx. 180°C/350°F and fry each doughnut for 1 min. on each side. Cool down on paper towels.

Step 6/6

• ⅛ tbsp water (warm)
• ⅛ tsp vanilla extract
• 20⅞ g powdered sugar

• pasty brush

Combine warm water, vanilla extract, and powdered sugar until they form a thick glaze. Coat the warm doughnuts with the glaze, or dunk them in. If desired, decorate doughnuts with sprinkles, nuts, chocolate, or fill with jam or custard.

Enjoy your meal!