Homemade Glazed Donuts

• परोसना: 8 servings
• सक्रिय समय: 3 hours 45 minutes
• कुल समय: 4 hours

सामग्री

Tangzhong

3/4 cup water

1/4 cup bread flour

Donut Dough

3 cups + 2 tablespoons bread flour (*See notes below for measuring*)

1/3 cup granulated sugar

1 tablespoon instant yeast

1 1/4 teaspoon fine sea salt

1/2 cup whole milk (room temperature)

1 large egg (room temperature)

Tangzhong (from recipe above)

5 tablespoons unsalted butter (room temperature)

Neutral oil, for frying (Like canola, vegetable, or avocado oil)

Sugar glaze

3 1/2 cups powdered sugar

1/3 cup + 1 tablespoon hot water

1 teaspoon vanilla paste or extract

Pinch of fine sea salt

निर्देश

Make the Donuts

In a small saucepan, whisk together the water and bread flour. Cook over medium heat, whisking constantly, until the mixture thickens to a paste (about 4–5 minutes). Scrape into a small bowl and set it aside until ready to use.

In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, yeast, and salt. Add the milk, egg, and tangzhong. Knead on low speed for 2 minutes until a dough forms.

With the mixer running on low, add the softened butter a tablespoon at a time, letting it fully incorporate before adding more. Once all the butter is added, increase the speed to 2 on a KitchenAid and knead for 12 minutes, or until the dough is smooth, elastic, and passes the windowpane test.

Shape the dough into a ball and place it in a lightly greased bowl. Cover and let it rest at room temperature, about 30-45 minutes.

Meanwhile, cut out 8-9 squares of parchment paper.

Turn the dough onto a floured surface, and lightly flour the top and roll to 3/4-inch thickness. Use a large round donut cutter to cut donuts (you will get about eight donuts rolled to 3/4-inch). Gently knead the scraps together, then let the dough rest for 5-10 minutes before rolling out and cutting more.

Place each donut on a square of parchment paper and arrange them on a baking tray. Cover the top loosely with plastic wrap and let rise until puffy and doubled, about 45–65 minutes.

When the donuts are about halfway through their final proof, start heating 3–4 inches of oil in a heavy pot to 350°F (180°C). Line a baking sheet with a wire rack. Keep an eye on the temperature. If the oil reaches 350°F before the donuts are ready, lower the heat slightly to hold it steady until they finish proofing.

Working in small batches, use a metal slotted spoon to carefully lower 2–3 donuts (with the parchment) into the hot oil, then peel away the paper with tongs. Fry for about 2 ½ minutes total, flipping once halfway through, until golden brown. Then, transfer to the wire rack to drain.

Make the Vanilla Glaze

In a medium bowl, whisk together the powdered sugar, hot water, vanilla, and salt until smooth. Adjust with more water or powdered sugar until you have a thick, yet runny glaze.

Dip both sides of the donuts in the glaze, let any excess drip off, then place them back on the wire rack over the baking sheet.

The donuts will need roughly 45-60 minutes for the glaze to fully set, then enjoy!

पोषण

• कैलोरीज़: 337 kcal
• कुल वसा: 8 g
• संतृप्त वसा: 5 g
• असंतृप्त वसा: 2.4 g
• ट्रांस वसा: 0.3 g
• कोलेस्ट्रॉल: 41 mg
• सोडियम: 381 mg
• कुल कार्बोहाइड्रेट: 65 g
• आहार फाइबर: 0.2 g
• कुल शर्करा: 61 g
• प्रोटीन: 2 g