Makes 1 dozen or more doughnuts
YouTube instructional video is at the bottom
What you’ll need
Bread or All-purpose Flour
Sugar
Salt
Instant yeast
Whole milk (Room temp)
Eggs (Room temp)
Salted or unsalted butter
Vanilla extract
Butter extract
Almond extract
Cake batter extract
Confectioners’ sugar
Canola or vegetable oil
Tools you’ll need
Deep fryer or large saucepan
Rolling pin
Cooling rack
3 1/2-inch diameter doughnut cutter
Candy Thermometer
Preparation of ingredients
Dry Ingredients
Step 1- Add 3 2/3 cups Bread flour or All purpose flour, 1/4 sugar, 2 to 3 teaspoons instant yeast and 1/4 teaspoon salt into stand mixer bowl. Stir until combined and set aside.
Wet Ingredients
Step 2- Add 1 1/4 cups Warm Whole milk (120 Degrees F), 1 stick melted salted or unsalted butter, 2 eggs (Room temp), 2 teaspoons vanilla extract, 2 teaspoons butter extract, 2 teaspoons cake batter extract (Optional) and 1/4 teaspoon Almond extract (Optional) into a medium sized bowl. Stir with whisk until combined and set aside.
Preparation of dough
Notes- Once done mixing the dough, the dough shouldn’t be sticky. You can roll out the dough thinner than 1/2 of an inch and if you have a doughnut cutter smaller than 3 1/2 inches you can make more doughnuts.
Step 3- In stand mixer fitted with dough hook attachment, add wet ingredients into dry ingredients. Mix on medium low speed or according to your stand mixer’s instructions on mixing doughs for 8 to 10 minutes.
Step 4- Lightly flour surface of table and add dough on top of table. Knead dough for 1 minute then form into a ball. Let the dough rest for 20 to 30 minutes.
Step 5- Cut parchment paper into twelve 4 x 4 inch squares and set aside.
Step 6- Press dough down with your hands, this will release the gasses caused by the yeast. Form dough into a rectangle and add flour on to rolling pin or dough. Roll dough into a 13 inch long by 10 inch wide rectangle. Dough should have a thickness of a 1/2 of an inch. You can roll out the dough thinner to make more doughnuts if you like.
Step 7- Cut out 12 pieces of dough using the 3 1/2 inch doughnut cutter. Any dough left over after cutting can be kneaded again and flattened to 1/2 inch or less thickness and cut out with the doughnut cutter.
Step 8- Place cut dough on to each individual piece of parchment paper and place on to baking pans. Make sure doughnut pieces are separate from each other so they won’t touch during the rising process. Cover baking pans with towels and let sit in warm spot for 1 hour and 15 minutes.
Frying doughnuts
Preheat fire to medium high heat
Note- If temperature of the oil is too low, the dough will absorb the oil and the doughnuts will be oily on the inside. Make sure the temperature of the oil is at least 350 to 360 degrees F. If your doughnuts are over browning too quickly, you can turn your fire down but make sure you monitor the temperature as you go. This can be done with a candy thermometer
Step 9- Add 48 or more fl ounces of Canola oil into a large sauce pan. or deep fryer. Let get hot for 20 minutes or until temperature of the oil reaches 350 to 360 degrees.
Step 10- Take a spatula and gently glide it underneath the parchment paper and slide dough into hot oil. The dough should slide right off of the parchment paper. If it doesn’t slide off of the parchment paper, then you can carefully flip the doughnut over and remove the parchment paper from there. You can fry 2 to 3 doughnuts at a time. Let the dough fry for 30 seconds to 1 minute on each side.
Step 11- Remove fried doughnuts out of hot oil and place on to cooling rack. Let doughnuts cool for 15 minutes or until they are warm.
Making the Glaze
Notes- If you are making more than 1 dozen doughnuts, you can make more glaze if you like. Glaze will be thinner than usual which is normal.
Step 12- Add 1 1/2 cups Confectioners sugar, 4 tablespoons melted unsalted butter, 4 tablespoons warm whole milk, 1 teaspoon vanilla extract, 1/2 teaspoon butter extract and 1/8 to 1/4 teaspoon almond extract. Stir with whisk until icing is creamy and smooth with no visible lumps. Place into mircowave for 30 seconds and stir again.
Step 13- Dip each individual doughnut top portion first into icing. Remove doughnut from icing and shake slightly to remove some of the icing as you want a light coating of icing on the doughnut. Transfer doughnuts back on to cooling rack. Let icing set for 15 minutes and from there the doughnuts are ready to be served.
YouTube instructional video
