Doughnuts

INGREDIENTS
For the Donut Dough:
3 1/4 cups (460g) all-purpose flour
2 teaspoons salt
1/4 cup (50g) granulated sugar
2 1/4 teaspoons active dried yeast
2 tablespoons (60g/1oz) butter,
1 cup (240ml) milk
1/3 cup (80ml) water
1 Tbsp vanilla extract

For the Glaze:

2 cups (240g) powdered sugar
1 tsp. vanilla
3 Tblsp . water

METHOD
1. For the dough :Mix the flour, yeast, sugar and salt together in a standing mixer fitted with dough
hook.
2. In a measuring jug, heat together the milk, water, butter and heat until luke warm, and the butter is
melted. Stir in the vanilla.
3. Turn the machine on low and slowly add the milk mixture. Mix for 2 minutes to wake up the yeast.
4. Run a spatula under the dough to make sure everything is mixed well.
5. Increase the speed to medium and mix until the dough is shiny and smooth, 6-8 minutes. The
dough is supposed to be saggy and on the wet side
6. Rub your mixing bowl with vegetable oil (or any flavorless oil) . Place the dough in the bowl and
turn to coat lightly.
7. Cover the bowl with plastic wrap tight and let the dough rise until doubled, 1 -2 hours.
8. Once it has risen, turn out the fluffy dough onto a floured work surface.
9. Roll out to thick
10. Using a round cutter ( I used 3 but you can use smaller), cut of your donuts circles. Dust your
cutter in flour so it doesnt stick to the dough. Then cut out the donut hole with a much smaller cutter
( I used a piping nozzle , 1 )
11. If you want to make donuts to stuff with Jelly or nutella then cut a plain round donuts (I used 2
cutter)
12. TIP: You can prepare the donuts to this stage and put in the refrigerator until the next day. When
needed, take out and let me come to room temp and rise a little (roughly 30 minutes) and then bake
off as instructed below. Fresh donuts for breakfast.
13. Cover your donuts with cling film and let them rise at room temp for 20-30 minutes.
14. Heat the oven to 350oF (180oC)
15. Unwrap the donuts. Brush the very top (not the sides) with melted butter. Sprinkle the tray with 2
tblsp of water.
16. Bake for 13 minutes, set a timer. Rotate tray during baking if needed to get color all over. You
want to bake these just enough. if they get too much color they can dry.
17. While the donuts are baking making the glaze: Simply whisk all the ingredients together. Use
more water if needed to get a thin glaze.
18. Glazing the donuts: Take you donuts STRAIGHT from the oven and dunk into the glaze one by

one. It makes a huge difference. They soften and soak the glaze and you get a much better end
result. Dip each in the bowl of glaze with forks. Let the excess glaze drip off before and then place
on a wire rack to dry. You will see the glaze set fast because the doughnuts were warm. this is just
my absolute favorite part
19. Once the glaze has set, I like to double dip them one more time. I think it gives them a nice
sweetness and the crust great texture and chew, its up to you.
20. Once the glaze dries I strongly urge you to eat them as fresh as possible because they are at
their absolute best!
21. Have leftovers for the next day? Pop them in the oven and refresh them for a few minutes. the
glaze might melt but they will be warm and fresh again