Easy and fluffy homemade doughnuts, recipe for novice confectioners
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Total: 30 min Guests: 20
By this time of the coronavirus era most of you have earned your master’s degree in homemade cakes, many of you have also graduated with honors from the introductory course in baking. There is no dough that you can’t resist, so the first Friday of June, which is the World Donut Day, is the time to get down to work and start making homemade donuts.
Although the dough can be made by hand perfectly well, when it comes to very fluid doughs such as homemade doughnuts it is preferable to use a mixer or, at least, a stick mixer with the dough hooks on.
Of course, if you don’t have a mixer -a Thermomix or similar would also work-, you can still make the dough with a little patience. In this case, it is essential to respect the quantities and work the dough with care even if it is sticky at first, because if we fall into the temptation to add flour to prevent it from sticking we will end up with donuts that will be an unappetizing doughnut.
Riceta de donuts esponponjosos
Ingredients
For the homemade donut dough
. Wheat flour, 475 g for the dough and 50 g maximum for working it on the counter Warm milk, 160 ml Warm water, 75 ml Fresh baker’s yeast, 25 g or the equivalent in dry yeast Agave syrup, 30 g Fine salt, 5 g Butter, 50 g Egg, 1 Mild-flavored oil for frying
For the sugar glaze
Icing sugar, 60 g Milk, 2 tablespoonsStep 1
In the bowl of the mixer put the 475 g of flour. Pour the salt and crumble the yeast by rubbing it with a little flour (remember that the salt must not touch the yeast).
Step 2
Make a well in the center and add the warm milk and water, the agave syrup, the butter at room temperature and the egg. Mix for 2 minutes at low speed and knead for 10 minutes at high speed until the dough is smooth and elastic.
Step 3
Flour the worktop with some of the reserved flour and turn the dough. We finish kneading by hand for a couple of minutes to form a ball that we will let stand for an hour and a half in a bowl covered with a clean cloth.
Step 4
When the dough has doubled in volume, transfer it back to the floured work surface and flatten it with your hands until you have a 1.5 cm thick sheet.
Step 5
We are cutting donuts, boleando the dough cuts to stretch them again and continue cutting donuts and we are leaving each one on a square of baking paper that will help us when frying without losing the shape. Let them rest for half an hour.
Step 6
You can fry them in a frying pan or in a deep fryer. I used the deep fryer this time because I find it easier to control the temperature. With one minute on each side at 175 ºC they are perfect and, as you can see in the photos, they are placed in the oil with the paper so that they do not lose their shape. As they are fried, they are left on a rack to drain excess fat.
Step 7
To make the glaze, mix the icing sugar with the milk in a bowl similar to the size of our donuts and dip our homemade donuts on both sides. We leave them back on the rack for the glaze to dry slightly.
Bonus Track
If instead of classic doughnuts you are more of a chocolate doughnut lover, just melt a few ounces of your favorite chocolate in the microwave and dip the doughnuts in it.
