Ingredients:
For the dough:
3 cups flour
1 cup milk
1 sachet instant yeast
4 tablespoons sugar
2 eggs
5 tablespoons butter (melted)
1 teaspoon salt
1 teaspoon vanilla extract
(3 cups of vegetable oil for frying)
For the glaze:
2 cups icing sugar
3-4 tablespoons water
1 tablespoon vanilla extract
Cream cheese icing:
2 cups icing sugar
50 grams butter at room temperature
125 grams cream cheese at room temperature
Put the milk in a sauce pan with a teaspoon of sugar and heat up to body temperature. Afterwards add the yeast and give it a stir. Leave it for 5 mins or until it starts to froth. Measure the flour and add the salt. Add the yeast mixture, the butter and eggs and mix in with the flour. Continue mixing until a ball is formed and the dough seems ready to be kneaded.
Afterwards, lightly flour our work surface and commence the kneading, which should last about 5 minutes or as long as it takes to form and elastic and manageable dough. Then put in a greased bowl and cover with plastic foil. Place in a warm place and let rise for an hour or until doubled in volume. I usually put it in my oven at 50 degrees C to give it the extra heat.
After the dough has risen, take it out of the bowl and knead for a couple of minutes to get it back together. Then take your rolling pin and flour it.
Roll out your dough to start cutting out the doughnut shapes. I use the lips of a glass for the doughnut and a piping bag tip for the doughnut hole. Place the ready doughnuts (and holes if you wish) in a greased tray and cover with damp cloth. Let them rise for another 40 minutes. Afterwards, heat up your vegetable oil. While your oil is heating up, start making the glaze by adding the water and vanilla extract to the icing sugar.When the glaze is done and your oil has reached the temperature, you may begin the process of frying said doughnuts. Just add them 1-2 at a time as to not overcrowd the pan. Adding too many doughnuts at a time would take down the temperature of the oil, therefore resulting in your doughnuts not being crisp on the outside. Do not leave in the oil for too long. It takes less than a minute on each side to get the perfect golden brown doughnut. After you take them out, place them on parchment paper to get rid of that nasty excess oil. Once that is done and your doughnuts have rested for a little bit, you may start dipping them in the glaze. Do one side or both if you're that kind of person. The sugar-loving-kind that is. Then leave them on a rack to fully cool and to let the excess glaze drip down freely. For the doughnut holes or if you (like me) made some larger doughnut balls, you can fill those up with frosting, Nutella or jelly. I chose Cream Cheese Frosting. Just mix up all of the ingredients with an electric mixer and then put in a piping bag. Stick the tip of the piping bag in your doughnut and squeeze as much as you like. Not too much as the doughnut will break, but you will feel when to stop. That is about it when it comes to homemade doughnuts.
For the dough:
3 cups flour
1 cup milk
1 sachet instant yeast
4 tablespoons sugar
2 eggs
5 tablespoons butter (melted)
1 teaspoon salt
1 teaspoon vanilla extract
(3 cups of vegetable oil for frying)
For the glaze:
2 cups icing sugar
3-4 tablespoons water
1 tablespoon vanilla extract
Cream cheese icing:
2 cups icing sugar
50 grams butter at room temperature
125 grams cream cheese at room temperature
Put the milk in a sauce pan with a teaspoon of sugar and heat up to body temperature. Afterwards add the yeast and give it a stir. Leave it for 5 mins or until it starts to froth. Measure the flour and add the salt. Add the yeast mixture, the butter and eggs and mix in with the flour. Continue mixing until a ball is formed and the dough seems ready to be kneaded.
Afterwards, lightly flour our work surface and commence the kneading, which should last about 5 minutes or as long as it takes to form and elastic and manageable dough. Then put in a greased bowl and cover with plastic foil. Place in a warm place and let rise for an hour or until doubled in volume. I usually put it in my oven at 50 degrees C to give it the extra heat.
Roll out your dough to start cutting out the doughnut shapes. I use the lips of a glass for the doughnut and a piping bag tip for the doughnut hole. Place the ready doughnuts (and holes if you wish) in a greased tray and cover with damp cloth. Let them rise for another 40 minutes. Afterwards, heat up your vegetable oil. While your oil is heating up, start making the glaze by adding the water and vanilla extract to the icing sugar.When the glaze is done and your oil has reached the temperature, you may begin the process of frying said doughnuts. Just add them 1-2 at a time as to not overcrowd the pan. Adding too many doughnuts at a time would take down the temperature of the oil, therefore resulting in your doughnuts not being crisp on the outside. Do not leave in the oil for too long. It takes less than a minute on each side to get the perfect golden brown doughnut. After you take them out, place them on parchment paper to get rid of that nasty excess oil. Once that is done and your doughnuts have rested for a little bit, you may start dipping them in the glaze. Do one side or both if you're that kind of person. The sugar-loving-kind that is. Then leave them on a rack to fully cool and to let the excess glaze drip down freely. For the doughnut holes or if you (like me) made some larger doughnut balls, you can fill those up with frosting, Nutella or jelly. I chose Cream Cheese Frosting. Just mix up all of the ingredients with an electric mixer and then put in a piping bag. Stick the tip of the piping bag in your doughnut and squeeze as much as you like. Not too much as the doughnut will break, but you will feel when to stop. That is about it when it comes to homemade doughnuts.
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