glazed yeast doughnuts

glazed yeast doughnuts

glazed yeast doughnuts

You’ll never need another glazed yeast doughnut recipe again – these are perfectly crispy on the outside and light on the inside, and better than any store-bought option.

  • 1 hr 10 mins + rising
  • Makes about 20 + ‘holes’
  • Difficult

INGREDIENTS

FOR THE DOUGHNUTS

  • 330ml lukewarm milk
  • 60ml sugar
  • 10g packet instant dry yeast
  • 2 eggs
  • 150g butter, melted
  • 4 cups cake flour
  • 3ml salt
  • sunflower oil, for deep-frying

FOR THE GLAZE

  • 60g butter, melted
  • 5ml vanilla essence
  • 750ml icing sugar
  • 140ml milk

 

METHOD

  1. For the doughnuts, combine the milk, sugar and yeast. Set aside for 5 minutes or until frothy.
  2. Beat together the eggs and butter. Add the yeast mixture and mix together in a stand mixer fitted with a dough hook. Add the flour and salt and mix until the dough comes together. Knead for about 5 minutes or until smooth and sticky. Cover and rest in the mixer for 10 minutes.
  3. Turn the dough out into a lightly oiled bowl, cover with plastic wrap and refrigerate for at least 8 hours or overnight to firm up the dough.
  4. Roll out the chilled dough on a lightly floured surface to 7mm thickness. Cut into 9cm rings with a doughnut cutter. Reroll offcuts. Place doughnuts and ‘holes’ on a greased tray, leaving enough rising space in between and cover with plastic wrap. Set aside for about 1 hour or until doubled in size.
  5. For the glaze, beat all the ingredients in a medium bowl until smooth. Add just enough milk to make a thin icing.
  6. Heat enough oil for deep-frying on medium. Fry 2-3 doughnuts for about 3 minutes, turning until golden brown. The ‘holes’ will take about 1 minute. Drain on kitchen paper. 7 As you finish frying them, dip the hot
    doughnuts into the glaze and place on a cooling rack set on a baking tray to catch the drips. Serve warm – the sooner the better!

Tips

  • This dough is sticky and hand mixing won’t work.
  • If you don’t have a doughnut cutter, use a 9cm round cutter and a 3cm cutter to create rings.

Variations

  • Roll the doughnuts and holes in icing sugar instead of glaze.
  • Instead of glazing, add 250ml extra icing sugar to the glaze to thicken and colour with food colouring.
    Spoon over the doughnuts. Top with sprinkles of your choice.

 

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART

 

 

Magazine issue date: June, 2018


Joni van der Merwe

About Joni van der Merwe

Digital editor I’m getting married in 2018 and I think it’s the perfect time to focus on my relationship with not only my fiance but my friends, family and colleagues too. I want to nurture and cherish the people I love by being more understanding and present in their lives.

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