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’
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
- For the doughnuts, combine the milk, sugar and yeast. Set aside for 5 minutes or until frothy.
- 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.
- 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.
- 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.
- For the glaze, beat all the ingredients in a medium bowl until smooth. Add just enough milk to make a thin icing.
- 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!
- 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.
- 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