I’m really not a doughnut person, but these are perfect. Not too sweet and super fluffy! Plus they don’t take forever to make. You will LOVE them.
Ingredients
Method
- In a stand mixer with the dough hook and the warmed milk. Sprinkle yeast and 1/2 tsp sugar, mix them and let the mixture froth for 5-10 min. It should get bubbly
- Add the remaining sugar, eggs, butter, 2 cups flour and salt. Beat until combined
- Add the remaining flour and beat on medium high until the dough starts pulling off from the sides around 5-7 mins
- You want a soft slightly sticky dough, if too wet add up to 2tbsp flour slowly
- Form dough into a ball and turn it out onto a lightly floured surface. Knead for 2 minutes, then place into a greased bowl
- Cover the bowl with plastic wrap and let it rest for an hour, or until it has doubled in size
- Once it has doubled, punch the dough to release any air bubbles and place it onto a lightly floured surface. Roll out the dough into 2cm thickness
- With a doughnut cutter, cut out 12 doughnuts. Place them on baking paper and cover with a towel. Let them rest for 20 mins. While waiting, 10 mins thru resting, place a pot on your stove, fill with vegetable oil and turn the heat on high, You want reaaaally hot oil (190C) so you don't end up with oily doughnuts
- Place three doughnuts at a time, frying for a min on each side. Remove and place on kitchen towel to absorb excess oil
Glaze
- Mix all ingredients together in a shallow bowl, dip the doughnuts on one side and let them sit for 10 mins until the glaze has hardened and the excess has dripped over
Cinnamon Sugar
- Mix ingredients together and toss the doughnuts in the sugar mix until well coated
