Donuts

 

This is a really simple recipe through which you can make your own delicious donuts for a fraction of the cost!

Ingredients

(makes 42 mini donuts)

for the donuts :

• 4 1/4 cups Maida
• 1/4 cup Sugar
• 3 tsp Instant Dried Yeast
• 1/4 cup Butter, melted
• 1 cup Milk, warmed
• 1 tsp Vanilla
• 2 eggs

for the chocolate glaze :

• 1/4 cup Butter
• 3/4 cup Icing Sugar
• 1/4 cup Cocoa Powder
• approx 1 Tbsp boiling water

for the vanilla glaze :

• 1 cup Icing Sugar
• 1-2 tablespoons Milk
• 1 teaspoon Vanilla Extract

Method

for the donuts : 

1. Add all the wet ingredients in to the bowl of a stand mixer followed by the dry ingredients. 
2. Using a dough hook knead for about 5 minutes. 
3. Check if it is ready by taking some dough, and stretching it until the light can be seen through the dough, without it tearing. If the dough tears, then continue kneading until it passes the windowpane test.
4. Once it is ready place in an oiled bowl, cover and stand in a warm place until it doubles in size. 
5. Punch it down, roll out and cut donut shapes. 
6. Place onto a greased piece of baking paper and allow to rise a second time.
7. Heat up the oil to 190℃, and fry until the donuts are golden brown on both the sides.
8. As they hit the oil they float and puff up to make that perfectly round donut shape.

for the chocolate glaze :

1. Add all the ingredients in a bowl and mix it.
2. It should be thick, but when glazing, heat it up to thin it.

for the vanilla glaze :

1. Add all the ingredients to a bowl and combine them.
2. Add more or less milk to achieve desired consistency.

assembly :

1. Dip the cooled donuts in the glaze, and sprinkle with your favourite toppings, or jut leave it plain.

Enjoy :)

Extra Information :

• You can store the dough in the fridge for 2 weeks and in the freezer for a month. To do so, cut out the donut shapes and let it rise for the second time. Store in an airtight container. When you want to use it, let it defrost completely and fry as normal.