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I’m so excited to share with you guys our doughnuts recipe. They’re absolutely delicious and soft, once you start you cannot stop eating them, not even kidding. You can fill them with your fav jam, with pastry cream, you can put Nutella, chocolate everything is possible when it comes to doughnuts. 😉
Making soft glazed doughnuts actually really easy to make but a little tricky. The dough is really sticky and it should be left that way, I beg you, I’m literally begging you not to add more flour, and if you do not more than a tablespoon. When you add flour the dough turns hard and they would not be as soft.
You can also make your favorite glaze recipe of choice but we are gonna share you ours too if you wanna try it it’s really yummy. It only has 3 ingredients and it doesn’t contain egg, or anything that requires a lot of work ( I’m so lazy I don’t like doing any extra work tbh )
materials
YOU MAY NEED
- bowls
- Stand mixer
- Saucepan or whatever you use to fry.
- Circle cutter
- whisk
- parchment paper
- THE BEAR BOWL
- rolling pan
ingredients
YOU NEED
- Eggs
- sugar
- Water
- Dry yeast
- Butter
- vanilla
- AP flour
- (Lemon juice/ icing sugar) for glaze
time
APPROXIMATE
- Yeast mix 15 minutes
- Kneading 20 minutes
- 1 resting time 1-1:30h
- 2 resting time 1 h
- resting when they’re formed 30 minutes
- frying about 20 total
- after glaze 10
You don’t need a lot of special ingredients to make this recipe, you also have the link to the bear bowl here!
- Bowls
- stand mixer
- Bear bowl
- parchment paper
- rolling pan
- saucepan
- whisk
- circle cutter
- Eggs
- Sugar
- water
- dry yeast
- butter
- vanilla
- AP flour
- Lemon juice
- Icing/ glacé sugar
If you wanna fill the doughnuts you can! Here you have some variations:
- Nutella
- strawberry/ raspberry jam
- pastry cream
- lemon custard
- chocolate
- vanilla custard
HOW TO MAKE STRAWBERRY/ RASPBERRY JAM?
making jam is really simple and easy [ for 1k of fruit you need 500 grams of sugar ] or [5 cups of fruit and 2 + 1/2 cups of sugar] I also like to add a some freshly squeezed lemon juice. Everyone has their own fruit/ sugar proportions and all of them are fine, the more sugar you add the more time is gonna preserve.
in this case we need
- 1/2 cup (100 grams) of strawberries
- 4 tbsp (50 grams) of sugar
- 1 tbsp freshly squeezed lemon juice
You’re gonna wash the strawberries and put everything in a pot/ casserole/ pan, on medium heat. You should constantly stir so it doesn’t stick to the bottom, you’re gonna know it’s ready when it starts to thicken a little bit.
RECIPE in grams and cups
THIS RECIPE GIVES YOU 6 DOUGHNUTS
INGREDIENTS:
YEAST MIXTURE: (part 1)
- 3.38 oz (100 ml) of water
- 1 tsp dry yeast
- 1 tbsp sugar
DOUGH: (part 2)
- 1 small egg
- 2 tbsp + 1/2 tsp (30 grams) of butter
- 2.5 tbsp sugar (30 grams)
- 2 cups (240 grams) AP Flour
- 1 tbsp vanilla
GLACE:
- Juice of 2 lemons
- 2 cups (250 grams) of glacé/icing sugar
- 1 tbsp of vanilla
(If you want a lighter glacé add less sugar)
INSTRUCTIONS:
YEAST MIXTURE: (part 1)
- You’re gonna add lukewarm water, dry yeast and 1 tbsp of sugar. Mix everything and leave it 15 minutes in a warm place better. I always leave it right in front of my fireplace so all the process is faster. You can leave it by the window if there’s sun so it gets a little warm.
2. After this time passes the mixture should have bubbles and have a foamy look.
DOUGH: (part 2)
- Add the rest of the ingredients (egg, butter, sugar, flour and vanilla) into the yeast mixture. It’s better if you leave the butter outside the fridge for a couple minutes before using it so it’s not that hard to manage.
2. Now you should knead the dough, if you have a stand mixer it’s gonna be really easy since the dough is really sticky but if you do it by hand it’s gonna be a little harder. If you want to give up I recommend you adding a little bit of oil in your hands so it doesn’t stick that much on your hands. You’re gonna want to knead it for 15- 20 minutes (with a stand mixer) or 25 (without one).
Here’s a little trick to know if the dough is ready, go ahead and grab a tiny piece of dough and pinching on the sides stretching it, you should see a thin layer of the dough, If it breaks it means that if needs more time, here’s an example of what it should look like:
3. In the same bowl we used to mix all the ingredients, you can wash it or not if you decide to wash it add a little bit of oil on the whole inside surface, place the dough there and cover it with a humid (wet but not so wet kitchen towel) or with plastic kitchen wrap
4. Allow the dough to rest for 1 to 1:30 h, you should see that the dough has doubled in size. Maybe it needs a little less or a little more! If you can leave it in a warm place to quicken the process.
5. Punch the dough and cover again. Allow the dough to rest in a warm place again please if you can for 1h.
6. Extend the dough using a rolling pan at this point you can add about a tablespoon on your working surface or oil. I personally like to extend the dough directly on the parchment paper so I don’t have to move it around and it doesn’t stick anywhere. (About 1.5 cm/ 1/2 inch thick)
7. Now using a circle cutter or cookie cutter / glass/ round shaped thing/ even a doughnut cutter you’re gonna make a round circle and a smaller one on the middle.
8. Cover them again and let them sleep for 30 minutes, if they’re in a warm place it’s better again, I’ll never stop saying this because is really important!
9. Fry them at 350 F (175 C) it’s really important that the oil is not too hot because they would burn on the outside and be raw on the inside and there’s nothing worst than eating raw dough. I always put them on the oil with the parchment paper so they don’t deform and I don’t get burnt. I wait about 20 seconds and I put a stick on the middle to remove then it will leave the doughnut and you can grab it with some tongues.
10. Drain the excess of oil. I always put them in a plate with lots of kitchen paper towel. It’s not gonna make them healthier but they’re gonna be less greasy.
GLACE:
- Squeeze two lemons. Use a strainer to make sure no seeds go there.
- Add icing sugar and vanilla and mix.
11. Glaze the doughnuts and allow the glaze to dry for about 10 minutes so it’s crunchy.
Here you have the results photos and look at how soft they are!
SOFT GLAZED DOUGHNUTS
Materials
yeast mixture
- 3.38 Oz lukewarm water (100 grams)
- 1 Tsp dry yeast
- 1 Tbsp sugar
dough
- 1 Small egg
- 2 + 1/2 Tbsp+ tsp butter (30 grams)
- 2.5 Tbsp sugar (30 grams)
- 2 Cups AP flour (240 grams)
- 1 Tbsp vanilla
glaze recipe
- 2 juice whole lemons
- 2 Cups icing sugar (250 grams)
- 1 Tbsp vanilla
Instructions
yeast mixture
- add lukewarm water, dry yeast and 1 tbsp of sugar. Mix everything and leave it 15 minutes in a warm place better.
- After this time passes the mixture should have bubbles and have a foamy look.
dough
- Add the rest of the ingredients (egg, butter, sugar, flour and vanilla) into the yeast mixture. It’s better if you leave the butter outside the fridge for a couple minutes before using it so it’s not that hard to manage.
- knead the dough, if you have a stand mixer it’s gonna be really easy since the dough is really sticky but if you do it by hand it’s gonna be a little harder. If you want to give up I recommend you adding a little bit of oil in your hands so it doesn’t stick that much on your hands. You’re gonna want to knead it for 15- 20 minutes (with a stand mixer) or 25 (without one).
- In the same bowl we used to mix all the ingredients, you can wash it or not if you decide to wash it add a little bit of oil on the whole inside surface, place the dough there and cover it with a humid (wet but not so wet kitchen towel) or with plastic kitchen wrap
- Allow the dough to rest for 1 to 1:30 h, you should see that the dough has doubled in size. Maybe it needs a little less or a little more! If you can leave it in a warm place to quicken the process.
- Punch the dough and cover again. Allow the dough to rest in a warm place again please if you can for 1h.
- Extend the dough using a rolling pan at this point you can add about a tablespoon on your working surface or oil. I personally like to extend the dough directly on the parchment paper so I don’t have to move it around and it doesn’t stick anywhere. (About 1.5 cm/ 1/2 inch thick)
- Now using a circle cutter or cookie cutter / glass/ round shaped thing/ even a doughnut cutter you’re gonna make a round circle and a smaller one on the middle.
- Cover them again and let them sleep for 30 minutes, if they’re in a warm place it’s better again, I’ll never stop saying this because is really important!
- Fry them at 350 F (175 C) it’s really important that the oil is not too hot because they would burn on the outside and be raw on the inside
- drain the excess of oil with lots of paper towel
glaze
- squeeze two lemons and strain the juice so we don’t have any seeds
- add icing sugar and vanilla and mix
- glaze your doughnuts and allow the glaze to dry for 10 minutes so it’s crunchy
Archersfood
archersfood