INGREDIENTS: Roux: 1/4 cup of all purpose flour 1/2 cup of cold tap water Yeast mixture: 1 and 1/2 teaspoon of fast-rising yeast 2...
INGREDIENTS:
Roux:
1/4 cup of all purpose flour
1/2 cup of cold tap water
Yeast mixture:
1 and 1/2 teaspoon of fast-rising yeast
2 tablespoon of sugar
1/4 cup of warm water
Mother Dough:
3 cups of all purpose flour
1/3 cup of white granulated sugar
1/4 cup of vegetable shortening
1 teaspoon of salt
2 whole eggs
1/3 cup of warm water
Roux paste
Yeast mixture
Activate your yeast:
Begin my pouring 1/4 cup of warm water into a small bowl containing your yeast and sugar. Stir and let it set aside until frothy.
Cook your roux:
In a small saucepan, pour 1/4 of ap flour and mix in together with your tap water. Mix until it becomes a wet slurry. transfer to a stove top and cook on medium heat, stirring constantly until it forms a gelatinous paste. Set aside.
In a large stand mixer or a large bowl, combined all of your ingredients together including your cooked roux and yeast mixture. If you are using a stand mixer, knead for 10 minutes on medium speed until dough pulls away from the sides.
If you are kneading by hand, use the back of a wooden spoon and stir the ingredients until it forms a rough, shaggy, sticky dough.
Pour your shaggy sticky dough onto an UNfloured work surface. Slowly knead your dough until it forms a smooth silky ball. If you feel like your dough is too sticky to work with, use either benchscraper or sprinkle just a little bit of flour to help things out.
Once kneaded and smooth, transfer your dough ball into a greased bowl and cover it with a saran wrap. Let it proof in a warm, no draft environment for 1 hour.
Once the one hour time is up, moved you bowl into the refrigerator and let it continue to slow rise in the cold. This will alllow your dough to stiffen up a little so it would be easier to roll and cut later.
Then cut out your Donut Let your dough rise in a warm, draft free environment for 45 minutes.
I placed my donuts to rise in an oven (turned off) with only the pilot light on.
Make Your Glazed
While we wait for the donuts to rise, we are going to make our glazed.
Ingredients:
4 cups of confectionery sugar
1-2 teaspoon of pure vanilla extract
1/2 cup of milk
1 tablespoon of brown butter
Directions:
In a small saucepan, melt your butter and brown it just until it reach light amber. Then remove from heat and pour your brown butter, together with your milk and vanilla into your bowl of powdered sugar. Whisk until there are no sugar lumps.
In a deep saucepan, pour enough clean, unused vegetable oil. Do not skimp on the oil, it should be deep enough that the donuts can float and not touch the bottom of the pan. Heat your oil to 330 degrees Fahrenheit.
Before placing a donut in there, use one of the extra donut holes and fry that first. It should immediately float and sizzle. If it sizzles too much and browns too fast, that means your oil is too hot. If it sink and does nothing, your oil is not enough. 330F is the perfect frying temperature.
Once your oil is at its correct temperature off 330F, take one of your donut gently and carefully turn it over on to your other hand. Peel the parchment backing and lay into your hot oil Be careful not to dump and splash.
Fry for approximately 2-3 minutes per side til light golden brown. Then transfer unto your rack to cool off for just a minutes.
Continue taking turns frying your other donuts.
While the other donut is frying, glazed the one that is already friend. Contrary to donut rules, glazed your donuts while still piping hot. This will ensure that the glazed will run off and only leave behind a thin layer of glaze. This is how Krispy Kreme's glazed their donuts.
Let them sit on the rack until the glaze hardens and dry.
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