Glazed and Cinnamon Sugar-Coated Donuts Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: - 8oz plain flour
- 1 1/2oz castor sugar
- 2 tsp dried yeast (I used the same amount of instant yeast)
- 1 egg, beaten
- 1oz butter
- 1/2 tsp salt
- 3 tbsps milk
- 3 tbsps boiling water
- Oil for frying
Glaze:
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed
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Directions: |
Directions:
1. Measure the milk into a measuring jug and then add the boiling water, a teaspoon of the sugar and the yeast. Stir it and leave the jug in a warm place for about 10 minutes till the yeast mixture froths. Put the rest of the sugar, the salt and the flour into a bowl and rub in the butter. Then pour in the beaten egg and frothy yeast mixture and stir and mix to a smooth dough. If it seems a little dry add a teaspoon or so of warm water.
2. Turn the dough out onto a board and knead for about 10 minutes by which time it should feel springy and show slight blisters just under the surface. Return it to the bowl, cover with a damp cloth and leave in a warm place to rise until double in size, about 45 minutes to an hour.
3. When it has risen tip it out onto a board and punch it down to disperse large air bubbles. Divide the dough into 24 equal parts and shape into balls.
4. Once shaped, deep fry in oil until they turn golden brown (about 2 minutes). Do no overcrowd the wok.
5. Drain on kitchen paper before tossing them in a bowl of castor sugar. Or you could use cinnamon or vanilla sugar too. Poke a lolly stick into each ball and out come your Doughnut Pops!
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Personal
Notes: |
Personal
Notes: 1
Measure out twice as much granulated sugar as you need caster sugar and pour it into a food processor. For example, if your recipe calls for 1 cup of caster sugar, use 2 cups of granulated sugar. As the sugar is processed, it will reduce in volume.
2
Turn on the food processor for 10 second intervals for 1 minute. Turn the food processor off and leave it to rest for 1 minute before removing the cover.
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