I did not put the dough in the refrigerator. I just made puffs (or donut holes), and it made about 3 dozen. The glaze was good, too. Cover with damp towel and set aside to rise at room … Die. ... A classic jelly doughnut gets a fun twist with peanut butter glaze. Heat the milk until it is warm but not hot, about 90 degrees. Crispy outside, so soft on the inside. Classic Sour Cream Baked Donuts and a tall cold glass of milk. Mix on medium until the dough starts to come together, about 30 seconds. The information shown is Edamam’s estimate based on available ingredients and preparation. I'm hooked! It WAS. While the doughnuts are proofing, line a baking sheet with 2 layers of paper towels and place a wire rack on top of the towels. Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. Each mouthful is conversation stopping and world melting. Also, make sure you have quality yeast - it makes all the difference. This recipe just didn't do it for me. Add the milk mixture to the egg mixture and whisk to combine. 100 Recipes We Wouldn't Attempt Without a Stand Mixer. Oh, and one note on the glaze - I use organic powdered sugar, which has a slight flavor to it already, so I skipped the vanilla. 2 to … Using doughnut or cookie cutters, cut out 3-inch-diameter rounds with 1-inch-diameter holes. It was my first time making doughnuts, and first time baking with a stand mixer. 1 tablespoon plus 1 teaspoon active dry yeast If you want to complete the recipe start to finish, just punch down the dough, as noted. And ut turned out a bit exactly like KK's doughnut ¿¿ And I thank you! Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). They turned out great in appereance. Turn off the mixer and add 1 cup of flour, along with the sugar and salt. About 2 minutes. (For filled doughnuts, don't cut out the holes.) Get recipes, tips and NYT special offers delivered straight to your inbox. I love the fun shape of donuts and the colorful sprinkles or creamy glaze that covers the top. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375. In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 360°F. Lightly flour a work surface and roll out the dough to a 1/2-inch thickness. 1 tablespoon plus 1 teaspoon active dry yeast, 2 to 2 1/2 cups (320 to 400 grams) bread flour, 4 tablespoons (1/2 stick or 2 ounces) unsalted butter, softened at room temperature and cut into cubes, Stand mixer fitted with the paddle attachment and dough hook, 2 large baking sheets, non-terry dish towel, 3-inch-diameter doughnut cutter with 1-inch-diameter hole (or cookie cutters), wire cooling rack, deep-fry thermometer. Getting the right consistency of dough without a stand mixer would have been challenging as the dough is quite sticky. About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 375. Check to see if the doughnuts are ready every 5 to 10 minutes. Wow! They were GREAT. Once 30 minutes have passed, gently press down on the dough to remove any gas bubbles then chill, covered, for at least 1 hour and up to 12 hours. If you prefer a thinner glaze on … Whisk together 2 cups powdered sugar, 1/4 cup milk and 1 teaspoon vanilla until smooth. I cut a few without holes and filled them with Kirkland strawberry spread and covered them with homemade powdered sugar. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they’re deep golden all over. The ingredients are pretty standard pantry items. I made the glaze again but left out the vanilla and it was lovely. Add 3 cups of the flour, beating until blended. To. But even though it fell apart it was deliousous. Add some good raspberry jam and it's all over. Mix on a medium speed for 8 mins or until the dough … Heat the milk until it is warm but not hot, about 90 degrees. It’s O.K. Then, instead of putting it in the refrigerator, I let it set on the counter for around 20 mins, then rolled it out and cut shapes. I've made donuts a few times but lost my recipe. NYT Cooking is a subscription service of The New York Times. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Heat the milk until it is warm but not hot, about 90 degrees. Skip the morning doughnut run—we have plenty of delicious doughnut recipes you can make at home, including ring doughnuts and baked doughnuts. Cover the bowl with plastic wrap and let the dough rest in a warm place for 30 minutes. They were better next day. Step 2 In a large bowl, sift together flour, sugar, salt, baking powder, cinnamon and nutmeg. Transfer the dough to the bowl, and cover. For. STEP 1 Put 150g water and all the dough ingredients, apart from the butter, into the bowl of a mixer with a beater paddle. This recipe is Good! After 5 … Start adding the remaining flour, 1/4 cup at a time (turning the mixer off for each addition) and knead the dough on medium until it completely pulls away from the side of the bowl and is smooth and not too sticky, about 1 minute. Put on racks to let the glaze harden. Sugar: Granulated sugar is used in the donut … And now you can have donuts for breakfast too without running to the donut shop early in the morning, or worse deep frying them home.. Because this is the easiest (not to mention super delicious) donut recipe on earth. 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