In case you missed my last post, I kinda failed at making my first ever batch of doughnuts. So in true Sharon fashion, I wouldn’t settle for failure and found a new recipe to try (and hopefully succeed this time).
And things went a lot better with this recipe! They had the color I expected; the icing was AMAZING; and the texture was fluffy and cake-like.
There is still some work to do before I can say that I’ve made the perfect doughnut. But theses were pretty damn close. The doughnut is pretty flavorful but just a little more dense then I’d prefer. I wouldn’t change the icing recipe one bit. I’ll keep you posted on how my quest goes for the perfect doughnut!
Until then, here’s the recipe I used (courtesy of Serious Eats):
- 3 1/2 cups unbleached all purpose flour
- 1 envelope or 2 1/4 tsp instant yeast
- 6 tablespoons sugar
- 1/2 teaspoons salt
- 2/3 cups whole milk, at room temp
- 2 large eggs, beaten lightly
- 6 tablespoons (3/4 stick) butter, softened but still cool
- 6 cups shortening or oil to fry in (I used shortening because so many of the recipes I found suggested it)
In a medium bowl, whisk together 3 cups of flour, the yeast, 5 tbsp sugar, and the salt. Set aside.
Place the dough in a lightly oiled medium bowl and cover with plastic wrap. Let the dough rise at room temp until nearly double in size, 2 to 2 1/2 hours. Place the dough onto a floured surface and, using a rolling pin, roll it out. Cut out the doughnuts (again, I used a coffee mug and bottle cap).
Place the doughnut rings and holes onto a floured baking sheet. Loosely cover with plastic wrap and let rise at room temp until slightly puffy, 30 to 45 minutes.
Meanwhile, fit a candy thermometer to the side of a large Dutch oven (or use a fryer if you have one). Add the shortening or oil to the pot and gradually heat over medium-high heat to 375°F. Place the rings and holes carefully into the hot fat 4 or 5 at a time. Fry until golden brown, about less than a minute on each side. Glaze with icing (recipe below) while still warm.
- 1/2 cup plus 2 tablespoons powdered sugar, sifted
- 1/4 cup heavy cream
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
In a small stainless steel bowl set over a pot of gently simmering water, combine the powdered sugar, cream, vanilla extract, and salt. Heat until just warm, stirring frequently. The glaze should be thin and translucent; if necessary, thin it down with more cream.