Créé avec l’IA
Classic Yeast-Raised Glazed Doughnuts
120 min 516 kcal par portion Moyen
Ingrédients
4 Portions
- All-purpose flour250 g
- Whole milk150 ml
- Granulated sugar35 g
- Unsalted butter20 g
- Large egg1 large egg
- Active dry yeast7 g
- Salt3 g
- Vanilla extract5 ml
- Vegetable oil absorbed during frying50 g
- Powdered sugar60 g
- Water for glaze20 ml
Instructions
- 1
Warm the whole milk to approximately 38–43°C (100–110°F). Stir in the active dry yeast and a small pinch of the granulated sugar. Let the mixture stand for 5–10 minutes, until foamy.
- 2
Melt the unsalted butter and allow it to cool slightly. In a large bowl, combine the yeast mixture, remaining granulated sugar, melted butter, egg, and half of the vanilla extract.
- 3
Add the all-purpose flour and salt. Mix until a shaggy dough forms, then knead for 8–10 minutes by hand or 5–7 minutes with a dough hook, until smooth, elastic, and slightly tacky.
- 4
Place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for 60–90 minutes, or until doubled in size.
- 5
Gently deflate the risen dough. Roll it on a lightly floured surface to approximately
- 6
25 cm (1/2 inch) thick. Cut out doughnuts using a doughnut cutter or two round cutters.
- 7
Transfer the cut doughnuts and holes to a lightly floured or parchment-lined tray. Cover loosely and let them rise for 30–45 minutes, until visibly puffy.
- 8
Heat enough vegetable oil for deep-frying in a heavy pot to 175°C (350°F). The nutritional calculation assumes that approximately 50 g of oil is absorbed by the finished doughnuts.
