Doughnuts: Try this simple recipe for delicious home made doughnuts

You do t need super sharp culinary skills to make any special dish at home, even if it is your favourite vanilla doughnuts. What you need is plenty of time, interest in cooking and making m perfect weekend baking project. t only vanilla flovour, but several or types can be made at home with ease. Here is easiest recipe whuch may be very basic and almost everyone’s favourite: classic glazed. results will have you rushed for all or doughnuts. Doughnut lovers also say that this classic glazed also give Krispy Kreme a run for ir money.

Ingredients

All you need is 1 ¼ cups milk, 2 ¼ tablespoons (1 pack) active yeast, 2 eggs, 8 tablespoons (1 stick butter), melted and cooled both. Also take ¼ granulated sugar and 1 tablespoon salt. You also need 4 ¼ cups all purpose flour, plus more for rolling out dough. Take 2 quarters neutral oil for frying plus more for bowl.

Step 1

Heat milk until it is warm but t hot, about 90 degrees. In a large bowl, combine it with yeast. Stir lightly, and let sit until mixture is foamy, about 5 minutes. Using an electric mixer or a stand mixer fitted with a dough hook, beat eggs, butter, sugar and salt into yeast mixture. Add half of flour (2 cups plus 2 tablespoons), and mix until combined, n mix in rest of flour until dough pulls away from sides of bowl. Add more flour, about 2 tablespoons at a time, if dough is too wet. If you’re using an electric mixer, dough will probably become too thick to beat; when it does, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer dough to bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.

Step 2

Turn dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out doughnuts with a doughnut cutter, concentric cookie cutters or a drinking glass and a shot glass ( larger one should be about 3 inches in diameter), flouring cutters as you go. Reserve doughnut holes. If you’re making filled doughnuts, don’t cut out middle. Knead any scraps toger, being careful t to overwork, and let rest for a few minutes before repeating process.

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Step 3

Put doughnuts on two floured baking sheets so that re is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until y are slightly puffed up and delicate, about 45 minutes. If your kitchen isn’t warm, heat oven to 200 at beginning of this step, n turn off heat, put baking sheets in oven and leave door ajar.

Step 4

About 15 minutes before doughnuts are done rising, put oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 375. Meanwhile, line cooling racks, baking sheets or plates with paper towels. Carefully add doughnuts to oil, a few at a time. If y’re too delicate to pick up with your fingers (y may be this way only if you rose m in oven), use a metal spatula to pick m up and slide m into oil. It’s O.K. if y deflate a bit; y’ll puff back up as y fry. When bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until y’re deep golden all over. Doughnut holes cook faster. Transfer doughnuts to prepared plates or racks, and repeat with rest of dough, adjusting heat as needed to keep oil at 375. Glaze or fill as follows, and serve as soon as possible.

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