Glazed Donuts

Ever dreamed of making those perfect donuts like in the store? Then this is the recipe you are looking for. This donut recipe makes very light in weight donuts which is very soft, airy and crispy from surface. This is the best homemade yeast glazed doughnut recipe you will ever find on earth. 

Making donuts is not merely adding and mixing the ingredients, there are so many factors that affect the texture of the donuts. Some of them are;

• The quality of the ingredients (example using good quality flour)
• The method of mixing the ingredients and kneading
• The technique used to let the dough rise and the temperature 
• The way of  frying the doughnuts in proper temperature of  hot oil

(makes 20 medium sized donuts)

Ingredients

For the dough

500g all purpose flour (3.5 cups)

3 tsp instant dry yeast

50g melted butter

50g sugar

50g dry milk powder

1 large egg

2 tbsp olive oil

1 tsp salt

1 cup Ice water (250 ml)

Sunflower oil/ vegetable oil for deep frying 

For the Glaze

1 Cup Confectioner's sugar/ Icing sugar

1-2 tbsp of Fresh Milk

2 drops of vanilla essence

1 tbsp melted butter (optional)

Directions

1. In a large bowl, add the yeast, ice water, melted butter, olive oil, sugar, salt and the egg. Mix well. 
2. Mix the milk powder with the flour and add it to the wet mixture little at a time. Keep mixing with a spoon until you form a very sticky dough. (You can also use an electric beater with the dough hook or a stand mixer)
3. When you have form a dough, transfer it to a slightly floured surface and knead well for about 10 minutes. Add only 1 tbsp of flour at a time if its too sticky. (It will be quite a sticky dough but not very sticky)
4. Apply oil over the dough and put it into a clean polythene bag and put a tight knot at the edge (make it airtight), keeping space for the dough to rise.
5. Refrigerate this dough for at least 4 hours or overnight is best. (This is called slow rising the dough)
6. Once it has risen, cut the knot, transfer the dough in to a slightly floured surface and roll out the dough evenly into 2 cm thickness. 
   
7. Using a circle cutters, cut doughnuts in desired shapes and size. Place them in oil papers that have been cut into square shapes. (Putting the dough on the oil papers will prevent the doughnuts getting handled too much after the second rise, therefore this will help to get beautiful round doughnuts)
8. Cover the donuts and let it rise for another 1 hour. 
9. Mix the remaining leftover dough pieces again and let it rise for 20 minutes again fully covered.
10. Heat the oil in a deep frying pan over medium heat. 
11. When it is hot, carefully slide the doughnut from the oil paper to the hot oil. 
12. Splash oil on to the donuts as soon as you put it into the oil. (This splashing will help the donuts get a nice fluffy and a round shape)
13. Flip the donuts when its slightly brown. Keep flipping and splashing oil on to the surface.
14. When the donuts are light golden in colour take them out of oil and drain them over the oil at least for 10 seconds. Gently shake them to get rid of extra oil.
15. Transfer the fried donuts in to paper towel lined plate. (Draining the oil is very important in making soft donuts. If the oil is not drained, you will end up getting hard and dense donuts.)
16. Let the donuts cool completely before you put any glaze. If you are going to coat the doughnuts with sugar, then it is better to coat it while it is hot.
    

Preparation of the Simple Glaze

• Coloured glaze :

1. In a medium bowl, add powdered sugar. Slowly stir in milk and vanilla extract. Whisk until silky and smooth. Add any gel colour and stir well. 
2. Dip the doughnuts in glaze and let rest to harden slightly. Sprinkle immediately before it hardens. 

• Chocolate glaze: 

1. In a medium bowl, whisk together powdered sugar and 2 tbsp cocoa powder. Slowly stir in milk and vanilla extract. Whisk until silky and smooth. 
2. Dip doughnuts in chocolate glaze and let rest to harden slightly. Sprinkle immediately before it hardens. 
3. Store any leftover icing at room temperature in an airtight container for 2 weeks.