Doughnuts, there's something so delicious about them and everyone has their personal preference; for me, personally, it has to be sugar cinnamon doughnuts or the classic vanilla glazed doughnut which I choose to make. And let me tell you that homemade doughnuts taste a thousand times better than shop bought. They smell fresh, once they've been fried they fill the whole house with the warming smell of doughnuts. And to make it even better I melted some chocolate to make as a chocolate dipping sauce to go with the doughnuts which I highly recommend you do to.
Making doughnuts is difficult? I wouldn't say so; in fact I find kneading the dough for a good 10 minutes quite therapeutic. And although you have to wait for the dough to rise a couple of times which makes it quite time consuming this is a good excuse to catch up on your favourite TV programs or read a book perhaps.
Vanilla Glazed Doughnuts: (Makes 14)
3 tbsp dried active yeast
335g strong white bread flour
3 egg yolks
1tsp vanilla extract
2tbsp granulated sugar
240ml milk warmed
Oil for frying
1.Combine the yeast, 180ml of the milk and 67g of the flour and leave to rest for 30 minutes in a warm place.
2.In a separate bowl whisk the rest of the yeast and milk with the vanilla, sugar and egg yolks until well combined.
3.Knead in the rest of the flour a little at a time until the dough is smooth and elastic. Transfer to a lightly oiled bowl-cover with cling film or a towel and leave to rest in a warm place for an hour.
4.Put the dough onto a floured surface and roll until half an inch thick. Cut out circles using 3 inch cutters (I used a mug of this length.) Cut a hole in the center of these circles using a 1 inch cutter (I used the top of a water bottle.) Re-roll and repeat, if there are any leftover scraps roll them into separate leftover balls.
5.Cover the doughnuts with cling film and leave to rest for 20 minutes.
6.Heat a 3 inch depth of oil in a deep heavy bottomed pan until it reaches 180 C. Use a metal spatula to transfer 3 to 4 doughnuts into the frying pan. Fry for 2 -3 minutes until golden brown, flip over and fry the other side for a further 2-3 minutes.
7.Remove from the oil using a slotted spoon and drain onto a paper towel. Repeat with the remaining doughnuts and doughnut balls.
8.Leave to cool slightly and then glaze.
510g icing sugar
10 tbsp milk
2 ¼ vanilla extract
1.Stir all the ingredients together in a shallow dish.
2.Dunk the doughnut into the glaze, using a spoon to help. Remove the doughnut from the glaze using a chopstick or the end of a spoon. Place onto a sheet of baking paper and leave to dry. Repeat till all doughnuts are glazed.
If I could give you one piece of advise it would be to eat these doughnuts while warm and with melted chocolate. And be quick they wont last very long!