Glazed Donuts: Better Than the Bakery

Ingredients

• 435 g all-purpose flour
• 50 g granulated sugar
• 7 g active dry yeast
• 3 g salt
• 180 ml warm milk
• 55 g unsalted butter, softened
• 1 large egg
• 240 g powdered sugar
• 60 ml warm milk
• 5 ml vanilla extract
• 1 pinch salt

Instructions

1. 1

   Combine warm milk, a pinch of sugar, and yeast; let it sit for 5-10 minutes until foamy.

2. 2

   Mix in the remaining sugar, softened butter, and egg.

3. 3

   Gradually incorporate flour and salt, kneading until the dough is smooth and slightly tacky but doesn't stick to your fingers.

4. 4

   Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size (about 60-90 mins).

5. 5

   Punch down the risen dough and roll it out on a floured surface to 1.3cm thickness.

6. 6

   Use donut cutters to stamp out rings and holes. Place on parchment paper, cover lightly, and let rise for 30-45 minutes.

7. 7

   Heat canola oil to 175°C (350°F). Fry donuts for 60-90 seconds per side until deep mahogany-gold.

8. 8

   Transfer to a wire rack. Whisk powdered sugar, milk, vanilla, and salt until smooth, then dip warm donuts into the glaze.