Painting our toenails, listening to music and reading books while the rain is pouring down is my favourite part of Autumn
...yes, Autumn. It's finally here.
I seem to always make doughnuts in Autumn. But why wouldn't you?
Sweet fluffy doughnuts fried and coated with sugar seems like the best way to start the day. Along with a glass of cold milk, that is.
This doughnut recipe is from Lara Ferroni's book doughnuts. I always make doughnuts from this recipe it's soft and fluffy. Almost resembles the texture of brioche only fried.
I've had my copy for about 2 years now. Money well spent.
Glazed, iced or plain. Doughnuts will always be made every Autumn in our home.
I hope it will for you too!
Simple glazed doughnuts
(Adapted from Lara Ferroni's book: Doughnuts)
- 2 tbsp active dry yeast
- 3/4 cup (190mL) whole milk, 110F
- 3/4 cup plain flour
- 1/4 cup (62mL) whole milk
- 1 tbsp active dry yeast
- 2 tbsp (30g) caster sugar
- 3 egg yolks
- 1 1/2- 1 3/4 cup plain flour
- 1/2 tsp salt
- 1 tsp vanilla extract
- 125g/1 stick (1/2 cup) unsalted butter, softened
- vegetable oil, for frying
For the glaze
- 1 1/2 cup icing sugar, sifted
- 2 tbsp milk or water
- Place the first 3 ingredients in a medium bowl to create a smooth paste. Cover and rest for 30 minutes.
- Combine the yeast and milk in a stand mixer until combined.
- Add the rested mixture, egg yolks, salt and vanilla.
- Mix until smooth.
- Add 1/3 cup flour at time kneading with the dough hook until all the flour is finished and the dough pulls away from the bowl.
- Add in the butter and knead until a smooth dough forms.
- Place in a greases bowl and refrigerate for 1 hour.
- Lightly flour the dough and roll to a 1 inch thickness. Cut out the dough.
- Place on a lightly floured tray and rest for another 30 minutes.
- Meanwhile heat a shallow pan with vegetable oil over medium heat.
- Fry 1-2 minutes on each side or until golden.
- Dry on a paper towel.
- Stir the icing ingredients until a smooth paste is formed, add enough milk to make the glaze.