Sweet fluffy doughnuts and the never ending rain


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.


After the never ending rain the sun came out and it was a perfect time to make some doughnuts just like last year in Autumn with these doughnuts.

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)


Ingredients

  • 2 tbsp active dry yeast
  • 3/4 cup (190mL) whole milk, 110F
For the dough
  • 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
Cooking Directions
  1. Place the first 3 ingredients in a medium bowl to create a smooth paste. Cover and rest for 30 minutes.
  2. Combine the yeast and milk in a stand mixer until combined.
  3. Add the rested mixture, egg yolks, salt and vanilla.
  4. Mix until smooth.
  5. 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.
  6. Add in the butter and knead until a smooth dough forms.
  7. Place in a greases bowl and refrigerate for 1 hour.
  8. Lightly flour the dough and roll to a 1 inch thickness. Cut out the dough.
  9. Place on a lightly floured tray and rest for another 30 minutes.
  10. Meanwhile heat a shallow pan with vegetable oil over medium heat.
  11. Fry 1-2 minutes on each side or until golden.
  12. Dry on a paper towel.
To make the glaze:
  1. Stir the icing ingredients until a smooth paste is formed, add enough milk to make the glaze.

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