The Local Donut Recipes
if you love Donuts you'll be blown away by how much better freshly made Donuts taste okay so I'm making the dough by hand today.
listen if you have a stand mixer use it this is one of the few times I'm actually going to encourage you to use your stand mixer because this dough is quite sticky and I will be honest with you it's a bit annoying to work with.
however, if you don't have one I will be sharing some tips with you as we go along to make your life easier so my flour I've added a good grating of nutmeg which is going to give these donuts that distinct delicious donuts flavor.
I've also added this sugar and salt and you want to give these ingredients a quick toss and set this mixture to the side in this measuring cup.
I have some warm milk to it we're going to add one egg the melted butter and yeast give this mixture a good mix.
every week you're going to combine the wet ingredients with the dry now if you're using your mixer makes your dough on high for three minutes if you're making the dough by hand you can either mix these ingredients using a spatula or wooden spoon or even a handheld electric mixer you'll see this dough is quite sticky and soft.
to make your life easier you're going to add half a tablespoon of oil onto your work surface this will prevent the dough from sticking to your board without having to add extra flour oil your hands as well, and you're going to start kneading the dough.
between 10 to 15 minutes the gel will be elastic and soft and inevitably and eventually it will become sticky at that point you can use the help of a bench scraper it's a great tool when making bread it's very inexpensive.
I like to give my dough somewhat of a shape this isn't necessary though and you're going to cover it well using some plastic wrap or a damp kitchen towel and this needs to rise for about an hour and a half to two hours it just needs to double in size.
it also becomes easier to work with and it won't be as tacky flour the top of your dough as well I like to press it down to pop bubbles and you're going to roll this out I'd say to about half an inch thickness now with this dough you'll be able to get around a dozen donuts.
that's wrapped you're going to place the donuts onto some parchment paper leaving some space between each donut and let these rise again for about 20 to 30 minutes.
the beauty of this dough is that you can reroll it it's a wonderful soft dough sore shape it roll it out again and continues making your donuts, okay some moving on to frying these babies I'm going to give you a few crucial tips now.
I like to cut the donuts you know not the donuts the parchment paper around the donuts it's just easier to maneuver them into the oil without you know.
deflating them or losing their shape now I find that the best temperature for frying doesn't is actually around 160 degrees Celsius it 320 330 Fahrenheit a lot of recipes will tell you 360 but for my experience,
they just become dark and crispy we're not making Fried Chicken here okay cooking the donuts at a slightly lower temperature will assure you that beautiful even browning and super soft donuts if you have a thermometer use it.
if you don't just make sure your donuts are bubbling gently you may have to adjust your flame as you're cooking these so keep that in mind and you're going to cook these on both sides until they're beautifully golden set these onto a wire rack or some towels and we're going to make the delicious glaze.
powdered sugar so I won't be adding any today as a pending on how you like your glaze you know thick or thin you're going to add more milk or more sugar personally prefer a thinner plates drop your donuts one or two at a time into the glaze make sure you coat these entirely in the glaze they're going to
promise you and you're going to place these onto a wire rack to drip you know the excess glaze this glaze will set just like Krispy Kreme donuts these will be better than any donut you will ever buy I need to immediately show you how soft and tender these are I guarantee you that.