Glazed doughnuts

Name: Glazed doughnuts
Prep time: 45 min
Cook time: 1 h
Yield: 15 doughnuts
Ingredients: 1/2 cube fresh yeast; 100 ml warm water; 150 ml warm milk; 50 g sugar; 500 g flour; 1 tsp salt; 1 egg; 40 g soft butter; sunflower oil (for frying); 200 g icing sugar; 100 ml Lemon Juice; food colouring

13.09.202105.05.2023 0 min read

Glazed doughnuts

CourseSweets
CuisineAll-time Classic

Servings	Prep Time
15 doughnuts	45 minutes

Cook Time

1,5-2 hours

Servings	Prep Time
15 doughnuts	45 minutes

Cook Time

1,5-2 hours

Glazed doughnuts

CourseSweets
CuisineAll-time Classic

Servings	Prep Time
15 doughnuts	45 minutes

Cook Time

1,5-2 hours

Servings	Prep Time
15 doughnuts	45 minutes

Cook Time

1,5-2 hours

Ingredients

For the batter

1/2 cube fresh yeast
100 ml warm water
150 ml warm milk
50 g sugar
500 g flour
1 tsp salt
1 egg
40 g soft butter
sunflower oil for frying

For the glaze

Servings: doughnuts

Units:

Instructions

Place the fresh yeast, sugar, water and milk in a bowl and leave to stand for 10 minutes until the yeast dissolves.
Add the flour, salt, egg and soft butter in a mixing bowl and start kneading.
Add the sugar, water, milk and yeast mixture and knead for a good 5 minutes. If needed, add a little more flour or water.
The dough should be quite elastic and come away from the sides of the bowl.
Roll out the dough, place it in the bowl, cover it and let it rise for 1 to 2 hours at room temperature.
While the yeast is rising, prepare the icing. In a bowl, whisk together the icing sugar and lemon juice until you have a thick glaze that holds together.
Colour the icing as desired and set aside.
After the yeast has risen, cut out discs of dough with a cookie cutter and make a hole in the centre.
Place the doughnuts on a baking tray covered with baking paper and leave to rise for another 15 minutes (cover with a clean dry cloth).
In a deep fryer or pan, fry the doughnuts over medium heat in sunflower oil. Turn the doughnuts halfway through to brown both sides!
Once golden brown, remove the doughnuts from the oil and place on a paper towel to remove excess oil.
Allow them to cool and then glaze.
Enjoy!

Bouche Bée

Je m’appelle Bérangère et suis une passionnée de cuisine depuis toujours. Mais c’est à ma grand-maman Marie que je dois le virus de la pâtisserie. Nos traditionnelles sessions pâtisserie du dimanche sur la table en marbre, durant lesquelles j’ai appris à battre la crème, à abaisser la pâte et à surveiller la cuisson de nos confections sucrées, m’ont incitée à m’emparer de la cuisine et à concocter mes premières recettes, en autodidacte. Aujourd’hui, avec la création de « Bouche Bée », l’aventure prend un nouveau tournant! Le relooking complet du blog propose désormais plus de rubriques et de photos, des recettes avec/sans gluten maison, des suggestions de saisons, des associations audacieuses, de nouvelles collaborations, la participation à des événements locaux et bien plus encore.