Chef Eddy’s Doughnuts
- 1/4 cup slightly warm water (100°F)
- 2 envelopes (1/4 oz) active dry yeast
- 1 1/4 cups milk at room temperature
- 3 large eggs at room temperature
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 6 tablespoons unsalted butter, soft
- 1 tablespoon vanilla extract
- 5 cups all-purpose flour*
- 2 teaspoons salt
- Fryer, wok or deep pan
- A few quarts of frying oil such as peanut oil
- 5 tablespoons butter
- 2 1/2 cups Imperial Sugar Confectioners Powdered Sugar
- 2-4 tablespoons orange juice
- 2 teaspoons vanilla extract
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Pour yeast and warm water in a large bowl and mix until well combined. Add milk and eggs and beat to combine.
- Add sugar, butter, vanilla, half of flour and salt and mix until dough is smooth. Add remaining flour and mix until dough is elastic and no longer sticks to side of the bowl. The total mixing time will be about 7-9 minutes on medium speed.
- Leave dough in bowl or transfer to a working surface. (Working on granite is not recommended as it cools dough and hinders yeast activity). Cover dough with a kitchen towel and allow to rest in a warm place until doubled in size, about 45 to 60 minutes.
- Meanwhile prepare icing by melting butter in a bowl. Whisk in confectioners sugar and vanilla extract. Add enough orange juice to bring it to desired thickness. Cover with plastic film.
- Remove towel and press on dough to remove much of the air. Fold dough on itself to shape it back into a smooth piece of dough. Cover and allow resting for another 15 minutes.
- On a very lightly floured surface (using too much flour will give doughnuts a burned appearance) roll dough to a thickness of 1/2 inch. Cut very closely using a doughnut cutter and place on lightly floured paper towels or kitchen towels. Cover with a kitchen towel or paper towel and allow rising until they have gained 50% in volume.
- Meanwhile pour frying oil in a fryer, wok or a deep pan and heat to 350°F.
- Lift each doughnut gently of towel and carefully and gently place in oil. Fit as many as possible.
- Cook on each side until golden in color. Lift out of oil with a slotted spoon onto a wire rack or cookie sheet fitted with paper towels.
- Dip warm doughnuts in glaze or sprinkle with cinnamon or regular sugar.
Imperial Sugar Insight
Making doughnuts at home is not difficult. Just ensure that the water for the yeast and the milk are at the required temperatures to obtain successfully rising dough. For mixing it is recommended to use a stand up mixer or a strong hand held mixer fitted with the dough attachments. However, kneading the dough by hand can also be done. Either prepare glaze for the doughnuts or sprinkle with Extra Fine Granulated Sugar or our Cinnamon Sugar Shaker.
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