Sugar Glazed Doughnuts Food

DOUGHNUT GLAZE

Steps:

• Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, 1 at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving.

GLUTEN-FREE SUGAR-GLAZED DOUGHNUTS

Steps:

• Whisk the dry ingredients: Put the flour, psyllium and yeast into the bowl of a stand mixer. Whisk them together on low speed to aerate the flour.
• Heat the milk: Set a small pot on low heat. Pour in the milk and heat until just warm (75 degrees F if you are using a thermometer). Turn off the heat.
• Make the doughnuts: With the stand mixer running at low speed, add the sugar, salt and warm milk to the flour mixture.
• With the mixer still running at low speed, add 1 egg at a time until all the eggs are fully incorporated into the batter. Dribble in the vanilla extract. Scrape the batter down the sides of the bowl fully. Run the mixer until the batter is airy and light, about 5 minutes.
• Add the butter: Scrape down the sides of the bowl again. With the mixer running at low speed, add the butter, one cube at a time, until fully incorporated into the batter.
• At this point, the dough should gather around the paddle of the stand mixer and gently slump off when you turn the mixer off. If it feels too wet, add a bit more flour. Turn the dough onto a lightly-floured surface. Wet your hands lightly.
• Gently pat the dough, which will be sticky. Don't worry. That's why you wet your hands. Gently shape the dough, stretching and pulling as you can, into a large ball. Make a seam with the edges of the dough together. Put the dough, seam-side down, into a greased bowl. Cover the bowl with plastic wrap and let it sit in a warm place in the kitchen for 1 hour.
• Roll out the dough: With wet hands, gather the dough and plop it onto a lightly-floured piece of parchment paper. Flour a rolling pin and roll out the dough just shy of the edges of the parchment paper. (Remember to go slowly. This will not feel like gluten dough.) The dough should be about 1-inch thick. Put the parchment paper onto a baking sheet and place it in the freezer for 10 minutes.
• Cut out the doughnuts: Using a 3-inch doughnut cutter (or biscuit cutter or an empty tin can, if that's all you have), cut out 8 rounds from the dough. Cut holes in the rounds with a much smaller cutter. (You could also use your finger.) Set them aside on a piece of parchment paper.
• You can roll out the remaining dough and cut out more doughnuts, if you want. They won't be quite as light as the first batch, but they are still doughnuts!
• Let the doughnuts rest while you prepare the oil.
• Heat the oil: Set a Dutch oven over medium-high heat. Pour in enough oil to fill the pot 1/3 of the way. Heat the oil to 350 degrees F. Fry the doughnuts: Using a slotted spoon, gently lower a doughnut into the hot oil. Add three more doughnuts.
• Fry the doughnuts for 30 seconds on one side, then 45 seconds on the other side, then another 30 to 45 seconds on the first side again, until the doughnuts are a deep golden brown.
• Remove the doughnuts to a baking rack set over a baking sheet. Fry the remaining doughnuts the same way.
• Make the glaze: Whisk together the milk and vanilla extract in a medium bowl. Continue whisking as you add the confectioners' sugar. Whisk until all the lumps of sugar have been blended into a smooth glaze.
• Dunk the warm doughnuts into the sugar glaze and return them to the cooling rack.
• Eat immediately. Doughnuts are really only good the day they are made and they're best within an hour of being made.
• Pour all the flours and milk powder into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.

CLASSIC GLAZED DOUGHNUTS

Steps:

• For the doughnuts, place all of the ingredients in the bowl of a mixer fitted with the hook attachment and mix on low speed until blended, then increase speed one level and knead until the dough is smooth and elastic, about 4 minutes. Alternatively, you can blend the ingredients by hand, and then turn out onto a floured surface to knead until smooth, about 6 minutes. Place the dough into a bowl, cover with plastic wrap and leave to rise for an hour or until doubled.
• To cut the doughnuts, turn the risen dough out onto a floured surface and roll to 1/2 -inch thickness. Cut doughnuts using a 3-inch cutter and cut a hole out of the centre of each. Re-roll any scraps (the holes can be re-worked into the dough, or fried as doughnut holes). Cover the doughnuts with a tea towel and let rise for 30 minutes.
• While the doughnuts are rising, prepare the Glaze (see recipe).
• Preheat vegetable oil to 350ºF in a tabletop fryer, or in a deep pot over medium high heat (fill the pot with 2 inches of oil). Carefully drop in a few doughnuts, leaving enough space so that they do not touch, and cook for 4 to 5 minutes, turning halfway through cooking. Lift the doughnuts onto a cooling rack with a paper-towel lined tray underneath to drain and cool for 5 minutes, and continue to cook the remaining doughnuts in batches.
• While the doughnuts are rising, prepare the glaze. Whisk the melted butter, with the icing sugar, vanilla and 3 Tbsp of the milk until smooth, adding more milk if needed to make a thin glaze (it should be quite fluid).
• 2.
• After each batch of doughnuts has cooled just a little (they can still be a touch warm), dip them into the glaze so that they are fully covered. Shake off excess glaze and place of a cooling rack with a lined tray underneath to allow the glaze to set for about 15 minutes.

CLASSIC GLAZED DOUGHNUTS

Steps:

• In a medium bowl, combine 1 tablespoon of the yeast with 3/4 cup of the warm milk and stir to dissolve the yeast. Add 3/4 cup of the flour and stir to create a smooth paste. Cover the bowl with plastic wrap and let the flour mixture rest in a warm place for 30 minutes.
• Once 30 minutes have passed, in the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 teaspoon yeast with the remaining 1/4 cup milk (the milk will be room temperature at this point). Add the rested flour mixture along with the vanilla and egg yolks and mix on low until the ingredients are incorporated and the dough is smooth, about 30 seconds. Turn off the mixer and add 1 cup of flour, along with the sugar and salt. Mix on medium until the dough starts to come together, about 30 seconds. Add the butter and mix on medium until it's incorporated, about 30 seconds.
• Remove the paddle attachment from the mixer, and switch to the dough hook. Start adding the remaining flour, 1/4 cup at a time (turning the mixer off for each addition) and knead the dough on medium until it completely pulls away from the side of the bowl and is smooth and not too sticky, about 1 minute. The dough will be very soft and moist but not so sticky that you can't roll it out. (For this step, you may only need to use as little as 1/4 cup flour, so there may be flour leftover.) Cover the bowl with plastic wrap and let the dough rest in a warm place for 30 minutes.
• Once 30 minutes have passed, gently press down on the dough to remove any gas bubbles then chill, covered, for at least 1 hour and up to 12 hours.
• When ready to roll out the dough, line a baking sheet with a lightly floured non-terry towel. Lightly flour a work surface and roll out the dough to a 1/2-inch thickness. Using doughnut or cookie cutters, cut out 3-inch-diameter rounds with 1-inch-diameter holes. (For filled doughnuts, don't cut out the holes.) Arrange the doughnuts on the prepared baking sheet, leaving at least 1 inch between doughnuts. Cover the doughnuts loosely with plastic wrap and let them proof in a warm place until almost doubled in size, 30 to 40 minutes. Check to see if the doughnuts are ready every 5 to 10 minutes. To test, use a fingertip to lightly touch one of the doughnuts. If the dough springs back immediately, it needs more time; if it springs back slowly, it's ready; and if the dough doesn't spring back at all, it's over-proofed. You can punch down and reroll over-proofed dough once.
• While the doughnuts are proofing, line a baking sheet with 2 layers of paper towels and place a wire rack on top of the towels. In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 360°F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Fry, flipping once, until light golden brown, 1 to 2 minutes per side. Transfer as done to the wire rack and return the oil to 360°F between batches. Let the doughnuts cool slightly before glazing with the Basic Sugar Glaze or Chocolate Glaze .

GLAZED DOUGHNUTS

Steps:

• Scald milk; cool to lukewarm.
• Soften yeast in warm water (and proof by allowing to set for 10 minutes, watching for bubbling to begin to occur); add to milk.
• Cream the shortening and sugar together.
• Add eggs and beat.
• Add salt to milk and yeast mixture.
• Alternately add flour and creamed shortening, sugar and eggs mixture.
• Stir until smooth.
• Cover and let stand until double in bulk.
• Roll 1/2 inch thick on lightly floured surface.
• Cut and let rise until double in bulk, again.
• Fry in deep fat fryer until light brown on each side.
• Remove and place on paper towels to absorb excess oil (into the paper towels, rather than the doughnuts).
• Change paper towels frequently.
• While still warm: Glaze with powdered sugar glaze.
• If you prefer, they can be put into a sack with dry powdered sugar, crystal sugar or brown sugar and shaken gently to coat, or frosted with one of your favorite icings and sprinkles or nuts.
• When completely cool and glaze or frosting has set, store in an airtight container.
• They can also be frozen for later use (eliminate as much air as possible).
• If frozen, when ready to serve, remove from freezer, place on microwave-safe dish, cover with wax paper and run on defrost cycle until warmed through.
• They will be almost as fresh as when you first made them!