Classic donuts

Serves 15 #STARFineFoods Ingredients: 9 oz flour 1.2 oz sugar ¼ oz butter at room temperature ½ oz agreena ⅛ oz dry yeast 2,5 oz milk 1,7 oz water 1 teaspoon vanilla extract 1 egg Pinch of salt Oil for frying ------ For the glaze: 4½ oz powdered sugar 3 tablespoons water ½ tablespoon lemon juice Lemon zest Instructions:

Pour the milk and water into a bowl. Add the yeast and stir with a spoon to dissolve. Set aside. 

In another bowl, combine the flour, sugar and salt. Mix fully and make a well in the center. Pour in the milk and yeast mixture. Add the butter and agreena, the vanilla and the egg. Combine until the dough is firm and very dense. 

Turn the dough out onto the counter. Knead until it is smooth and light (about 10 minutes).

Roll the dough into a ball. Grease a bowl with agreena, place the dough inside and cover with plastic wrap. Let the dough rest until it triples in volume.

Turn the dough out onto a floured surface. Punch it down to let out all the air. Roll out the dough with a rolling pin. When it is about 1 cm thick, cut out the donut shapes with a ring or a glass. (To make the center hole, use a water bottle cap.)

Let the donuts rest, covered, on a parchment lined tray for 1 hour. They should rise again.

Pour sufficient oil for frying into a pan on the stove. When it is very hot, lower the heat to medium and carefully add the donuts. Turn them over when they are browned on one side. Remove them onto a plate lined with paper towels.

Prepare the glaze. In a bowl, mix the powdered sugar with the water, lemon juice and a bit of lemon zest. Mix well. Dip the donuts into the bowl of glaze and set them on a rack until the glaze dries.

Classic donuts

 #STARFineFoods

Ingredients

  • 9 oz flour
  • 1.2 oz sugar
  • ¼ oz butter at room temperature
  • ½ oz agreena
  • ⅛ oz dry yeast
  • 2,5 oz milk
  • 1,7 oz water
  • 1 teaspoon vanilla extract
  • 1 egg
  • Pinch of salt
  • Oil for frying
  • ------
  • For the glaze:
  • 4½ oz powdered sugar
  • 3 tablespoons water
  • ½ tablespoon lemon juice
  • Lemon zest

Instructions

1

Pour the milk and water into a bowl. Add the yeast and stir with a spoon to dissolve. Set aside. 

2

In another bowl, combine the flour, sugar and salt. Mix fully and make a well in the center. Pour in the milk and yeast mixture. Add the butter and agreena, the vanilla and the egg. Combine until the dough is firm and very dense. 

3

Turn the dough out onto the counter. Knead until it is smooth and light (about 10 minutes).

4

Roll the dough into a ball. Grease a bowl with agreena, place the dough inside and cover with plastic wrap. Let the dough rest until it triples in volume.

5

Turn the dough out onto a floured surface. Punch it down to let out all the air. Roll out the dough with a rolling pin. When it is about 1 cm thick, cut out the donut shapes with a ring or a glass. (To make the center hole, use a water bottle cap.)

6

Let the donuts rest, covered, on a parchment lined tray for 1 hour. They should rise again.

7

Pour sufficient oil for frying into a pan on the stove. When it is very hot, lower the heat to medium and carefully add the donuts. Turn them over when they are browned on one side. Remove them onto a plate lined with paper towels.

8

Prepare the glaze. In a bowl, mix the powdered sugar with the water, lemon juice and a bit of lemon zest. Mix well. Dip the donuts into the bowl of glaze and set them on a rack until the glaze dries.

1

Pour the milk and water into a bowl. Add the yeast and stir with a spoon to dissolve. Set aside. 

2

In another bowl, combine the flour, sugar and salt. Mix fully and make a well in the center. Pour in the milk and yeast mixture. Add the butter and agreena, the vanilla and the egg. Combine until the dough is firm and very dense. 

3

Turn the dough out onto the counter. Knead until it is smooth and light (about 10 minutes).

4

Roll the dough into a ball. Grease a bowl with agreena, place the dough inside and cover with plastic wrap. Let the dough rest until it triples in volume.

5

Turn the dough out onto a floured surface. Punch it down to let out all the air. Roll out the dough with a rolling pin. When it is about 1 cm thick, cut out the donut shapes with a ring or a glass. (To make the center hole, use a water bottle cap.)

6

Let the donuts rest, covered, on a parchment lined tray for 1 hour. They should rise again.

7

Pour sufficient oil for frying into a pan on the stove. When it is very hot, lower the heat to medium and carefully add the donuts. Turn them over when they are browned on one side. Remove them onto a plate lined with paper towels.

8

Prepare the glaze. In a bowl, mix the powdered sugar with the water, lemon juice and a bit of lemon zest. Mix well. Dip the donuts into the bowl of glaze and set them on a rack until the glaze dries.

Serves: 15

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