Airy Fairy Doughnuts
From ambus 15 years agoIngredients
- 2 tsp active dry yeast shopping list
- 1/4 cup powdered sugar shopping list
- Pinch of salt shopping list
- 1 3/4 cups + 1 oz. all-purpose flour shopping list
- 25 gm unsalted butter,soft shopping list
- 1 large egg,lightly beaten shopping list
- 1/2 cup + 1 tbsp milk shopping list
- Extra flour,for dusting shopping list
- cooking oil,for frying shopping list
- confectioners' sugar,for rolling / dusting shopping list
How to make it
- Whisk yeast,sugar,salt and flour in the bowl of a mixer fitted with the dough hook attachment.
- Add egg,butter and beat on medium-low speed until combined.
- Gradually add milk,little at a time,until dough is soft but not sticky(dough should form a ball).
- On a lightly floured surface,knead dough until smooth and elastic.
- Transfer to a lightly oiled bowl;cover with plastic wrap.
- Let dough rise in a warm place until doubled in bulk,about 1 hour.
- Punch down the dough.On a lightly floured surface,knead dough a few times,and roll out to 1/4 inch thick.
- Cut out douhnuts,and transfer to a lightly floured baking sheet.
- Reroll scraps, and cut out.
- Heat oil in a pan on medium heat.Fry doughnuts in batches(5-6 at a time),turning once,until golden and puffed.
- Using a slotted spoon,transfer to a paper-towel-lined baking sheet. Roll in sugar while warm.
- Makes 25-30 doughnuts and 25-30 doughnut holes.
People Who Like This Dish 11
- momo_55grandma Mountianview, AR
- minitindel THE HEART OF THE WINE COUNTRY, CA
- annieamie Los Angeles, US
- juels Clayton, NC
- chefmeow Garland, TX
- krystynainsydney Bondi Junction, AU
- binky67 Ellicott City, MD
- magali777 Mexico, MX
- morninlite Kalamazoo, MI
- bobbyc0117 Canfield, OH
- Plus 1 othersFrom around the world!
The Rating
Reviewed by 10 people-
Yum. I'll take a plate of these please. Great post and a high 5.
chefmeow in Garland loved it -
Love doughnuts, and these sound simply divine!
juels in Clayton loved it -
I love a good homemade doughnut.5
bobbyc0117 in Canfield loved it
Reviews & Comments 8
-
All Comments
-
Your Comments