Soft and golden yeast donuts, topped with a glossy white glaze just like the classic American version. Their light, slightly buttery crumb contrasts with the thin sweet shell of the glaze.
Ingredients
- 300 g T45 all-purpose flour
- 130 ml whole milk
- 5 g active dry yeast
- 35 g granulated sugar
- 1 piece egg
- 35 g unsalted butter
- 1 pinch fine salt
- 1 l sunflower oil
- 160 g powdered sugar
- 35 ml whole milk for the glaze
- 1 tsp pure vanilla extract
Method
- Gently heat the milk until it is warm to the touch, then mix it with the yeast and a portion of the sugar; let it foam for a few minutes, until the surface becomes slightly creamy.
- In a large bowl, whisk together the flour, the remaining sugar, and the salt, then add the yeast mixture, egg, and softened butter; knead until you have a soft, smooth, and barely sticky dough.
- Cover the dough and let it rise in a warm place until it doubles in volume and holds a light indentation when pressed with a finger.
- Gently punch down the dough, roll it out on a lightly floured surface, and cut out rings; place them on parchment paper and let them proof until they look light and plump.
- Heat the oil in a deep pot until a small piece of dough sizzles and floats without browning too quickly; fry the donuts in small batches, flipping them when the first side is nicely golden.
- Drain the donuts on a wire rack or paper towels; they should be golden brown, feel light in the hand, and still be soft in the center.
- Whisk the powdered sugar, milk for the glaze, and vanilla until smooth, thick but pourable, coating the back of a spoon without running off like water.
- Dip the tops of the still-warm donuts into the glaze, let the excess drip off, then place them on a wire rack until the glaze becomes satiny and slightly set.
Nutrition
Per serving
- Energy
- 743 kcal
- Protein
- 11.17 g
- Carbohydrate
- 104.4 g
- Fat
- 30.53 g
- Fibre
- 2.53 g
- Calcium
- 133.75 mg
- Iron
- 1.01 mg
- Magnesium
- 31.41 mg
