TWISTED DONUTS FOR THE WIN....
These are my go to recipe when I'm craving donuts, it's just so unique and easy to make. I'm proudly the baker of the family and they love it when I make twisted donuts. This recipe makes 16 donuts in total, and I'm not joking when I say don't be surprised if they disappear from the kitchen within 24 hours...
This recipe makes extremely SOFT and FLUFFY donuts, let's get to it....
INGRIDIENTS.
DOUGH.
375 g all purpose flour
1/2 tsp salt
5 g instant yeast
240 ml warm milk
1 egg
1 tsp vanilla (Optional)
3 tbsp butter
3 tbsp sugar
THE GLAZE.
250 g powdered sugar
1tsp vanilla
5 tbsp milk
METHOD.
To a bowl, add warm milk, sugar. Stir until the sugar dissolves, then add in your yeast.
If you're using dry yeast, you'll let the mixture rest for 5 minutes. Warm milk and the sugar activates the yeast. Add in your egg and a teaspoon of vanilla to the mixture after the mixture has rest, at this point, your milk is cool enough to not cook the egg.
To a large mixing bowl add in your flour and salt. Add in the yeast mixture to the dry mixture.
Using a dough hook on medium high, mix until it forms a dough.
Add in the butter and continue to mix until you get a smooth dough....It'll take about 5-7 minutes.
Don't worry the dough will be a bit sticky but that's what we want...its going to help the twists stay intact and not unravel while they're frying.
Transfer your dough to a large oiled glass bowl, cover with a plastic wrap and let it sit for 1hr 20 minutes in a warm place. Once its doubled in size, deflate it and gently fold it into a round shape. Let it proof for 40 more minutes.
FORMING THE TWIST SHAPE.
Divide your dough into 16 equal pieces and form the twists.
Roll out the ball into a strip making sure the center is thinner.
Start rolling it in opposite directions from the corners, the right hand down while the left goes up to create tension, lift holding both ends of the dough, and the twist forms naturally. Give it a little twist to strengthen it and set it aside on a tray.
Repeat with the others.
Let them sit for 20 minutes. Fry on low medium heat 2 minutes on each side, or until you get a desired golden brown color. Serve when cooled, either plain or dip it in icing for the glaze. You could also make a cinnamon sugar mixture, you'll toss in the donuts immediately you remove them from the oil to properly coat it with the cinnamon sugar.
Try out this recipe and let me know how well it works out for you. Get creative with your toppings.
THANK YOU!
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