Ok, you can stop searching recipes for Glazed Doughnuts now, I saw you searching away last night after this amazing 30th Birthday post captured by Rachel Havel. We have here one incredibly delicious recipe shared from Catering By Design for some mouth watering doughnuts. Oh and by the way calories don't matter when you spell them doughnuts vs. donuts.
1 Tbl plut 1 tsp active dry yeast
1 cup whole milk heated to 110 F
2 cups bread flour
1 tsp vanilla extract
3 large egg yolks
2 Tbl superfine sugar
½ tsp salt
4 Tbl unsalted butter, softened at room temperature
Vegetable Oil for Frying
1. In a medium bowl, combine 1 Tbl of the yeast with ¾ cup of warm milk and stir to dissolve the yeast. Add ¾ cup of 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.
2. In a bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 tsp yeast with the remaining ¼ 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 its incorporated, about 30 seconds.
3. Remove the paddle attachment from the mixer, and switch to the dough hook. Start adding the remaining flour, ¼ 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. Cover the bowl with plastic wrap and let the dough rest in a warm place for 30 minutes.
4. 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.
5. When ready to roll out dough, line a baking sheet with a lightly floured towel. Lightly flour a work surface and roll out dough to a ½ inch thickness. Using doughnut or cookie cutters, cut out 30inch diameter rounds with 1 inch holes. Arrange the doughnuts on the baking sheet. Cover doughnuts loosely with plastic wrap and let them proof in a warm place until almost double in size, 30-40 minutes.
6. In a heavy-bottomed large pot, heat 2 inches of oil to 360 F. Carefully place doughnuts in the hot oil, flipping once, until golden brown. Transfer to wire rack and return oil to 360F between batches. Let doughnuts cool before glazing.
1 ½ cup confectioners sugar
3 Tbl whole milk
2 tsp vanilla extract
1.Place sugar in a medium bowl and slowly stir in the milk and vanilla, making a smooth pourable glaze.
2. Pour glaze over doughnuts and let set to dry.
1 cup unsalted butter, softened
½ cup Whiskey
1. Fold whiskey into butter, mix well
2. For the sautéed donuts:
3. Add 2 Tbl of the whiskey butter to a saute pan, turn on medium high. When butter is melted add a few glazed donuts and saute until fully coated.
4. Transfer donut to a plate or bowl and serve with your favorite ice cream (Butter Pecan recommended)