Donut dough (8-10 pcs)

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Options 1 : 2 days

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250 grams flour (125 grams bread flour and 125 grams all purpose)

6 grams salt

28 grams sugar

4 eggs

8 grams active dry yeast

16 grams water

4 ounces soft butter

In a mixer bowl add the flour, salt and sugar.

In another bowl add active dry yeast and warm water. Mix together good.

On low speed with dough hook add the yeast mixture to the flour mixture then add the eggs. Mix on medium speed until incorporated into a ball. Now add the soft butter 1 tablespoon at a time until incorporated. Mix until a uniform ball for a 5-7 min.

Take the dough out and put in a lightly oiled bowl. Cover bowl with plastic and place in a warm place until doubled in size, about 1-2 hrs. Punch down dough and place a lightly floured sheet pan and wrap good, place in fridge for a couple of hours or overnight.

Take off of sheet pan and roll out on a lightly floured surface to about an 1/3 inch thickness.

Cut into donut shapes and place on a lightly oiled/sprayed pan. Lightly cover surface with plastic wrap and let it rest for about 30 min.

Heat a pot with oil to about 370-375F.

Place donuts (2-3) in oil carefully 1 min on each side or until lightly browned. Carefully remove from oil and place on a rack lined with paper towels.

Notes

The oil temperature will naturally lower and rise as you add and remove donuts to the oil. Make sure to keep an eye on the temperature and adjust the heat on your stove as needed to keep the temperature as close to 370-375°F as possible throughout the cooking process.

Options 2 : 1 day

Makes: 12–14 donuts
Time: ~2.5–3 hours, including rising

Ingredients

• Bread flour (or all-purpose): 500 g
• Whole milk (warm, 38–40°C): 240 g
• Sugar: 80 g
• Instant yeast: 8 g
• Baking powder 3.15 g. (1/4 tbsp)
• Salt: 8 g
• Eggs: 2 large (about 100 g)
• Unsalted butter (soft): 75 g
• Vanilla extract (optional): 5 g

Chocolate glaze

• 4 ounces semisweet or dark chocolate chips
• ½ cup heavy whipping cream 4 ounces
• 2 tablespoons light corn syrup
• 2 teaspoons vanilla

• In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
• Place chocolate chips in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the corn syrup and vanilla.

Sugar-Glazed Donuts

• 2 cups powdered sugar (also called confectioners’ sugar)
• 1/4 cup whole milk (or any milk of choice)
• 1 teaspoon vanilla extract
• Pinch of salt (optional, balances sweetness)

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Make the dough

1. Mix 240g warm milk, 1 egg, 50g sugar, 7g yeast, and 75g melted butter.
   
   
2. Add 500g Bread flour + 1 tsp salt. Mix and knead 8–10 min until smooth.
   
   
3. Let rise 1–1.5 hrs until doubled.
   
   

Shape

4. Roll dough 1.5 cm thick, cut donuts with cutter.
   
   
5. Rest 30–40 min until puffy.
   
   

Fry

6. Heat oil to 350°F / 175°C.
   
   
7. Fry donuts 1–2 min per side until golden. Drain on rack.
   
   

Glaze

Mix 180g powdered sugar + 30–40g milk + 1/2 tsp vanilla until smooth.

• Dip warm donuts face-down, let set on rack.

Chocolate glaze

Melt 120g chocolate + 30g butter or cream. Dip donuts while warm.

Tips

✨ Warm dough produces fluffy donuts — don’t rush proofing

✨ Oil too hot = raw inside & dark outside; too cool = oily donuts

✨ Use leftover donut holes for taste testing 😋

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