Makes: 12-14 Mixed Donuts
Prep Time: 30 Mins plus 2 Hr proofing
Cook time: 3-5 mins each
Things you need:
Donut Dough
150 ml Milk (full fat)
50 ml water
1 Tsp (12g) Fast action yeast
500g All purpose flour
5g Salt
65g Caster Sugar (berry, fine)
2 Large eggs
50g Unsalted butter
Neutral oil for frying (1-2 litres depending on your pot)
Chocolate Glaze
150g Icing sugar
20g Cacao Cocoa powder
1g Salt
10-25 ml milk
Vanilla paste (optional)
Raspberry amaretto Jam
See website recipes
Caramelised white chocolate creme patisserie
See website recipes
Steps
Warm milk and water to 105F. Then add yeast and the 1 tsp of sugar. Mix and cover, then let this bloom for 10 mins.
In a stand mixer sift in flour, salt and the 65g of caster sugar. Mix briefly with dough hook attachment to mix. Add the eggs and the bloomed yeast mix. Mix on low for 3-5 mins until incorporated. Then turn mixer up to medium and mix for 6-8 mins. If your dough is a little wet or dry then add either a spoon of flour or splash of milk. You want the dough to come away from the sides of the bowl. Refer to video.
Add the butter and mix on medium for another 2 mins. Turn out the dough and knead for a few mins. You can scrape out any butter left on the sides of the bowl and knead that into the dough.
Roll the dough into a ball and add to a greased bowl. Cover dough and let it double in size an hour or so should do it.
Degas dough and roll out to 1/2 inch thick. Cut donuts using a 3 inch pastry cutter. If you want ring donuts then use a 1.5-2 inch cutter and punch a hole in the center of each donut. Use the donut holes to make timbits. Refer to the video. Place these on squares of parchment paper. cover and let double in size. 40 mins to 1 hour should do.
Fry in oil as per video. 350 F - 360 F / 176 C - 182 C is the sweet spot for the oil temperature. Flip halfway through. You don't need to cook these long 3-4 mins in total. Put them on a rack to drain off excess oil.
You can make the chocolate glaze by whisking everything up. Make it thick or thin as you like.
Finish the donuts either with the glaze or filled with the creme patisserie/jam. If filling with jam don't forget to roll the donuts in sugar.
Tips
Mix up the fillings and the glazes
Best eaten the day they are made
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