CUSTARD AND LEMON GLAZED DONUTS
Ingredients
- 1 package instant dry yeast
- ⅔ cup milk warm not hot
- 1½ tsp salt
- ⅓ cup brown sugar
- 3 eggs
- 3½ cups cake wheat flour I used Eureka Mills brand
- 4 tbs butter soft
- oil for frying
Instructions
- Stir together the yeast and warm milk in the bowl of the stand mixer. Let sit for 5-10 minutes. If you notice no change, discard the yeast and get a new packet.
- The yeast must bloom and become a creamy mixture.
- Add the flour, sugar, salt and eggs and mix on low speed using the dough hook attached to the mixer.
- Mix for 3 minutes until the dough comes together forming a ball.
- Continue mixing, while you add the softened butter, a tablespoon at a time until the butter has been absorbed by the dough before you add the next tablespoon.
- At first, the butter might resist incorporating into the dough, continue mixing, it will gradually mix into the dough. After the butter has been added, mix for another 5 minutes until the dough is smooth, soft and supple.
- Place the dough into an oiled bowl, cover with clingwrap and let it rise in a warm place for 2 hours.
- After 2 hours, lightly flour your work surface and roll the dough out until it is 1cm in thickness.
- Using a donut cutter or a round cutter, cut out circles. Use a smaller round cutter to cut into the centre if you don't have a donut cutter.
- Roll out remaining dough and cut more circles.
- Place your donuts onto a tray lined with greaseproof paper, cover again and allow to rise for another hour or 2 if needed.
- Once the dough has almost doubled in size, fry the donuts in deep oil over low heat to avoid burning or browning the donuts too much. I used my deep fryer at @100 degree celcius and fried both sides for 3 minutes in total.
- Fry the doughnuts in batches to avoid overcrowding the pan or the deep fryer.
- Use a slotted spoon to transfer the dougnuts to a paper towel covered tray, leave to cool.
- Once the donuts are completely cool, top with your favourite topping and sweets or you could do the simple lemon glaze (1 cup powdered sugar and 3 tablespoons lemon juice) and dip your donuts into this mixture or drizzle the mixture onto the donuts, whichever way you prefer.
Notes
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