Cookery sensation Caroline Artiss shows you how to make glazed doughnuts. Oh my these are good!
2 x 7g dried yeast
90 ml water
240 ml milk
50 g white sugar
1 tsp salt
80 g butter, melted
500 g all-purpose flour (plus extra for dusting)
large amount of sunflower oil
200 g icing sugar
1 tsp vanilla extract
Step 1: Heat The Milk
Pour the milk and 60ml of water into a pan and warm. Once the milk has reached body temperature add the yeast, along with 1 tsp of sugar and the melted butter. Give everything a stir and the leave to rest for 5 minutes until the mixture starts to foam.
Step 2: Make The Dough
Add the rest of the sugar to a large bowl, carefully pour in the yeast mixture and give it a stir. Stir a third of the flour into the bowl, then beat the two eggs into the mixture along with 1 tsp of salt. Stir until smooth. Now add the remainder of the flour and stir in. If you mixture is too sticky add some more flour. Use your hands to bring together all of the ingredients and then turn the dough out onto a floured surface. Knead for about 10 minutes before placing it into a bowl. Cover with a damp cloth and leave in a warm place for 1 and a half hours until the dough has doubled in size.
Step 3: Cut Out Your Doughnuts
Once your dough has risen, transfer it onto a floured surface, Give it a gentle knead and then roll it out with a floured rolling pin until it is about 1 cm thick. Using your cutters cut out your ring doughnut shapes until all your dough is used up. Transfer your doughnuts onto a lined baking tray. Cover with a tea towel and leave the doughnuts to rise for 40 minutes.
Step 4: Make The Glaze
Pour your icing sugar into a saucepan on a low to medium heat. Add 2 tbsp of hot water and a squirt of vanilla extract. If you want a more creamy glaze you can add 80g of butter. Stir the ingredients until you have a thick glaze. Once it begins to bubble take the pan off the heat.
Step 5: Fry The Doughnuts
Heat your oil in a large pan until it is hot. Test the heat of the oil by dropping a small piece of the dough into the oil. If it sizzles and rises to the top straight away, your oil is ready. Carefully add your doughnuts to the oil, two or three at a time. Make sure you don’t over crowd the pan. As soon as they turn golden brown on the bottom turn the doughnuts over to cook on the other side. Remove the cooked doughnuts from the oil and place on kitchen towel to get rid of the excess oil. While the doughnuts and icing is still warm brush over the glaze. Continue until all your doughnuts are cooked up and covered in the icing.