Hi there! Yes I know it’s been a while. I really thought the schedule I planned would work, obviously doesn’t.  So I’m re-thinking it, DO NOT panic!

But to make you happy, I made doughnuts! Oh so yummy doughnuts!

I slightly adapted this recipe from a book called ‘doughnuts’ by Lara Ferroni.

I found it a little bland (I hate to say this but it’s the second recipe from that book I make and that I find it’s missing some love) anyway, I added some spices to well, spice it up! You are welcome!

I made one that’s sugar & cinnamon covered and made two different glazes as well, one is chocolate and the other one is lemon yum!

Make them, eat them, and share them if you want! You can’t go wrong with this delicious doughnut!

As with every recipe you find, please read carefully before starting it.

This recipe calls for bread flour; you can use all-purpose flour without any problem.

Doughnuts

(Depends on the size and shape, makes at least 7-8 regular sized doughnuts)

(Recipe for glazes and coating below)

3  Tablespoon active dried yeast

1   cup warm milk

2 to 2-1/2cup bread flour

2  Tablespoon sugar

1  teaspoon vanilla extract

½  teaspoon cinnamon

Pinch of nutmeg

Pinch of salt

3  egg yolks

2  ounces (1/2 stick) unsalted butter

Oil for frying

 Procedure:

In a bowl, dissolve 2 Tablespoon of the dry yeast into ¾ cups of milk and ¾ cups of flour and stir to make a smooth paste. Cover and let it rest in a warm spot for around 30 minutes and let the yeast work it’s magic.

In a mixing bowl combine the remaining milk, flour and yeast.  Also add the sugar, vanilla extract, cinnamon, nutmeg, salt and yolks.

Add the rested yeast-milk-flour mixture. With a paddle attachment combine all the ingredients to make a smooth paste again.

Add the butter and paddle it until just incorporated.

Change to a hook attachment; knead the dough at medium speed, until the dough pulls apart from the sides of the bowl.

The mix might be a little sticky but don’t worry about it. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (and up to 10-12 hours)

When ready, roll out the dough on a lightly floured surface to about ½ in thick.

Now the fun part begins, using a doughnut or any shape cookie cutter, cut out the dough.

Place the doughnut on a baking sheet at least 1 inch apart. And cover them with plastic wrap and let them rest for 5 to 20 minutes on a warm spot until they double in size,  test them in 5 minutes intervals.

You will know the dough is ready when they double the size and also if you pinch them with your fingertips, the dough should spring back slowly, if it springs back immediately it needs more time.

If it doesn’t spring back at all, then it’s over proofed, you will need to punch the dough to take some air out and reroll once more and cut the dough.

While they are resting and getting ready to skinny dip or chunky dunk (depends on the size of your doughnuts!! LOL)  heat the oil on a heavy-bottomed pot or a deep fryer. You will need at least 3 inches of oil. If you have a deep fat thermometer; should register 360F

Carefully place the doughnut; one by one in the oil (using a big metal spatula would help)

Fry for 1 to 2 minutes each side, just letting it get light brown and don’t let them burn. Remove with a slotted spoon and let them drain on a wire rack or a paper towel.

If you are using only sugar and cinnamon to cover them, do it while they are slightly warm.

If you are glazing them, let them cool.

Sugar & cinnamon coating

2 Tablespoon of granulated sugar

1 Tablespoon of cinnamon

In a medium bowl, combine the granulated sugar and cinnamon together.

Roll the doughnuts in this mix, one by one.

Chocolate glaze

1-1/2 cup of powder sugar

4 Tablespoon of cocoa powder

2 Tablespoon milk

2 teaspoon of vanilla extract

In a medium bowl, whisk together the powder sugar and the cocoa powder and stir in the vanilla and milk, a little at a time to make a smooth, pourable glaze. Pour over the doughnuts

Lemon Glaze

1-1/2 cup of powder sugar

3-4 Tablespoon of freshly squeezed lemon juice

In a medium bowl place the powder sugar and stir the lemon juice, a little at a time, to make a smooth, pourable glaze. Pour over the doughnuts