Fluffy Donut

AuthorLe-ThermiqueCategoryDifficultyBeginner
Yields1 Serving
Prep Time10 minsCook Time1 hr 33 minsTotal Time1 hr 43 mins
INGREDIENTS :
 300 g all-purpose-flour
 35 g caster sugar
 1 tsp instant yeast
 1 tsp baking powder
  tsp salt
 40 g butter
 150 ml water or milk
 1 egg
1

- Place in the dry ingredients and the wet ingredients in the mixing jar.
Select preset mode R - KNEAD and run the auto setting : Timer: 3 Minutes / Speed: 3 then continue Timer: 7 Minutes / Speed: 2

- The dough will be very sticky.

2

1st RISE
- Place the dough in a lightly oiled bowl, cover with plastic wrap and let prove for 1-2 hours or until doubled in size.

3

Shaping
- Once the dough has risen, place it on a floured surface , punch it and knead lightly.
- With a rolling pin, roll out half of the dough to about 1/4″ (6.3mm) thickness. (Do not rest the dough.
- Cut with a round, sharp doughnut cutter (about 3″ diameter). Or else use a sharp cookie cutter, then make the holes with a smaller cookie cutter (about 1″ diameter), saving the holes.

Alternative
- Once doubled in size remove the plastic wrap, punch down the dough with a floured fist then re-cover and place the bowl in the fridge to prove overnight. Then continue the step in the next day.

4

Proofing

- Place each donuts on a piece of parchment paper, then place on a parchment lined baking sheet.
- Cover with a tea towel and let donuts rise again in a warm place for 20 Minutes

or

at room temperature for 45 Minutes until puffed.

5

Fry Donuts:

- Heat the oil to about 180ºC, If you don’t have a thermometer, test the oil with a donut hole. If it doesn’t start frying (bubbling) immediately, the oil is too cold, if the hole turns brown right away, the oil is too hot. Adjust the heat accordingly.
- Drop the donut into the hot oil using the paper to carefully lower them into the oil.
- Turn them over as soon as they become golden brown on the underside, then remove and place on a paper towel lined plate once they are ready.

6

- When the donuts have cooled, roll them in sugar to coat evenly.

7

Tips: Glazed Donuts
- Put some powdered sugar in a bowl and add a little bit of milk or water. Stir and keep adding liquid until you reach a smooth, slightly runny consistency. You want the glaze to run off the doughnuts when you’ve dipped them.

- Dip one and place it on a cooling rack to set. If all the glaze runs off, add more sugar, and if it’s too thick, add more liquid. No measuring needed.

Nutrition Facts

0 servings

Serving size

12


Amount per serving
% Daily Value *
Total Fat 5.2g7%
Saturated Fat 1g5%
Cholesterol 36mg12%
Sodium 59mg3%
Protein 3.9g

Calcium 24mg2%
Iron 1mg6%
Potassium 54mg2%
Vitamin D 3mcg15%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

INGREDIENTS :
 300 g all-purpose-flour
 35 g caster sugar
 1 tsp instant yeast
 1 tsp baking powder
  tsp salt
 40 g butter
 150 ml water or milk
 1 egg

Directions

1

- Place in the dry ingredients and the wet ingredients in the mixing jar.
Select preset mode R - KNEAD and run the auto setting : Timer: 3 Minutes / Speed: 3 then continue Timer: 7 Minutes / Speed: 2

- The dough will be very sticky.

2

1st RISE
- Place the dough in a lightly oiled bowl, cover with plastic wrap and let prove for 1-2 hours or until doubled in size.

3

Shaping
- Once the dough has risen, place it on a floured surface , punch it and knead lightly.
- With a rolling pin, roll out half of the dough to about 1/4″ (6.3mm) thickness. (Do not rest the dough.
- Cut with a round, sharp doughnut cutter (about 3″ diameter). Or else use a sharp cookie cutter, then make the holes with a smaller cookie cutter (about 1″ diameter), saving the holes.

Alternative
- Once doubled in size remove the plastic wrap, punch down the dough with a floured fist then re-cover and place the bowl in the fridge to prove overnight. Then continue the step in the next day.

4

Proofing

- Place each donuts on a piece of parchment paper, then place on a parchment lined baking sheet.
- Cover with a tea towel and let donuts rise again in a warm place for 20 Minutes

or

at room temperature for 45 Minutes until puffed.

5

Fry Donuts:

- Heat the oil to about 180ºC, If you don’t have a thermometer, test the oil with a donut hole. If it doesn’t start frying (bubbling) immediately, the oil is too cold, if the hole turns brown right away, the oil is too hot. Adjust the heat accordingly.
- Drop the donut into the hot oil using the paper to carefully lower them into the oil.
- Turn them over as soon as they become golden brown on the underside, then remove and place on a paper towel lined plate once they are ready.

6

- When the donuts have cooled, roll them in sugar to coat evenly.

7

Tips: Glazed Donuts
- Put some powdered sugar in a bowl and add a little bit of milk or water. Stir and keep adding liquid until you reach a smooth, slightly runny consistency. You want the glaze to run off the doughnuts when you’ve dipped them.

- Dip one and place it on a cooling rack to set. If all the glaze runs off, add more sugar, and if it’s too thick, add more liquid. No measuring needed.

Notes

Fluffy Donut

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