There are few things in life more indulgent than handmade doughnuts coated with a sugary glaze. This recipe will become an instant favorite. Be sure to try out the amaretto-glazed variation as well.
Use your CPM800 stand mixer for best results.
Glazed Doughnuts
Ingredients:
Doughnuts:
4½ tsp (14 g) active dry yeast
¼ c (60 ml) warm water (100-110ºF / 38-43ºC)
½ c (100 g) granulated sugar
⅓ c (76 g) unsalted butter, softened
1½ c (360 ml) lukewarm milk (90-100ºF / 32-38ºC)
2 large eggs
1½ tsp (9 g) salt
6 c (750 g) all-purpose flour, divided
Glaze:
5 c (600 g) confectioners' sugar
⅔ c (160 ml) milk
¼ c (85 g) corn syrup
½ tsp (2 ml) vanilla extract
Vegetable oil, for deep-frying
Instructions:
1. Make the doughnuts: in a small bowl, sprinkle yeast over ¼ c (60 ml ) water and let stand until foamy, about 5 minutes. Set aside.
2. In the mixing bowl of the CPM800 stand mixer fitted with the flat beater attachment, beat butter and granulated sugar on medium-low speed until creamy. Add the yeast mixture, milk, eggs, salt and 2 c (250 g) flour.
3. Remove flat beater attachment and insert the dough hook. Reduce the speed to low and beat in remaining 4 c (500 g) flour, ½ c (63 g) at a time, until the dough no longer sticks to the bowl, 2-4 minutes. Increase the speed to medium-low and knead until the dough is smooth and elastic, adding additional flour if necessary, about 5 minutes.
4. Grease a large bowl and add the dough. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place until doubled in size, 45-60 minutes. The dough is ready if an indentation remains when touched.
5. Turn the dough out onto a floured surface, and gently roll out to ½-inch (1-cm) thickness. Cut with a floured 3½-inch (9-cm) doughnut cutter, rerolling the scraps. Cover the doughnuts loosely with a tea towel. Let the dough rise again until doubled in size, about 2 hours.
6. Make the glaze: in a large bowl, whisk together confectioners' sugar, milk, corn syrup and vanilla extract until smooth.
7. Heat oil in a deep fryer to 375°F (190°C). Slide doughnuts into preheated oil two at at time. Fry each doughnut about 1 minute per side. Remove from the hot oil and drain on paper towel-lined wire racks.
8. While still warm, dip the doughnuts into the glaze and set onto the wire racks to drain excess. Keep a cookie sheet or tray under the racks for easier cleanup. Repeat dipping to double-glaze the doughnuts. Yields 16-20 doughnuts.
Variation:
Amaretto Glazed Doughnuts
Follow recipe steps 1-5. In step 6, add 2 Tbsp (30 ml) amaretto to the glaze mixture. Continue with the remaining steps.
