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Thursday, February 20, 2014

Thursday Treats: Light-as-Air Glazed Donuts {150 Best Donut Recipes}

Mmmm, Donuts. I don't eat donuts very often, but I know which ones I like.

These ones, I like :D



The recipe is pretty straight-forward and quite simple to make. As always, be sure to read the recipe through and have your ingredients prepped.

Mine were not quite "light-as-air" as I'd hoped, but it could've been my own fault. I will definitely make these again and also try out the other 149 recipes :D




Light-as-Air Glazed Donuts
150 Best Donut Recipes, Fried or Baked
George Geary

1 cup + 1Tblsp whole milk, warmed to 110F {43C}
2 pkgs {1/4oz//8g} quicke-rising {instant} yeast
3 egg whites
3 Tblsp oil
2 tsp vanilla
3 cups all-purpose flour, divided {approx}
3/4 cup rice flour
1+1/2 Tblsp sugar
1 tsp salt
oil for frying
2 cups icing sugar + water for glaze

1. In mixer bowl, sprinkle yeast over milk and stir with a fork. Let stand until foamy, about 5 minutes.

2. Attach bowl to mixer fitted with paddle attachment and add egg whites, oil, vanilla, 1 cup of flour, rice flour, sugar and salt to the yeast mixture. Let stand in bowl for 10 minutes. On low speed, mix just until blended, then gradually add just enough of the remaining flour until the dough starts to pull away from the sides of bowl. Increase speed to medium and beat for 1 minute.

3. Transfer dough to a large oiled bowl and cover with plastic wrap. Let rise in warm, draft-free place until doubled in volume, about 30 minutes.

4. On a floured work surface, roll out dough to slightly thicker than 1/4 inch. If dough is tacky, dust with additional flour. Cut dough with cutter into 18 doughnuts, re-rolling scraps as necessary. Place at least 1 inch apart on parchment lined baking sheets. Cover with a clean kitchen towel and let rise for 20 minutes.

5. Meanwhile, in a large, deep pot or deep fryer, heat about 4 inches of oil over medium heat until the temperature  registers 360F. Deep-fry 3-4 donuts at a time in hot oil turning once with wooden chopsticks, until golden brown, about 15 seconds per side. Using a slotted metal spatula, transfer to paper towels to absorb excess oil. Fry remaining donuts, adjusting heat as necessary between batches to maintain oil temperature.

6. Make your glaze by adding enough water to the icing sugar to create a thin consistency. Glaze donuts while still warm, and place on rack to cool.


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