American-style donuts

Ingredients

• 2.75 cups flour
• 2 tsp yeast (or 10 g fresh yeast)
• 2 eggs
• 1/4 cup warm milk
• 1/4 cup water
• 2 tsp salt
• 3 tbsp sugar
• 1 ounce softened butter

For the glaze:

• 1/2 cup milk
• 2 3/4 cups powdered sugar
• food coloring
• sugar decorations

Materials

• Stand mixer
• Deep fryer

Preparation

• Hydrate the yeast in the warm milk.
• In the bowl of the mixer, put the flour, sugar, and salt on the side, and form a well. Add the yeast and milk mixture, water, and the two eggs.
  
• Beat until the mixture is well combined.
• Continue mixing and gradually add the softened butter. Keep mixing until the dough pulls away from the sides. Let it rise at room temperature for 30 minutes.
  
• Punch down the dough to release the air. Refrigerate for 1 hour.
• Degas the dough again and roll it out to 1 cm thick. The dough should remain soft; do not apply too much pressure while rolling it out. Cut circles about 7 cm in diameter using a cookie cutter and place them on a tray.
  
• With a smaller cookie cutter, make holes in each circle. Then, let them rest for 1 hour at room temperature.
• Fry in a deep fryer set to 170°C, if possible. Fry for 2 minutes on each side, then place on paper towels.
  
• For the glaze:
  Mix the powdered sugar and milk until smooth.
• Dip the donuts in the glaze (you can color it) and spread it evenly with a spoon.
  
• Sprinkle with sugar decorations. And there you have it, your donuts are ready!

Observations

The glaze: it can be made in different ways—using buttercream, cream cheese, or even ready-made frosting!

Cooking: For more even results, use a deep fryer. If you don't have one, the donuts can be deep-fried in a pot of oil.

Cooking oil: it should not be too hot, as the donuts may be overcooked on the outside and still raw on the inside.

Storage: Store in an airtight container for up to 2 days.

Chocolate glaze: add 2 tablespoons of cocoa powder to your glaze and mix well. If your glaze is too thick, add a little water to thin it.

Questions

Photos of members who cooked this recipe