Homemade yeast doughnuts coated with vanilla sugar. Thin, crisp exterior that opens up to a tender airy centre.
Doughnuts are another favourite treat. Today I will be sharing a delicious raised doughnut recipe. This yeast doughnuts are not as quick to make as the chocolate glazed spiced doughnuts I posted before. They may take a bit of time, a little effort and it is absolutely worth the wait. A lot of process of making the yeast doughnuts is spent waiting for the dough to proof (rise).
For these yeast doughnuts we will be mixing together warm milk and butter, warm water and yeast, sugar, eggs, nutmeg, salt and flour. The dough is moist but rollable. Two important steps when making these doughnuts are kneading and to proof (rise). Kneading develops the gluten in the dough and can be done either by hand or with a dough hook. Proof the dough to help create the right size and makes air bubbles. The air bubbles make the dough light and airy.
To fry these doughnuts use a heavy bottomed pot or frying pan which can hold at least 2 inches of oil. Attach a thermometer to the side of the pot or frying pan and bring the temperature of the oil up to 350 degrees Fahrenheit. When the oil reaches the required temperature, reduce the heat to low and monitor the temperature during frying. If you notice the temperature drops between frying batches of dough, turn the heat up slightly .
Glaze the doughnuts with vanilla sugar and enjoy!!
Save the doughnut holes and fry. And if you feel like it, place some slightly warmed nutella in a piping bag and pipe the filling into the doughnut. Trust me it is worth it!!! 🙂
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Another Doughnut Recipe