Tuesday, October 1, 2013

Classic Glazed Doughnuts

Today was laundry day... my absolute least favorite day. 

I really hate doing laundry for three reasons: 
1. I hate washing my laundry. 
2. I hate folding my laundry. 
3. I hate putting away my laundry. 

Yes... I believe that covers it. You see, when I was 22, I used to really like doing laundry because I thought that one day some boy would sweep in and marry my ass for being such a good wife. But, then I got married, realized that boys can be distracted with other things that make me an even better wife, and decided that I really, REALLY hate doing laundry. I am a feminist's worst nightmare. 

So, how do I make laundry day bearable? With projects. 

A few weeks ago my project was cleaning out my closet and boxing up all my clothes that I swore I would wear again 5 years ago for charity (or my sister...) Today my project was doughnuts. 

I don't really like doughnuts, but I like them better than doing laundry and they make my house smell good. Plus, tomorrow is fried chicken night and lord knows when I get that deep fryer out, I really go for it... so I did. I went for it. My house smells like a Krispy Kreme, my clothes are clean, and my husband is happy... in all of the ways. 


1 tablespoon plus 1 teaspoon active dry yeast
1 cup whole milk, heated to 110°F
2 to 2 1/2 cups bread flour
1 teaspoon pure vanilla extract
3 large egg yolks
2 tablespoons sugar
1/2 teaspoon table salt
4 tablespoons (1/2 stick) unsalted butter, softened at room temperature and cut into cubes
Vegetable oil for frying

Special Equipment: 
Stand mixer, deep fryer, wire cooling racks

In a medium bowl, combine 1 tablespoon of the yeast with 3/4 cup of the warm milk and stir to dissolve the yeast. Add 3/4 cup of the flour and stir to create a smooth paste. Cover the bowl with plastic wrap and let the flour mixture rest in a warm place for 30 minutes.

Once 30 minutes have passed, in the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 teaspoon yeast with the remaining 1/4 cup milk (the milk will be room temperature at this point). Add the rested flour mixture along with the vanilla and egg yolks and mix on low until the ingredients are incorporated and the dough is smooth, about 30 seconds. Turn off the mixer and add 1 cup of flour, along with the sugar and salt. Mix on medium until the dough starts to come together, about 30 seconds. Add the butter and mix on medium until it's incorporated, about 30 seconds.

Remove the paddle attachment from the mixer, and switch to the dough hook. Start adding the remaining flour, 1/4 cup at a time (turning the mixer off for each addition) and knead the dough on medium until it completely pulls away from the side of the bowl and is smooth and not too sticky, about 1 minute. The dough will be very soft and moist but not so sticky that you can't roll it out. (For this step, you may only need to use as little as 1/4 cup flour, so there may be flour leftover.) Cover the bowl with plastic wrap and let the dough rest in a warm place for 30 minutes.

Once 30 minutes have passed, gently press down on the dough to remove any gas bubbles then chill, covered, for at least 1 hour and up to 12 hours.

When ready to roll out the dough, line a baking sheet with a lightly floured non-terry towel. Lightly flour a work surface and roll out the dough to a 1/2-inch thickness. Using doughnut or cookie cutters, cut out 3-inch-diameter rounds with 1-inch-diameter holes. (For filled doughnuts, don't cut out the holes.) Arrange the doughnuts on the prepared baking sheet, leaving at least 1 inch between doughnuts. Cover the doughnuts loosely with plastic wrap and let them proof in a warm place until almost doubled in size, 30 to 40 minutes. Check to see if the doughnuts are ready every 5 to 10 minutes. To test, use a fingertip to lightly touch one of the doughnuts. If the dough springs back immediately, it needs more time; if it springs back slowly, it's ready; and if the dough doesn't spring back at all, it's over-proofed. You can punch down and reroll over-proofed dough once.

While the doughnuts are proofing, line a baking sheet with 2 layers of paper towels and place a wire rack on top of the towels. In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 360°F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Fry, flipping once, until light golden brown, 1 to 2 minutes per side. Transfer as done to the wire rack and return the oil to 360°F between batches. Let the doughnuts cool slightly before glazing

To make the glaze:

Vanilla glaze
1 1/2 cups confectioners/powdered sugar, sifted
2 tbsp milk
1 teaspoon pure vanilla extract 

Maple- cinnamon glaze
1 1/2 cups confectioners/powdered sugar, sifted
2 tbsp milk
2 tbsp maple syrup
1 tsp maple extract
1 tsp cinnamon

Chocolate glaze
1 1/2 cups confectioners/ powdered sugar, sifted
4 tbsp unsweetened cocoa powder, sifted
3 tbsp milk
1 tsp pure vanilla extract

Combine ingredients. Dip cooled doughnuts in the glaze and set on wire cooling racks to set. 

**a tip: do a better job sifting your cocoa powder than I did or you will have ugly, clumpy glaze. ugh. 

Recipe taken from Epicurious.com.

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