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Homemade Vs. Store-Bought: Doughnuts

by Brenda Blanco

Ingredients

for 12 servings

  • 1 ½ cups
    milk, warm to the touch (360 mL)
  • 1 cup
    sugar (200 g)
  • ½ oz
    yeast (70 g)
  • 1 stick unsalted butter, softened
  • 3 eggs
  • 1 tablespoon
    vanilla extract
  • 5 cups
    flour, sifted (625 g)
  • 1 teaspoon
    vegetable oil
  • shortening, for frying
  • ½ cup
    sprinkles, for decorating (100 g)

Glaze

  • 2 cups
    powdered sugar (320 g)
  • 3 tablespoons
    milk, warm to the touch

White Ganache

  • 6 oz
    white chocolate chip (170 g)
  • ¼ cup
    heavy cream, warm to the touch (60 mL)

Pink Ganache

  • 6 oz
    white chocolate chip (170 g)
  • ¼ cup
    heavy cream, warm to the touch (60 mL)
  • ¼ teaspoon
    pink food coloring

Violet Ganache

  • 6 oz
    white chocolate chip (170 g)
  • ¼ cup
    heavy cream, warm to the touch (60 mL)
  • ¼ teaspoon
    violet food coloring

Milk Chocolate Ganache

  • 6 oz
    milk chocolate chips (170 g)
  • ¼ cup
    heavy cream, warm to the touch (60 mL)
  • ¼ teaspoon
    violet food coloring

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Preparation

  1. In a bowl, add the milk, sugar, and yeast together and stir to combine.
  2. In a separate bowl, add butter, eggs, and vanilla extract and mix well.
  3. Add the milk mixture to the bowl with eggs and mix well. Gradually add the flour, little by little, until fully incorporated.
  4. Place the dough on a lightly floured surface and knead for 5 minutes until smooth.
  5. Gently press the dough with a finger to ensure it springs back up from the indentation.
  6. Place the dough in an oiled bowl. Cover the dough lightly with oil. Cover the bowl with plastic wrap.
  7. Let the dough rise in a warm place for an hour or until doubled in size.
  8. Knead the dough one more time and place the dough in an oiled bowl. Once placed, cover with plastic wrap and let rest in the refrigerator overnight.
  9. Roll out the dough on a floured surface until ¼ inch (6 mm) thick.
  10. Cut out the doughnuts and doughnut holes with a cookie cutter and piping tip.
  11. Melt enough shortening over medium heat to come just 2 inches (5 cm) up on the side of a heavy pot.
  12. Once liquified, heat the shortening to 375°F (190°C).
  13. Fry the donuts in batches for 45 seconds on each side or until golden brown.
  14. To make the glaze, combine the milk and sugar and stir until smooth.
  15. To make the white chocolate ganache, add the chocolate chips to a bowl with warm heavy cream. Let it rest for about 5 minutes, or until the chocolate melts, and stir until smooth.
  16. To make the pink ganache, add the chocolate chips and food colorant to a bowl with warm heavy cream. Let it rest for about 5 minutes, or until the chocolate melts, and stir until smooth.
  17. To make the violet ganache, add the chocolate chips and food colorant to a bowl with warm heavy cream. Let it rest for about 5 minutes, or until the chocolate melts, and stir until smooth.
  18. To make the milk chocolate ganache, add the chocolate chips to a bowl with warm heavy cream. Let it rest for about 5 minutes, or until the chocolate melts, and stir until smooth.
  19. Dunk or drizzle your doughnuts and top with sprinkles (optional).
  20. Enjoy!
 

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