bakery Style Doughnuts

Sure, just put in any junk and unhealthy ingredients, and you have delicious bakery donuts.

This thread is making me crave a delicious, cream-filled, bakery doughnut…. yummm… all I have at home are Franczoz-type donuts, that will have to do.

Chocolate.

I also like the sugar, but it’s just too much.

These are DAIRY (for Pareve swap milk for soy milk and butter for margarine)

For doughnuts

1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)

3 1/4 cups all-purpose flour plus additional for sprinkling and rolling out dough

1 cup whole milk at room temperature

1/2 stick (1/4 cup) unsalted butter, softened

3 large egg yolks

2 tablespoons sugar

1 1/2 teaspoons salt

1/2 teaspoon cinnamon

About 10 cups vegetable oil for deep frying

For glaze

1/4 cup boiling-hot water

5 teaspoons instant-espresso powder or instant-coffee granules

1 1/2 cups confectioners sugar

1 tablespoon light corn syrup

1/4 teaspoon pure vanilla extract

1/4 teaspoon salt

About 1/4 cup sanding sugar (optional)

Special equipment: a stand mixer fitted with paddle attachment; a 3-inch and a 1-inch round cookie cutter; a deep-fat thermometer

Make dough:

Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If yeast doesn’t foam, discard and start over with new yeast.)

Mix together flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture in mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more.

Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). Cover bowl with a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)

Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin into a 12-inch round (1/2 inch thick). Cut out as many rounds as possible with 3-inch cutter, then cut a hole in center of each round with 1-inch cutter and transfer doughnuts to a lightly floured large baking sheet. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts). Do not reroll scraps.

Make glaze:

Stir together boiling-hot water and espresso powder in a medium bowl until powder is dissolved, then stir in confectioners sugar, corn syrup, vanilla, and salt until smooth.

Dip doughnuts into glaze, turning to coat well, then put on a rack set in a shallow baking pan (to catch any drips). While glaze is wet, sprinkle doughnuts with sanding sugar (if using). Let stand until glaze is set, about 20 minutes.

Thank you Sac and BP for your posts, the rest of you can take lessons;).

I think we once made donuts though i dont remeber how but i remember that we used this special pump that you fill with custard, jelly…. and squeeze into one of the sides of the donut.

BPT – Meh, this is life ya gotta live.

You know what they say DIET is DIE wit a T

Are you chassidish by any chance? Sounds like a chassidshe pshat to me 😉