Ingredients
Donut Dough
240 g Water
50 g Sugar
7 g Dry Active Yeast
600 g All Purpose Flour
3 Egg Yolks
1 tsp Vanilla Extract
1 tsp Salt
60 g Softened Butter
Glaze
200 g Powdered Sugar
50 g Water
1 tsp Vanilla Extract
1 pinch Salt
Directions
Donut Dough
Step 1
Add the water (warmed), 1 tsp of sugar and the yeast. Mix together and let sit until foamy.
240 g Water
5 g Sugar
7 g Dry Active Yeast
Step 2
Add the flour, the rest of the sugar, egg yolks, vanilla and salt to the bowl. Using the dough hook attachment on the stand mixer mix for about 5 minutes on low speed (2 on mine).
45 g Sugar
600 g All Purpose Flour
3 Egg Yolks
1 tsp Vanilla Extract
1 tsp Salt
Step 3
Once the dough has been kneaded, add the softened butter 1 Tbsp at a time until incorporated.
60 g Softened Butter
Step 4
Now just take the dough out of the stand mixer, form into a smooth ball and let rest in a bowl (covered) for about 1 hour or until doubled in size.
Step 5
Gently let the air out of the dough, and keeping the smooth side on top, stretch and roll out into a rectangle about 1/2-3/4 inch thick. Using 2 biscuit cutters bunch out a big circle and a small circle in the middle. Place on a parchment lined baking sheet and let rest for another 20-30 minutes.
Step 6
Fry 2-3 at a time in oil at 350°F for about 2 minutes per side. Remove from the oil and rest for 1 minute before glazing. Glaze the donuts (recipe is in another tab) and let rest on a wire rack for at least another minute or two for the glaze to set. Enjoy!
Glaze
Step 1
Mix everything in a bowl with a whisk. Boom. Glaze.
200 g Powdered Sugar
1 pinch Salt
50 g Water
1 tsp Vanilla Extract
