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Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Served up hot, fresh and fattening from !

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This uses the same recipe as my Strawberry Shortcake ones that I had made. Just tweaked a few things with it.

Ingredients

Dough

40g melted butter
40g granulated sugar
Half tsp salt
1 large egg
125 ml whole milk
1 tsp active dry yeast
280 g bread flour + a little more
1 tsp vanilla extract
1/2 tsp ginger powder

Icing

2 Tb butter
2 Cups powdered sugar
milk (you can add as much or as little as you want to make the glaze as loose or thick as you want
1-2 tsb lemon juice
few sprinkles of salt


I took the easy route with this and mixed it all in a stand mixer. You can still do it by hand, it'll just take longer. Warm the butter and milk up together, just until the butter is melted. You can mix the vanilla into that as well and the yeast as well after it has been warmed. This way you can make sure your yeast is alive if it starts to bubble after 5-10 minutes. Sift your flour and sugar together to make sure there's no lumps. Add your salt as well and mix the wet ingredients you set aside together with the dry. Once it's combined enough add the egg. Crack it into a separate bowl first to make sure you don't get any shell in. If using a stand mixed, mix it on low/medium speed. Once it starts to come together you can put the egg in. If the whole dough looks to wet/is too sticky keep adding flour a little at a time until it fully pulls away from the sides of the bowl. Mix it on that speed for around 1 minutes or a little longer.

I mixed my dough up the day before, put it in a tub and put it in the fridge overnight. Otherwise just let it rise in a covered bowl for about an hour. If you set yours in the fridge overnight, set it out for about an hour and a half before you start to work with it. Times will always have to be adjusted depending on how warm or cool your place is.

When you're ready lightly flour your surface and roll the dough out. I rolled my dough out fairly thinly, maybe an 1/8 of an inch or so. You can do it thicker if you want larger doughnuts. I have rings to cut these out, if you don't you can always flip a glass over and use that to make them how you want. You'll just have to lightly stretch out a hole, unless you want to make doughnuts without holes in them.

I cut out little squares of parchment paper just larger than the dough and put each doughnut on them and put them on trays. Put the trays into an unheated oven. Boil some water and put in a different tray and put it on the rack under the doughnuts. Let them proof in the oven for about an hour.

While they are proofing, make the glaze. Melt butter just until it's melted, sift your powdered sugar into a bowl and add the butter, lemon juice and salt. After that mix in the milk. I made my icing fairly loose, but you can make it however you want and then salt it to taste.

I used a small pot, so I didn't have to use a while lot of oil, and filled it about 2 inches with vegetable oil. Warm it up then to somewhere between 335-350F. Once it got to about 335 I really turned my burner down to medium/low so it didn't keep going up too far. Once the oil is warm start putting the doughnuts in. I put two doughnuts and two of the doughnut holes in at a time. Cook them on each side for 1 minute each. I used two spoons to flip them when they were ready and to lift them out of the oil. Don't worry if the doughnut holes don't want to cooperate. Let them sit on a cooling rack for a minute or so, then put them in your bowl with the icing and flip them around a few times.

When they're done, they should be nice and golden brown on the outside and soft and fluffy on the inside. If you fry them too high, the inside could be raw still.

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* From Chris: Your best bet is to get a candy/oil thermometer to register how hot your oil is. Otherwise, use a small "test piece" before you start frying.