View Large Image Donuts Recipe Donuts Get ingredients: 28 g (1/8 cup) butter (unsalted, room temperature, around 65° F / 18° C) 2 eggs (100 g) (large, room temperature) 313 g (2 1/2 cups) flour (all-purpose) 1 g (1/2 tsp) ground nutmeg 12 g (2 tsp) salt 50 g (1/4 cup) + 4 g (1 tsp) sugar (white, granulated), plus more for rolling 24 g (2 tbsp) yeast (active dry) coconut oil thermometer glass measuring cup (2 cups or more) 2 mixing bowls (large) spatula whisk If the eggs are not room temperature, place them in a bowl of warm water for a few minutes. Using a spatula, spread about 1 tbsp coconut oil in a bowl. Set aside. Ensure there is a clean, dry surface ready for kneading. Add to glass measuring cup: 119 g (1/2 cup) water (100-110° F, 38-43° C) 24 g (2 tbsp) yeast 4 g (1 tsp) sugar Stir with a fork or spoon until dissolved (about 20 seconds). Set aside for 10 minutes (or until there is about an inch of foam on top). It's okay if there are chunks. Place the yeast mixture somewhere that it won't be disturbed (eg. by the movement of the mixer). If there's not enough foam after 20 minutes, redo the yeast mixture. Add to large mixing bowl: 313 g (2 1/2 cups) flour 1 g (1/2 tsp) ground nutmeg 12 g (2 tsp) salt 50 g (1/4 cup) sugar Whisk until combined (about 30 seconds). Make a well in the middle of the dry ingredients. Add to large mixing bowl: 2 eggs (100 g) Add to stand mixer bowl: yeast mixture Add to large mixing bowl: 28 g (1/8 cup) butter (chopped into about 2 pieces) Stir with a spatula until a sticky dough forms (about 2 minutes). Set aside. Prepare a generously floured surface for kneading the dough. Put flour on your hands. Knead the dough until a smooth, soft ball forms (about 8 minutes). The dough should bounce back when poked. Place the dough into the oiled bowl. Cover the bowl with a clean dish towel. Let rise at room temperature for 1-1.5 hours (or until the dough has doubled in size). The dough should (try shortening instead)(size)(todo volume) sifter whisk Sift into medium mixing bowl: 220 g (2 cups) icing sugar Add to mixing bowl: 57 g (1/4 cup) butter (chopped into about 2 pieces) 43 g (1/8 cup) corn syrup 2 g (1/2 tsp) vanilla extract 31 g (1/8 cup) milk pink food colouring (optional) sprinkles (optional) Whisk until smooth (a few minutes). Dip each donut into the bowl. Place the donut back on the wire rack. Optionally, add sprinkles.
