View Large Image Donuts Recipe Donuts Get ingredients: 2 tbsp yeast (active dry) 1.75 oz (1/4 cup) + 1 tsp sugar (white, granulated), plus more for rolling 11.25 oz (2 1/2 cups) flour (all-purpose) 2 eggs (large, room temperature) 1 oz (1/8 cup) butter (unsalted, room temperature, around 65° F / 18° C) 1/2 tsp nutmeg 2 tsp salt digital scale thermometer glass measuring cup (2 cups or more) 2 large mixing bowls whisk spatula 1 tbsp, 1 tsp, 1/2 tsp 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: 4 oz (1/2 cup) water (100-110° F, 38-43° C) 2 tbsp yeast 1 tsp sugar Stir with a fork until dissolved (about 20 seconds). It's okay if there are chunks. Set aside. Place the yeast mixture somewhere that it won't be disturbed (eg. by the movement of the mixer). Set a timer for 10 minutes (or until there is about an inch of foam on top). While waiting for the timer: Add to large mixing bowl: 11.25 oz (2 1/2 cups) flour 1/2 tsp nutmeg 2 tsp salt 1.75 oz (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 (whisked) Once there is an inch of foam on top of the yeast mixture, add the yeast mixture to the mixer mixing bowl. (If there's still not enough foam after 20 minutes, you may need to redo the yeast mixture.) Add to large mixing bowl: 1 oz (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. 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. Set a timer for 1-1.5 hours (or until doubled in size). The dough should (size)(try shortening instead) large, heavy-duty, high-sided pot heat-proof thermometer metal flipper large metal fork Prepare a generously floured surface. Put flour on your hands, the rolling pin, the dough, and the donut cutter. Prepare a generously floured baking tray. Using the rolling pin, roll the dough until it is about 1/4 inch thick. (For bigger donuts, roll to 1/2 inch thickness.) Try to use as few motions as possible (to prevent tough donuts). If the dough becomes too difficult to roll, let the dough rest for a few minutes. Cut out the donuts: Press the donut cutter down into the dough firmly. Try not to wiggle the donut cutter too much, because it will distort the shape. Lift the donut cutter out of the dough. If the dough sticks to the donut cutter, push the dough out using a butter knife. Place the donut on the baking tray. Leave about 1 inch between each donut. You should be able to fit 6 donuts per 13"×9" baking tray (2 rows by 3 columns). Keep cutting out donuts until there is not enough dough left. Cover the baking tray with a clean dish towel. Set a timer for 20-40 minutes (or until doubled in size and thickness). While waiting for the timer: Place a wire rack on top of a rimmed baking tray. Place it next to the stovetop. Add at least 2 inches of vegetable oil to the pot. Set the stove to medium heat. Heat until the oil reaches 320-370° F (160-188° C) (takes about 15-20 minutes). When the timer is done, using the metal flipper, gently place a Timbit into the oil. Don't use your hands because the oil is very hot and it could burn you. Be gentle to ensure the donuts don't deflate. The temperature will decrease as you add donuts, so you may need to increase the heat. You want the Timbit to rise to the top and the oil around it to bubble. The Timbit should turn golden brown within about a minute. If it browns much quicker than that, the temperature is too high. If the oil doesn't bubble around the donut, the temperature is too low. After frying all of the Timbits, place up to 3 donuts into the oil at a time. For each donut: Fry the donut until it is golden on the bottom (about 2 minutes). Using a large metal fork, flip the donut over (flipping it away from yourself to prevent splashing). Using the metal flipper, scoop the donut out of the oil. Place the donut on the wire rack. Let the donuts cool before decorating. Vanilla dip icing Reference: Neurotic Mom Bakes Get ingredients: 2 oz (1/4 cup) butter (unsalted, room temperature, around 65° F / 18° C or warmer) 2 tbsp milk 2 tbsp corn syrup 1/2 tsp vanilla extract 8 oz (2 cups) powdered sugar (optional) pink food colouring (optional) sprinkles digital scale sifter mixing bowl whisk 1 tbsp, 1/2 tsp Sift into mixing bowl: 8 oz (2 cups) powdered sugar Add to mixing bowl: 2 oz (1/4 cup) butter (chopped into about 2-4 pieces) 2 tbsp corn syrup 1/2 tsp vanilla extract 2 tbsp milk (optional) pink food colouring (optional) sprinkles Whisk until smooth (a few minutes). Dip each donut into the bowl. Place the donut back on the wire rack. Optionally, add sprinkles.
