Super Soft Homemade Donuts

Super Soft Homemade Donuts

Yields 24

A super soft homemade glazed donut.

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Prep Time15 min Total Time3 hr

Dough

• 2 1/2 cups all-purpose flour
• 4 Tbsp sugar
• 3 Tbsp butter, softened
• 1/2 tsp salt
• 1/2 cup milk or kefir
• 1 egg
• 2 tsp Active Dry Yeast
• 1/2 cup tangzhong
• Oil for frying
• Tangzhong
• 1/3 cup all-purpose flour
• 1 cup water
• Glaze
• 3 cups powdered sugar
• 1/2 cup water or milk (I like to use water) (You can use less water if you want the glaze thicker- maybe start with 1/3 cup instead)
• 4 tsp vanilla

Instructions

1.       Make the tangzhong by mixing 1/3 cup flour and 1 cup water together in a small sauce pan over medium heat until it thickens and swirl lines begin to form. Then set aside to cool. This is a dough enhancer. It'll make slightly more than 1/2 cup, but just add 1/2 cup to the dough.

2.       Add all the ingredients for making the dough in a bread machine and set it for the "dough" setting. If you don't have a bread machine, put it in a stand mixer and knead for about 15 minutes, allow it to rise for approximately 45 minutes, then punch down, and allow to rise a second time for 30-45 more minutes.

3.       Place dough on a floured surface and roll out to between 1/4-1/2" thick (I try not to handle the dough too much besides dumping it out, sprinkling more flour on top of the dough, and rolling it out. The more you handle it, or if you try kneading it again, the tougher it'll get-just fyi).

4.       Cut into donuts (I use the rim of a drinking glass that is about 2 1/2 inches in diameter, and then a cap from a water bottle for the center hole).

5.       Place cut donuts and donut holes on a floured surface like a cookie sheet, and don't let them touch. (I use a lot of flour, because once they start to rise they will stick to anything they touch, and if you have to pull them apart they tend to deflate and lose their shape. I've noticed better results with them holding their shape when I've used kefir instead of milk-although I tend to use almond milk instead of regular milk so they may just need something a bit thicker).

6.       Allow to rise for another hour.

7.       Heat oil to approximately 375°F or just heat the oil over medium heat until warm. My oil was a little too hot-as you can see from the pictures, but they still tasted great! (I use a light flavored olive oil and fry them in a deep sauce pan or medium sized pot-and will often cook a donut hole first to test the oil).

8.       Make the glaze while the oil is heating. (You want to dip the donuts in the glaze while they're still warm.)

9.       Fry donuts in oil for 30-45 seconds on each side, or until golden brown.

10.   Place donuts in glaze and flip the donut to cover both sides, then place on wax paper or parchment paper to cool and dry.

Notes

If the donuts last long enough to make it to the next day, you can cover them lightly with plastic wrap to keep them from going stale, but it tends to make the glaze more "wet" or soggy instead of staying dry. We generally leave them uncovered overnight and then, if we're patient enough to want them warm and soft again, we'll microwave them for a few seconds, but usually we just eat them as is. And they are still delicious! Enjoy! 🙂

source : http://www.myhomemadeheaven.com

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