Donuts Recipe Yeast
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Iced doughnuts and cinnamon doughnut holes
- 7g sachet dry yeast
- 2 teaspoons caster sugar
- 1/4 cup water, warm
- 4 cups plain flour, plus extra for kneading
- 1/2 cup caster sugar, extra
- Pinch of salt
- 100g butter, melted, cooled
- 3/4 cup milk, warmed
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- Vegetable oil, for deep frying
- Hundreds and thousands, to decorate
- 4 1/2 cups pure icing sugar
- 1 to 2 tablespoons water, boiling
- Pink, blue, green and yellow food colourings
- 1/3 cup caster sugar
- 1/2 teaspoon ground cinnamon
- Step 1Whisk yeast, sugar and warm water in a small bowl until yeast is dissolved. Set aside in a warm place for 5 minutes or until mixture is frothy.
- Step 2Combine flour, extra sugar and salt in a large bowl. Make a well. Add yeast mixture, butter, milk, egg and vanilla. Mix well until a soft, sticky dough forms. Turn dough onto a lightly floured surface. Knead for 2 minutes to form a smooth ball. Place in a lightly oiled bowl. Cover with lightly greased plastic wrap. Stand in a warm place for 1 1/2 hours or until doubled in size (see Notes).
- Step 3Punch dough down. Turn onto a lightly floured surface. Knead for 2 minutes. Add a little extra flour to surface. Roll out dough until 1cm thick. Using an 8.5cm round cutter, cut rounds from dough (see Notes). Using a 3.5cm round cutter, cut rounds from the centre of each large round. Place both rounds onto 2 baking paper-lined trays. Stand for 20 minutes.
- Step 4Meanwhile, place oil in a large, deep saucepan. Heat over medium-high heat.
- Step 5Make cinnamon sugar: Combine sugar and cinnamon in a bowl.
- Step 6Cook doughnut holes, in batches, turning for 2 minutes or until golden and puffed. Using a slotted spoon, transfer to a plate lined with paper towel to drain for 10 seconds (see Notes). Toss doughnut holes in cinnamon sugar to coat all over. Place on a plate. Serve warm or set aside to cool.
- Step 7Cook doughnuts, in batches, turning for 3 to 4 minutes or until golden brown and puffed (see Notes). Using a slotted spoon, transfer to a plate lined with paper towel. Set aside to cool completely.
- Step 8Make Glace icing: Sift icing sugar into a bowl. Add boiling water, stirring until a thick spreadable icing forms. Separate mixture into 4 bowls. Tint portions with food colouring.
- Step 9Place doughnuts on a wire rack over a tray. Drizzle with icing. Decorate with hundreds and thousands. Set aside for 1 hour or until set. Serve.
Mini iced doughnuts
- 490g (3 1/4 cups) plain flour
- 55g (1/4 cup) caster sugar
- 3 teaspoons dried yeast
- Pinch of salt
- 250ml (1 cup) milk, warmed
- 100g butter, melted
- 3 egg yolks
- Canola oil, to deep-fry
- 215g (1 cup) caster sugar, extra
- 2 teaspoons ground cinnamon
- 1 egg white
- 275g (1 3/4 cups) pure icing sugar
- 2 teaspoons lemon juice
- 4 drops red food colouring
- Step 1Combine flour, sugar, yeast and salt in a bowl. Make a well. Mix in milk, butter and egg until dough starts to come together – it may be sticky.
- Step 2Knead on a well-floured surface until smooth. Place in a greased bowl. Cover. Prove for 1 1/2 hours or until dough has doubled in size.
- Step 3Punch down the dough. Knead on a lightly floured surface for 2 minutes or until smooth. Roll out dough until 1cm thick. Rest dough for 2 minutes.
- Step 4Use a 5cm round cutter to cut out discs. Use a 2cm round cutter to cut out centres.
- Step 5Deep-fry for 40 seconds each side or until golden and puffed. Cool doughnuts.
- Step 6Whisk 1 egg white in a bowl until foamy. Stir in 275g (1 3/4 cups) pure icing sugar, sifted. Stir in 2 teaspoons lemon juice and 4 drops red food colouring.
- Step 7Dip the top of each doughnut into the icing to coat, shaking off excess. Dip half the iced surface into hundreds and thousands. Place on a baking tray to set.