Homemade Donuts with Sugar Glaze Recipe
Donuts are one of the star snacks of children and that is why we want to help you with the original recipe to make authentic homemade Donuts with sugar glaze. then you can bathe them in chocolate or decorate them with colored nuggets. You will be delicious and are perfect for children's parties or for a snack full of energy.
INGREDIENTS MASA DONUTS CASEROS
Ingredients for 4 people:
300 gr of strength wheat flour
200 grams of wheat flour
100 grams of white sugar
5 gr of salt / 40 gr of fresh yeast
230 ml of milk
1 egg
2 tablespoons vanilla essence
40 gr of butter
1 bottle of sunflower oil
INGREDIENTS TO MAKE THE DONUTS GLASSING
200 gr of icing sugar
40 gr of butter
2 tablespoons of water
How to make homemade Donuts step by step
The first step is to take a large bowl because all the ingredients will have to fit. Now add the flour force and normal. If you don't have strength flour, don't worry, you can always do it with 500 gr of normal flour. Then add the sugar, salt and fresh yeast, crushing it with your fingers. Mix a little, with some rods, so that the ingredients are not distinguished.
2. Now add the milk, the beaten egg and the two tablespoons of vanilla essence. Start kneading everything well. If you have a rod mixer you will go faster, use the hook to knead and knead for about 7 minutes. If you do not have it, you will have to knead with your hands until all the ingredients are in a sticky dough.
3. When you get a sticky dough, put it on a table covered with flour, and start kneading it with your hands until the dough does not stick to your fingers. When you get it, take the 40 grams of butter at room temperature (which is a bit undone) and spread it over the dough. Knead again, folding the dough on itself, turning it. Help yourself with a spatula because, the dough with the butter will be very sticky again and it is better not to use too much flour because we can get dry. This process has to take about 10 minutes, until the dough is like a ball and is not sticky.
4. Pour some flour into a bowl, it can be the same one you used to knead, and put the dough inside. Spread it with a splash of sunflower oil and cover it with transparent film. You have to let the dough rest for 1 or 2 hours, until it multiplies its volume three or four times. If it is winter it is better to leave it near something hot.
5. After this time, make some flour on the table and put the dough on top. It will be very swollen, so you must knead again, bending it over itself and squeezing it to lose all the air.
6.When you get it back to be like a ball, take a roller and spread the dough, until you have the thickness of a finger, or a centimeter.
7. Take a mold with a cylindrical shape and cut the dough. Take another smaller mold and make the holes in the middle. You have to knead all the remaining dough and use it to make more donuts. When you can't anymore you can always make small donuts.
8. As you cut them, place them on a baking paper sprinkled with flour and see them painting with a little sunflower oil. Before frying you should wait a while, until they double their volume.
9. Meanwhile, put a deep pan on the fire with plenty of sunflower oil, as if it were a deep fryer. You can use whatever you want: a wok, a saucepan, a deep fryer ... When the oil is hot you must introduce the donuts. Leave them 1 minute on each side. As the oil warms, lower the heat so that they do not remain raw inside. When you take them out, leave them on plenty of paper towels to absorb the excess oil.
10.When you have them all fried, it will be time to prepare the sugar glaze, which is the classic one. There are many ways to eat donuts, so if you prefer them with jam, chocolate, sprinkled sugar ... you can finish the recipe here. But, if you want to continue ... there we go with the sugar glaze!
11. Microwave the 40 grams of butter and then put it in the icing sugar and mix well. Now comes the most delicate process because you can't get too liquid or too dry. Add, very little by little, tablespoons of water while beating with the rods. You have to end up getting a texture similar to that of condensed milk: a little liquid but that serves to spread.
12.When you have the perfect texture you can go bathing the donuts and placing them on an oven rack with a tray underneath, so that the remaining glaze falls. Leave them until the glaze is dry and the donuts are ready to eat! Sure they are delicious
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