Intgredients
1 egg
1/4 cup superfine sugar
1 cup whole milk, heated to 115°F
1 Tbsp active dry yeast
1 tsp salt
2 tsp vanilla extract
2 1/2 to 3 1/2 cups all purpose flour, divided, plus more for kneading
1/2 cup butter cut into 1 in cubes
Instructions
In the bowl of a stand mixer fitted with paddle, beat egg and
sugar on medium speed until blended, about 1 minute. Add the milk,
yeast, salt, and vanilla, and stir to blend. With the machine on low,
add 2 cups of the flour, about 1/2 cup at a time, and beat until the dough
is thick and pulls away from the sides of the bowl.
Switch to the dough hook. With machine on medium speed, add the
butter one piece at a time, and beat until no large chunks of butter are
left in the bottom of the bowl, 3-5 minutes. Reduce speed to low and
add additional flour until the dough gathers around the hook and cleans
the sides of the bowl. It will be soft and moist, but not overly sticky.
Turn the dough out onto a floured surface and knead gently until
the dough no longer sticks to your hands. Lightly grease a large mixing
bowl. Transfer the dough to the bowl and turn to coat. Cover with a damp
tea towel and let rise in a warm spot until doubled, about 1 hour.
Punch down the dough and roll out to 1/2 inch thick. With a
doughnut or cookie cutter, cut out 3 in diameter rounds with 1 in
diameter holes (for filled doughnuts, don’t cut out the holes).
Preheat the oven to 400°F and line a backing sheet with
parchment. Place the doughnuts at least 1 inch apart on the baking
sheet. Cover with plastic wrap and let sit in a warm spot until nearly
doubled in size, about 20 minutes.
Bake until the doughnuts are a light golden brown( doughnuts will be extremely pale), 5-8 minutes,
being very careful not to over bake them. Immediately brush with butter
and sugar or glaze.
5 hours ago
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