recipe
Laurie’s #Homemade
ONUTS! Mmm Where there are donuts, there is love and happiness. Nothing
can make your donuts in any shape or size. Gather together the scraps and re-roll to make remaining donuts. [We also like to combine the scraps with baked apples to make fritters]. Place the donuts on holes on the papers. Cover with greased plastic wrap and let rise for at least 1 hour and up to 3 hours. The donuts should almost double in height. While the donuts are rising, make the glaze. Combine all ingredients with a handheld mixer until smooth. Cover with plastic wrap until ready to use. Heat the oil in a wok over medium to medium- low heat (325°). Working with two or three at a time, slide the donuts on their papers into the hot oil; use tongs to pluck out the papers, which should float free within seconds. Flip the donuts right away; then turn them a total of four times over a total of 4 minutes, until golden brown and puffed. Use a skimmer to transfer the doughnuts to a wire rack set over paper towels to cool for 5-10 minutes. Once cooled, turn them over in the glaze to cover completely. Place back on rack until the glaze has set. To make chocolate ganache glaze, combine sugar, cream and butter in a small saucepan. Cook and stir with a whisk over medium-high heat just until mixture begins to boil. Remove from heat; whisk in chocolate until melted. Dip tops of donuts in glaze and place back on rack to set chocolate.
DIRECTIONS Warm the milk in a small saucepan over low heat for 1 minute. Remove from the heat and sprinkle the yeast over the milk and add the water; let the mixture sit while you combine the other ingredients in separate bowl. Combine flour, granulated sugar and salt in the bowl of a stand mixer fitted with a paddle attachment. Add the yeast mixture, vanilla bean, eggs and egg yolks; beat on medium-low speed until ingredients are roughly combined. Add the butter in three additions, waiting until each one is well blended before adding the next. Beat until the dough looks somewhat smooth. Switch to a dough-hook attachment. Beat/knead on medium-low speed for 25 minutes. You will know the dough is ready when you can stretch out a small piece and it becomes somewhat transparent and does not tear. Place dough into a large bowl with cooking oil spray and cover with greased plastic wrap directly on the dough’s surface. Let sit for 30 minutes, then fold over to smooth the surface. Re-cover and refrigerate for 6-15 hours. Roll the rested dough out on a floured surface into a rectangle that is about 9x11” (about 1/2 thick). Rest for 5-10 minutes. Meanwhile, cut 13-14 4” square pieces of parchment paper, then grease their tops lightly with cooking oil spray and arrange them on two baking sheets. Use a 3” cutter or knife to cut out the donuts and a smaller cutter to cut out their holes. You
canmake a day better like a donut and these creations are sure to hit the spot! Enjoy these Showtimes favorites!
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INGREDIENTS DONUTS
• 1 Cup Whole Milk • 2 Tbsp + 2 Tsp Yeast • 2 Tbsp Warm Water • 5 1/2 Cups Flour • 1/2 Sugar • 2 1/2 Tsp Salt • Scrapings of 1 Vanilla Bean • 3 Large Eggs • 5 Large Egg Yolks • 20 Tbsp Butter (Room Temp.) • 2 Quarts Vegetable Oil GLAZE • 5 Cups Powdered Sugar • 1/2 Cup Hot Tap Water • 1/2 Cup Vanilla Extract • 2 Tsp Salt • Scrapings of 1 Vanilla Bean CHOCOLATE GANACHE GLAZE • 1/3 Cup Sugar • 1/4 Cup Heavy Cream • 1 Tbsp Butter • 3 oz. Semi Sweet Chocolate
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