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Instructions. Brush a large bowl with oil. Set aside. Put flour in a large size bowl and set aside. In medium heat, melt the butter in a small saucepan. When butter is melted, add milk then remove from heat. Add egg, sugar, and salt and mix until dissolved. and mix completely, then add the yeast.
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Take a piece of dough and roll it into a cord. Fold the cord in half and twist it to form the doughnuts. Press the ends together and place the doughnut back on the table. Continue the same with the rest of them. Let them proof again on the table for 15-20 minutes while you heat the oil in a deep frying pan.
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In the bowl of stand mixer, combine milk, yeast, and sugar. Allow mixture to sit for 5 minutes. Whisk in egg until incorporated. In a large bowl, whisk together flour and salt. Attach dough hook attachment to stand mixer. With the mixer running on low, add 1/3 of flour mixture.
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Bring a deep-fryer or heavy-bottomed pot of neutral frying oil to 280F / 140C - 300F/150C. Carefully transfer 3 donuts to the oil and fry for 2-3 mins per side, or until golden brown. Remove from the oil and drain on a wire rack or paper towel. Repeat with the remaining donuts.
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Roll the dough out to 1/2-inch thickness. Cut the doughnuts using a 3-3.5-inch doughnut cutter. Line 1 or 2 baking sheets with parchment paper or a silicone baking mat. Place doughnuts (and doughnut holes!) onto the lined baking sheet (s), then lightly cover and allow to rest for 30 minutes as you heat the oil.
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How to Make Donuts. Scald milk and set aside to cool to 115˚F. Proof yeast: In a large bowl, whisk together 1 cup flour, 1/4 cup sugar, 1 pocket yeast and 1/4 tsp salt. Add scalded and cooled milk, oil, egg yolks and vanilla and whisk to combine. Cover and rest 10-15 minutes until bubbles form on top.
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Place the yeast, one teaspoon sugar, and warm water into the bowl of a stand mixer fitted with the paddle attachment. Stir and allow to bubble, about 10 minutes. Add butter, remaining sugar, eggs, milk, salt, and half the flour. Beat until smooth. Add in remaining flour and mix until a soft dough forms.
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In a small bowl, whisk the egg and milk together. Then, place the donuts onto the prepared baking sheet and brush the tops of each with the egg wash. Bake for 10 to 15 minutes until golden brown and cooked through. While this cooks, melt the butter and in a separate bowl mix together the cinnamon and sugar.
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Activate the yeast: In the bowl of your mixer combine the melted butter with the lukewarm milk and the sugar. Stir in the yeast. Whisk well and let it sit for 10 to 15 minutes to dissolve and activate the yeast. Make the dough: Add the egg, vanilla extract and salt to the bowl and whisk.
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Roll out the doughnuts. Uncover the dough and knead it for a few minutes. Put 2 tablespoons of flour on the corner of your cutting board to use for dusting. Divide the dough into 16 equal pieces. Take a piece of dough and roll it out on your cutting board so it forms a rope 10 inches long and ½ inch in diameter.
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Directions. In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugars, nutmeg, salt, eggs and orange zest and 2 cups flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
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In a large mixing bowl, combine flour, plain yogurt, egg, salt and 2 tsp vanilla sugar. Start mixing with hook attachment. Add another 3 tbsp of flour. Add the yeast mixture and combine. Warm another cup of warm milk and slowly pour the milk into the dough mixture. Continue mixing for 6-7 minutes until well blended.
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Glaze or fill as follows, and serve as soon as possible. Step 7. Whisk together 2 cups powdered sugar, ¼ cup milk and 1 teaspoon vanilla until smooth. When the doughnuts are cool enough to handle, dip into the glaze; if you like, flip them so the tops they're completely covered. Put on racks to let the glaze harden.
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In a large mixing bowl, whisk together bread flour, all-purpose flour, sugar, nutmeg, salt, and instant yeast. Set aside. Combine buttermilk and butter in a small saucepan over medium heat. Warm until hot to the touch, about 115F. Use a silicone spatula to fold liquid into dry ingredients.
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Preheat oven to 375° F. When bun have risen, remove plastic wrap and gently brush dough part of buns with left-over egg/water mixture. Place into pre-heated oven and bake until golden brown, about 22-28 minutes. While buns are baking, mix glaze by combining icing sugar and orange juice.
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Whisk: Whisk the yeast into the liquid and let it stand for 10 minutes, until frothy. Knead: Add the flour and salt to the bowl of a stand mixer and stir to distribute the salt. Add the yeast mixture to the flour. Use the dough hook on speed 2 to knead for about 5 minutes, until smooth and elastic.
