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Make donut dough: Mix together 3 1/4 cups flour, 1 cup warm milk, 2 oz room temperature butter, 3 yolks, 2 tbsp sugar, 1/4 teaspoon salt, and the proofed yeast mixture in mixer on low speed, with the dough hook attachment until the dough comes together, about 2 minutes. Slightly increase the speed and knead for another 15-20 minutes or until.
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Instructions. Fill a large bowl with hot water and set aside. Place 1/2 cup milk, 1 1/2 teaspoons light corn syrup, 1 teaspoon vanilla extract, and 1/8 teaspoon kosher salt in a medium saucepan and whisk to combine. Heat over low heat until warm, about 4 minutes. Gradually whisk in 3 1/2 cups powdered sugar until smooth and well combined.
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Sprinkle the yeast over the water and stir to combine. Set aside for 10 - 15 minutes to activate the yeast. The yeast should become frothy when activated. 120 mL lukewarm water, 1 tbsp active dry yeast, 50 g sugar. Add the activated yeast into the mixing bowl, along with the rest of the sugar, milk, egg and yolk.
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8 reviews of Gourmet Donut & Water "This is an excellent donut shop. The owners are very nice and courteous. A donut shop should have delicious coffee and it is. Whenever I order donuts I usually get a few extra donut holes thrown in free of charge. Who doesn't like that? Also there is a certain sweetness to their sausage rolls that I love!"
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Preheat the oven to 375°F. Lightly grease two standard doughnut pans. In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth. Add the eggs, beating to combine. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
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Donut Dough. Mix the flour with sugar, salt, and yeast. Add the milk, egg, and water roux and knead the dough until smooth. It's a little sticky, so using a (stand) mixer can come in handy. Once it's formed a smooth cohesive dough, add the butter and continue to knead until that's been fully incorporated.
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Sweetwater's Donut Mill. 26,572 likes · 111 talking about this · 1,760 were here. The Garner family opened Sweetwater's Donut Mill in 1983 on Stadium Drive with the idea of a rustic, hometown donut.
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"Donut" Make You Smile! Sometimes all you need at the end, or beginning, of the day is a nice, warm donut or muffin to satisfy your craving. Because of that, all three of our locations are open 24 hours, 7 days a week for you! Located conveniently in both Battle Creek and Kalamazoo, MI, we serve all residents and tourists with satisfaction.
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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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Phone: 269-372-3636. Sprinkle Road Location. Phone: 269-388-4613. Capital Ave Location. Phone: 269-979-1944. You Donut want to miss this! Call or visit us today!
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Place doughnuts and holes onto baking sheets, cover with dish towel, and let rise again, about 40 minutes more. Step 5 Make glaze: In a large bowl, whisk together milk, powdered sugar, and vanilla.
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Instructions. In the bowl of a stand mixer, combine 4 cups of the flour, sugar, salt and yeast. Mix to combine. Grate the cold butter into the flour mixture and toss to coat the butter with flour. Make a well in the center of the flour mixture and add in two eggs, milk, water and vanilla.
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Latresne is situated in the Gironde department and Nouvelle-Aquitaine region. Below you can see some of the places that we have visited and reviewed and can recommend when you are sightseeing close to Latresne in Nouvelle-Aquitaine. Popular places to visit nearby include Musée d'Aquitaine at 8 km and Bordeaux Cathedral at 9 km.
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Carefully measure 3 and 1/4 cups bread flour (spoon the flour into the measuring cup, then level off the top.) Add the flour to your yeast mixture but don't stir yet. Add 2 and 1/2 teaspoons kosher salt, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda. Stir this into the flour. Knead the dough.
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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 dough in a greased bowl, turn it over to coat the top, cover, and let it rise for 1 1/2 to 2 hours, until doubled in bulk. To shape the doughnuts: Deflate the dough and turn it out onto a lightly floured surface. Gently roll it 1/4" thick, and cut out doughnuts with a 2 1/2" to 3" round cutter. Cover loosely with greased plastic wrap.
