The granddaddy classic doughnut but not your granddaddy’s recipe. This streamlined doughnut formula has you creating a lighter-than-air yeasted dough ideally fit for the fryer. Whether dipped in Vanilla Bean Icing or rolled in cinnamon sugar, the final product offers simple perfection in iconic style. For a complete visual how-to, take a look at our yeast doughnuts tutorial.
Yeast Doughnuts with Vanilla Bean Icing
Makes about 14 doughnuts
Ingredients
- ½ cup (120 grams) warm water (105°F/41°C to 110°F/43°C)
- 4 tablespoons (48 grams) granulated sugar, divided
- 1 (0.25-ounce) package (7 grams) active dry yeast
- 4 to 4¼ cups (500 to 531 grams) unbleached all-purpose flour, divided
- ¾ cup (180 grams) whole milk, room temperature
- ½ cup (113 grams) unsalted butter, melted and cooled for 10 minutes
- 2 large eggs (100 grams), room temperature
- ¼ cup (32 grams) bread flour
- 1½ teaspoons (4.5 grams) kosher salt
- ½ vanilla bean, split lengthwise, seeds scraped and reserved
- Vegetable oil, for frying
- Vanilla Bean Icing (recipe follows)
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, stir together ½ cup (120 grams) warm water, 1 tablespoon (12 grams) sugar, and yeast. Let stand until foamy, about 10 minutes.
- Add 2 cups (250 grams) all-purpose flour, milk, melted butter, eggs, bread flour, salt, reserved vanilla bean seeds, and remaining 3 tablespoons (36 grams) sugar to yeast mixture; beat at low speed just until combined. Increase mixer speed to medium; beat until well combined, about 1 minute. Add 2 cups (250 grams) all-purpose flour; beat at low speed just until combined. Increase mixer speed to medium; beat until well combined, about 1 minute.
- Switch to the dough hook attachment; beat at medium speed just until dough starts to pull away from sides of bowl, 3 to 4 minutes, adding up to remaining ¼ cup (31 grams) all-purpose flour, 1 tablespoon (8 grams) at a time, if needed. (Dough will still be quite soft and slightly sticky but should not seem excessively wet.)
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour. (Alternatively, cover and let rise in refrigerator overnight. When ready to use, proceed as directed.)
- Spray 3 large baking sheets with cooking spray. Cut out 14 (6×6-inch) pieces of parchment paper, and place on prepared pans. Spray parchment with cooking spray. Spray 3 large sheets of plastic wrap with cooking spray.
- Punch down dough; turn out onto a heavily floured surface, and roll or pat to ½-inch thickness. Using a 3½-inch doughnut cutter dipped in flour, cut dough. Gently transfer doughnuts to prepared parchment squares, spacing at least 2 to 2½ inches apart. Reroll scraps, and let stand for 5 to 10 minutes; cut scraps. Cover doughnuts with prepared plastic wrap, spray side down, and let rise in a warm, draft-free place (75°F/24°C) until puffed, 40 minutes to 1 hour. (Find out how to check properly proofed doughnuts with the technique on page 64).
- In a large heavy-bottomed saucepan, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 365°F (185°C). Line 2 large rimmed baking sheets with paper towels.
- Working in batches, use parchment paper to gently pick up doughnuts and add to oil (do not place parchment paper in oil). Fry until golden brown, about 1 minute per side. Using a spider strainer, transfer doughnuts to prepared pans. Let cool completely.
- Line 2 large rimmed baking sheets with parchment paper; place wire racks on prepared pans.
- Holding 1 doughnut horizontally, dip doughnut halfway into Vanilla Bean Icing; lift straight out, and swirl in a circular motion, letting excess drip off. Quickly turn doughnut, and place, icing side up, on a prepared rack. Repeat with remaining doughnuts. Serve immediately, or let stand until icing is set, 20 to 30 minutes.
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Vanilla Bean Icing
Ingredients
- 7⅓ cups (880 grams) confectioners’ sugar, sifted
- ½ cup plus 1 tablespoon (135 grams) whole milk
- 6 tablespoons (126 grams) light corn syrup
- ¼ cup (57 grams) unsalted butter, melted
- ½ vanilla bean, split lengthwise, seeds scraped and reserved
- ½ teaspoon (1.5 grams) kosher salt
Instructions
- In a large bowl, stir together all ingredients until smooth and well combined. Use immediately.
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