Donuts

Yield: 12 donuts

Ingredients:

Donuts

• 2 ½ tablespoons (37.5 ml) active dry yeast, divided
• 1 cup (240 ml) warm milk, divided
• 3 cups (710 ml) bread flour, divided
• 1 ½ tablespoons (22.5 ml) caster sugar
• ½ teaspoon (2.5 ml) vanilla extract
• 3 egg yolks
• ¾ teaspoon (3.75 ml) salt
• ¼ cup (60 ml) unsalted butter, room temperature
• Sunflower oil, for frying

Glaze

• 2 ½ cups (600 ml) icing sugar
• ¼ cup (60 ml) milk
• 3 tablespoons (45 ml) raspberry purée
• Colourful sprinkles, for garnish

Method:

Let’s get baking!

In a bowl, mix together ½ tablespoon (7.5 ml) yeast and ½ cup (120 ml) milk. Allow yeast to dissolve (about 10 minutes).

Add ½ cup (120 ml) flour and sugar to the yeast mixture and stir together to form a paste.

Cover and set aside to rest 30 minutes.

In the bowl of a stand mixer, add remaining yeast and milk. Allow yeast to dissolve (about 10 minutes) and then combine.

Add flour paste to yeast mixture and combine.

Add vanilla and egg yolks to the mixture, and stir together using the dough hook.

Add salt and 1 cup (240 ml) flour and continue mixing.

Add butter and continue combining.

Add remaining flour a bit at a time until dough forms and pulls away from the side of the bowl.

Remove bowl, cover, and let rise for 1 hour.

Turn dough out onto a lightly floured counter (too much flour will burn when deep-fried).

Using donut cutters or cookie cutters, cut out 3-inch (7.5 cm) donut rounds – reserving holes.

Set donuts on a baking sheet, cover with plastic wrap, and let rise 30 minutes or until doubled in size.

Heat oil in a pot to 350 F (175 C).

Lower donuts into oil using a metal spatula or spoon.

Let cook 2 minutes each side.

Remove and let drain on paper towels.

Add donut holes and fry just until golden.

Remove and let drain on paper towels.

Let cool.

To make the glaze, to a new bowl, add icing sugar and milk and mix.

Add raspberry purée and mix until colour is uniform.

Dip donuts in glaze.

Top with sprinkles.

Let set.

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