ingredients
Dough
4-1/2 cups all-purpose flour (638g)
1/2 cup granulated sugar (99g)
1 teaspoon instant or rapid-rise yeast
1-1/2 cups milk
1 large egg
1-1/2 teaspoons table salt
8 tablespoons unsalted butter,
cut into 1/2-inch pieces and softened
Glaze
3-1/4 cups confectioners’ sugar (369g)
1/2 cup hot water
pinch of table salt
Other
2 quarts (8 cups) vegetable oil, for frying
Equipment
2 large baking sheets
2 wire racks
3-inch and 1-inch round cutters
Dutch oven (or a large pot/deep frying pan) that holds 6 quarts
Note: For best results, weigh the flour for the dough and confectioners’ sugar for the glaze. We’ll use a stand mixer to combine the ingredients and knead the dough. But of course, you can always do it by hand if you don’t have one. Simply use a wooden spoon to bring all the ingredients together and knead the dough on a lightly floured counter until you reach the proper consistency.
Instructions
Make the Dough: With this recipe, as with most, it’s important to measure out all your ingredients before combining.
- In the bowl of a stand mixer (or other large bowl), combine and whisk together the flour, sugar, and yeast. Then add the milk and egg and mix with a wooden spoon or rubber spatula until all ingredients are moistened. Move to the stand mixer with a dough hook attached and mix on medium-low speed until a cohesive mass forms. (About 2 minutes) (Scrape down edges of bowl if necessary.) Cover bowl with plastic wrap and let stand 20 minutes.
- Add salt and mix again on medium-low until dough is smooth and elastic (about 5 minutes). Then leave the mixer running and add the butter a few pieces at a time, and continue to mix until the butter is fully incorporated and dough is smooth and elastic and clears the side of the bowl (about 8-10 minutes longer) (scrape down halfway through mixing if necessary).
- Once the dough has properly formed, transfer to a lightly greased, large bowl. Flip the dough in the bowl and form it into a ball. Cover the bowl with plastic and let sit at room temperature for 1 hour. Finally transfer the bowl to the refrigerator to chill overnight (up to 48 hours).
Form the Doughnuts:
The doughnuts will proof in the oven along with a pan of boiling water – a makeshift baker’s proof box. To prepare, place oven racks in lower and middle positions. Place a loaf pan on the lower rack. Also line a rimmed baking sheet with parchment paper and grease the paper lightly.
- To form the doughnuts, transfer the chilled dough to a lightly floured surface. Press dough into 8-inch square expelling as much air as possible. Then roll it out to 10×13-inch rectangle about 1/2-inch thick.
- Using the 3-inch round cutter dipped in flour, cut 12 rounds from the rolled out dough. Then using the 1-inch cutter, cut a hole in the middle of each of the rounds. Transfer the doughnuts and the holes to the prepared baking sheet. From the remaining dough, feel free to cut out as many 1-inch holes as you like and add them to the sheet.
- To proof, Bring a kettle or small saucepan of water to a boil. Pour about one cup of boiling water into the loaf pan in the oven. Place the doughnut sheet on the upper rack uncovered, close the oven, and allow doughnuts to rise by about 50% (dough should spring back slowly when pressed) (about 45-minutes to an hour).
Make the Glaze: Whisk sugar, water, and salt together in medium bowl until smooth.
Prepare to Fry: About 30 minutes before the end of the rising time, add the oil to the large Dutch oven until about 11/2 inches deep. Place over medium heat and bring oil to about 360°F. Place wire rack in second baking sheet and line with 2 layers of paper towels.
Fry the doughnuts: Once the oil has reached 360°F, using both hands, gently place four risen doughnuts into the oil. Cook until golden-brown on the underside (about 1-11/2 minutes). You may need to adjust the burner to keep the oil between 350 and 365°F. Using a spider skimmer, flip doughnuts and cook until second sides are browned (another 1-11/2 minutes). Transfer doughnuts to prepared rack. Before starting the next batch, return the oil to 360°. Then repeat with remaining doughnuts. For the donut holes, add them all to the oil at once and gently and constantly stir until golden brown (about 2 minutes). Move to rack to cool. Let doughnuts sit until cool enough to touch (at least 5 minutes).
Dress: To prepare, Set the second clean wire rack on the now empty baking sheet. (If glaze has hardened a little, give it a stir.)
Working one doughnut at a time, dip both sides of doughnut in glaze. Allow excess to drip back into bowl. Place on the prepared rack. Let doughnuts and holes stand until glaze has become dry to touch (about 15-30 minutes).
Enjoy!: Get it while it’s hot. Eat up and be filled. And remember that Jesus is the Bread of Life.
Leftovers: There won’t be any. . . But if there are, they’ll keep at room temperature for a day or two.