Chocolate Glazed Donuts & Cinnamon Sugar Donut Holes wyldflour
Instructions. In a microwave safe bowl with an electric hand mixer, combine the butter, powdered sugar and vanilla extract. Add a small amount of liquid (heavy cream, milk or water) to help bring the mixture together, mixing until smooth. Add more liquid to thin the glaze.
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Combine ingredients. Add flour, warm milk, melted butter, sugar, egg, instant yeast, and salt to the bowl of a stand mixer. Attach the dough hook attachment onto the stand mixer, and turn the mixer on to medium-low speed. Mix for around 5-10 minutes for the dough to form.
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Directions. 1. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg and salt. 2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the granulated sugar until the mixture is light and fluffy, about 4 minutes. Add the egg and 1 teaspoon of the vanilla; mix to combine.
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Take out of the oven and transfer on to a wire rack to cool completely. To make the glaze take biscoff cookies spread, coconut oil and milk in a microwave safe bowl and microwave it on high for 20-30 seconds. Whisk till smooth. Add vanilla extract, powdered sugar and mix till well combined and glaze is totally smooth.
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Roll and cut.Roll out the donut dough on a clean greased or lightly floured surface until about ½-inch thick. Use a large 3- or 3 ½-inch round donut cutter with a center hole or a large round biscuit cutter, cookie cutter, or even a cup with a small circular cutter or the wide end of a large piping tip for the centers to cut out donuts.
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Heat the milk until it is warm but not hot, about 90 degrees. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes. Step 2. Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture.
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Whisk together the flour, baking powder, nutmeg and salt in a medium bowl. Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and.
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Use a donut cutter or a 3 inch round cookie cutter to cut out the donuts and use a 1 inch round cookie cutter to cut out the donut holes from the center. Knead Scraps and Rest: Gather the scraps of dough back together and knead back into a ball. Cover and let rest for 10-15 minutes before rolling out and cutting more donuts.
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In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll. Preheat oven to 350°.
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Let the cookies cool for an additional 2minutes on the cookie sheet, then transfer to a cooling rack to cool completely while you prepare the glazes. Vanilla Glaze: In a small bowl, combine 2tablespoons of milk and the butter, heat for 30 seconds in the microwave. Then, add in the powdered sugar and whisk until smooth.
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Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. Roll out dough to about 1/4″ thickness. Use a donut cookie cutter or two circle cutters to cut donut shapes, re-rolling dough as needed until all the dough is used. Bake in oven at 350 F degrees for 10 minutes.
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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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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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Slowly whisk in the cream and vanilla to make a smooth, pourable glaze, stirring constantly until it comes together. Stir in the water (or milk) if necessary. (If using milk instead of cream, use 4 to 6 tablespoons milk and skip the water.) If the glaze is too sticky, add a teaspoon more water until it comes to a smooth, thick consistency.
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Transfer the dough to a large, lightly greased bowl. Cover the bowl with greased plastic wrap and let rise until doubled in size, about 60 to 90 minutes. Cut out donuts. Punch the dough down several times to release the air bubbles and then transfer to a lightly floured surface. Roll the dough out to ⅜-inch thickness.
Chocolate Glazed Donuts & Cinnamon Sugar Donut Holes wyldflour
Heat a few inches of oil or shortening in a large cast iron skillet or fryer over medium heat until the oil reaches 350 to 375 degrees (use a thermometer!). Carefully add the donuts to the hot oil and fry until golden brown, about 1 1/2 minutes per side. The donut holes will only take about 30 seconds per side.
