How to make the perfect donuts at home - full tutorial

בס"ד

 

I've wanted to make donuts for a long time now. After another member of my family had a craving, I decided to make delicious and amazing donuts with two glazes: white chocolate glaze and cocoa and powdered sugar glaze.

This recipe is based on a recipe from the "How to bake everything" cookbook with a variety of changes that I made in the ingredients and the preparation method to fit my needs and comfort. The doughnuts I made came terrific!
The doughnuts dough is very sticky, and that is great, you'll get amazing delicious good tasty donuts.

 

Ingredients for 12 donuts:
4 1/4 cups flour + more for dusting
2 1/4 tsp. dry yeast
1/4 cup sugar
1 tsp. salt
100 gram/3.5 oz. butter melted, cooled
1 1/4 cup milk, lukewarm
2 L eggs

oil spray

Chocolate glaze:
3/4 cup powdered sugar
1/8 cup cocoa powder
2-3 Tbsp. milk
Sprinkles (optional)

White chocolate glaze:
about 120-gram/4.2 oz. white chocolate, melted
bittersweet chocolate, melted

Preparation:
Mix the flour and yeast. Add the sugar and salt and mix well. Add the butter, milk, and eggs and knead on low speed (1) until a dough starts to form. If needed, stop the mixer and help it gather the flour. Once almost all of the flour is wet and becomes a dough, increase speed (2), and knead for 10 minutes, the dough will be sticky, and that's good. Transfer to a greased bowl using greased hands, try arranging it into a ball as much as possible, spray with another layer of oil, cover the bowl with nylon wrap, and set aside to rise for one hour to one and a half hour or until it doubles its volume. Afterward (the rising will take time as the dough is very wet and heavy), Turn the dough into a floured surface and knead a bit to get the air out of it.

Roll the dough on a dusted surface into 1/2 inch thick and cut circles using a 3-inch ring cutter. Gather the leftovers and roll again and cut more rounds. Take each round and cut a hole in the middle using a cork, make sure the bottom of the donuts are floured and place in a tray with baking paper. Rise for another 45 minutes covered with a towel (you can fry the holes too). Ten minutes before the end of rising, heat oil to 375F, and it is essential to keep this temperature. If you make sure it is in the correct temp, you will need to fry your donuts only 1 minute on each side. I haven't used thermometer so far, so I fried my donuts more then I should have because I didn't keep the right temp, but now it was spot on - one minute on each side, and that's it.
Transfer the donuts to the hot oil using a spatula and fry one minute on each side, the holes are fried 30 seconds on each side.

Transfer to a paper towel and prepare the glazes:
For the Chocolate glaze: Mix powdered sugar, cocoa, and 2 Tbsp. of milk. If you want a thinner coating, add a bit of the last spoon until you get the desired consistency. Dip the donuts in the glaze and sprinkle with sprinkles.
For the white glaze: Melt white chocolate in the microwave (careful not to burn it, stop every couple of seconds and mix) and melt the bittersweet chocolate in the microwave, let it cool and transfer to a piping bag. Dip the donuts in the white chocolate, pipe lines of bittersweet chocolate, and using a toothpick - pull the toothpick between a couple of black lines from one side of the donuts to the other (see attached video). Serve and enjoy! Keep in an airtight container.

 It is important to mention -doughnuts and round jelly-filled doughnuts are not the same! Frying doughnuts should be at 190C/375F and jelly round doughnuts fried at 160C.