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Donuts ! No-fry or deep fried


I never thought this day would come. Even if I could get very good donuts in some pastry shops, there aren't any in our village and I am rarely in the city nowadays to go to specialty shops.
So home-cooked donuts it is !  They are very easy to make (especially if you have a bread machine like cheater-me), since it could take hours of kneading, rising and whatnot.  That's why the bread machine comes in handy, while I'm doing my thing I often forget I've got some bread/donuts to put in the oven or fry.  The recipe below is for making donuts with or without the machine ;) so muscle up.
These are the oven-baked variety.  They don't stay soft over a day, so must be eaten promptly. No problem with that in my family ;)

Recipe for no-fry or deep fried donuts that worked for me from biggerbolderbaking.com (enough for about 30 donuts. I cut the dough in half, put half in the refrigerator, baked donuts one day and fried donuts the next day).

Dough 
2-1/4 teaspoon active dry yeast 
1/3 cup lukewarm water
3-1/4 cups (460) all-purpose flour
1/4 cup granulated sugar
1 teaspoon salt
1 cup milk
4 tablespoons softened butter
1 teaspoon vanilla extract

Preparing dough : 
Add the dry yeast to warm water and allow to dissolve.  Mix dry ingredients together in a bowl.  Warm milk in microwave (about 15 seconds), add butter, vanilla and fold in with dry ingredients.  Knead about 10 minutes, the dough should be saggy, only slightly sticky.  Put in a bowl that's been coated with vegetable oil so the dough doesn't stick. Cover with plastic wrap and allow to rise, about 2 hours.  
Once risen, turn out the dough onto a floured surface and roll out to 1/2 inch thickness.  Cut round 3" circles, then with a smaller 1-14" cutter for the donut holes, and put on a baking sheet about 1 inch apart.  You can also leave without a donut hole to make Boston Cream or jelly-filled donuts.  Cover with wax / parchment paper and a clean kitchen towel and allow to rise in a warm place for about 20-30 minutes.  

For oven-baked donuts : 
Preheat oven 180° C / 350° F.  Line a baking sheet with wax or parchment paper.  Brush the top only with melted butter.  Sprinkle the baking sheet 2 tablespoons of water.  Bake for 12-15 minutes.  
For cinnamon-sugar donuts, once donuts are removed from the oven, immediately roll in the cinnamon sugar.y
For glazed donuts, after removing from oven allow to cool and dip one side of the donut in the glaze, add sprinkles, and allow to set.
Glaze
2 cups confectioners sugar
1-1/2 teaspoon vanilla
3 tablespoons water
Food gel or coloring (optional)
Sprinkles (optional)

Cinnamon sugar
1/4 cup sugar
1-1/2 teaspoons cinnamon


Chocolate glaze
100 g (4 oz) semi-sweet chocolate
1/3 cup heavy cream
1/4 teaspoon salt
2 tablespoons corn syrup

Custard cream filling
3/4 cup whole milk
2-1/2 tablespoon of flour
1/4 cup of sugar
1 egg yolk
1 teaspoon vanilla (or real scrape inside of 1/2 vanilla bean)
Pinch of salt
For the custard cream : warm milk in a pan over medium heat, add vanilla.  Whisk egg yolk with sugar and a couple of tablespoons of warmed milk.  Add flour, then add this yolk mixture to the rest of the milk.  Continue to whisk over medium heat until the custard has thickened, about 5 minutes.  Allow to cool to room temperature, or even better, in the fridge or overnight.

For fried donuts : 
Warm a pan with at least 1 inch of oil, or an electric fryer or maybe an air fryer (I have not experienced this yet, you tell me how it goes).  
After the dough has risen, and oil is warm enough in medium heat, about 360°, fry donuts until golden, turning over once or twice to obtain an even color.  Remove from fryer and allow to drain / or put on a dish covered with a layer of paper towel.

For cinnamon-sugar donuts, as soon as you remove donuts from oven, promptly roll in sugar glaze or butter and immediately cover with cinnamon sugar.
For glazed donuts, after removing from the oven allow to cool and dip one side in glaze, add sprinkles, and allow to set.
For piping custard : fill a piping bag with the custard that has set. With a long pointed object (like a chopstick), poke a hole into 3/4 into the donut, and pipe custard with a long tip. 
Dip in chocolate glaze and allow to set.

Enjoy, everyone !

These are the fried batch, glazed and Boston Cream custard cream filled donuts.



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