Doughnuts with Chocolate Glaze, Sugar Glaze and Cinnamon and Sugar Glaze

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Who can resist these classic doughnuts. They’re light and airy with a wonderful fluffy texture. They always have that lovely sweet aroma to them, and just take over a room. We love having these with a cup of tea or coffee…. or just on their own – one after the other!
Prep time: 2 hours 30 minutes (including rising time of 1-2 hours) – Cook time: 20 mins

Ingredients:

Doughnuts

4 ½ teaspoons yeast
1/3 cup room temperature water
1 ½ cup milk
½ cup sugar
1 teaspoon salt
2 eggs
1/3 cup unsalted butter
5 cups flour

Glaze

¼ cup milk
1 teaspoon vanilla extract
2 cups powdered sugar
1-2 teaspoons of cocoa

Cinnamon and sugar glaze

½ cup sugar
3 teaspoons cinnamon (to taste)

Equipment:

Measuring cups and spoons

Standing mixer

Large bowl

Doughnut or cookie cutter

Small saucepan

Kitchen paper towels and large plate or large sieve

Rolling Pin

Cling film

2 Medium bowls

How to…

Combine the water and yeast in the bowl of the standing mixer and let it sit for 5-15 minutes until it starts to turn foamy. Add the milk, sugar, salt, eggs, butter and 2 cups of the flour. Mix with standing electric mixer ((with a dough hook) until it comes together. Keep adding the flour. You may not need all the flour. When the batter is no longer sticky and moves away from the sides of the bowl, it is ready.

Place dough in a greased bowl and cover with cling wrap. Let it rise until double in size, about 1-2 hours (depending on the temperature in your kitchen).

Roll dough out on a floured surface to about ¼ inch thickness and cut into doughnuts using a cup, cookie cutter or doughnut cutter.

Fry a few at a time. Before you start frying, test the oil to see if it is hot enough by throwing in a small piece of dough. If the oil around it starts bubbling and it starts browning within a few seconds, then the oil is at the right temperature.

For the chocolate glaze, heat the milk and vanilla extract until warm. Sift the powdered sugar into the milk mixture and mix well until it’s smooth. Remove the glaze from the heat.

Pour half the glaze into one of the medium bowls, and add 1-2 teaspoons of cocoa to it and mix well. Keep the remaining sugar glaze on the sauce pan. Dip some of the doughnuts into the chocolate glaze, and some into the sugar glaze.

For the cinnamon and sugar glaze, mix the cinnamon and sugar in a medium bowl. Dip the warm doughnut into the glaze.