Homemade Donuts

Mud Creek

Mud Creek

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Fried in a cast iron skillet!

We did these last weekend. My fiancee found the recipe that we used if anyone is interested I'll post it. They were really good but icing could be been sweeter for my taste.
 

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I gots to know how you did the dough. Oil temp. Duration before and after flip.

Donuts is hard to do....if they were easy, would be no Dunkin.
 
Very sorry for the delay on recipe guys been very busy!! My better half went to culinary school and not sure where this recipe came from if anything doesnt make sence or you need help just ask and I will ask her I just copied her recipe lol. She also said you know donuts are proofed (after you roll and cut them)when you press on them and see your finger print and it stays. This is apparently a major step. Hope this helps and you guys get some great results. I didnt add her glare recipe because for me it wasnt aweet enough lol so I reccomend anyone who tries to google a glaze recipe. I know its pretty much confectioners sugar, milk, and vanilla extract.

Ingredients for the dough

500 g of AP flour
½ cup of lukewarm water
½ cup of lukewarm milk
1 tbsp instant dry yeast
1 large egg
1 large yolk
4 tbsp sugar
4 tbsp softened butter
Good pinch of salt

Set aside about ¼ cup of the flour and place the rest in the mixing bowl with the sugar, water, milk, yeast mix, eggs and salt

Mix it on low speed with the paddle attachment or kneading hook on your mixer, until it comes together.
If you used the paddle mix, switch to the dough hook and start kneading the dough.
Add the softened butter (1/2 - 1 tbsp at a time) until it's all incorporated. Add some flour, if you need to get the dough off the sides of the bowl. Add the rest of the flour if needed, to form a soft dough ball.
Knead the dough for about 6 - 7 minutes until you have a soft and shiny dough.
Knead the dough for a couple of minutes in your hands till you have a smooth dough ball.
Place this ball of dough in a lightly oiled bowl (with enough room to rise) and cover it with plastic wrap. (remember to place the dough with the seam side down).
Let the dough rise at room temperature (70-75°F) till it is has doubled in size - about an hour, maybe less depending on how warm the temp is. Gently release the air in the dough and refrigerate the dough overnight (this helps develop the flavours of the dough better and the dough is easier to handle when it's chilled. Let it set in the fridge for about 8 hours.
Next morning, take the dough out on to a floured surface and roll it out to a ½ inch thickness.
Cut out doughnuts with a doughnut cutter - or use a large and small biscuit or cookie cutter.
Place the doughnuts and doughnut holes on a parchment paper. Knead the left over dough lightly and let it rest for about 30 minutes, and repeat rolling and cutting once more.
Cover the cut doughnuts and doughnut holes with plastic wrap and let them rise for about 1 hour
Heat a good amount of oil or shortening (the doughnut needs to float at least 2 inches above the bottom of the pan) in a heavy bottomed pan.
When the oil is heated to 375 carefully drop in a doughnut. After 30 - 45 seconds, check to see if the doughnut has turned a golden brown. If it has, flip it over. If it hasn't, leave it for a few seconds longer and then flip it over
Move the doughnut to a wire rack to let it cool.
When it's time to glaze dunk the donut(1 or both sides) in a bowl of your glaze)
 

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