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SONY DSC

Vanilla Bean Doughnuts

From blog post: Vanilla Bean Doughnuts

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February 12, 2016

Ingredients

Sponge:

1 tsp. sugar

1 cup warm water

1 pkg (2 1/4 tsp.) active dry yeast

1 cup all-purpose flour

Dough:

1/4 cup butter, softened

1/3 cup sugar

2 eggs

1 tsp. vanilla bean paste or good vanilla extract

1/2 tsp. salt

2 3/4 cups all-purpose flour

Vanilla Bean Icing:

2 cups icing sugar

1/3 cup milk

1 tsp. vanilla bean paste or good vanilla extract

canola oil (or another mild vegetable oil) for cooking

Directions

1In large bowl, dissolve sugar and yeast in warm water; let stand until frothy, about 10 minutes. Stir in flour until you have a smooth paste. Cover with plastic wrap; let stand until bubbly and stretchy, about 30 minutes.

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3In large bowl, beat butter with sugar until fluffy. Beat in eggs, vanilla and salt, beat in sponge. Stir in flour until you have a sticky dough. Turn out onto a lightly floured surface and knead for 6-8 minutes, or until smooth and elastic. Place back in the bowl, cover with plastic wrap, and place in a warm place until tripled in bulk, about an hour and a half.

4

5Punch the dough down and roll or pat it out about 1/2-inch thick. Using a 3-inch doughnut cutter or a round cutter and a smaller one for the hole, cut out doughnuts. Transfer doughnuts and holes to a baking sheet, cover and let rise for another hour, until doubled in bulk.

6

7In a wide, shallow pot, heat 2 inches of oil until hot but not smoking. Cook a few doughnuts at a time for a couple minutes per side, turning as they turn a rich golden. Remove from the pot with a slotted spoon and set aside to drain on a wire rack or paper towels. Makes 1 1/2-2 dozen doughnuts.

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9Vanilla Icing: Whisk together all the ingredients, adding a little extra icing sugar or milk if needed to make a dippable/drizzlable consistency. Dip or drizzle over doughnuts while they're still warm.

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