Donut Recipe:
From The Little Teochew
*These directions have been updated a few times. If your questions aren’t answered in the comments, you can email me at leannebakes[at]gmail[dot]com and I’ll do my best to get back to you as quick as I can.
A brief note: I recommend a scale, as not all flours (and cup measurements) are made equal. 2 cups of my Canadian flour in my Canadian cups on my scale might be more or less than yours. I have a cheap one like this and it’s AMAZING. 🙂 If you don’t have a scale, start at 1 1/2 cups and work your way up from there.
Happy baking!
Ingredients
3 tablespoon milk
3 tablespoon boiling water
1 teaspoon dry active yeast
8 oz all purpose flour (a little under 2 cups — I recommend you measure and weigh. See my note above)
1 1/2 oz sugar (about 3 tablespoons)
1 egg
1 oz butter, cold to room temperature (just don’t melt it, okay?)
1/2 teaspoon salt
Enough oil to cover the bottom few inches of a wok, or a deep fryer (I have one similar to this).
For the glaze:
1/3 cup butter
2 cups confectioners’ sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed
For the cinnamon sugar coating:
1 cup sugar
2-3 tablespoons cinnamon
Directions:
In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375F.
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. To make the glaze, combine all the ingredients in a small bowl and whisk until smooth. To make the sugar coating, combine the ingredients in a small bowl and whisk until well combined.
Be sure to glaze or sugar coat them warm, or else they won’t get that delicious coverage!
