An Array Of Doughnuts

Soft, sweet, pillowy morsels covered in chocolate, sprinkles, vanilla and sugar. Two delicious types of doughnuts, Classic Chocolate and Cinnamon Doughnuts.

Forgive me if it sounds like my mind has been lost to a piece of doughnut. Truth be told, I had about 5 hours of sleep today.
My brain does however create the perfect occasion to head to the kitchen for a hot cup of cocoa and a couple of doughnuts. Comforting doughnuts to cover up an afternoon nap. That, and I'm good to go for another 5 hours.

I love the simplicity of dough and just letting it do it's job and rise. Taking the time to have a cup of tea and taking care of the finer things in life.
If you need a fix, just hover over a plate of these and the world will quickly slow down for you.
I love doughnuts...but...is it just me or does mini versions of things taste way better than the real thing? Doughnut holes are amazing, not to mention that their so practical, no wonder there the new thing! Lovely chocolate icing decorated with a few sprinkles, it just brings out the kid in you! Whats not to love?

It's a short post, short but also sweet, I'll be back with a lovely creation, in the mean time here's the recipe...

Doughnuts
adapted by Lara Ferroni

INGREDIENTS:
3 tbsp. active dry yeast
30g sugar
1/2 tsp. salt
2-2 1/2 cup bread flour
1 cup milk, heated to 110F
3 egg yolks
1 tsp vanilla extract
125g butter, softened
vegetable oil, to fry

Place 2 tbsp of the yeast, 3/4 cup of the flour and 3/4 cup of the milk in a bowl, whisk until smooth. Cover and set aside for 30 minutes.

Place the remaining milk, sugar and salt in a mixer fitted with a dough hook attachment. Stir until combined, add the yeast mixture prepared earlier, vanilla and egg yolks. Mix for 30 seconds or until combined and smooth. Add the butter and mix until smooth. Add the rest of the flour in 1/4 cup intervals. The dough should pull away from the sides of the bowl and shouldn't be sticky. Place in a large bowl, cover and refrigerate for 1-24 hours.

Roll the dough to 1/2 inch thick, dusting the dough to prevent sticking. Cut out large circles followed by little circles in the centre. Place on a baking tray lined with a cloth. Cover and place in a warm location until doubled in size.

Heat oil in a shallow frying pan and deep fry until golden, flipping for even browning. Place on a paper towel to dry.

Dust with cinnamon sugar or dip in chocolate glaze (see recipe below).

Chocolate Glaze

3/4 cup icing sugar, sifted
1 1/2 tbsp cocoa powder, sifted
1 tbsp milk
1 tsp vanilla.

Combine all ingredients in a bowl.



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