Homemade Donuts

DONUTS 

2 TABLESPOON OF WARM MILK

1 PACK ACTIVE DRY YEAST 

2 TABLESPOON OF SUGAR 

1 CUP OF WARM MILK

2 EGGS, BEATEN

1/4 CUP OF BUTTER, MELTED 

4 CUPS OF ALL-PURPOSE FLOUR 
1 TEASPOON OF SALT 
1/4 TEASPOON OF CINNAMON 

CANOLA OIL FOR FRYING

Warm 2 tablespoons of milk then add in the active dry yeast + sugar. Let it sit 10 minutes to let yeast foam. If yeast doesn't foam, start over. Add cup of warm milk + melted butter + beaten eggs. Work in 3 cups of flour, mixing well, then add remaining flour + salt + sugar and mix well. 

Knead dough by hand until dough forms a soft smooth texture. Place dough in a greased bowl and let it rise in a warm place for 1 hour covered by a paper towel. 

Roll dough on a floured surface with rolling pin until 1/2 inch thick. Cut circles in dough with a donut shaper OR with the opening of a good size cup. Make small holes with a bottle cap inside of circles if you don't have a donut shaper. Let rise on a baking sheet for 1 hour. 

Heat 1/2 inch of canola oil in a large pan over medium-high heat. If you have a thermometer, oil should be at 350 degrees. Cook 1 minute on each size, or until lightly brown. Drain on a paper towel and let cool before adding icing to donuts. Only work a few donuts at a time in the oil. 

CHOCOLATE GLAZE 

1/4 CUP OF BUTTER 

1/4 CUP OF MILK 

1/2 TABLESPOON OF CORN SYRUP 

2 CUPS OF POWDERED SUGAR 

1 TEASPOON OF VANILLA 

4 OZ OF SEMI-SWEET CHOCOLATE CHIPS 

1/4 CUP OF HEAVY CREAM 

Heat all ingredients over stove. One completely melted, remove from heat and pour into a heat proof bowl until donuts are ready for glaze. Once donuts are ready, dip donuts into glaze and place on wax paper to catch dripping icing.  

WHITE GLAZE 

1 TABLESPOON OF WATER 

1 CUP OF POWDERED SUGAR 

1/4 CUP OF HEAVY CREAM 

1/2 TEASPOON OF VANILLA 

Mix all ingredients together in a bowl using a whisk, then set aside until donuts are ready to be glazed. Once donuts are ready, dip them into the glaze and set on wax paper to catch dripping icing.

RECIPE SHOULD ONLY BE ATTEMPTED BY EXPERIENCE BAKERS THAT HAVE WORKED WITH HOT OIL BEFORE. DO NOT ATTEMPT OTHERWISE.