Ring Doughnuts with Sugar Icing
Servings 12 doughnuts
Ingredients
Dough
- 150 g lukewarm milk
- 60 g granulated sugar
- 300 g plain flour
- 3 egg yolks
- 40 g butter (melted)
- 1 sachet dried yeast
- pinch of salt
- oil for frying (sunflower or vegetable)
- 250 g icing sugar
Sugar icing
- 2 tbsp milk
- 2-4 tbsp water
Instructions
- Add lukewarm milk, sugar and yeast in a mixing bowl and let it rest for about 10 mins until the yeast activates. Once your yeast mixture is ready add the rest of the ingredients and using a dough hook, knead the dough on low speed using standing mixer. You should get nice soft dough. Shape it into a ball, return into mixing bowl and cover with cling film (I use showering cap) and let it proof for about an hour or until doubles in size.
- Take your proofed dough out of the bowl and roll it out using a rolling pin. Cut out doughnut shapes using cookie or doughnut cutter. Place each of them on a smaller piece of baking paper, cover with kitchen cloth (or muslin) and let them proof for another 20 mins.
- Pour oil into deep frying pan or a pot and bring to about 165ºc/329ºF. Make sure you have enough oil in the pan so the doughnuts won't touch the bottom when frying, you want them to float. Fry each doughnut for about a minute on each side, you can drop them into the oil with the baking paper they proof on, it will separate as soon as the doughnut hits the oil.
- Add icing sugar into a bowl and mix with milk, add one tablespoon of water at a time as that will allow you to control the thickness. It needs to be thick enough so it doesn't slip off the doughnut straight away but it has to be able to drip down and cover the sides. You can do one test doughnut and if necessary add more water it it's too thick. Dip doughnuts while they're still warm and rest on cooling rack until the icing sets.