Homemade Donuts With Lemon And Vanilla Glaze Recipe

Prep: 20 Minutes
Cook: 40 Minutes
Servings: 20 Donuts

Ingredients from your Baking Box:

7g Baker’s Yeast
50g Caster Sugar
450g Baker’s Flour
3ml Vanilla Extract
3g Salt
30ml Vegetable Oil
Frying Oil

You will also need:
225ml Milk 
1 X Large Egg 

Frosting & Glaze
100g Icing Sugar (use 100g)
5g Lemon Powder
5ml Vanilla Extract

The Recipe

    1. To activate the yeast, combine with slightly warm milk and 50g of the sugar and leave in a warm place until it begins to foam

    2. Mix the flour, salt, egg and vanilla in a food mixer with a dough hook attachment. Once the yeast mixture has begun to foam, pour into the flour mix and continue to mix until a soft dough forms

    3. Turn out onto a lightly floured surface and knead for 5 minutes to strengthen the dough

    4. Place the dough in a large plastic container and spread oil over the top. Cover the container with a damp tea towel and leave somewhere warm to prove - until doubled in size. Knock back the dough and ensure the oil is evenly mixed in.

    5. Separate into donut-shaped balls, approximately 20g each, and knead
    again until smooth and round

    6. Line a baking tray with baking paper. Spread the uncooked doughnuts out on the tray, leaving plenty of room for them to prove. Cover loosely with greased cling film and leave somewhere warm to prove again

    7. Heat a deep fat fryer to 190°C. Once the balls have doubled in size, carefully place them, one by one, into the fryer

    8. Once the underside is golden brown, use a slotted spoon to gently turn over. Continue to fry until evenly coloured

    9. Remove the doughnuts from the oil, shake off any excess oil

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