Homemade doughnuts\u00a0<\/strong>
\nMakes about 18 doughnuts and holes<\/p>\n270 ml whole milk
\n50 g sugar
\n2 \u00bc tsp dry yeast
\n2 large eggs
\n140 g butter
\n560 g plain flour
\n\u00bc tsp salt<\/p>\n
For frying:<\/p>\n
Vegetable oil (I used sunflower oil)<\/p>\n
Heat the milk to luke warm and add the sugar and the yeast to the milk. Give it a stir and let it sit for 8 minutes. Melt butter in a bowl and cool down slightly. Add beaten eggs to the butter while stirring.\u00a0Add both the egg mixture and the yeast mixture to an electric mixer with a dough hook. Stir for a minute and then gradually add the flour and salt. When all the flour has gone into the dough then continue to mix for 5-7 minutes. Let the dough rest for 2 minutes before transfering it to a bowl lightly greased with oil. Cover it with plastic wrap and let the dough rest in the refrigerator overnight.
\nRoll out the dough on a lightly floured table to 1 cm thickness. Cut rounds with a 9 cm cutter and the holes with a 3 cm cutter.\u00a0Transfer them onto a baking sheet or silicone sheet. Cover with a tea towel and let them rise for 90 minutes in a warm place. Heat the vegetable oil in a pot to 180 degress Celcius. Fry 2-3 doughnuts at a time for 45 seconds on each side until golden. Fry the holes, too. Place the fried doughnuts and holes on several layers of paper towels and turn them around to drain as much grease off on both sides.
\nGlaze them with frosting and glazings of your own choice or sugar coat them.<\/p>\n
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I was very much inspired by the\u00a0The Pioneer Woman\u00a0and her wonderful doughnuts, but I have made my own adjustments – some by accident. When I converted from cups to grams something went wrong and I ended up using 560 g of flour instead of 480 g of flour. They still turned out great, though \ud83d\ude42\u00a0…<\/p>\n
Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":10526,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[1651,1635],"tags":[],"class_list":{"0":"post-10549","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-bread-and-buns","8":"category-cakes","9":"entry"},"_links":{"self":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10549","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/comments?post=10549"}],"version-history":[{"count":5,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10549\/revisions"}],"predecessor-version":[{"id":10617,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10549\/revisions\/10617"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media\/10526"}],"wp:attachment":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media?parent=10549"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/categories?post=10549"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/tags?post=10549"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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