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  1. Feb 27, 2023 · Place doughnuts and holes onto baking sheets, cover with dish towel, and let rise again, about 40 minutes more. Step 5 Make glaze: In a large bowl, whisk together milk, powdered sugar, and vanilla ...

    • (61)
    • 3 min
    • For The Doughnuts
    • For The Coating
    • For The Sauce
    200ml/7fl oz milk, any kind
    3 large eggs
    30g/1oz caster sugar
    100g/3½oz caster sugar
    2 tsp ground cinnamon
    2 oranges, juice only (around 75ml)
    4 tbsp orange marmalade
    • Desserts
    • 6
  2. Stir in one tablespoon of the sugar. Make a well in the flour and pour in the yeast mix, the rest of the milk, the melted butter and the egg. Mix to make a dough and then knead, cover the bowl and ...

    • Cakes And Baking
    • 12
    • American
    • 1 min
  3. Oct 22, 2020 · To the pot, add enough oil to submerge the doughnuts (about 4 inches) and heat the oil to 365 degrees F. Carefully ease the doughnuts into the hot oil with your slotted metal spoon. Don't crowd. Fry 2 or 3 at a time, moving the doughnuts around the oil with your slotted metal spoon, turning once.

    • Carl Hanson
    • how to make donuts recipe at home1
    • how to make donuts recipe at home2
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  4. Nov 16, 2019 · Stir together warm water, sugar, and yeast and let rise for about 5 minutes. Mix together the rest of the sugar donut ingredients, including the proofed yeast. It’s best if you use a dough hook attachment to do this. Form the dough into a large ball and butter it to prevent skin from forming.

    • (383)
    • 234
    • Dessert
  5. Aug 25, 2023 · Roll the dough out to 1/2-inch thickness. Cut the doughnuts using a 3–3.5-inch doughnut cutter. Line 1 or 2 baking sheets with parchment paper or a silicone baking mat. Place doughnuts (and doughnut holes!) onto the lined baking sheet (s), then lightly cover and allow to rest for 30 minutes as you heat the oil.

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  7. May 8, 2024 · Place all the glaze ingredients (250g | 2 Cups of Icing Sugar, pinch of salt, 1/2 tsp of vanilla, 3-4 tbsp of cold water) into a bowl, and whisk until smooth and a little runny. Submerge the top half of each cooked doughnut into the glaze, and place on a cooling rack set over newspaper/baking paper. (To catch any drips.)

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