Crispy and Oh So Light Homemade Donuts-------Episode 106

HOMEMADE DONUTS RECIPE➡️➡️

* 2 Cups All Purpose Flour
* 2 Cups Bread Flour
* 2-1/4 teaspoons Instant Yeast (2 packets fast/quick rise)
* 1/2 teaspoon salt
* 1/2 cup white sugar
* 4 Egg Yolks
* 200 grams warm mashed potatoes (Use russet potato!!) 200 g = 1 cup
* 3/4 cup milk - warm
* 1/3 Cup (5-1/3 Tablespoons) Melted Butter

Oil or Beef Tallow for frying

In your stand mixer add warm milk and sprinkle the yeast on top to activate the yeast. Wait five minutes.

Add remainimg ingredients. With dough hook in mixer.. scraping bowl often blend ingredients and knead in mixer for 8-10 minutes. ( If mixing by hand… knead dough on floured board for 8-10 minutes.)

Cover dough with damp cloth and place in warm area (70-85 degrees) for 60-90 minutes until doubled in size.

Turm dough out onto a floured board.

Using a glass or donut cutter, cut donuts. Use a cutter to make a hole or make a hole with a knife and stretch dough to make a hole.

Place on a lightly floured tray and cover with towel and allow donuts to double in size.

Heat oil or beef tallow to 350-370 degrees. Fry slowly until light brown. Turn with chopsticks. Remove donut from oil/tallow and drain on a rack. Or dip donut into the glaze (recipe below) or into sugar or cinnamon/sugar.

Makes about 2 dozen donuts depending in size you make them.

Donut Glaze:

Heat 2/3 cup hot water in saucepan with 2 tablespoons white sugar heat until boiling them turn down heat and simmer one minute.

In a bowl:

4 cups powdered sugar
1/4 teaspoon salt
3-1/2 Tablespoons Light Karo syrup
1 teaspoon vanilla

Pour boiling sugar water over mixture.

Whisk until smooth.

Dip hot donuts into glaze and drain donut on rack until glaze is set.

For draining and cooling donuts:

Spatulas for scraping bowls:

Donut cutters:

Mini donut cutter:

My KitchenAid Mixer 7 qt. Bowl lift:

Beef Tallow for frying donuts: