Cooking Instructions
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Step 1
Warm the
Milk (360 mL)
to around 115 degrees F (45 degrees C). Add to a small bowl, add the
Granulated Sugar (1 pinch)
and sprinkle over
Instant Dry Yeast (5 g)
.
Step 2
Allow to stand for around 5 minutes or until the yeast begins to foam.
Step 3
In the meantime, combine the remaining
Granulated Sugar (65 g)
,
Unsalted Butter (110 g)
, and
Eggs (2)
and
Salt (5 g)
in the bowl of a stand mixer with the dough hook attached.
Step 4
Add the yeast mixture and mix on a low speed until just combined.
Step 5
Add the
All-Purpose Flour (625 g)
and mix on a low speed until the dough just comes together.
Step 6
Turn the speed up to medium and continue kneading.
Step 7
Knead for 5 minutes until the dough is smooth and elastic.
Step 8
Place the dough in an oiled bowl and cover with plastic wrap. Leave it in a warm place to rise for about 2-3 hours.
Step 9
The dough should have doubled in size by now, which is a good sign that it has proved properly
Step 10
Remove the dough from the bowl, place it on a floured surface and punch down.
Step 11
Roll it out to a 1/2-inch thickness.
Step 12
Using a floured doughnut cutter, begin cutting out your doughnuts.
Step 13
Place doughnuts on a floured baking sheet, with a few inched between them. Cover with a clean tea towel and place in a warm place to double in size, around 30 minutes.
Step 14
Begin heating up the
Vegetable Oil (as needed)
in a medium-size dutch oven fitted with a thermometer on the side. Allow it to come up to around 350 degrees F (180 degrees C).
Step 15
Begin frying your doughnuts in batches, for around 2-3 minutes on each side, or until nicely puffed and golden.
Step 16
Remove from the oil and place on a cooling rack covered with kitchen towel, to soak up any excess oil. Allow to cool completely while you begin making the glaze.
Step 17
Combine the
Heavy Cream (60 mL)
and
Powdered Confectioners Sugar (220 g)
in the bowl of a stand mixer fitted with the balloon whisk. Mix on a high speed until just combined.
Step 18
Add the
Salt (3 g)
and
Vanilla Extract (2 mL)
and continue mixing on high until the glaze is completely smooth.
Step 19
Place the cooled doughnuts on a wire rack and the glaze in a small bowl.
Step 20
Gently swirl one or two drops each of the
AmeriColor Soft Gel Paste™ in Avocado (to taste)
,
AmeriColor Soft Gel Paste™ in Turquoise (to taste)
and the
AmeriColor Soft Gel Paste™ in Bright White (to taste)
into the cream glaze.
Step 21
Begin dipping each doughnut into the glaze and gently swirl, twisting the doughnut out of the bowl and placing back on to the wire rack.
Step 22
While the glaze is still wet, add the finishing touches to your Mermaid Doughnuts by using a clean brush to flick additional
AmeriColor Soft Gel Paste™ in Bright White (to taste)
onto the glaze, and then finishing off with a sprinkle of
Edible Glitter (to taste)
.
Step 23
Allow the glaze to set slightly, around 30 minutes.
