Cooking Instructions
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Step 1
Into a small mixing bowl, add
Instant Dry Yeast (1/2 Tbsp)
, 1 tsp granulated sugar, and
Water (1/3 cup)
. Don't mix. Let sit for 5 minutes.
Step 2
Into the bowl of a stand mixer fitted with a paddle attachment, add
All-Purpose Flour (1 1/2 cups)
,
Granulated Sugar (3 Tbsp)
,
Salt (1 tsp)
, yeast mixture,
Buttermilk (2/3 cup)
, and
Egg (1)
. Beat on medium speed for 1 minute.
Step 3
Add
Unsalted Butter (2 Tbsp)
. Mix to combine.
Step 4
Add remaining
All-Purpose Flour (1 1/2 cups)
a bit at a time until the mixture comes together into a dough, switching paddle attachment to a dough hook when needed.
Step 5
When the dough pulls away from the sides of the bowl but is still sticky, remove it to a greased bowl. Place the bowl in a pan of boiling water and keep it in the oven to rise for 1 hour.
Step 6
Turn dough out onto a floured surface. Knead a few times to press all the air out. Roll out into a large rectangle.
Step 7
Cut out your doughnuts. Place them on a baking tray lined with parchment paper. Place in the oven to rise for another 30 minutes.
Step 8
In a pot, heat
Frying Oil (as needed)
to 350 degrees F (180 degrees C). Add doughnuts to the oil and cook for about 1 minute on each side, until light golden brown. Remove to a tray lined with paper towels to drain excess oil.
Step 9
Into a mixing bowl, add
Powdered Confectioners Sugar (2 1/2 cups)
,
Unsweetened Cocoa Powder (3 Tbsp)
,
Milk (2 Tbsp)
, and
Vanilla Extract (1/4 tsp)
. Whisk until smooth.
Step 10
Coat doughnuts in the chocolate glaze and serve!
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