Donut Wall
Prep: -
Cook: 1 hr + proving
Servings: 12
These donuts, designed in different colours and with different toppings, look so good they’re insta-worthy. Never throw away the donut holes – use them for Donut Shakes.
Ingredients
- 70g unsalted butter, melted
- 1⅓ cups (330) milk
- 2 eggs
- 1 egg yolk
- 2 tsp vanilla bean paste
- 1 tsp sea salt flakes
- 5½ cups (825g) White Wings Plain Flour, sifted
- ½ cup (110g) CSR Caster Sugar
- 3 tsp dried yeast
- 1 cup (220g) CSR Caster Sugar, extra
- 2 tsp ground cinnamon
- vegetable oil, for deep-frying
Method
- Whisk butter, milk, eggs, egg yolk, vanilla and salt in a large bowl until combined.
- Combine flour, sugar and yeast in a large bowl of an electric mixer fitted with a dough hook. With motor operating on low, gradually add egg mixture. Increase speed to medium; knead for 10 minutes or until dough is smooth, elastic and forms a ball (see step 1 on page 89). Transfer dough to a lightly greased large bowl (see step 2 on page 89). Cover and stand in a warm place for 1½ hours or until doubled in size.
- Turn dough onto a lightly floured surface. Knead gently until smooth. Roll dough until 1.5cm thick. Using a floured 7cm round cutter, cut 12 rounds from dough (see step 3 on page 89). Using a floured 3cm round cutter, cut centres out of rounds (reserve cooked donut holes for the Donut Shakes on page 72).
- Place donuts on a lightly floured large baking tray. Cover and stand in a warm place for 1 hour or until doubled in size. (This proving process is important so the dough fluffs up when fried.)
- Meanwhile, combine extra sugar and cinnamon in a shallow baking tray.
- Heat the oil in a large saucepan to 180°C on a sugar thermometer (or until the handle of a wooden spoon bubbles when placed in the oil). Deep-fry donuts, in batches, for 1 minute each side or until puffed and golden (see step 4 on page 89). Drain on a wire rack. Toss donuts immediately in cinnamon sugar.
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