Donuts 3 ways
An easy donut recipe with 3 delicious glazes!
560g flour
2 eggs, at room temperature, beaten
250ml milk, warm
1 sachet yeast
1/2 tsp salt
1 tsp vanilla extract
70g sugar
50g unsalted butter, melted
â tsp nutmeg
Vegetable oil, for frying
For the salted caramel glaze
100g light brown sugar
500g butter
30ml milk
Sea salt flakes
For the pink white chocolate glaze
80g cream cheese
50g white chocolate, melted
1 tsp vanilla extract
50g icing sugar
1/2 tsp red food colouring
For the dark chocolate glaze
75g icing sugar
30g unsweetened cocoa powder
1/2 tsp instant coffee
90ml milk
1 pinch salt
Mix the milk, butter, vanilla and yeast and let sit for 2 minutes.
Add the sugar, salt, nutmeg and eggs and combine well. Then, gradually add the flour and mix until well combined, then transfer onto a floured surface and knead for a few minutes. The dough is really sticky so don't hesitate to flour the surface repeatedly. Let rise for 30 minutes at room temperature.
Slightly flatten the dough and, using a cookie cutter, cut out donut shapes. Using a piping bag nozzle or a small round cookie cutter, cut out the inside of the donut. Place on a floured surface, cover with a damp cloth and let rise for 2 hours.
Fry in vegetable oil (between 180 and 190°C) and let cool on kitchen paper.
Meanwhile, make the glazes.
For the salted caramel glaze, bring brown sugar, butter, and milk to a boil in a small saucepan over medium heat, stirring constantly, After 5 minutes, remove from heat. Let cool slightly and dip each donut into the glaze. Sprinkle with some sea salt flakes.
For the dark chocolate glaze, sieve the icing sugar and cocoa powder then mix all ingredients. Dip each donut in the glaze and cover with chocolate sprinkles.
For the pink chocolate, mix all ingredients. Dip each donuts and top with multicolored sprinkles.