Gamma is the lovely host of the YouTube channel "Bigger Bolder Baking". I stumbled across her channel last night looking for another doughnut recipe to try out. The recipe below has been lifted straight from her video description (without permission, of course*). But go watch the video, in fact, go subscribe to her channel, she has some amazing stuff on there...many of which I intend to pilfer.
Just a note on the editing: I've removed the imperial measurements and converted to metric where necessary. I've also replaced all her pronouns with [Gemma] so you know it's not me speaking in the first person. Now, on with the show....
Ingredients:
For the Donut Dough:
460g all-purpose flour
2 tsp salt
50g granulated sugar
Just a note on the editing: I've removed the imperial measurements and converted to metric where necessary. I've also replaced all her pronouns with [Gemma] so you know it's not me speaking in the first person. Now, on with the show....
 |
| Image taken from Gemma's website. |
For the Donut Dough:
460g all-purpose flour
2 tsp salt
50g granulated sugar
1 tsp active dried yeast
60g butter,
240ml milk
80ml water
1 tbsp vanilla extract
For the Glaze:
240g powdered sugar
1 ½ tsp. vanilla
3 tbsp . water (maybe more needed. you want a runny glaze)
Method:
1. For the dough: Mix the flour, yeast, sugar and salt together in a standing mixer fitted with dough hook.
2. In a measuring jug, heat together the milk, water, butter and heat until luke-warm, and the butter is melted. Stir in the vanilla.
3. Turn the machine on low and slowly add the milk mixture. Mix for 2 minutes to wake up the yeast.
4. Run a spatula under the dough to make sure everything is mixed well.
5. Increase the speed to medium and mix until the dough is shiny and smooth, 6-8 minutes. The dough is supposed to be saggy and on the wet side
6. Rub your mixing bowl with vegetable oil (or any flavorless oil) . Place the dough in the bowl and turn to coat lightly.
7. Cover the bowl with plastic wrap tight and let the dough rise until doubled, 1 ½ -2 hours.
8. Once it has risen, turn out the fluffy dough onto a floured work surface.
9. Roll out to about 12mm thick.
10. Using a round cutter ([Gemma] used a 76mm but you can use smaller), cut of your donuts circles. Dust your cutter in flour so it doesn’t stick to the dough. Then cut out the donut hole with a much smaller cutter ([Gemma] used a piping nozzle, 31mm ) .
11. If you want to make donuts to stuff with Jelly or Nutella then cut a plain round donuts ([Gemma] used a 63.5mm cutter).
12. TIP: You can prepare the donuts to this stage and put in the refrigerator until the next day. When needed, take out and let them come to room temp and rise a little (roughly 30 minutes) and then bake off as instructed below. Fresh donuts for breakfast.
13. Cover your donuts with cling film and let them rise at room temp for 20-30 minutes.
14. Heat the oven to 180oC.
15. Unwrap the donuts. Brush the very top (not the sides) with melted butter. Sprinkle the tray with 2 tblsp of water.
16. Bake for 13 minutes, set a timer. Rotate tray during baking if needed to get color all over. You want to bake these just enough. if they get too much color they can dry.
17. While the donuts are baking making the glaze: Simply whisk all the ingredients together. Use more water if needed to get a thin glaze.
18. Glazing the donuts: Take you donuts STRAIGHT from the oven and dunk into the glaze one by one. It makes a huge difference. They soften and soak the glaze and you get a much better end result. Dip each in the bowl of glaze with forks. Let the excess glaze drip off before and then place on a wire rack to dry. You will see the glaze set fast because the doughnuts were warm. This is just [Gemma's] absolute favorite part.
19. Once the glaze has set, like to double dip them one more time. [Gemma] thinks it gives them a nice sweetness and the crust great texture and chew, it’s up to you.
20. Once the glaze dries [Gemma] strongly urges you to eat them as fresh as possible because they are at their absolute best!
[Brad's alternative: brush doughnuts with melted butter and roll in cinnamon sugar. ]
21. Have leftovers for the next day? Pop them in the oven and refresh them for a few minutes. the glaze might melt but they will be warm and fresh again.
* A reminder that this blog is my version of a physical recipe book full of clippings, notes, and the odd recipe I've created myself. One doesn't ask permission when adding clippings to one's physical recipe book, but I do try to give credit where I can.
60g butter,
240ml milk
80ml water
1 tbsp vanilla extract
For the Glaze:
240g powdered sugar
1 ½ tsp. vanilla
3 tbsp . water (maybe more needed. you want a runny glaze)
Method:
1. For the dough: Mix the flour, yeast, sugar and salt together in a standing mixer fitted with dough hook.
2. In a measuring jug, heat together the milk, water, butter and heat until luke-warm, and the butter is melted. Stir in the vanilla.
3. Turn the machine on low and slowly add the milk mixture. Mix for 2 minutes to wake up the yeast.
4. Run a spatula under the dough to make sure everything is mixed well.
5. Increase the speed to medium and mix until the dough is shiny and smooth, 6-8 minutes. The dough is supposed to be saggy and on the wet side
6. Rub your mixing bowl with vegetable oil (or any flavorless oil) . Place the dough in the bowl and turn to coat lightly.
7. Cover the bowl with plastic wrap tight and let the dough rise until doubled, 1 ½ -2 hours.
8. Once it has risen, turn out the fluffy dough onto a floured work surface.
9. Roll out to about 12mm thick.
10. Using a round cutter ([Gemma] used a 76mm but you can use smaller), cut of your donuts circles. Dust your cutter in flour so it doesn’t stick to the dough. Then cut out the donut hole with a much smaller cutter ([Gemma] used a piping nozzle, 31mm ) .
11. If you want to make donuts to stuff with Jelly or Nutella then cut a plain round donuts ([Gemma] used a 63.5mm cutter).
12. TIP: You can prepare the donuts to this stage and put in the refrigerator until the next day. When needed, take out and let them come to room temp and rise a little (roughly 30 minutes) and then bake off as instructed below. Fresh donuts for breakfast.
13. Cover your donuts with cling film and let them rise at room temp for 20-30 minutes.
14. Heat the oven to 180oC.
15. Unwrap the donuts. Brush the very top (not the sides) with melted butter. Sprinkle the tray with 2 tblsp of water.
16. Bake for 13 minutes, set a timer. Rotate tray during baking if needed to get color all over. You want to bake these just enough. if they get too much color they can dry.
17. While the donuts are baking making the glaze: Simply whisk all the ingredients together. Use more water if needed to get a thin glaze.
18. Glazing the donuts: Take you donuts STRAIGHT from the oven and dunk into the glaze one by one. It makes a huge difference. They soften and soak the glaze and you get a much better end result. Dip each in the bowl of glaze with forks. Let the excess glaze drip off before and then place on a wire rack to dry. You will see the glaze set fast because the doughnuts were warm. This is just [Gemma's] absolute favorite part.
19. Once the glaze has set, like to double dip them one more time. [Gemma] thinks it gives them a nice sweetness and the crust great texture and chew, it’s up to you.
20. Once the glaze dries [Gemma] strongly urges you to eat them as fresh as possible because they are at their absolute best!
[Brad's alternative: brush doughnuts with melted butter and roll in cinnamon sugar. ]
21. Have leftovers for the next day? Pop them in the oven and refresh them for a few minutes. the glaze might melt but they will be warm and fresh again.
* A reminder that this blog is my version of a physical recipe book full of clippings, notes, and the odd recipe I've created myself. One doesn't ask permission when adding clippings to one's physical recipe book, but I do try to give credit where I can.