homer simpson [pink glazed] donuts

June 16, 2018

I LOVE DONUTS! some of my oldest and best memories are eating pink glazed and chocolate glazed [yeast] donuts with my dad. he always always made sure that there were one of each for me. 

 

equipment - measurements are critical when it comes to baking and that is especially true when making these donuts. I have included 2 types of measurements in the ingredient list; however, the best way to ensure that they are exact is to use a kitchen scale [weight units: g / fl.oz / lb:oz / ml]. two other pieces of equipment that will ensure you are creating the perfect donut are a candy/oil thermometer and a sharp donut cutter. the thermometer is essential to get the frying oil at the exact temperature of 350° [no burnt outsides & doughy insides!] a sharp donut cutter will give you evenly-sized and perfectly shaped donuts [AND donut holes!]

 

storing the donuts - if you haven't eaten them all as soon as they are glazed... you can store them for later in an airtight container in the refrigerator. however, donuts are always best eaten on the same day! 

 

heads up - this dough is stickier than any other dough that I have made before. it's OK. you just need to have a decent amount of flour when kneading the dough and rolling it out to form the donuts. 

homer simpson [pink glazed] donuts

yields: 10 donuts               prep time: 1 ½ hours              bake time: 30 minutes

 

INGREDIENTS

100 mL [6 Tbsp.] lukewarm water

2.5 g [1 ½ tsp.] quick-rise yeast

454 g [16 oz.] all-purpose flour

57 g [2 oz.] white sugar

1 tsp. Kosher salt

150 mL [5 oz.] buttermilk, room temperature

1 large egg, beaten, room temperature

57 g [2 oz.] butter, melted

neutral oil for frying [canola, vegetable, sunflower, etc.]

 

glaze

1 ½ cups powdered sugar

1-2 tbsp. milk

2 drops pink food coloring 

rainbow sprinkles 

 

*equipment: stand mixer, digital kitchen scale, parchment paper, large pot or deep fryer, sharp donut cutter and candy/oil thermometer – links to equipment in post above.

 

DIRECTIONS

Add the lukewarm water to a small bowl and sprinkle the yeast over the top. Let sit for 5 minutes to allow the yeast to react. 

Place the dry ingredients [flour, white sugar and salt] in the bottom of the stand mixer. 

Make a well in the center of the dry ingredients, then pour in the buttermilk, beaten egg, melted butter and yeast mixture. 

Using the dough hook, run on ‘stir’ until a dough forms and then let run on low speed for another 5 minutes. 

Place the dough in a lightly greased bowl and cover with plastic wrap and set aside until it has doubles in size, about 1 hour. 

Prepare to large baking sheets with parchment paper.

Once the dough as doubled, turn it out onto a lightly-floured surface and lightly knead. 

Divide the dough in half. Keep one half covered so that it doesn’t form a hard skin.

Using a rolling pin, roll the other half of dough out until it is about ½-inch thick. 

Using the donut cutter, cut the donuts and place both the donut and holes onto the prepared baking sheets.

Repeat with the other half of dough.

Place the baking sheets into the oven, turn the oven to 350°and leave the donuts in there for ONE minute – SET A TIMER – then turn it off. You want the donuts to be barely warm

Boil some water and place it into a measuring cup [I use a glass Pyrex one with 2 cups]. 

Place the cup in the oven with the donuts, close the door and let them rise until they have doubled in size, about 30 minutes.

[donuts after the second rise in the oven]

While the donuts are rising, fill a large pot with a couple inches of oil and heat to 350°. 

*if you don’t have a thermometer you can test the oil with a donut hole – if it doesn’t start frying immediately, it is too cold, if it browns right away, it is too hot. Adjust the heat accordingly. I kept my heat around medium/medium-low the whole time. 

Cook one donut at a time – carefully lower a donut into the hot oil and fry on both sides so that they are both golden brown.

*I did about 1 minute per side. 

Place the fried donuts on a paper towel lined plate to cool. Repeat with all of the donuts. 

You can either roll the donuts in white sugar or glaze them with any frosting you choose! 

 

Pink Glaze

- Sift the powdered sugar into a small bowl.

- Whisk in the milk, 1 Tbsp. at a time, until you get a thickbut pourable consistency.

- Add several drops of food coloring, 1 drop at a time, until you reach your desired color.

 

Dunk one side of the donut in the frosting and immediately top with sprinkles. 

*if the glaze is not thick enough, the glaze will roll right off the donut. if you find that this is the case, whisk in more powdered sugar 1 Tbsp. at a time. 

 

NOTES

*you could technically get away without using the ‘equipment’ for this recipe; however, by using them you are going to get the most precise and perfect looking donuts. further details about these notes can be found above in the description. 

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