Prep time 6 hours
Cook time 2 minutes
- 1-1/8 cup/ 10floz Whole Milk, Warm
- 1/4 cup/ 2oz Sugar
- 2-1/4 teaspoons (one Package) Instant Or Active Dry Yeast
- 2 Large Eggs (room temperature) lightly Beaten
- 1-1/4 (140)stick Unsalted Butter, melted
- 4 cups All-purpose Flour
- 1/4 teaspoon Salt
- 3L canola oil for frying
- 3 cups icing sugar
- 8 tablespoons cocoa powder
- 4-5 tablespoons melted butter
- 1 teaspoon hot smoked paprika
- Warm the milk slightly, it needs to be blood temperature, if you put your CLEAN finger into it, you should feel neither cold or hot, just right!
- In a small bowl add milk to the sugar and stir to dissolve.
- Add yeast and Stir gently, then let sit in a warm place for 10 minutes.
- Melt butter in separate bowl until almost melted
- Add melted butter to lightly beaten eggs
- Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook.
- With the mixer on medium to low speed, pour in the yeast mixture.
- Allow the dough hook to stir this mixture for 30 seconds; making sure it’s thoroughly combined.
- With the mixer still going, add the 1/4 tspn of salt and the flour in 1/2-cup increments until all the flour is gone.
- Stop the mixer, scrape the bowl down, turn the mixer back to a medium speed and allow to mix for a further 4 minutes.
- Stop the mixer and scrape the bottom of the bowl.
- Turn on the mixer for another 30 seconds.
- Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes to prove.
- After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, and then cover the bowl with plastic wrap and place straight in the fridge.
- Refrigerate dough for at least 6 hours, or overnight if possible
To Make the Doughnuts
- Remove bowl from fridge and turn out dough onto a lightly floured surface.
- Roll out to 1/4 to 1/3-inch thickness, using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc
- Cut holes out of each round using a 1 1/2-inch cutter.
- Place both doughnuts and holes on a floured baking sheet, cover with large tea towel and place in a warm place in your kitchen, or a hot water cupboard if you have one, proving in a warm place is essential
- Allow doughnuts to rise undisturbed for at least ½ an hour; this may take longer depending on the air temperature.
To Fry the Doughnuts
- Pre-heat oil in a deep pot until the temperature reaches 190’C/375’F
- Ease the donuts into the hot oil. Allow them to cook 30 seconds on each side; they will brown quite quickly.
- Remove from the oil, allowing oil to drip off.
- Place doughnut immediately on several layers of paper towel, to drain as much fat as possible .
- Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 15 seconds per side.
Mix glaze ingredients together.
Dredge each donut through the glaze and leave to set over a wire rack for 10 minutes