I suspect you’ll reach for a donut next, and at that
point, the glaze will stick to your fingers, tempting you to take a bite of the
fresh donut. And once you take a bite, you’ll revel in the chewiness of the
donut, as it compresses with each bite you take.
In between bites, you might just smack your lips to lick the
glaze off, and when you’re done with the last bite, I’m sure I’ll hear you
licking the last remnants of the glaze off your fingers.
INGREDIENTS
FOR THE DONUTS
- 1 1/4 cups whole milk (300 milliliters)
- 2 1/4 teaspoon instant (quick-rise) yeast (7 grams) (one packet)
- 2 large eggs
- 8 tablespoons unsalted butter (113 grams) - melted and cooled
- 1/4 cup granulated sugar (50g)
- 1 teaspoon salt
- 4 1/4 cups bread flour ( 535 grams) (plus more for rolling out the dough)
- oil (for frying)
FOR THE GLAZE
- 4 cups powdered sugar (500 grams)
- 1/2 cup milk (120 milliliters)
- 1 pinch salt
INSTRUCTIONS
TO MAKE THE DONUTS
- In a medium bowl, heat the milk in the microwave until it is warm to the touch, about 45 seconds. Add in the yeast and give it gentle stir. Let the mixture sit until there is some foam on top, about 5 minutes.
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full recipe : www.theworktop.com