Homemade American-style donuts - Pilar Hernández's Chilean Kitchen
These homemade donuts turn out exactly as you'd expect; it's a classic recipe without any fuss or special touches. As always with frying, the oil temperature is key: 190°C or 375°F. If it's too hot, they'll burn and remain raw inside; if the oil is too cold, they'll absorb more oil and become heavier.
- 3-3 1/4 cups all-purpose flour (425-450 grams)
- 2 1/4 teaspoons instant yeast (1 packet)
- 6 tablespoons of sugar
- 1/2 teaspoon of salt
- 2/3 cup whole milk, at room temperature
- 2 beaten eggs
- 6 tablespoons (85 grams) of butter, cut into pieces and at room temperature
- frying oil or lard
- 1 1/2 cups sifted powdered sugar
- 1/4 cup heavy cream
- 1/8 teaspoon vanilla extract
- 50 grams of finely chopped semi-sweet chocolate
- 1/4 cup of cream
- 1 cup sifted powdered sugar
- In a medium bowl, mix 3 cups of flour, the sugar, salt, and yeast. Stir with a fork.
- In another bowl, mix the milk and beaten eggs well and begin adding the flour mixture. Stir vigorously with a wooden spoon; a dough should begin to form. Add the butter one piece at a time and continue stirring/kneading until all 6 tablespoons are incorporated. Add the remaining cup of flour one tablespoon at a time, continuing to knead until you obtain a smooth but firm dough. You can also do this with a stand mixer like a KitchenAid using the dough hook.
- Transfer the dough to an oiled bowl. Cover with a clean cloth and place in a warm place to rise and double in size, 2 to 2 1/2 hours.
- Clean the work surface and lightly flour it. Roll out the dough until it is 1.5 cm thick. Cut out the donuts to the desired size (7 cm in diameter) and the centers.
- Knead the scraps and roll and cut again.
- Place the donuts on a floured tray and cover with a clean cloth, let rise for a second time, 30-45 minutes in a warm place.
- Meanwhile, heat the shortening or oil in a deep, preferably cast iron, pot to 375°F (190°C). Fry in batches until golden brown, about 1 minute per side. You can use chopsticks to turn them. Drain and transfer to a plate lined with paper towels. Let cool for 5-10 minutes before glazing.
A thousand years ago, in the '90s, there was a shop called American Donut. Did you ever buy from there? These are homemade donuts like those, from before Dunkin' Donuts came to Chile. They had lots of different toppings; one of my favorites was with chopped peanuts on top. Sprinkles are a classic; you can sprinkle them on or put them on a plate for extra coverage.
I warn you that if you make both glazes you will have some left over, so make only one or keep the rest refrigerated for another dessert.
Description
A traditional American recipe for breakfast or afternoon tea.
- 2 1/4 teaspoons of instant yeast (1 packet)
- ⅔ cup of whole milk, at room temperature
- ⅛ teaspoon of vanilla extract
For the vanilla glaze, mix everything in a bowl until you get the desired consistency (like cold glue), if it is too thick add more milk little by little.
For the chocolate glaze, place the chocolate and cream in a small saucepan and heat over medium heat until the chocolate is completely melted, stirring constantly with a spatula, but without whisking to avoid incorporating too much air, which will dull the glaze. Remove from the heat and add the powdered sugar, stirring until well combined. To glaze the donuts, dip each half into the glaze and let the excess drip off for a few seconds. Quickly scrape off the excess glaze from the edge, decorate immediately, and let the glaze set for a few minutes on a wire rack. Serve the same day.
