Be inspired with Recipes created by Chefs.
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|125||mL||Milk, at room temperature|
|6||g||Natural Vanilla Extract|
Mix 1 teaspoon of the yeast, 250ml warm water, the egg and 225g of the flour together with a whisk until smooth. Cover and let stand in a warm place for 1 hour or until small bubbles start appearing on the surface.
Combine this mixture with the remaining flour and yeast, the sugar, milk, salt and vanilla in a stand mixer with a dough hook and mix for 8 minutes on low speed. While the motor is running, add the softened butter. Continue mixing for another 2–3 minutes or until all the butter is combined and the dough forms a smooth ball. Transfer to a lightly oiled bowl and set aside in a warm place for 1 hour, or until the dough has doubled in size.
On a lightly floured work surface, roll out the dough until it is 1 cm thick. Using a round cookie or donut cutter, cut 12–14 rounds. Use an apple corer to punch out a hole in the centre of each donut. Put the dough rings on a lightly floured sheet of baking paper. Cover loosely with plastic wrap and set aside for another 30–40 minutes, or until the dough rings are nice and puffed up and have doubled in size again.
In a heavy-based saucepan, heat the vegetable shortening to 170–180°C, or until a cube of bread dropped into the shortening turns golden brown in 15 seconds. Fry the donuts for about 50 seconds on each side. Remove and let cool on a wire rack, then glaze and eat with coffee!