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Homemade Vs. Store-Bought: Doughnuts
Homemade Doughnuts
Servings: 12
INGREDIENTS
1½ cups milk, warm to the touch
1 cup sugar
½ ounce yeast
1 stick unsalted butter, softened
3 eggs
1 tablespoon vanilla extract
5 cups flour, sifted
1 teaspoon vegetable oil
Shortening, for frying
½ cup sprinkles, for decorating
GLAZE
2 cups powdered sugar
3 tablespoons milk, warm to the touch
WHITE GANACHE
6 ounces white chocolate chips
¼ cup heavy cream, warm to the touch
PINK GANACHE
6 ounces white chocolate chips
¼ cup heavy cream, warm to the touch
¼ teaspoon pink food coloring
VIOLET GANACHE
6 ounces white chocolate chips
¼ cup heavy cream, warm to the touch
¼ teaspoon violet food coloring
MILK CHOCOLATE GANACHE
6 ounces milk chocolate chips
¼ cup heavy cream, warm to the touch
¼ teaspoon violet food coloring
PREPARATION
- In a bowl, add the milk, sugar, and yeast together and stir to combine.
- In a separate bowl, add butter, eggs, and vanilla extract and mix well.
- Add the milk mixture to the bowl with eggs and mix well. Gradually add the flour, little by little, until fully incorporated.
- Place the dough on a lightly floured surface and knead for 5 minutes until smooth.
- Gently press the dough with a finger to ensure it springs back up from the indentation.
- Place the dough in an oiled bowl. Cover the dough lightly with oil. Cover the bowl with plastic wrap.
- Let the dough rise in a warm place for an hour or until doubled in size.
- Take the dough out and knead on a floured surface for 5 minutes until smooth.
- Place the dough in an oiled bowl. Let rest in the refrigerator overnight.
- Roll out the dough on a floured surface until ¼ inch (6 mm) thick.
- Cut out the doughnuts and doughnut holes with a cookie cutter and piping tip.
- Melt enough shortening over medium heat to come just 2 inches (5 cm) up on the side of a heavy pot.
- Once liquified, heat the shortening to 375°F (190°C).
- Fry the donuts in batches for 45 seconds on each side or until golden brown.
- To make the glaze, combine the milk and sugar and stir until smooth.
- To make the white chocolate ganache, add the chocolate chips to a bowl with warm heavy cream. Let it rest for about 5 minutes, or until the chocolate melts, and stir until smooth.
- To make the pink ganache, add the chocolate chips and food colorant to a bowl with warm heavy cream. Let it rest for about 5 minutes, or until the chocolate melts, and stir until smooth.
- To make the violet ganache, add the chocolate chips and food colorant to a bowl with warm heavy cream. Let it rest for about 5 minutes, or until the chocolate melts, and stir until smooth.
- To make the milk chocolate ganache, add the chocolate chips to a bowl with warm heavy cream. Let it rest for about 5 minutes, or until the chocolate melts, and stir until smooth.
- Dunk or drizzle your doughnuts and enjoy!
*Recipe on video and text may differ from each other!
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