Ingredients: |
Ingredients: 3 ¾ cups (575g/ 1lb 4oz) all-purpose flour
2 tsp dried yeast (active or fast action)
1 tsp salt
¾ cup (200ml) milk, warmed
¾ cup (6oz /170g) butter, melted
4 eggs, at room temperature
¼ cup ( 80g/ 3oz) honey
1 tsp vanilla extract
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Directions: |
Directions:In a large bowl add in your flour, yeast and salt and mix well together.
In a separate jug, whisk together the milk, eggs, honey, melted butter and vanilla extract
Mix the wet into the dry with a spatula until you form a wet loose dough. Cover tightly with cling film and lay a towel over the top. That’s it, your dough is mixed and no machine needed!! You may have some lumps in the dough but don’t worry, they will disappear in the finished product.
Leave the rise at room temperature for 2-3 hours. You will see it rise and bubble up.
Once doubled in size place the dough in the fridge overnight, roughly for 12 hours. The dough will be loose but will firm up when chilled. Don’t try to work after the 3 hours, it needs to be chilled
overnight. The dough can be kept for 3 days in the fridge.
To form your Donuts: On a floured surface, roll out your dough to ¼ of an inch thick. Using a scone cutter cut out your round pieces of dough. To cut the hole in the middle I used a piping nozzle.
Lay your donuts and donut holes on a baking tray lined with parchment paper (use a good thick baking tray, or double tray so your donuts don’t brown too much on the bottom)
Cover your donuts with a towel and leave to rise again at room temperature for 20-30 minutes. You will know when they are ready because they will have puffed up.
Gently brush the donuts with melted butter
Bake at 375oF (190oC) for 15 minutes. Keep a close eye on them so they don’t get too brown.
Once out of the oven dip your donuts in the glazes. I like to this this straight away because it soaks into the warm donut and creates a lovely crisp glaze. |
This recipe for No-Knead Donuts is from