Donuts or doughnuts? Mine are soft and fluffy, topped with a naturally colored glaze. The dough is a rich, creamyeggy one that puffs up beautifully and fries into a light golden brown that you'll be happy to sink your teeth into. These took several attempts to perfect but the results were so worth it. These would be great to take with you to a brunch or even stack up for a special "donut cake" strewn with gorgeous edible flowers. Yummy!
|Instant yeast||1/2 Teaspoon|
|Water||1/2 Cup (8 tbs) (room temperature)|
|Whole milk||1/2 Cup (8 tbs) (room temperature)|
|Egg||1 (room temperature)|
|Coconut oil||3 Tablespoon|
|Unbleached flour||1/2 Cup (6.4 tbs)|
|Sugar||1/2 Cup (8 tbs)|
|Oil||2 Cup (32 tbs) (For deep frying)|
|Powdered sugar||1 Cup (16 tbs)|
|Blueberry juice||2 Teaspoon|
|Pure vanilla extract||To Taste (Optional)|
|Edible flowers||To Taste (Optional)|
1. Stir the yeast into the water. Leave for 5-10 minutes.
2. Mix in milk, egg and coconut oil. Set aside.
3. In a large bowl, combine flour, sugar and salt.
4. Combine the wet ingredients with the dry. Work the dough for at least 15 minutes. Cover the bowl and set aside for an hour or until the dough is double in size.
5. When ready, flour a silicone mat or another non-stick surface and roll out or flatten to ". Do not use more than cup of extra flour. The dough is on the stickier side.
6. Cut out your desired shapes and place them on another non-stick surface. Allow these to rise for another hour.
7. When ready, heat the oil to 375 degrees and cook a few donuts at a time. Mine took only a minute on each side.
8. Lift each donut out of the oil when they're done to drain off excess oil then lay on a paper towel to blot off the rest before finally resting them on a baking rack.
9. To make the glaze, whisk the powdered sugar, juice and salt together.
10. Dip each donut into the glaze while they're warm or at room temperature.
11. Serve and Enjoy!