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Large mixing bowl
Whisk
Stand mixer or hand mixer (optional)
Rolling pin
Doughnut cutter (or a round cookie cutter and a small round cutter for the hole)
Frying pan or deep fryer
Slotted spoon
Cooling rack
Parchment paper or paper towels for draining
Instructions:
Step 1: Prepare the Dough
Activate the yeast: In a small bowl, combine the warm milk, warm water, and granulated sugar. Stir until the sugar dissolves, then sprinkle the active dry yeast over the liquid. Let it sit for about 5 minutes until the mixture becomes foamy. This indicates the yeast is active and ready to go.
Mix the dough: In a large mixing bowl, combine the flour and salt. If using a stand mixer, fit it with the dough hook attachment and add the flour and salt to the mixing bowl. Create a well in the center, and pour in the foamy yeast mixture, eggs, softened butter, and vanilla extract. Mix on low speed for a few minutes to combine the ingredients.
Knead the dough: Increase the speed to medium and knead the dough for about 8-10 minutes, until it’s smooth and elastic. You can also knead by hand on a lightly floured surface for about 10 minutes. If the dough feels too sticky, add a little more flour, a tablespoon at a time.
First rise: Once the dough is smooth, form it into a ball and place it in a lightly oiled bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size.
Step 2: Shape the Doughnuts
Roll out the dough: After the dough has risen, punch it down gently to release the air. Turn it out onto a lightly floured surface and roll the dough to about 1/2-inch (1.25 cm) thickness.
Cut the doughnuts: Use a doughnut cutter or a large round cookie cutter to cut out doughnut shapes. Then, use a smaller round cutter (or a shot glass) to remove the center and create the hole in the middle of each doughnut. You can re-roll the dough scraps to make additional doughnuts.
Second rise: Place the cut doughnuts on a parchment-lined baking sheet or tray, leaving some space between each doughnut. Cover them loosely with a kitchen towel and let them rise for an additional 30-45 minutes until they puff up and are nearly doubled in size.
Step 3: Fry the Doughnuts
Heat the oil: In a deep frying pan or deep fryer, heat vegetable oil to 350°F (175°C). If you don’t have a thermometer, drop a small piece of dough into the oil—if it rises to the surface immediately and starts to sizzle, the oil is hot enough.
Fry the doughnuts: Carefully place the doughnuts into the hot oil, a few at a time, without overcrowding the pan. Fry for 2-3 minutes on each side, or until they are golden brown. Use a slotted spoon to flip the doughnuts and remove them from the oil once they are done.
Drain the doughnuts: Transfer the fried doughnuts to a wire rack or a plate lined with paper towels to drain any excess oil. Let them cool slightly while you prepare the glaze.
Step 4: Prepare the White Glaze
Make the glaze: In a medium-sized bowl, whisk together the powdered sugar, milk, vanilla extract, and corn syrup (if using). Adjust the consistency of the glaze by adding more milk if it’s too thick, or more powdered sugar if it’s too runny. The glaze should be smooth and pourable but not too thin.
Step 5: Glaze the Doughnuts
Dip the doughnuts: Once the doughnuts have cooled for about 5 minutes (they should still be warm), dip the tops into the white glaze. For a thicker glaze, dip them twice or allow the first layer to set before dipping again.
Let the glaze set: Place the glazed doughnuts back on the wire rack to allow the glaze to set and harden slightly, about 10 minutes.
Notes and Tips:
Flavor Variations: You can add a pinch of cinnamon or nutmeg to the dough for extra flavor. You can also experiment with adding a little bit of lemon or orange zest to the glaze for a citrusy twist.
Frying Tip: Make sure the oil temperature stays consistent. If it’s too hot, the doughnuts will burn on the outside and remain raw on the inside. If it’s too cold, the doughnuts will absorb too much oil and be greasy.
Doughnut Holes: Don’t throw away the doughnut holes! These mini bites fry up quickly and make for an excellent snack or you can glaze them too. They’re often considered a bonus in many doughnut recipes.
Storing Doughnuts: These doughnuts are best eaten fresh, but if you have leftovers, store them in an airtight container for up to 1-2 days. To reheat, microwave them for 10-15 seconds or place them in a warm oven for a few minutes.
Freezing Doughnuts: To freeze, let the doughnuts cool completely and then place them in a freezer-safe bag or container. When ready to enjoy, thaw them and glaze them fresh.
Serving Suggestions:
Coffee or Tea: These doughnuts are perfect when paired with a hot cup of coffee or tea for breakfast or brunch.
Ice Cream Topping: Break these doughnuts into pieces and serve them over vanilla ice cream for a sweet, crunchy topping.
Fruit Filling: For a fruity twist, add a dollop of raspberry or strawberry jam in the center of the doughnut before frying, creating a delicious jam-filled doughnut.
Conclusion:
These White Line Doughnuts are a perfect blend of light, fluffy dough and sweet, creamy glaze. Whether you’re making them for a special occasion, a weekend treat, or just to enjoy with a cup of coffee, they are sure to delight your taste buds. With their light and airy texture, and the beautiful white glaze that sets perfectly, these homemade doughnuts are worth the effort!
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