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Makes 15 to 18 doughnuts
Prep Time: 20 minutes, plus rising
Cook Time: 5 minutes per batch
4 cups (600 g) bread flour (see note)
⅓ cup (70 g) granulated sugar
2¼ tsp (1 pkg) instant dry yeast
½ tsp fine salt
1½ cups (375 mL) 1% or 2% milk, room temperature
1 large egg, room temperature
2 large egg yolks, room temperature
6 Tbsp (90 g) unsalted butter, room temperature
Vegetable oil, for frying
¼ cup (60 g) unsalted butter, melted but still warm
1½ cups (195 g) icing sugar, sifted
1½ tsp vanilla extract
3 to 6 Tbsp (45 to 90 mL) 1% or 2% milk, room temperature
1. For the doughnut dough, place all of the ingredients (other than the oil for frying) in
the bowl of a stand mixer fitted with the hook attachment. Mix at low speed until
blended, then increase the speed one level and knead until the dough is smooth and
elastic, about 4 minutes. (Alternatively, you can blend the ingredients by hand, then turn
the dough out onto a floured surface to knead until smooth, about 6 minutes.)
2. Place the dough into a large ungreased bowl, cover with plastic wrap and leave to
rise for an hour or until doubled.
3. To cut the doughnuts, turn the risen dough out onto a floured surface and roll to ½
inch (1.2 cm) thick. Using a 3-inch (7.5 cm) round cutter, cut rounds from the dough (1).
Use a 1-inch (2.5 cm) round cutter or a large pastry tip to cut a hole out of the centre of
each one. Re-roll any scraps (the dough from the holes can be reworked into the dough
or fried as doughnut holes). Cover the doughnuts with a tea towel and let rise for 30
4. While the doughnuts are rising, prepare the glaze. Whisk the melted butter with the
icing sugar, vanilla and 3 Tbsp (45 mL) milk until smooth, adding more milk if needed to
make a thin glaze (it should be quite fluid). Getting the right consistency for the glaze
can be a bit tricky, so start with a small amount of milk and add more as needed. Once
the doughnut has been dipped, the glaze should drip away easily, leaving a sheer
coating that will set to a satin finish. If the glaze from the first batch seems too thick after
you’ve let it set, warm the glaze in a small saucepan over low heat to loosen it up.
5. Preheat the vegetable oil to 350°F (180°C) in a tabletop fryer or in a deep pot set
over medium-high heat (fill the pot with 2 inches/5 cm of oil). Line two baking trays with
paper towel and set them under two cooling racks.
6. Using a slotted spoon, carefully lower a few doughnuts into the hot oil, leaving
enough space so that they do not touch, and cook for 2 to 2½ minutes. Turn the
doughnuts over and cook for another 2 to 2½ minutes. Lift the doughnuts onto one of
the cooling racks and let cool for 5 minutes. Continue to cook the next batch of
7. After each batch of doughnuts has cooled just a little (they can still be a touch warm),
dip them into the glaze (3) so that they are fully covered. Shake off any excess glaze
and place them on the second cooling rack to let the glaze set for about 15 minutes.
8. The doughnuts are ideally enjoyed within an hour of cooking but can still be
appreciated the day they are made.
Recipe from Baking Day with Anna Olson, Appetite by Penguin Random House, 2020.
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