Homemade Donuts with Lemon Glaze

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Yeast dough proved twice, cut, fried and dipped in a lemon glaze. It makes about thirty and the work is in the waiting rather than in the doing. The oil temperature is what decides whether they cook through.

Prep Time30

Total Time30

Course: Snack

Cuisine: Colombian

Keyword: homemade donuts

Servings:

Calories: 111kcal

Author: Angela Giraldo

Ingredients

500 g wheat flour
70 g sugar
50 g butter softened
25 g fresh yeast if using dry yeast, use about 8 g instead
100 ml water lukewarm
150 ml milk lukewarm
1 teaspoon vanilla extract
1 egg
3 g salt
Oil, for frying enough depth for the donuts to float
125 g powdered sugar for the glaze
3 tablespoons water for the glaze
½ tablespoon lemon juice for the glaze
Lemon zest for the glaze
Melted chocolate, optional
Sprinkles, optional

Instructions

Put the milk and water in a bowl, add the yeast and stir until it dissolves.
Put the flour in a bowl with the sugar and the salt, mix well, make a well in the middle and pour in the yeast liquid.
Add the butter, the vanilla extract and the egg. Mix thoroughly.
Turn the dough onto a floured surface and knead by hand until it is smooth and springy.
Shape it into a ball, oil a container, put the dough in, cover with cling film and leave it to rise.
Flour the surface again, turn the dough out and knead it briefly a second time.
Roll it out to about one centimetre thick.
Cut the donuts with a ring cutter or the rim of a glass, then cut the hole in the middle. Gather the offcuts and roll them again.
Put the cut donuts on a tray, cover them and leave them for another 30 minutes.
Heat enough oil for the donuts to float, to about 175°C. Too hot and they brown before the middle cooks; too cool and they soak up oil.
Fry until golden on one side, turn, and once both sides are done lift them onto kitchen paper.
For the glaze, mix the powdered sugar with the tablespoons of water.
Add the lemon juice and some of the zest, and stir until it is smooth and pourable.
Dip the donuts into the glaze and let the excess run off.
For the chocolate version, dip them in melted chocolate instead and add sprinkles.
Let them cool a little before eating.

Notes

The oil temperature is the difference between a donut and a greasy disc. At about 175°C they colour in a couple of minutes a side and cook through; hotter and the outside is done while the middle is raw dough; cooler and they absorb oil instead of sealing. Without a thermometer, drop in a scrap of dough: it should sizzle steadily and float within a few seconds. The dough rises twice, and neither rise should be rushed. Glaze them while they are still warm but not hot, or the glaze slides straight off. They are best the same day and stale quickly, which is true of every fried dough.

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