Everybody loves a "holed" classic doughnut. Especially the thinly glazed ones.
For some reason, people tend to gravitate toward the traditional made doughnut when put next to the thick glazed and colorful variants.
We seem to have an appetite for things in "balance", when fat and sugar are in equal or near equal ratios.
That's probably the reason why cake is the big contestor of this delicious treat.
Dough:
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Glaze:
You will need extra flour to bring the dough to the right consistency when kneading. |
Dough:
Warm glaze:
The glazing should happen while the doughnuts are warm, after the frying oil drains on the paper towel. Always use warm glaze on warm doughnuts for best results.
Tools used: Hand mixer (or stand mixer), 8 cm (3 inch) doughnut cutter, measuring spoons, silicone spatula, strainer, sieve.
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