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Round Rock Donut Recipe

Round Rock Donut Recipe

Recipes Walay
There's something irresistibly whimsical about a batch of freshly made Round Rock Donut Recipe.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 Donuts
Calories 300 kcal

Equipment

  • Large mixing bowl
  • Stand mixer with a dough hook attachment
  • Measuring cups and spoons
  • Kitchen scale
  • Rolling Pin
  • Donut cutter or large round cutter and a smaller cutter for holes
  • Deep fryer or large heavy-bottomed pot
  • Slotted spoon
  • Wire rack
  • Parchment paper

Ingredients
  

  • 500 g all-purpose flour
  • 50 g granulated sugar
  • 10 g instant yeast
  • 5 g salt
  • 250 ml warm milk
  • 2 large eggs beaten
  • 50 g unsalted butter melted
  • 2 teaspoons vanilla extract
  • Vegetable oil for frying

For the glaze:

  • 200 g powdered sugar
  • 3-4 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions
 

  • Dough Making: In your stand mixer bowl, combine flour, sugar, yeast, and salt. Add warm milk, beaten eggs, melted butter, and vanilla extract. Using the dough hook, mix at low speed until the dough comes together.
  • Kneading: Increase the speed to medium and knead until the dough is smooth and elastic, about 8 minutes.
  • First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.
  • Shaping: On a floured surface, roll out the dough to about ½ inch thickness. Use a donut cutter to cut out donuts. Transfer to parchment-lined trays.
  • Second Rise: Cover the shaped donuts with a cloth and let them rise again until puffy, about 30 minutes.
  • Frying: Heat oil in a deep fryer or pot to 350°F (175°C). Fry the donuts in batches, cooking each side for about 2 minutes or until golden brown. Remove with a slotted spoon and drain on a wire rack.
  • Glazing: Mix powdered sugar, milk, and vanilla to make the glaze. Dip each warm donut into the glaze, then return to the wire rack to set.

Notes

  1. Ensure your milk is warm (not hot) to touch to help activate the yeast without killing it.
  2. Don’t skimp on the second rise; it gives the donuts their signature light texture.
  3. Fry at a consistent temperature to avoid donuts absorbing too much oil.
  4. Only glaze donuts when they are still slightly warm for the best finish.
  5. If the dough is sticky, add flour a tablespoon at a time until manageable but still soft.
Keyword Round Rock Donut Recipe