how to make donuts | Delicious food secret

 How to make delicious donuts?

Ingredients 

Milk: The liquid opens the yeast. Whole milk is a very soft dough - or you can try butter. Low fat or nondairy milk works less, but donuts are less palatable or rich.

Yeast: You can use active dry yeast or quick yeast. If you use fast yeast, your waking time will be shorter.

Sugar: Sugar makes the donuts delicious, but it also nourishes the yeast, increases its activity, and softens the dough.

Eggs: Eggs provide structure and taste.

Butter: Melted butter promises an improved flavor.

Slt & Vanilla Extract: Both add flavor. Try using homemade vanilla extract.

Nutmeg: Nutmeg's nutmeg is a secret ingredient in that delicious, comforting bakkie flavor. If you’ve ever made my own chocolate muffins, you know they add a delicious pop flavor!

Flour: Flour is a whole mass of flour. You will be tempted to add more flour as you knead the dough, but do not do it. You want a soft dough, which is a pillow for soft donuts, which is a pillow. The dough may still stick a little. When mixing, apply extra flour to your hands and work.

2. Direction

Prepare the dough. The dough comes together with a mixer. You can also make the dough by hand, but it requires a bit of arm muscle. After the dough comes together in the mixing bowl, knead it for 2 minutes.

Let the dough rise. In a relatively warm environment, the dough rises in about 90 minutes.

Punch down the dough to release the air.

Roll & cut into doughnuts. Roll the dough out to 1/2 inch thickness. Cut the doughnuts using a 3-3.5 inch doughnut cutter. Line 1-2 baking sheets with parchment paper or a silicone baking mat. Place doughnuts (and doughnut holes!) onto the lined baking sheet, then lightly cover and allow to rest as you prepare the oil.

Prepare the oil. Using a heavy-duty pot and an oil thermometer, heat the oil to 375°F (191°C). Place a cooling rack over another baking sheet.

Fry the doughnuts. Working with 2-3 doughnuts at a time, cook for 1 minute on each side. Carefully remove from the oil and place onto prepared rack. Repeat with remaining doughnuts. (See my recipe note about making the doughnut holes.)

Make the glaze. Dip each warm doughnut into the glaze and coat both sides. After about 20 minutes, the glaze will set.