HE GLAZED DOUGHNUTS OF YOUR DREAMS

Yeasted doughnuts are the best variety to make at home and these guys are just as you’d find in Gotham

INGREDIENTS

• 200ml lukewarm milk
• 2 teaspoons dried yeast
• 2 eggs
• 500g plain (all-purpose) flour
• 75g caster (superfine) sugar
• 1 teaspoon fine salt
• Pinch of freshly grated nutmeg (optional)
• 100g unsalted butter, chopped, softened
• Canola oil, to deep-fry

Vanilla bean & halva glaze

• 300g pure icing sugar, sifted
• 1½ tablespoons warm milk
• 1 teaspoon vanilla bean paste
• Crumbled halva, to scatter

Dulce de leche & toasted almond glaze

• 395g dulce de leche
• 2 tablespoons boiling water
• Toasted flaked almonds, to scatter

Fresh cherry glaze

• 300g pure icing sugar
• 90g pitted fresh cherries, smashed, juices reserved

• METHOD

  • 1
    Combine the milk and yeast in a bowl and set aside for 5 minutes or until frothy, then whisk in the eggs. Using an electric mixer fitted with the dough hook, knead the flour, sugar, salt, yeast mixture and nutmeg, if using, until combined, then knead for a further 3 minutes. Add the butter, one piece at a time, kneading until incorporated before adding the next, then knead for a further 8–10 minutes or until smooth and elastic (the dough will be quite sticky). Transfer to a large oiled bowl, cover loosely with plastic wrap and set aside in a warm, draught-free place for 2 hours or until doubled in size.
  • 2
    Knock back the dough, then roll it out on a lightly floured work surface until 1.5 cm (½ in) thick. Using a 9 cm (3 ½ in) concentric doughnut cutter, or 9 cm (3 ½ in) and 3 cm (1 ¼ in) round pastry cutters, cut out doughnuts and holes, rerolling the trimmings (you can add the holes to the trimmings or reserve them to cook – my pick). Transfer the doughnuts to two baking trays lined with baking paper, cover loosely with plastic wrap and set aside for 45 minutes or until risen and puffy.
  • 3
    Fill a deep-fryer or large saucepan one-third full of canola oil and heat over medium heat until the temperature reaches 180° C (350° F). Using a flat slotted spoon, gently lower two or three doughnuts into the oil and cook for 45 seconds or until golden underneath. Turn over and cook for a further 45 seconds or until golden and puffed all over. Remove from the oil and drain on paper towel set over a wire rack. Repeat with the remaining doughnuts, returning the oil to 180°C (350° F) between batches.
  • 4
    Allow the doughnuts to cool to room temperature then, just before glazing, prepare your choice of glaze. (If you want to try all three, make each one just before glazing.) It should be the consistency of thick, wet sand. If it’s too runny, add a little more icing sugar. If it’s too thick, warm it a little or add a touch more liquid. Place a wire rack over a tray to catch the drippings.
  • 5
    To make the vanilla halva glaze, whisk the icing sugar, milk and vanilla in a bowl. Add the doughnuts, in batches, and coat generously all over in the glaze, then transfer to the prepared rack. Scatter over the halva and allow to set.
  • 6
    For the dulce de leche and almond glaze, whisk the dulce de leche and boiling water in a bowl until smooth. Add the doughnuts, in batches, and coat generously all over in the glaze, then transfer to the rack. Scatter over the almonds and allow to set.
  • 7
    For the cherry glaze, whisk the icing sugar, smashed cherries and juice in a bowl to combine, pressing the cherry skins to extract as much juice as possible. Add the doughnuts, in batches, and coat generously all over in the glaze, including the cherry skins, then transfer to the rack and allow to set.