For the dough:
3 1/4 cups all-purpose flour
2 teaspoons salt
1/4 cup granulated sugar
1 packet active dried yeast
2 tablespoons butter
1 cup milk
1/3 cup water
1 Tbsps. vanilla extract
For the glaze:
2 cups powdered sugar
1 ½ tsp. vanilla
3 Tb water (maybe more needed. you want a runny glaze)
For the dough :Mix the flour, yeast, sugar and salt together in a standing mixer fitted with dough hook. (can do by hand, too)
Heat together the milk, water, butter and until lukewarm, and the butter is melted. Stir in the vanilla.
Turn the machine on low and slowly add the milk mixture. Mix for 2 minutes, and make sure everything is mixed well.
Increase the speed to medium and mix until the dough is shiny and smooth, 6-8 minutes. The dough is supposed to be "shaggy" and on the wet side
Rub bowl with any flavorless oil, and place the dough in the bowl and turn to coat lightly.
Cover the bowl with plastic wrap tight and let the dough rise until doubled, 1 ½ -2 hours.
Once it has risen, turn out the fluffy dough onto a floured work surface.
Roll out to ½ “ thick. Using a round 3 inch cutter cut of your doughnuts circles. Dust your cutter in flour so it doesn’t stick to the dough. Then cut out the doughnut hole with a much smaller cutter.
TIP: You can prepare the doughnuts to this stage and put in the refrigerator until the next day. When needed, take out and let me come to room temp and rise a little (roughly 30 minutes) and then bake off as instructed below. Fresh doughnuts for breakfast.
Cover your doughnuts with plastic wrap and let them rise at room temp for 20-30 minutes.
Heat the oven to 350 degrees. Unwrap the doughnuts. Brush the very top (not the sides) with melted butter. Sprinkle the tray with 2 tblsp of water.
Bake for 13 minutes, set a timer. Rotate tray during baking if needed.
While the doughnuts are baking making the glaze: Simply whisk all the ingredients together. Use more water if needed to get a thin glaze.
Glazing the doughnuts: Take you doughnuts STRAIGHT from the oven and dunk into the glaze one by one. It makes a huge difference. They soften and soak the glaze and you get a much better end result. Dip each in the bowl of glaze with forks. Let the excess glaze drip off before and then place on a wire rack to dry.
Pumpkin Pie Spice Doughnut holes, A MUST TRY!
1. Melt 4 Tb butter in a bowl
2. Mix together in a bowl 1 Cup of Sugar and 4 Tbsp. of cinnamon
3. Toss in your warm dough form the oven into the butter covering each piece.
4. Using a fork toss the holes into the sugar spice mix and coat.
5. Set them aside on a wire wrack and continue with the rest of the doughnut holes
6. Serve with chocolate ganache or sauce. Best eaten the day they are baked.
Stuffed Nutella Doughnuts
1. Fill a piping bag with Nutella (or jelly, cream, peanut butter, custard etc.)
2. Poke a hole in the bottom of the doughnut with a small knife.
3. Fill the doughnuts with the Nutella filling.
4. Do a little swirl on top so people know what’s inside and enjoy! 🙂
5. Best eaten the day they are baked.
Bubbie's Best Challah Ingredients
(makes one loaf)
1 package active dry yeast
2 tablespoons sugar
1 cup of warm water
1/4 cup oil
1/4 cup sugar
1/2 tablespoon salt
4 – 4 1/2 cups flour (all-purpose or bread flour)
1 egg (to brush on top of braided loaves before we set them to rise)