These yeasted doughnuts use a simple enriched yeast dough which gives them a super fluffy texture. I’ve glazed these with a simple vanilla glaze first. I’ve then spooned on a coffee glaze and topped them with crushed biscoff cookies and fried, crumbled bacon for that salty sweet combo.
– Lara’s original recipe rests the dough in the fridge for 1-12 hours – I just let it rise on the counter for 1 hour instead. – If you don’t have a doughnut cutter, and you can’t find a 1″ cutter, try using a piping tip, or like me the lid to something like a salt shaker – To tell when the doughnuts have proved enough: gently poke the dough, it should spring back slowly.
- 3 tbsp active dried yeast
- 1 cup milk , warmed to 110 F (43 C)
- 2½ cups bread flour
- 3 egg yolks
- 1 tsp vanilla extract
- ½ tsp salt
- 2 tbsp granulated sugar
- ¼ cup unsalted butter , softened
- oil for frying
- Combine 2 tbsp yeast, ¾ cup milk and ½ cup flour in a medium bowl and let rest for 30 minutes in a warm place.
- In the bowl of a stand mixer, with the paddle attachment fitted, combine the rest of the yeast and milk with the egg yolks, vanilla, salt and sugar. Add in the butter and ½ cup of flour – mix on low until incorporated.
- Change to the dough hook, then knead in the rest of the flour – ¼ cup at a time. Continue to knead until the dough is smooth and elastic. Transfer to an oiled bowl, cover and rest for 1 hour.
- Roll the dough out on a floured surface until ½ inch thick. Cut out circles using a 3″ cutter, and then a 1″ cutter (see notes) to make the hole. Transfer the doughnuts (and doughnut holes) to a cookie sheet lined with a floured kitchen towel – spaced at least 1″ apart. Re-roll the scraps and repeat the cutting + transferring.
- Cover loosely with cling film and rest for 5-20 minutes (see notes).
- Heat a 2 inch depth of oil to 360 F (180 C) in a deep, heavy bottomed pan. Use a metal spatula to transfer 2 or 3 proved doughnuts to the frying pan. Fry for 3-4 minutes until golden brown, flip and fry for a further 3-4 minutes. Remove from the oil using a slotted spoon and drain on paper towel. Repeat with the remaining doughnuts and doughnut holes. Let cool slightly then glaze.
- 3 cups powdered sugar
- 6 to 8 tbsp milk or water
- 2 tsp vanilla extract
- Stir the ingredients together – I prefer using a shallow dish or you can use a smallish bowl.
- Dunk the doughnut into the glaze, turn to coat (you may find using a spoon will help you completely coat the doughnut with glaze). Remove from the glaze (I use a chopstick to help) to a piece of baking paper and let the glaze set.
For Coffee-Bacon-Biscoff Doughnuts
– coat the doughnuts in the vanilla glaze. Let set. – slightly crush 6 or 7 biscoff cookies (I put them in a plastic bag and gently crushed them with a rolling pin) – fry 5 or 6 rashers of bacon until crispy. Drain on paper towel, then use scissors to cut up into small pieces. Mix in with the crushed biscoff cookies. – then glaze top with coffee glaze (just dissolve the instant coffee in the boiling water, add the milk and sugar):
For the coffee glaze 1 1/2 tsp instant coffee 2 tbsp boiling water 1 to 2 tbsp milk 1 1/2 cups powdered sugar
– whilst coffee glaze is still wet, sprinkle on crushed biscoff cookies and bacon.