the Sage Test Kitchen

Glazed Doughnuts

Name: Glazed Doughnuts
Cook time: 2700 s
Total time: 8100 s
Yield: Makes 6
Ingredients: 160 ml milk; 3 tbsp (45 ml) water; 1 large egg; 375 g plain flour - plus extra to dust; 2 tsp instant dried yeast; 50 g granulated sugar; ½ tsp coarse salt; 40 g unsalted butter - cold, chopped; Cooking spray; Neutral oil - for deep frying; 210 g icing sugar; 1 tsp vanilla extract; ¼ tsp coarse salt; 2 tbsp light corn syrup; 3 tbsp (45 ml) milk

Fresh, warm doughnuts…crisp on the outside, soft and fluffy on the inside. The Breville Food Processor makes the perfect dough, so you just need to proof, fry n’ glaze.

the Paradice™ 9

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2 hrs 15 mins total time

45 mins active time

Medium

Makes 6

Ingredients

Measurements:

160 ml milk
3 tbsp (45 ml) water
1 large egg
375 g plain flour
plus extra to dust
2 tsp instant dried yeast
50 g granulated sugar
½ tsp coarse salt
40 g unsalted butter
cold, chopped
Cooking spray
Neutral oil
for deep frying

For the glaze

210 g icing sugar
1 tsp vanilla extract
¼ tsp coarse salt
2 tbsp light corn syrup
3 tbsp (45 ml) milk

Instructions

1Place the milk, water and egg in a jug and whisk to combine.
2Assemble the processor with the grey spindle and blue dough blade in the bowl. Add the flour, yeast, sugar and salt. With the processor on, slowly add the milk mixture through the feed chute and process for 1 minute. Add the butter and process for a further minute, or until the dough is elastic.
Tip: For best results don’t overprocess the dough.
3Transfer the dough to a large, oiled bowl. Knead the dough in the bowl to form a ball, turn to coat in the oil. Cover with plastic wrap.
4Insert the wire rack into position 8. Place the dough in the oven and set the oven to Proof, Convection 38°C, for 40 minutes and press Start to proof until doubled in size.
Tip: Recipe has been optimised for the Smart oven Air Fryer XL.
5Cut six 10cm square pieces of baking paper and line a tray with the paper squares. Line a second tray with a sheet of baking paper. Spray the squares and second tray with cooking spray. Turn the dough onto a well-floured bench top and roll until about 1cm thick. Using a 8cm round cookie cutter, cut the dough into rounds. Using a 3cm round cookie cutter, cut out the doughnut holes. Place each doughnut onto a paper square and the doughnut holes on the second tray. Cover with plastic wrap.
6Place the second rack into position 4. Place the doughnuts and doughnut holes in the oven and set the oven to Proof, Convection 38°C, for 20 minutes and press Start to proof until dough doubles in size. Meanwhile, start heating the oil.
7Place a deep fryer or pot of oil over medium heat and heat the oil until 177°C.
8Once the oil is hot and the doughnuts have proofed, carefully add 3 doughnuts, with the paper attached to the oil and cook for 1 minute. Carefully peel off the paper and continue cooking, turning and moving the doughnuts constantly so they colour evenly. Remove from the oil and place on a wire rack, over a tray to drain. Repeat with the remining doughnuts and holes.
9To make the glaze, carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the icing sugar, vanilla and salt and process to combine. With the processor on, add the corn syrup and milk through the small feed chute and process until smooth. Transfer to a bowl that’s large enough to fit a doughnut.
10Working with one doughnut at a time, dip a warm doughnut into the glaze and turn to coat. Return the doughnut to the rack to drain. Dip the holes into the glaze, turning to coat and return to the rack. Allow to stand for 15 minutes for the glaze to set before serving.