Sugar-Glazed Doughnuts

This recipe comes from the International Culinary Institute in New York City.  The recipe uses the metric system for its weights and measures so you'll need a kitchen scale that weighs in grams and kilograms.

Makes approximately 18 doughnuts (approximately 60 grams each)



  • 525 grams all purpose flour
  • 300 grams water
  • 125 grams egg yolks
  • 40 grams sugar
  • 75 grams unsalted butter
  • 10 grams salt
  • 10 grams instant yeast



Step 1: Combine flour,  salt,  and yeast in bowl of an electric mixer.  Mix on low speed for 15 seconds just to combine. 
Step 2: Slowly add your water and eggs and mix until ingredients are just incorporated.  Continue mixing on low speed for 5 minutes until a very soft loose ball of dough forms. 
Step 3: Add sugar and increase the speed to medium and continue mixing for about 5 minutes
Step 4: Add butter and mix until butter is completely incorporated. The dough should form a soft ball.
Step 5: Place dough in a lightly oiled medium bowl and cover with plastic wrap. Let the dough rise at room temperature until nearly doubled in size, about 1 to 2 hours.
Step 6: Place the dough on a flour surface and divide into 18 balls weighing 60 grams each. Roll each piece into a round ball, then flatten. Cover the flattened balls with plastic wrap, and let them rise at room temperature until slightly puffy, 30 to 45 minutes. 
Step 7: Meanwhile, fit a candy thermometer to the side of a large Dutch oven. Add canola oil to the pot and gradually heat to 380 degrees Fahrenheit.  
Step 8: Stetch flattened round and form hole in the center to make a ring.
Step 9:  Place the rings in the oil 4 or 5 at a time. Fry until golden brown, about 45 seconds per side.
Step 10: Remove the doughnuts from the hot oil and drain on a paper towel-lined rimmed baking sheet or wire rack.  Repeat with the remaining doughnuts, returning the fat to temperature between batches.
Step 11: Cool the doughnuts for about 10 minutes, or until cool enough to handle. Roll warm doughnuts in powdered sugar or ice with a powdered sugar glaze. Serve warm or at room temperature.


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