Donuts Recipe by cookpad.japan
Cooking Instructions 1 2 Divide the dough into 12 portions and form them into balls. 3 Dig your finger into the center of the balls of dough and spread out into donut shapes. This is so there is no seam. 4 Cut parchment paper into squares and place 1 donut on each piece of paper. Lightly cover with plastic wrap and let sit for 1 hour to proof a second time. Once they have risen to 2-2.5 times the original volume, they are done rising. 5 Before frying in the oil, place the ▲ ingredients into a large bowl and combine well to make the glaze. 6 Heat some frying-oil and add the donuts together with the pieces of parchment paper. Remove the paper midway through and fry until the surfaces brown. 7 While the donuts are still hot, add them to the container with the glaze. Coat the donuts with the glaze. You don't need to worry about using the glaze on the bottom of the bowl. 8 Place the donuts with the glazed side up, and once they are dried, they're done. 9 1 1 2 Divide the dough into 12 portions and form them into balls. 2 Divide the dough into 12 portions and form them into balls. 3 Dig your finger into the center of the balls of dough and spread out into donut shapes. This is so there is no seam. 3 Dig your finger into the center of the balls of dough and spread out into donut shapes. This is so there is no seam. 4 Cut parchment paper into squares and place 1 donut on each piece of paper. Lightly cover with plastic wrap and let sit for 1 hour to proof a second time. Once they have risen to 2-2.5 times the original volume, they are done rising. 4 Cut parchment paper into squares and place 1 donut on each piece of paper. Lightly cover with plastic wrap and let sit for 1 hour to proof a second time. Once they have risen to 2-2.5 times the original volume, they are done rising. 5 Before frying in the oil, place the ▲ ingredients into a large bowl and combine well to make the glaze. 5 Before frying in the oil, place the ▲ ingredients into a large bowl and combine well to make the glaze. 6 Heat some frying-oil and add the donuts together with the pieces of parchment paper. Remove the paper midway through and fry until the surfaces brown. 6 Heat some frying-oil and add the donuts together with the pieces of parchment paper. Remove the paper midway through and fry until the surfaces brown. 7 While the donuts are still hot, add them to the container with the glaze. Coat the donuts with the glaze. You don't need to worry about using the glaze on the bottom of the bowl. 7 While the donuts are still hot, add them to the container with the glaze. Coat the donuts with the glaze. You don't need to worry about using the glaze on the bottom of the bowl. 8 Place the donuts with the glazed side up, and once they are dried, they're done. 8 Place the donuts with the glazed side up, and once they are dried, they're done. 9 9 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cornflake candy Chocolate Peanut Butter Banana Nut Bread Low calorie strawberry frozen yogurt sandwiches Chocolate Chip banana muffins Shrimp stuffed shells with 4 cheese. Cornflake candy Chocolate Peanut Butter Banana Nut Bread Low calorie strawberry frozen yogurt sandwiches Chocolate Chip banana muffins Shrimp stuffed shells with 4 cheese. Chilli Sauce Black Dahlia Dr. Ramen Noodle Soup Summer Madness Easy Xiaolongbao - Packed with Collagen Roast Pork With Apples - A Chef's Version Tender & Juicy, Sweet and Sour Chicken Breast Cassata : Ice Cream ・ Ricotta Cheese Cake Mango Peach Banana Smoothie Chanchan-yaki, Outdoor Menu for Fall Chilli Sauce Black Dahlia Dr. Ramen Noodle Soup Summer Madness Easy Xiaolongbao - Packed with Collagen Roast Pork With Apples - A Chef's Version Tender & Juicy, Sweet and Sour Chicken Breast Cassata : Ice Cream ・ Ricotta Cheese Cake Mango Peach Banana Smoothie Chanchan-yaki, Outdoor Menu for Fall