the Breville Test Kitchen

Glazed Doughnuts

Name: Glazed Doughnuts
Cook time: 2700 s
Total time: 8100 s
Yield: Makes 6
Ingredients: ⅔ cup (160 ml) milk; 3 tbsp (45 ml) water; 1 large egg; 2½ cups (375 g) all-purpose flour - plus extra to dust; 2 tsp instant dried yeast; ¼ cup (50 g) granulated sugar; ½ tsp kosher salt; 40 g unsalted butter - cold, chopped; Cooking spray; Neutral oil - for deep frying; 1½ cups (210 g) powdered sugar; 1 tsp vanilla extract; ¼ tsp kosher 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

+3 more appliances

Shop

2 hrs 15 mins total time

45 mins active time

Medium

Makes 6

Ingredients

Measurements:

3 tbsp (45 ml) water
1 large egg
2½ cups (375 g) all-purpose flour
plus extra to dust
2 tsp instant dried yeast
¼ cup (50 g) granulated sugar
40 g unsalted butter
cold, chopped
Cooking spray
Neutral oil
for deep frying

For the glaze

⅔ cup (160 ml) milk
½ tsp kosher salt
1½ cups (210 g) powdered sugar
1 tsp vanilla extract
¼ tsp kosher salt
2 tbsp light corn syrup
3 tbsp (45 ml) milk

Instructions

1
Place the milk, water and egg in a liquid measuring cup and whisk to combine.
2
Assemble 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.
3
Transfer 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.
4
Insert 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 optimized for the Joule Oven Air Fryer Pro and Smart Oven Air Fryer Pro.
5
Cut six 10cm square pieces of parchment paper, and line a tray with the parchment squares. Line a second tray with a sheet of parchment paper. Spray the parchment squares and second tray with cooking spray. Turn the dough onto a well-floured countertop 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 parchment square and the doughnut holes on the second tray. Cover with plastic wrap.
6
Place 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.
7
Place a deep fryer or pot of oil over medium heat and heat the oil until 177°C.
8
Once the oil is hot and the doughnuts have proofed, carefully add 3 doughnuts, with the parchment paper attached to the oil and cook for 1 minute. Carefully peel off the parchment paper and continue cooking, turning and moving the doughnuts constantly so they color evenly. Remove from the oil and place on a wire rack, over a tray to drain. Repeat with the remaining doughnuts and holes.
9
To make the glaze, carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the powdered 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.
10
Working 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.

Glazed Doughnuts

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

+3 more appliances

Shop

2 hrs 15 mins total time

45 mins active time

Medium

Makes 6

Ingredients

Measurements:

3 tbsp (45 ml) water
1 large egg
2½ cups (375 g) all-purpose flour
plus extra to dust
2 tsp instant dried yeast
¼ cup (50 g) granulated sugar
40 g unsalted butter
cold, chopped
Cooking spray
Neutral oil
for deep frying

For the glaze

⅔ cup (160 ml) milk
½ tsp kosher salt
1½ cups (210 g) powdered sugar
1 tsp vanilla extract
¼ tsp kosher salt
2 tbsp light corn syrup
3 tbsp (45 ml) milk

Instructions

Place the milk, water and egg in a liquid measuring cup and whisk to combine.

Assemble 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.

Transfer 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.

Insert 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 optimized for the Joule Oven Air Fryer Pro and Smart Oven Air Fryer Pro.

Cut six 10cm square pieces of parchment paper, and line a tray with the parchment squares. Line a second tray with a sheet of parchment paper. Spray the parchment squares and second tray with cooking spray. Turn the dough onto a well-floured countertop 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 parchment square and the doughnut holes on the second tray. Cover with plastic wrap.

Place 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.

Place a deep fryer or pot of oil over medium heat and heat the oil until 177°C.

Once the oil is hot and the doughnuts have proofed, carefully add 3 doughnuts, with the parchment paper attached to the oil and cook for 1 minute. Carefully peel off the parchment paper and continue cooking, turning and moving the doughnuts constantly so they color evenly. Remove from the oil and place on a wire rack, over a tray to drain. Repeat with the remaining doughnuts and holes.

To make the glaze, carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the powdered 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.

Working 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.