Recipes, re-invented from cooking shows
Glazed Ring Donuts
Prep. Time:
Baking Time:
Total Time:
3 hours
15 minutes
3 hours 15 minutes
Serves:
12 donuts
Paul Hollywood's technical challenge tests contestants' understanding of proper donut making fundamentals, from achieving the perfect "white line" during proving to maintaining precise 350°F oil temperature. The recipe emphasizes critical timing and planning, requiring bakers to demonstrate yeast management, proper shaping technique, and glaze consistency. Success depends on recognizing visual cues like the pale proving line and achieving the golden brown color "like the back of Paul's hand." This classic British bakery staple challenges technical precision while creating professional-quality glazed ring donuts.
Ingredients
DONUT DOUGH:
3 3/4 cups bread flour
3/4 cup all-purpose flour
1/4 oz SAF red instant yeast
1/3 cup granulated sugar
1 teaspoon salt
1 cup whole milk, warmed to body temperature
2 large eggs, room temperature
3 1/2 tablespoons unsalted butter, melted
Vegetable oil for deep frying
VANILLA GLAZE:
2 1/2 cups powdered sugar, sifted
4-5 tablespoons whole milk
1 teaspoon pure vanilla extract
STRAWBERRY ICING:
1 1/2 cups powdered sugar, sifted
2-3 tablespoons whole milk
Pink food coloring
Red food coloring (for decoration)
Instructions
MAKE THE DOUGH:
1. Warm milk to body temperature (should feel neutral to touch, about 98°F). Sprinkle yeast over milk and let stand until foamy, about 10 minutes.
2. In large bowl, combine both flours, sugar, and salt. Make well in center.
3. Add yeast mixture, eggs, and melted butter to flour mixture. Mix until soft dough forms.
4. Knead on lightly floured surface 8-10 minutes until smooth and elastic.
5. Place in greased bowl, cover, and let rise in warm place until doubled, 1-2 hours.
SHAPE THE DONUTS:
6. Punch down dough and turn out onto lightly floured surface. Roll to 3/4-inch thickness.
7. Using 3-inch round cutter, cut out circles. Use 3/4-inch cutter to remove centers, creating rings.
8. Place on parchment-lined baking sheets, cover with clean towels, and let rise 45-60 minutes until puffy and showing white line around the middle.
FRY THE DONUTS:
9. Heat oil in heavy pot or deep fryer to 350°F. Maintain temperature throughout frying.
10. Fry donuts in small batches (3-4 at a time) for 1-2 minutes per side until golden brown.
11. Remove with slotted spoon and drain on wire racks. Cool 10 minutes before glazing.
MAKE GLAZES:
12. For vanilla glaze: Whisk powdered sugar, milk, and vanilla until smooth and translucent. Consistency should coat smoothly but not be too thick.
13. For strawberry icing: Mix powdered sugar with milk and few drops of pink coloring until desired color is reached.
FINISH THE DONUTS:
14. Dip 6 donuts face-down into vanilla glaze, allowing excess to drip off.
15. Dip remaining 6 donuts into strawberry icing.
16. For spiral decoration on strawberry donuts: Mix small amount of powdered sugar with milk and red coloring. Pipe spiral patterns using small plastic bag with corner cut off.
