Glazed Ring 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.
- Time: 195 min
Source: Relaxed Recipes
Ingredients
- MAKE THE DOUGH
- Warm milk to body temperature . Sprinkle yeast over milk and let stand until foa
- In large bowl, combine both flours, sugar, and salt. Make well in center
- Add yeast mixture, eggs, and melted butter to flour mixture. Mix until soft doug
- Knead on lightly floured surface 8-10 minutes until smooth and elastic
- Place in greased bowl, cover, and let rise in warm place until doubled, 1-2 hour
- SHAPE THE DONUTS
- Punch down dough and turn out onto lightly floured surface. Roll to 3/4-inch thi
- Using 3-inch round cutter, cut out circles. Use 3/4-inch cutter to remove center
- Place on parchment-lined baking sheets, cover with clean towels, and let rise 45
- FRY THE DONUTS
- Heat oil in heavy pot or deep fryer to 350°F. Maintain temperature throughout fr
- Fry donuts in small batches for 1-2 minutes per side until golden brown
- Remove with slotted spoon and drain on wire racks. Cool 10 minutes before glazin
- MAKE GLAZES
- For vanilla glaze: Whisk powdered sugar, milk, and vanilla until smooth and tran
- For strawberry icing: Mix powdered sugar with milk and few drops of pink colorin
- FINISH THE DONUTS
- Dip 6 donuts face-down into vanilla glaze, allowing excess to drip off
- Dip remaining 6 donuts into strawberry icing
- For spiral decoration on strawberry donuts: Mix small amount of powdered sugar w