Tuesday, September 1, 2015

Glazed Doughnuts (Banh Tieu Nuoc Duong)

Glazed Doughnuts (Banh Tieu Nuoc Duong)

2 cups All Purpose Flour
2/3 cup Whole Milk
2 tsp. Active Yeast
2 tsp. Vanilla Sugar/Extract
3 Tbsp. Sugar
1 Large Egg
4 Tbsp. unsalted Butter
1/2 tsp. Salt
Frying oil

1 1/2 cup Powder Sugar
1/4 cup Whole Milk

Add 2 tsp. Active Yeast in 3 Tbsp. Sugar, 2 tsp. Vanilla Sugar or extract and 2/3 cup warm Whole Milk. Set aside to activate.

In a bowl mix 2 cups All Purpose Flour, milk with the active yeast mixture, 1 Large Egg, 4 Tbsp. melted unsalted Butter and 1/2 tsp. Salt.

Mix and knead into a dough.

Cover with a lid or plastic wrap. Place in a warm area until it doubles in size.

Once it has doubles in size remove from bowl and knead a few times.

Using a rolling pin roll it out flat about 1/2 inch thick.  Use a round cookie cutter to cut circles. Use a smaller circle to cut the doughnut hole.

Place aside to let it rise again.

Have your frying out ready.  Fry the doughnuts until golden.  Place on paper towel.

To make the glazed mix 1 1/2 cup Powder Sugar with 1/4 cup Whole Milk.  Let it simmer on the stove until it melts.

Dip the doughnuts in the glaze to coat it on place on a rack to set.

No comments:

Post a Comment