Best Mermaid Doughnuts
Ingredients
pinch Granulated Sugar
1 3/4 teaspoon Instant Dry Yeast
5 cup All-Purpose Flour
0.5 cup Granulated Sugar
1 1/2 cup Milk
3 Egg
1 1/4 teaspoon Salt
0.5 cup melted Unsalted Butter
2 cup Powdered Confectioners Sugar
5 tablespoon Heavy Cream
to taste AmeriColor Soft Gel Paste™ in Turquoise
to taste AmeriColor Soft Gel Paste™ in Avocado
to taste Edible Silver Glitter Dust
to taste AmeriColor Soft Gel Paste™ in Bright White
0.5 teaspoon Vanilla Extract
17 fluid ounce Vegetable Oil
Directions
Warm the Milk to around 50 degrees C.
Add to a small bowl, add the Granulated Sugar and sprinkle
over Instant Dry Yeast .
Allow to stand for around 5 minutes or until the yeast begins to foam.
In the meantime, combine the remaining Granulated Sugar ,
Unsalted Butter , and Egg and Salt in the bowl of a stand mixer with the dough hook attached.
Add the yeast mixture and mix on a low speed until just combined.
Add the All-Purpose Flour and mix on a low speed until the
dough just comes together.
Turn the speed up to medium and continue kneading.
Knead for 5 minutes until the dough is smooth and elastic.
Place the dough in an oiled bowl and cover with plastic wrap. Leave it
in a warm place to rise for about 3 hours.
The dough should have doubled in size by now, which is a good sign
that it has proved properly
Remove the dough from the bowl, place it on a floured surface and
punch down.
Roll it out to a 0.5 -inch thickness.
Using a floured doughnut cutter, begin cutting out your doughnuts.
Place doughnuts on a floured baking sheet, with a few inched
between them. Cover with a clean tea towel and place in a warm
place to double in size, around 35 minutes.
Begin heating up the Vegetable Oil in a medium-size
dutch oven fitted with a thermometer on the side. Allow it to come up
to around 170 degrees C.
Begin frying your doughnuts in batches, for around 3 minutes on
each side, or until nicely puffed and golden.
Remove from the oil and place on a cooling rack covered with kitchen
towel, to soak up any excess oil. Allow to cool completely while you
begin making the glaze.
Combine the Heavy Cream and Powdered
Confectioners Sugar in the bowl of a stand mixer fitted with
the balloon whisk. Mix on a high speed until just combined.
Add the Salt (1/2 teaspoon) and Vanilla Extract and continue mixing on high until the glaze is
completely smooth.
Place the cooled doughnuts on a wire rack and the glaze in a small
bowl.
Gently swirl one or two drops each of the AmeriColor Soft Gel Paste™
in Avocado , AmeriColor Soft Gel Paste™ in Turquoise and the AmeriColor Soft Gel Paste™ in
Bright White into the cream glaze.
Begin dipping each doughnut into the glaze and gently swirl, twisting
the doughnut out of the bowl and placing back on to the wire rack.
While the glaze is still wet, add the finishing touches to your Mermaid
Doughnuts by using a clean brush to flick additional AmeriColor Soft
Gel Paste™ in Bright White on to the glaze, and then finishing
off with a sprinkle of Edible Silver Glitter Dust .
Allow the glaze to set slightly, around 35 minutes.
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