White line Doughnuts Recipe

A timeless treat, White Line Doughnuts are renowned for their delicate, fluffy texture and stunning white glaze that contrasts with their golden fried surface. These doughnuts have a subtle sweetness that goes well with the creamy frosting, and they are frequently lighter than regular doughnuts. The distinctive glaze line that develops as it settles on the doughnut is known as the “white line,” and it adds both visual appeal and flavor. To make a batch of homemade white line doughnuts that will wow your loved ones, follow this recipe.

Components:

Regarding the doughnuts:

1. 2. One packet of 1/4 teaspoons active dry yeast
2. 50 g, or 1/4 cup, of granulated sugar
3. Half a cup (120 milliliters) heated milk (about 45°C or 110°F)
4. Half a cup (120 milliliters) warm water.
5. Half a teaspoon of salt
6. Two huge eggs
7. 60 g, or 1/4 cup Four cups (480 g) of softened unsalted butter Extra all-purpose flour for dusting
8. One teaspoon of vanilla extract
9. Oil made from vegetables (for frying)

Regarding the White Glaze:

• 190 grams, or 1 1/2 cups, of powdered sugar
• Two to three tablespoons of milk, adjusted to the required thickness
• One teaspoon of vanilla extract
• One tablespoon of optional light corn syrup (for more shine)

Tools:

• Big basin for mixing
• Whisky
• Hand mixer (optional) or stand mixer
• A rolling pin
• Doughnut cutter (or a small round cutter for the hole and a round cookie cutter)
• Deep fryer or skillet
• Spoon with slots
• Rack for cooling
• Paper towels or parchment paper for draining

Directions:

First, get the dough ready.

• To activate the yeast, mix the granulated sugar, warm water, and warm milk in a small basin. Sprinkle the active dry yeast on top of the liquid after stirring until the sugar dissolves. The mixture should turn frothy after about five minutes of sitting. This suggests that the yeast is active and prepared for use.
• To make the dough, put the flour and salt in a big bowl. Add the flour and salt to the mixing bowl of a stand mixer fitted with the dough hook attachment. Pour in the eggs, softened butter, vanilla extract, and the frothy yeast mixture after making a well in the middle. For a few minutes, mix on low speed to blend the ingredients.
• Raise the speed to medium and knead the dough for 8 to 10 minutes, or until it is elastic and smooth. Another option is to knead by hand for ten minutes or so on a surface dusted with flour. A tablespoon at a time, add more flour if the dough seems too sticky.
• First rise: Roll out the dough into a ball and put it in a bowl that has been lightly greased. Place a moist kitchen towel or plastic wrap over the bowl and leave it in a warm location for 1 to 1.5 hours, or until the dough has doubled in size.

Shape the doughnuts in step two.

• Roll out the dough: Gently punch the dough down to release the air once it has risen. Roll out the dough to a thickness of about 1/2 inch (1.25 cm) on a lightly floured board.
• Cut the doughnuts: Cut out doughnut shapes using a doughnut cutter or a large round cookie cutter. Next, make the hole in the middle of each doughnut by cutting out the center with a smaller round cutter (or a shot glass). You can make more doughnuts by rerolling the leftover dough.
• Second rise: Arrange the cut doughnuts, allowing some space between them, on a baking sheet or pan lined with parchment. Place a kitchen towel over them loosely and allow them to rise for another 30 to 45 minutes, or until they have nearly doubled in size.

Fry the doughnuts in step three.

• Heat the oil: Preheat vegetable oil to 350°F (175°C) in a deep fryer or frying pan. Drop a tiny piece of dough into the oil without a thermometer; if it rises to the top right away and begins to sizzle, the oil is hot enough.
• To fry the doughnuts, carefully drop them into the hot oil, a small number at a time, being careful not to pack the pan too full. Fry until golden brown, about 2 to 3 minutes per side. When the doughnuts are done, flip them over with a slotted spoon and take them out of the oil.
• Drain the doughnuts: To remove any extra oil, move the cooked doughnuts to a plate covered with paper towels or a wire rack. While you make the glaze, allow them to cool slightly.

Step 4: Get the White Glaze Ready

• Prepare the glaze: Mix the powdered sugar, milk, corn syrup (if using), and vanilla essence in a medium-sized bowl. Add extra milk if the glaze is too thick, or more powdered sugar if it’s too runny, to change its consistency. The glaze should be pourable and silky without being very thin.

Step 5: Cover the doughnuts with glaze.

• Dip the doughnuts: Dip the tops of the doughnuts into the white glaze after they have cooled for approximately five minutes (they should still be warm). Dip them again or wait for the initial layer to solidify before dipping them again for a thicker coating.
• Allow the glaze to solidify: To give the glaze ten minutes or so to set and stiffen a little, put the glazed doughnuts back on the wire rack.

Remarks and Advice:

• Variations in taste: For added taste, you can sprinkle the dough with a bit of nutmeg or cinnamon. For a citrusy twist, try including a little amount of orange or lemon zest into the glaze.
• Frying Tip: Maintain a constant oil temperature. The doughnuts will burn on the outside and stay uncooked on the inside if it’s too hot. The doughnuts will become oily and absorb too much oil if it’s too cold.
• The doughnut holes should not be thrown away. These little morsels are a great snack that cooks quickly. You may also glaze them. In many doughnut recipes, they are frequently regarded as a bonus.
• Doughnut Storage: Although these doughnuts are best enjoyed fresh, you may keep any leftovers in an airtight container for up to one or two days. Put them in a heated oven for a few minutes or microwave for ten to fifteen seconds to reheat.
• Doughnuts can be frozen by allowing them to cool fully before putting them in a freezer-safe bag or container. Thaw them and glaze them again just before serving.

Serving Recommendations:

• Coffee or Tea: For breakfast or brunch, these doughnuts go well with a steaming cup of coffee or tea.
• Ice Cream Topping: For a sweet, crunchy garnish, break these doughnuts into pieces and serve them over vanilla ice cream.
• Fruit Filling: To create a delectable jam-filled doughnut, place a dab of strawberry or raspberry jam in the middle of the doughnut before it is fried.

In summary:

• The combination of light, fluffy dough and sweet, creamy glaze is ideal in these White Line Doughnuts. Your taste buds will be delighted whether you’re preparing them for a special event, a weekend treat, or simply to enjoy with a cup of coffee. These homemade doughnuts are worth the work because of their fluffy texture and gorgeous, precisely set white frosting!