Soft glazed baked doughnuts

Doughnuts are delicious American fried rings; these baked ones are a little lighter.

INGREDIENTS FOR 25 DOUGHNUTS

450 g '00' flour

4 g dried baker's yeast

220 g whole milk

100 g butter

70 g sugar

1 egg

Half a vanilla pod

1 pinch salt

I lightly beat egg with scraped vanilla seeds and sugar in a little bowl.

I add a pinch of salt.

I put the mixture in the mixer and add slightly warm milk.

I start the paddle and add yeast.

I sift flour.

I add half to the mixer while working., the mixture should be even.

I replace paddle with hook and gradually add softened butter. in small pieces.

Once incorporated, I gradually add remaining flour by spoonfuls.

I knead until well developed, even, glossy and slightly sticky, then put on a lightly floured surface.

If too sticky, add a little flour without overdoing it; keep soft. I work briefly, form a ball in a bowl, lightly oil it and cover with a damp towel.

I rise for an hour or until doubled.

I turn onto a lightly floured surface and gently deflate.

I flatten by hand, then roll about 1 cm thick.

I cut discs with an 8 cm cutter.

I cut central holes with a 3 cm cutter.

I place rings spaced apart on a parchment-lined tray., I quickly reworked trimmings, although discouraged, and cut more rings, which turned out well.

I cover with a damp towel and rise another 1 hour until doubled, then bake at 180°C for about 15/20 minutes. depending on the oven.

They should be golden.

Brush with melted butter and sprinkle with granulated sugar, or make glaze by heating 200 g icing sugar with 20 g butter and a little hot water. Dip doughnuts and add chopped hazelnuts, pistachios or coloured sprinkles.

Add white or dark chocolate to some glaze and melt. Thin thick glaze with water, or thicken thin glaze with icing sugar. Best eaten quickly while soft, but they keep a couple of days in a closed jar or tin. Excellent for breakfast or a snack.