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1
Let the bread machine knead and do the first rising for 40 minutes.
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2
Break the dough into 10 pieces.
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3
(One should weigh just under 50 g) Next make them into round balls and let them sit for 15 minutes.
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4
With the palms of your hands, punch the dough lightly and then with a rolling pin, roll them out till they are about 7-8cm wide.
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5
Using a 2cm round mold, cut out the center.
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6
(I used a 10mm metal cap to cut them out)
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7
Let them rise a second time for 20 minutes.
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8
After 15 minutes has passed, take them out to let the surface dry out slightly.
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9
Heat up the oil to 350F (180C).
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10
Combine all the ingredients for the glaze in a bowl and mix them well.
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11
Fry each side for 2 minutes at 350F (180C).
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12
Fry the side that is going to be the top first.
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13
Once they have been fried, and ideally while they are still hot, coat them with the glaze.
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14
Just do the topside because if you do both, then it will become sticky.
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15
(Yikes!)
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16
Transfer them to a baking tray to cool.
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17
While they are cooling, the glaze will harden.
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18
They're also good if you use granulated sugar If you chose this route, also be sure to coat them while they're still hot.
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19
(I used finely powdered confectioners sugar.)
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20
Don't forget to fry the centers that you cut out of the dough to make the holes.
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21
About 2 minutes before it's done kneading the dough, you can add citrus peel zest to the mixture and it's delicious!
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22
Add as much as you want but, I recommend about 60-70 g. If you do, it will make about 11 doughnuts.
