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Put the sugar, milk, yeast, salt and vanilla in the stand mixer bowl and stir to mix well, using the paddle.
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Add the cake flour and 1 cup of all-purpose flour,mix on low adding a little more of the flour as necessary till the dough is thick and pulls away from the sides of the bowl.
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Now add the butter pieces one at a time and process till there no large chunks of butter are left in the bottom of the bowl. Now add a little more flour until your have a soft, pliable and elastic dough that is most but not overly sticky.
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Remove the paddle and attach the dough hook, and knead on medium until the dough is soft and pliable.
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Shape the dough into a ball and place in a lightly greased large mixing bowl., turning it to coat well. Cover and let it rise till double in volume.
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Punch the dough back
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Roll out to about 1/2 inch thickness. Cut out doughnuts using a doughnut cutter. Place the doughnuts on parchment lined baking sheets, leaving at least 1” space between them.
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Re-roll the scraps and cut out more doughnuts. Take care to not over knead the scraps, the dough will get tougher to roll.
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Let them rise for about 20 minutes or till almost double in size and then bake them at 400F for about 7 minutes or until golden in color. ( Time will vary upon oven and where you live)
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Allow to cool slightly and then dip them in the chocolate ganache for a spectacular glaze.