How to Make Donuts
Turn your kitchen into a cozy bakery with the only donut recipe you’ll ever need. Yeasted donuts just need a little time and love before they’re fried into delicious golden treats and coated with glaze.
Description:
As the sun begins to rise, you find yourself in the heart of your kitchen, ready to embark on a culinary adventure. The scent of fresh ingredients fills the air as you gather everything you need for the ultimate donut recipe.
You start by activating the yeast, watching as it comes to life in the warm water. Next, you carefully blend the flour, sugar, and a pinch of salt, creating a perfect dry mixture. The yeast, now frothy and alive, is added to the mix along with a splash of milk and a whisked egg.
Your hands dive into the dough, kneading it with love and patience. It’s a therapeutic process, feeling the dough become smooth and elastic under your touch. Once satisfied, you let the dough rest, allowing the yeast to work its magic.
Time seems to stand still as the dough rises, doubling in size and filling the kitchen with a comforting, yeasty aroma. With a gentle punch, you deflate the dough and roll it out, cutting perfect circles that will soon transform into golden treats.
Into the hot oil they go, one by one. You watch as they sizzle and turn a beautiful golden brown. Once fried to perfection, they’re lifted from the oil and left to cool, their surfaces glistening.
The final touch is the glaze, a sweet concoction that you drizzle over the donuts, watching as it sets into a shiny coating. And there you have it, a batch of homemade donuts, made with love and care in your cozy kitchen bakery. Enjoy your delicious creation! 🍩
Recipe
COURSE:Desert Or a Snack CUISINE:American
DIET:Gluten Free PREP TIME:30 minutes
COOK TIME:30 minutes PROOF TIME:90 mintus
TOTAL TIME:2 Hours 30 minutes SERVINGS:12 to 14 Donuts
CALORIES:525 kcal
Ingrediants:
For the donuts:
- 1 1/4 cups of lukewarm whole milk (temperature between 110°F and 115°F)
- 1/4 cup of granulated sugar
- 1 packet (equivalent to 2 1/4 teaspoons) of active dry yeast
- 4 1/2 cups (or 540g) of all-purpose flour
- 1 teaspoon of kosher salt
- 2 large eggs, lightly whisked
- 1 stick (or 1/2 cup) of unsalted butter, melted and cooled for 10 minutes
- 2 quarts of neutral oil (such as canola or vegetable oil) for frying, and a bit more for greasing the bowl
For the glaze:
- 6 cups (or 680g) of sifted powdered sugar
- 3/4 cup of whole milk
- 1 1/2 teaspoons of vanilla extract
Special Equipment:
- Stand mixer with dough hook attachment
- 4-quart heavy-bottomed pot
- Frying or candy thermometer
- Slotted spoon, kitchen spider, or chopsticks
- Wire cooling rack
Method:
1. Activating the Yeast: Combine the lukewarm milk, sugar, and yeast in a small bowl. Let it sit until it becomes frothy, which should take about 10 minutes.
2. Preparing the Dough: In the meantime, mix the flour and salt in a stand mixer bowl equipped with a dough hook attachment. Add the frothy yeast mixture, eggs, and butter to this.
Blend on medium-low speed until it’s combined, which should take about 1 to 2 minutes. Remember to scrape down the sides as needed. Increase the speed to medium and knead the dough for an additional 4 minutes. The dough will be slightly sticky and should mostly clear the sides of the bowl, but it may still stick to the bottom.
3. Proofing the Dough: Move the dough to a large, lightly greased bowl, making sure to coat it, and cover with lightly greased plastic wrap. Let the dough sit in a warm spot until it doubles in size, which should take about 1 hour.
Tip: You can also proof the dough in the fridge overnight, which can make rolling and shaping much easier.
4. Rolling Out the Dough and Proofing Again: Once proofed, deflate the dough and place it on a lightly floured surface. Roll the dough into a circle that’s roughly 12 inches in diameter and 1/2 inch thick.
Use a 3-inch round cutter to cut out about 12 rounds. Use a 1-inch cutter to cut out the center holes of each donut, saving the holes to fry later.
Collect any leftover dough and roll them into balls about the size of the holes. Move the donuts to a baking sheet lined with parchment paper and the holes to another, making sure to space the cut dough at least 1/2 inch apart.
Cover both baking sheets with lightly greased plastic wrap. Let them rise once more in a warm place for about 30 minutes. The dough is proofed when you gently touch a donut and the dough slowly springs back.
5. Frying the Donuts: Fill a large, deep, heavy-bottomed pot (like a Dutch oven) with about 2 to 3 inches of oil; it should reach no more than halfway up the pot. Heat over medium heat until the oil reaches 350°F.
Line a platter or baking sheet with paper towels and set a wire rack over another baking sheet, placing both by your pot.
Tip: If you’re using a sugar coating rather than a glaze, prepare it now by whisking together the ingredients in a medium bowl. Set next to the paper towel-lined baking sheet.
Without overcrowding the pot, fry 2 to 3 donuts at a time, turning once, until they’re golden brown all over and puffed, which should take 2 to 3 minutes. Use a slotted spoon, kitchen spider, or chopsticks to move the donuts to the paper towels to drain for 1 minute, then transfer to the wire rack.
Return the oil to 350°F and finish frying the donuts in batches. Let them cool for 10 to 15 minutes before glazing.
Tip: If using a sugar coating instead of a glaze, toss in the sugar while hot and place on the wire rack to finish cooling.
6. Glazing: If using a glaze, whisk together the ingredients until the mixture is smooth and glossy. Place the donuts, one by one, in the glaze and use a spoon to coat on all sides. Use 2 forks to remove from the glaze and let the excess drip off. Place on the wire rack until the glaze is set.
Homemade donuts are best eaten within a few hours but will keep in an airtight container for up to 3 days.
Flavor variations:
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