Making homemade glazed donuts is a delightful culinary adventure that is surprisingly easy and only requires a little patience. In just 2.5 hours, you can enjoy the sweet satisfaction of doughnuts that rival those from your favorite bakery, all from the comfort of your own home. For guaranteed doughnut success, follow a step-by-step recipe, accompanied by helpful tips and even a video tutorial. With this versatile doughnut dough, you can also create a variety of flavored frosted donuts to suit your taste preferences.
Indulge in the irresistible allure of signature bakery-style donuts, renowned for their unparalleled taste and texture. These delightful treats, often found in your local donut shop, are incredibly delicious and deeply indulgent. When you find yourself unable to pick up your favorite doughnuts, why not embark on a homemade adventure instead? For many, mastering the art of homemade doughnuts is a fulfilling item on their baking bucket list. Today, I invite you to join me on a deep dive into the world of homemade doughnuts—fried to perfection, coated in sugary sweetness, and exuding old-fashioned comfort. Originally shared in 2016, this recipe has been refined with more step-by-step photos and a comprehensive video tutorial to serve as your trusted guide.
Homemade doughnuts are a project that requires less work than you might expect, yet yields a truly great result—a hot, crisp treat. Once you’ve mastered the basic recipe for fluffy, yeasted doughnuts, you can customize them with pretty much anything you like, from glazes and toppings to fillings.
I am thrilled to share this exciting doughnut recipe with you. Doughnuts have always been a source of excitement for me, right down to the bone. Whether it’s apple cider doughnuts, doughnut kebabs, or apple fritters, I have loved every kind I’ve ever tasted.
Let me be clear: making good, raised doughnuts at home is no easy feat. For years, I tried in vain to create the perfect homemade doughnut—not just a fat, bready wad of fried dough with a sweet glaze, but a delicate, light ring of love with a slightly crispy surface and a wonderful flavor. I’m talking about “those doughnuts,” and I’m not referring to Krispy Kreme. I mean the doughnuts sold at the tiny doughnut dive in our small town; they’re the best raised doughnuts in the world.
The doughnuts I’m sharing with you today come pretty close to perfection. However, it might take a try or two before you feel completely comfortable with the process. Yeast, as we all know, can be unpredictable at times, just like the weather with its humidity or dryness. So, if at first you don’t succeed, try, try again. But do give them a try sometime. Round, sweet, light, and delicious, these doughnuts are a fun breakfast treat!
Ingredients
Yield: Approximately 12 pieces
- 1¼ cups of milk
- 2¼ teaspoons (equivalent to one package) of active dry yeast
- 2 eggs
- 8 tablespoons (1 stick) of butter, melted and cooled
- ¼ cup of granulated sugar
- 1 teaspoon of salt
- 4¼ cups of all-purpose flour, plus extra for rolling out the dough
- 2 quarts of neutral oil, for frying, plus additional for greasing the bowl
Preparation:
Warm the milk to approximately 90 degrees Fahrenheit, ensuring it is not too hot. In a large bowl, mix the warm milk with the yeast. Gently stir the mixture and allow it to sit until it becomes foamy, which should take about 5 minutes.
Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar, and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. If the dough is too wet, add more flour, about 2 tablespoons at a time. If you’re using an electric mixer, the dough will probably become too thick to beat; when this happens, transfer it to a floured surface and gently knead it until smooth. Grease a large bowl with a little oil, then transfer the dough to the bowl and cover it. Let the dough rise at room temperature until it doubles in size, which should take about 1 hour.
Transfer the dough onto a surface generously dusted with flour and roll it out to a thickness of ½ inch. Use a doughnut cutter, concentric cookie cutters, or a combination of a drinking glass and a shot glass (with the larger one around 3 inches in diameter) to cut out the doughnuts, remembering to flour the cutters to prevent sticking. Set aside the doughnut holes. If you’re preparing filled doughnuts, refrain from cutting out the centers. Gather any remaining dough scraps, gently knead them together without overworking, and allow them to rest for a few minutes before continuing the cutting process.
Arrange the doughnuts on two floured baking sheets, ensuring there is ample space between each one. Cover them with a kitchen towel and allow them to rise in a warm location until they are slightly puffed up and delicate, which should take approximately 45 minutes. If your kitchen is not warm enough, preheat the oven to 200°F at the start of this step, then turn off the heat. Place the baking sheets in the oven and leave the door slightly ajar to create a warm environment for rising.
Heat the oil in a heavy-bottomed pot or Dutch oven over medium heat to 375°F about 15 minutes before the doughnuts are done rising. At the same time, prepare cooling racks, baking sheets, or plates by lining them with paper towels.
Add the doughnuts to the hot oil carefully, a few at a time. If they are too fragile to handle with your fingers (which might be the case if they were proved in the oven), use a metal spatula to lift them and gently place them into the oil. It’s normal if they lose some air; they will puff up again while frying. Once the bottoms turn deep golden, which should take about 45 seconds to a minute, use a slotted spoon to flip them over. Fry until they are uniformly golden brown all over; doughnut holes will cook more quickly. Remove the doughnuts from the oil and place them on the prepared plates or racks. Repeat the frying process with the remaining dough, adjusting the heat as necessary to maintain the oil temperature at 375°F. Glaze or fill the doughnuts as desired and serve them promptly.
Conclusion:
In summary, crafting homemade donuts from scratch is a delightful culinary adventure that promises a rewarding outcome. This beloved treat, with its myriad of flavors and textures, holds a special place in culinary traditions worldwide. The process of making donuts involves combining basic ingredients such as flour, sugar, and eggs with a touch of creativity and expertise to produce a delightful treat. Whether you prefer the simplicity of a sugar-coated donut or the indulgence of a Bavarian cream-filled one, homemade donuts offer a unique and satisfying experience. With a bit of patience, practice, and the right recipe, anyone can master the art of making these delightful treats at home, creating delicious memories and spreading joy with every batch.
FAQ’S
What are the main ingredients used in making donut dough?
To begin, activate the yeast by sprinkling it over warm water. Then, combine flour, sugar, salt, milk, shortening, and eggs to form the dough. Knead the dough until it is smooth, cover it, and let it rise until it doubles in size. Finally, roll out the dough to a thickness of ½ inch and use a doughnut cutter to shape it.
What factors contribute to the classification of donuts as an unhealthy food choice?
Donuts are commonly regarded as unhealthy because they contain high amounts of sugar, refined flour, and unhealthy fats. Additionally, the traditional method of deep-frying donuts adds extra calories and can contribute to higher levels of saturated and trans fats in the final product.
What contributes to the distinctive flavor of donuts?
Other ingredients that can be found in doughnut recipes include milk, butter, vanilla extract, and salt. Vegetable shortening is also used in some recipes, while others may include buttermilk or sour cream to add a rich flavor to the doughnut.
Who is credited with the invention of donuts?
Rings. Hanson Gregory, an American, is credited with inventing the ring-shaped doughnut in 1847. He claimed to have created this shape while aboard a lime-trading ship at the age of 16.
What method helps maintain the freshness of donuts?
To keep your donuts fresh, store them in airtight bags or containers. However, if your donuts are filled with cream, it’s best to store them in the fridge to prevent spoilage.
Which donut flavor is the most renowned or widely recognized?
- Sugar Donut
- Apple Cider Donut
- Bavarian Cream Donut
- Bear Claw
- Boston Cream Donut
- Chocolate Frosted Donut
- Jelly Donut
- Long John
What could be the reasons behind the floury taste in my donuts?
Adding an excessive amount of flour to your donut batter can result in a tough, dense texture and a pronounced floury taste.
What are the different varieties or types of donuts available?
There are at least 10 different types of donuts, though opinions may vary. Donuts can generally be categorized as either cake donuts or yeast donuts. Whether you prefer yeasted donuts or cakey ones coated in thick frosting, there’s a donut to suit every taste.
