Homemade Doughnuts
Making homemade glazed doughnuts is easier than you think. Ready in about 2 hours, these taste like doughnuts from your favorite bakery, but they’re made in the comfort of your own home. For doughnut success, follow my step-by-step, helpful success tips, and foolproof recipe. Using this same doughnut dough, you can create other flavored frosted doughnuts too!
With that signature bakery taste and texture, doughnuts from a doughnut shop are incredibly delicious and indulgent. When you can’t pick up your favorite doughnuts, why not make them at home instead? Today we’re taking a deep dive into homemade doughnuts– fried, sugary, old-fashioned, and comforting. It’s so much fun to be able to make them from scratch without leaving the comforts of home.
There’s a lot to cover today, so let’s get started.
üSoft and sweet
üFlavored with a little nutmeg
üCompletely from-scratch
üReady in about 2 hours (most of this is rise time!)
üA fun and delicious weekend project
üPerfect for sharing
Nutrition facts:
ØFat-9 g
ØCholesterol-19 mg
ØSodium-326 mg
ØPotassium-201mg
ØCarbohydrate-51 g
ØFiber-1.9 g
ØSugar-27 g
ØProtein-4.9 g
💨Ingredients:
FOR DOUGH
l1 c. whole milk
l1/4 c. plus 1 tsp. granulated sugar, divided
l1 packet (or 2 1/4 tsp.) active dry yeast
l4 1/2 c. all-purpose flour, plus more for surface
l1/2 tsp. kosher salt
l6 tbsp. melted butter
l2 large eggs
l1/2 tsp. pure vanilla extract
lCanola or vegetable oil, for frying
FOR GLAZE
l1/4 c. whole milk
l2 c. powdered sugar
l1/2 tsp. pure vanilla extract
For chocolate
lMelted Dark chocolate
💨Method:
1. Grease a large bowl with cooking spray and set aside. In a small, microwave-safe bowl or glass measuring cup, add milk. Microwave until lukewarm, 40 seconds. Add a teaspoon of sugar and stir to dissolve, then sprinkle over yeast and let sit until frothy, about 8 minutes.
2. In a medium bowl, whisk together flour and salt. In a large bowl, whisk together remaining sugar, butter, eggs, and vanilla with a wooden spoon. Pour in yeast mixture, mix to combine, then add in dry ingredients, stirring with a wooden spoon until a shaggy dough forms. Transfer to a lightly floured surface and knead until elastic and only slightly tacky, adding more flour a teaspoon at a time if needed, about 5 minutes.
3. Form into a tight ball then place dough in oiled bowl and cover with a clean dish towel. Let dough rise in a warm spot in your kitchen until doubled in size, about 1 hour.
4. Line a large baking sheet with parchment. Punch down dough, then turn onto a lightly floured work surface and roll out into a ½” thick rectangle. Using a doughnut cutter or 3” and 1” biscuit cutters, punch out your doughnuts. Re-knead scraps together and punch out as well. Place doughnuts and holes onto baking sheets, cover with dish towel, and let rise again, about 40 minutes more.
5. Make glaze: In a large bowl, whisk together milk, powdered sugar, and vanilla until smooth. Set aside.
6. Line a large baking sheet with paper towels. In a large dutch oven over medium heat, heat 2'' oil to 350°. Cook doughnuts, in batches, until deeply golden on both sides, about 1 minute per side. Holes will cook even faster!
7. Transfer doughnuts to paper towel-lined baking sheet to drain and cool slightly. Dip into glaze, cover the donut by melted dark chocolate.
Then place onto a cooling rack(or)eat immediately!😋😋
Notice:
ØThe optimum temperature for the oil/shortening should be 370°-375°F (188-191°C).
ØIf your oil is at this optimum temperature, then the oil does its job, and when you drain your fried doughnuts, any excess oil gets drained out cleanly so that you don’t end up with any oily residue on your doughnuts.
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