I’m delighted to share this delectable doughnut recipe that will leave you craving more. Doughnuts are pure excitement; they ignite my taste buds and fill me with joy. From apple cider doughnuts to doughnut kebabs to apple fritters, I cherish every doughnut variety I’ve ever savored.
But let me be honest, crafting perfect raised doughnuts at home is no easy feat. It took me years of experimentation to achieve the ideal homemade doughnut – not just a dense, doughy mass with a sweet glaze, but a delicate, airy, and slightly crispy delight. I’m talking about those heavenly doughnuts you find in quaint local shops, not the mass-produced ones. These doughnuts are the pinnacle of perfection.
The recipe I’m sharing with you today comes very close to achieving that perfection. However, keep in mind that it might take a couple of tries before you get completely comfortable with the process. Yeast, as we know, can be quite unpredictable, as can the weather with its humidity and dryness. So, if your first attempt doesn’t yield the desired results, don’t give up! Just try again. These round, sweet, and light doughnuts are a delightful breakfast treat worth the effort.
Now, let’s address some essential questions:
Are doughnuts better fried or baked?
Fried, without a doubt! Fried doughnuts simply taste superior. When it comes to doughnuts, the only way to achieve that ethereal, light interior with a hint of crispiness on the outside is by immersing the dough in piping hot oil.
What is the best flour for making doughnuts?
No need for anything fancy here; plain all-purpose flour works like a charm. It makes the doughnuts soft and pillowy, exactly as they should be.
What is the best oil to use for making doughnuts?
I prefer flavorless vegetable oil. Using something like vegetable or canola oil ensures that your doughnuts won’t absorb any odd flavors during frying.
Now, let’s get to the heart of the matter – the recipe:
Ingredients: For the Doughnuts:
- 1 1/8 cups whole milk
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 3/4 cup unsalted butter
- 2 eggs, beaten
- 4 cups all-purpose flour
- 1/4 teaspoon kosher salt
- Vegetable oil, for frying
For the Glaze:
- 3 cups confectioner’s sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 1/3 cup cold water or milk
Directions:
- To prepare the doughnuts, begin by warming the milk to a temperature between 100°F to 110°F. Stir in the sugar until it dissolves, then add the yeast and let it sit for about 10 minutes.
- In a separate bowl, melt the butter in the microwave, making sure it doesn’t get too hot. Gradually add the beaten eggs to the melted butter, stirring continuously.
- In the bowl of an electric mixer fitted with the dough hook, combine the egg mixture with the yeast mixture while running the mixer at medium-low speed. Let the dough hook work its magic for a couple of minutes until everything is well combined. While that’s happening, whisk together the flour and salt in a small bowl.
- With the mixer still running, add the flour mixture in 1/2-cup increments, ensuring thorough mixing after each addition until all the flour is incorporated. Stop the mixer, scrape down the sides and bottom of the bowl, then run the mixer at the same speed for 5 to 7 minutes. Don’t forget to scrape the bowl periodically.
- Transfer the dough to a lightly greased bowl, coat it with oil, cover it with plastic wrap, and place it in the fridge. Let the dough chill for a minimum of 8 hours, or overnight.
- When you’re ready to shape the doughnuts, turn it out onto a floured surface and roll it to a thickness of 1/4 to 1/3 inch. Use a 3-inch round cutter to create as many doughnut rounds as possible. You can re-roll the remaining dough to cut more rounds after a 15-minute resting period.
- Use a 1-inch round cutter to cut holes in the center of each round. Place both the doughnuts and holes on a floured baking sheet. Cover them with plastic wrap and put them in a warm spot in your kitchen to rise for at least 1 hour, or up to 1 hour 15 minutes, if needed. They should visibly puff up and appear airy.
- While the doughnuts rise, heat an ample amount of vegetable oil in a large pot until it reaches a temperature of 375°F. Keep an eye on the temperature using a thermometer.
- Gently slide the doughnuts into the hot oil, working with one or two at a time. Let them cook for about 1 minute on each side; they’ll brown quickly. Use a slotted spoon to remove the doughnuts, allowing excess oil to drip off. Place them immediately on layers of paper towels. Flip them over after counting to five, then count to five again, and flip them once more. This helps drain excess grease before it seeps into the doughnuts. Follow the same process for the doughnut holes, which cook faster, taking about 30 seconds per side. Allow the doughnuts to cool slightly.
For the Glaze:
- In a medium bowl, whisk together confectioner’s sugar, salt, vanilla, and water or milk until you have a completely smooth glaze. Dip each doughnut halfway into the glaze (fully submerge the doughnut holes), then remove them with a slotted spoon. Place them right-side up on a cooling rack set over a cookie sheet to catch any dripping glaze. Serve the doughnuts warm if possible or at room temperature.
These doughnuts are pure bliss, and I hope you enjoy making and savoring them as much as I do!
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