Most people would agree that doughnuts are insanely delicious and indulgent. This is one bakery good that has been on my bucket list to try at home. So I finally was able to make a delicious, soft, pillowy textured homemade doughnuts that my family absolutely loved. I hope you try this recipe and have fun with it.
It did take me few attempts to get these just right so I will share those details here.
The dough can come together with a stand mixer. But since it was a small batch I just kneaded it by hand once it came together in a bowl.
I used instant yeast, using this will cut your rising time short. When you are proofing the yeast in warm milk/sugar make sure it gets frothy and bubbling this ensures the yeast is alive and good to go. Also the milk should not be too hot or that can kill the yeast. Rising time with using instant yeast is about 1 1/2 hours, little less or more. Don’t over proof the dough that especially with using instant yeast.
There are doughnut cutters you can purchase but you don’t need one. You can use a circular glass, cookie cutter about 3-3.5 inch and 1 inch for the smaller inside hole. For the small center hole you can use a small shot glass or a large piping tip.
Make sure to use a heavy-duty pot for frying the doughnuts. A neutral oil should be used. I used canola oil. You want about 2-3 inches of oil in the pot. The best temperature to fry doughnuts can be anywhere from 360-375 degrees F. This can depend on the burner size as well. The temperature of the oil does fluctuate as you fry so you may have to turn up or down. Check the temperature by adding few doughnut holes they should not brown quickly that will result in darker/crispy doughnuts that may not fully be done. They can fry up to a minute on each side.
You also don’t want to reroll the scrapes. Usually the 2nd roll will not yield soft textured doughnuts because the dough can be overworked.
Drain the doughnuts of any excess oil on paper towels. Glaze the doughnuts when they are still slightly warm.
The glaze you can make thin or thicker. Start by adding few tbsp. of milk to the powdered sugar and mix. See if you like the consistency.
- 2½ cups all purpose flour
- ½ tsp. salt
- ¾ cup whole milk, warmed (milk should not be scorched)
- 1 egg, at room temperature
- 1 packet instant yeast (about 2 tsp)
- 1 tsp. granulated sugar(for the yeast)
- ¼ cup granulated sugar
- 1½ tsp. vanilla extract
- ¼ cup (4 tbsp.) butter, melted and slightly cooled
- 1-2 quarts neutral oil to fry (vegetable or canola)
- 2 cups powdered sugar
- ¼ cup whole milk
- ½ tsp. vanilla extract
- CHOCOLATE GLAZE
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy whipping cream,
- PREPARE THE DOUGH-In a measuring cup warm the milk, add 1 tsp of sugar and yeast, mix together and set aside. In about 5-8 minutes the yeast will bloom, become bubbly and frothy. If this does not happen to the yeast start over again.
- In a separate bowl add sugar, egg, melted butter, vanilla, salt and the yeast mixture and mix with a wooden spoon. Add flour and mix with a wooden spoon till it comes together. Dough will be soft and sticky.
- If using a stand mixer knead for about 3-5 minutes or knead dough on lightly floured surface.
- Lightly grease a large bowl add dough, make sure dough is coated with oil. Cover the bowl with plastic wrap. Let it rise on the counter top for about 1-1½ hours. It should double in size. If environment is cold you can turn on the proof setting on the oven let it warm up than turn oven off and let dough rise in oven.
- Remove dough from bowl and turn on lightly floured surface. You can punch down to release any air bubbles. Roll to about ½ inch thickness. Using a cookie/doughnut cutter and cut out as many as you can. Do not reroll the scrapes. I would just also fry the extra scrapes.
- Line tray with parchment paper and lightly flour. Place cut out doughnuts and donut hole on the tray. Cover and rest again for about 30-40 minutes.
- GET READY TO FRY-Have the glaze ready before frying. Place a tray with paper towels. Pour oil into a large heavy-duty pot over medium heat. Once the oil is ready add few donut holes and fry to check if temperature is correct. They should not fry too quickly, you want to get a light golden brown color. About 2 minutes total, turning consistently. Place the fried doughnuts on the paper towel to drain. While the doughnuts are still little warm that's when you want to glaze.
- GLAZE-In a bowl whisk together powdered sugar, milk and vanilla.
- CHOCOLATE GLAZE-In a small bowl add chocolate chips, warm the heavy cream in microwave or on stove. Just when the cream is about to come to a boil turn stove off and pour over the chocolate. Mix well. You can adjust how thick or thin you want the glaze.
- Dip the warm doughnuts in glaze of choice.
- Doughnuts are best when eaten fresh same day. If you would like to store them keep in airtight container at room temperature.
- The whole process can take a minimum of 2 hrs. Rising times can be a little different each time.