Making doughnuts at home might seem daunting, but with this comprehensive guide, you'll be creating fluffy, melt-in-your-mouth doughnuts in no time. Whether you prefer classic glazed doughnuts or adventurous flavor combinations, this recipe and process will help you achieve doughnut perfection.
Ingredients You'll Need:
This recipe yields about 12 doughnuts. Adjust quantities as needed.
For the Dough:
- 1 cup warm milk (105-115°F)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- 1 large egg
- 4 tablespoons (½ stick) unsalted butter, melted and cooled slightly
- 3 ½ cups all-purpose flour, plus more for dusting
- ½ teaspoon salt
For Frying:
- Vegetable oil, for frying (enough to fill a deep pot about 3 inches deep)
For the Glaze (Classic):
- 1 cup powdered sugar
- 2-4 tablespoons milk
- ½ teaspoon vanilla extract
Equipment You'll Need:
- Large bowl
- Measuring cups and spoons
- Whisk
- Dough hook (optional, but helpful for kneading)
- Rolling pin
- Doughnut cutter (or a biscuit cutter and a small knife/bottle cap)
- Large, heavy-bottomed pot for frying
- Candy thermometer
- Wire rack
- Paper towels
Step-by-Step Doughnut Making Instructions:
1. Activate the Yeast:
In your large bowl, combine the warm milk, yeast, and sugar. Let stand for 5-10 minutes until foamy. This confirms your yeast is alive and active!
2. Combine Wet Ingredients:
Whisk in the egg and melted butter until well combined.
3. Incorporate Dry Ingredients:
Gradually add the flour and salt to the wet ingredients, mixing until a soft dough forms. If using a stand mixer, use the dough hook. If mixing by hand, knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
4. First Rise:
Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size.
5. Shape the Doughnuts:
Punch down the dough to release the air. On a lightly floured surface, roll the dough to about ½ inch thickness. Use your doughnut cutter (or biscuit cutter and smaller cutter/bottle cap for the hole) to cut out the doughnuts.
6. Second Rise (Proofing):
Place the cut doughnuts on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for another 30 minutes. This allows them to puff up beautifully during frying.
7. Fry the Doughnuts:
Heat the vegetable oil in your heavy-bottomed pot to 375°F (190°C). Use a candy thermometer to monitor the temperature precisely. Fry the doughnuts in batches, ensuring not to overcrowd the pot. Fry for about 1-2 minutes per side, or until golden brown.
8. Drain and Cool:
Remove the doughnuts from the oil using a slotted spoon or spider and place them on a wire rack lined with paper towels to drain excess oil. Let them cool slightly before glazing.
Glazing Your Doughnuts:
Making the Classic Glaze:
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the milk to achieve your desired consistency.
Glazing the Doughnuts:
Dip the cooled doughnuts into the glaze, ensuring they are fully coated. Place them back on the wire rack to let the glaze set.
Tips for Doughnut Success:
- Don't overcrowd the pot: Overcrowding will lower the oil temperature, resulting in greasy doughnuts.
- Maintain oil temperature: Keep a close eye on the oil temperature and adjust the heat as needed to maintain 375°F (190°C).
- Let them cool: Allow the doughnuts to cool slightly before glazing to prevent the glaze from melting.
- Get creative with flavors: Experiment with different glazes, sprinkles, and fillings!
Now you're ready to enjoy your homemade doughnuts! This recipe is a great starting point for endless delicious variations. Happy baking!
