I have been craving doughnuts for months and finally decided to just take the dive and make them at home. Best decision EVER! Who knew that you could get bakery style doughnuts from your home kitchen. This recipe was not only easy, but it makes a ton of donuts so you can easily divide the dough to make what you want now and freeze the rest for a later date. They even freeze well after they are made and glazed and taste just as good as the day you originally made them. If you aren’t sure your local bakery uses the best ingredients or just like doing things yourself (like me) give these a try! You will thank me now and later when you are making the second batch.
Start by mixing your yeast and a pinch of sugar with 1/4 cup warm water (105 to 115 degrees)
Knead for 5 minutes.
Place dough on a floured surface and divide. Working with half the dough at a time, roll out to 1/2 thickness and cut with a floured donut cutter. I use this one Ateco 3-1/2-Inch Stainless Steel Doughnut Cutter. Allow to rise until double in size.
Glaze and enjoy!
Fluffed and deliciously chewy homemade doughnuts.
- 2 .25 ounce envelopes active dry yeast or 2 Tablespoons
- 1/4 cup warm water 105 to 115 degrees
- 1 1/2 cups lukewarm milk that has been scolded and then cooled
- 1/2 cup white sugar
- 1 teaspoon salt
- 2 eggs
- 1/3 cup softened butter
- 5 cups all-purpose flour
- 1 quart vegetable oil for frying
For the glaze:
- 1/3 cup butter
- 2 cups confectioners' sugar
- 1 1/2 teaspoons vanilla extract or vanilla bean
- 4 tablespoons hot water or as needed
Sprinkle the yeast and a pinch of sugar over the warm water, and let stand for 5 minutes, or until foamy.
In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, butter, and 2 cups of the flour. Mix for a few minutes at low speed, scraping the bowl a few times.
Beat in remaining flour 1/4 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic.
Place the dough into a greased bowl, and cover. Set in a warm place to rise until double.
Turn the dough out onto a floured surface and divide. (You can freeze one half at this point)
Working with one half at a time, gently roll out to 1/2 inch thickness. Cut with a floured donut cutter.
Let donuts sit out to rise again until double. Cover loosely with a cloth or plastic wrap.
For the glaze, melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is thin enough. Set aside.
Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Gently place the donuts into the oil. I just pick each one up by hand.Turn donuts over as they rise to the surface. Fry on each side until lightly golden. Remove from hot oil to drain on a wire rack.
Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. For easy clean up, place a piece of parchment under the wrack. ENJOY!
Adapted from Allrecipes