Doughnuts recipe

Doughnuts recipe

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Introduction

Doughnuts are the ultimate comfort pastry—light, airy, and coated in sugar. While store-bought rings are convenient, nothing beats the taste and aroma of homemade yeast doughnuts. Originating from various European fried dough traditions and popularized in America, this recipe yields classic, fluffy rings with that signature “white ring” (the proof mark) and is a rewarding weekend baking project that will fill your kitchen with joy.

Ingredients

  • **Dry Ingredients:**
  • All-Purpose Flour: 450 g (3 ½ cups), plus extra for dusting
  • Granulated Sugar (for dough): 50 g (¼ cup)
  • Salt: 5 g (1 teaspoon)
  • **Wet Ingredients:**
  • Whole Milk: 240 ml (1 cup), warmed
  • Active Dry Yeast: 7 g (2 ¼ teaspoons or 1 standard packet)
  • Large Eggs: 2, room temperature
  • Unsalted Butter: 55 g (4 tablespoons), softened
  • **For Frying and Glaze:**
  • Vegetable or Canola Oil: Approx. 2 liters (enough for 2-3 inches depth)
  • Powdered Sugar (for glaze): 200 g (1 ½ cups)
  • Milk or Water (for glaze): 60 ml (4 tablespoons)
  • Vanilla Extract (for glaze): 5 ml (1 teaspoon)

Step-by-step Preparation

  1. **Activate the Yeast:** In a small bowl, warm the milk to between 105°F and 115°F (40°C–46°C). Stir in the yeast and a pinch of the granulated sugar. Let it sit for 5–10 minutes until foamy. *Tip: If the mixture doesn’t foam, the yeast may be old or the milk was too hot.*
  2. **Mix and Knead the Dough:** In a large mixing bowl, combine the flour, remaining sugar, and salt. Pour in the yeast mixture and add the eggs. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5 minutes. Gradually incorporate the softened butter, kneading for an additional 5–7 minutes until the dough is smooth and elastic.
  3. **First Rise (Proofing):** Place the dough in a lightly oiled bowl, turning it once to coat. Cover with plastic wrap or a damp towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size. *Tip: A slightly warm oven (turned off) is a perfect spot for proofing.*
  4. **Shape the Doughnuts:** Punch down the risen dough gently. Roll it out on a lightly floured surface to about ½ inch (1.2 cm) thickness. Use a 3-inch doughnut cutter (or two different sized circular cutters) to cut out the rings and holes. Place the shaped doughnuts on small squares of parchment paper.
  5. **Second Rise:** Cover the shaped doughnuts loosely and let them rest for 30–45 minutes. They should look puffy but not doubled in size. This ensures a light, airy texture.
  6. **Frying:** Heat the oil in a deep pot or Dutch oven to 350°F (175°C). Use a kitchen thermometer to monitor the temperature; if the oil is too hot, the doughnuts will burn before cooking through. Gently drop 2-3 doughnuts (with the parchment square attached; the paper will peel off easily after a few seconds) into the hot oil. Fry for 1–2 minutes per side until golden brown.
  7. **Glaze and Finish:** Remove the doughnuts using a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. While they are still warm, prepare the glaze by whisking together the powdered sugar, milk, and vanilla. Dip each doughnut into the glaze, turning to coat, and return to the wire rack to set.

Nutritional Information

Doughnuts are considered a treat food

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