I love donuts of all kinds. Little local shops, Krispy Kreme… I even have fond memories of early morning Winchel Donut runs. So today I decided to try my hand at making them homemade. After doing some research… there are as many recipes as there are varieties and flavors! I used the recipe found on the Pioneer Woman and made a few minor adjustments. The results - total donut bliss. Here is my version. (you have to check out her post though for some gorgeous photography and great cooking tips!)
Donut Bliss
• 1 1/4 cup milk (NOT SKIM) heated to 115
• ¼ C Sugar
• 2 1/2 teaspoons SAF Yeast or 1 packet dry yeast
• 3 Eggs, Beaten
• 1 1/2 stick Unsalted Butter, melted
• 5 cups Sifted All-purpose Flour
• 1/2 teaspoons Salt
• oil
• GLAZE
• 1 1/2 cups Powdered Sugar
• 1 teaspoons Vanilla (or Maple Syrup)
• 1/4 cups Cold Milk
To Make the Dough
1. Add sugar to warm milk. Stir to dissolve.
2. Add yeast, stir gently – set aside for 10 minutes.
3. Add beaten eggs, melted butter, and yeast mixture to the bowl of an electric mixer fitted with the dough hook.
4. Allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combined.
5. With the mixer still going, add salt and flour 1/2 cup increments until all the flour is gone.
6. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes.
7. After five minutes, stop the mixer and scrape the bottom of the bowl.
8. Turn on the mixer for 1 minute.
9. Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes.
10. After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge. Refrigerate dough for at least 8 hours, or overnight.
To Make the Doughnuts:
1. Remove bowl from fridge and turn out dough onto a lightly floured surface.
2. Roll out to ½” thickness.
3. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can.
4. Place both doughnuts and holes on floured baking sheets.
5. Cover with large tea towel and place in a warm place in your kitchen or in the oven set to proof.
6. Allow doughnuts to rise undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughuts should be visibly puffier and appear to be airy. They will be VERY delicate.
To Fry the Dougnuts
1. Heat oil or oil/shortening in a large pot until the temperature reaches 350 -375. Donuts should fry in about a minute or so on each side. You don’t want them to turn dark brown too fast. Keep the thermometer in the pan to continually monitor the temp.
2. One to two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side.
3. Remove doughnuts from the oil allowing all oil to drip off. Place doughnut immediately on several layers of paper towels
5. Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side.
To Glaze
1. Mix all glaze ingredients in a bowl until completely smooth.
2. One by one, dip doughnuts into the glaze until halfway submerged
3. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.)
4. Serve warm if possible, or room temperature.
Donut Holes
1. After frying the donut holes, place them into a paper bag filled with granulated sugar or granulated sugar and cinnamon. Shake to coat.
Enjoy 1, 2, or 12!
