How to Make the Best Homemade Donuts
Homemade donuts can turn out be a bit of a project, but believe us, they present less work than you might be thinking, and the end product is a sweet, crisp, hot donut. The makings of this mouth-watering snack do not call for excellent culinary skills; you can actually achieve good results at home; in fact, anyone can. The only thing you need is time, loads of it, so you can as well make it your weekend project.
Once you understand the basics of creating the donuts properly, you are at liberty to decide how you want it to look like; is it with toppings, glazed, or fillings? Remember, the delicious snack is known to come in different variations such as fried donuts, baked doughnuts, filled donuts, donuts with sprinkles, frosted doughnuts as well as glazed donuts. Whichever way you prepare it, Doughnuts can make a very good dessert. If you are ready to get started, here is a step by step guide on how to make the best homemade donuts.
First, you will have separate sets of ingredients for the dough, and people who would love to eat their donut glazed will still gather another set of ingredients. And we are yet to factor in the fillings as well as toppings. Get all the stuff you will need below:
- Milk – one cup of whole milk
- Sugar – 1/4 cup, in addition to one tablespoon of granulated sugar
- Yeast – this can be measured as 2 ¼ tablespoons, or you can just go for a whole packet
- Flour – 4 cups all-purpose flour, be free to add extra if need be
- Salt – a half tablespoon of kosher salt
- Butter – 6 tablespoons of melted butter
- Eggs – A couple of large eggs
- Flavor – Half tablespoon of vanilla extra
- Oil – vegetable oil or canola oil for frying
Get the ingredients below if you still want to glaze your donuts after you are done frying.
- Milk – 1/4 cup of whole milk
- Sugar – 2 cups of granulated sugar
- Flavor – Half tablespoon of pure vanilla extract
Directions For Making The Doughnuts
Just make sure to get all the ingredients ready before you start mixing them together. If you do not have a professional donut maker, the following instructions can suffice:
- You should start with the milk which will be exposed to heat in a big bowl until it gets warm but never hot. Add the yeast to the heated milk and blend lightly, allow the mixture to sit for about five minutes until it gets foamy.
- You can use an electric or standing mixer which usually comes equipped with a dough hook. Proceed to add some of the ingredients such as the eggs, sugar, butter, and salt into the waiting mixture of milk, and yeast. Then proceed to add some of the flour, preferable half of the whole quantity you wish to use (a couple of cups and two tbsp) and mix until it is evenly blended. The rest of the flour should go in later, and when the dough starts pulling away from the side of the bowl, you know that it is ready. However, you can add additional flour if the dough happens to be too wet, two tablespoons at a time. If you are using an electric mixer, you will have to move the dough over to a flat surface when it gets too thick to beat and continue to knead until it becomes smooth. The dough should be transferred to a big bowl that has been greased with some oil and covered. Let it sit for an hour as it is supposed to rise until it becomes double the size. Room temperature is perfect for this process.
- When the dough has risen to the required size, place it out on a flat surface, which has been previously well-floured and proceed to roll. Two inches in thickness should be just fine. Kitchen cutlery like a doughnut cutter, a drinking glass, concentric cookie cutters, as well as short glass should come in handy when you are ready to cut the donut. The diameter for the larger cut should be like three inches, and as you go, remember to keep flouring whichever cutter you are using. Avoid cutting out the middle if the type of donut you are making is the filled type. All scraps, including the reserved cut out from the donut hole, should be kneaded together, and the process repeated.
- The cut doughnuts should be placed on a couple of floured baking sheets, and remember to create space between them so that they don’t stick. Use a kitchen towel to cover them, and store in a warm place to rise for about 45 minutes, until they are delicate and slightly puffed up. You can warm up your kitchen at the beginning of this particular step by heating the oven preferably to 200° Fahrenheit before turning off the heat. Load the baking sheets with the cut doughnuts inside the oven with the door open.
- Before you bring out the doughnuts from the oven (when it is done rising), prepare a bowl full of some vegetable oil. Once the donuts are out, the next step is to individually drop each donut into the waiting hot oil, you have to do this carefully and one at a time. Pick them up with a metal spatula, if you find out that they are a bit too delicate to pick with an ordinary finger. It is normal for them to get a bit deflated in the hot oil, as they are sure to puff back up while they fry. When one side turns deep golden, flip the donuts with a slotted spoon, and continue to cook until you achieve an all-over deep golden color. Remember, donuts with holes are supposed to cook faster than the stuffed ones. The ones that are done cooking will be transferred onto the waiting racks or plates, and you can continue frying the rest. Just adjust the heat as and when is needed, but make sure to keep it at 375° Farenheit. The finished donuts should be eaten as soon as possible either plain, with sugar, filled or glazed – you decide.
Directions For Making The Glaze
When you are set to glaze the donuts, just add a little milk or water to sugar (preferably confectioner’s) in a bowl. Be stirring as you continue to add more, and more liquid. You know that the glaze is ready when it turns into a smooth and somewhat runny consistency. Usually, the glaze is supposed to run off the donut when they are dipped.
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Get a cooling rack handy, and begin to place the donuts there, after dipping them in the glaze. Add a bit more liquid if you notice that the glaze is too thick, more sugar should be added if it runs off, there are no specified measurements.
If you happen to be the type that enjoys filled donuts, make use of a skewer, and cut into the middle in order to create a hole – remember this is the donut with the center still intact. The jam you need to use should be at room temperature, and you might decide to warm some chocolate hazelnut spread, get it into a piping bag, and proceed to pipe same into the cut donuts.
Of course, you can decide against using jam and hazelnut and add any filling of your choice. However, if you are fine with these two fillings, just go ahead and dig in because your delicious filled donut is ready to eat. These cream and jam-filled donuts are probably the best there is.
How to Make the Best Homemade Donuts FAQ
- How do I create the dough?
The very initial step in doughnut making involves blooming the yeast you are about to use: stir it with sugar dissolved in lukewarm water. The mixture becomes a bubbling and foamy layer floating on top of the water in just five minutes. This means that the yeast is alive, which in turn, ensures that the dough will be able to rise. Other ingredients should be added as you continue to mix until you get an evenly smooth, as well as elastic dough. You can test the dough by pressing one thumb into it, once your thumb is lifted; the dough takes just a few seconds to bounce back to original form.
- How many times does the dough need to rise?
Dough that is used for donuts are meant to rise a couple of times: allow the dough to rise after you are done with mixing and kneading. Later, you will have to give the punched out dough enough time to also rise. However, you can get busy heating the oil while you wait for the second rising.
- Is a thermometer necessary for the process?
Yes, a thermometer is a necessity, since it takes a very short length of time for donuts to fry; thus you will have to make sure that the heated oil is at the right temperature for them to cook well without getting burnt. The color of the finished product should be perfectly golden. The best temperature should be 350° Fahrenheit. You should note that the temperature is likely to start fluctuating once you have the initial set of donuts cooking. So a good eye should be kept on the thermometer, and adjustments should be made whenever necessary.
- Is it compulsory that I cut the donuts with a donut cutter?
No worries, it is not every kitchen that is equipped with a doughnut cutter, there are other culinary tools that can come in handy, and they include the likes of cookie-cutter, a 3″ biscuit cutter. Besides, the wider end of a piping tip can also suffice for this purpose.
- Explain what you mean by glazed donut?
If you have never heard of glazed donuts, then today is a good day to try it out. In explanation, glazed donuts are airy fried pastries, circular in shape, but with a big hole right in the center. They come very fluffy, light, and bathed with a sugar icing popularly known as glaze.
- How do I deal with the glazing?
To make the coating easier, prepare your glaze in a bowl that is large and wide. Again, the donuts are best glazed while they are still warm; this is in a bid to make them stick even better. Besides, you can still go ahead and dig in while it is warm. The dipped donuts need to be placed on a waiting cooling rack that has been set on a baking sheet – this way, you get the excess to drip off, making for evenly glazed donuts. At this particular stage, you are at liberty to add ingredients like sprinkles using toasted coconut flakes, or chocolate chips.
- What do I do with leftovers?
It is rather rare to have leftovers with your donuts because of its deliciousness. However, if leftovers do come out, you can use them to create donut bread pudding as well as strawberry donut shortcakes.
- Glazed donuts: does it have dairy?
Of course, there is milk inside glazed donuts. Most of the major ingredients are all dairy products like whole milk and butter, and they also contain eggs. So if you have a dairy allergy, it might not be the best snack for you.
- What happens if I don’t have enough time to chill the dough?
There is no problem if you lack the time to go through all the processes, there are still glazed yeast donuts recipes that don’t require a chilling time, and yet comes out just as good as this recipe. Those are specially for people in a hurry to eat the donuts.
- I was wondering about baking, is it possible for me to bake donuts?
Yes, it is possible for you to bake your doughnut after preparing it in the same way. Besides, there are people who cannot keep down fried food, and thus must bake their own donuts.