Thursday, April 23, 2015

Donuts Made in house

Well, I happened to find one of these handy fellas at our local Goodwill.

donut cutter

It inspired me to figure out a good donut recipe. I know there are great ones out there and I do love my momma’s recipe. However, my sweet husband prefers lighter donuts that are not cakey. Here is the one I used and we LOVED!!! I plan to make a big batch again soon and hopefully will do some with fillings and make some yummy glazes. They were not too sweet which made them extra yummy!

Glazed or Iced Donuts


  • 1 tablespoon plus 1 teaspoon active dry yeast
  • 1 cup whole milk, heated to 110°F
  • 2 to 2 1/2 cups AP flour
  • 1 teaspoon pure vanilla extract
  • 3 large egg yolks
  • 2 tablespoons sugar
  • 1/2 teaspoon table salt
  • 4 tablespoons butter, softened at room temperature and cut into cubes
  • Vegetable oil for frying

Items needed:Stand mixer fitted with the paddle attachment and dough hook, 2 large baking sheets, dish towel, 3-inch-diameter doughnut cutter with 1-inch-diameter hole (or cookie cutters), wire cooling rack, deep-fry thermometer


In a medium bowl, combine 1 tablespoon of the yeast with 3/4 cup of the warm milk and stir to dissolve the yeast. Add 3/4 cup of the flour and stir to create a smooth paste. Cover the bowl with plastic wrap and let the flour mixture rest in a warm place for 30 minutes.

Once 30 minutes have passed, in the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 teaspoon yeast with the remaining 1/4 cup milk (the milk will be room temperature at this point). Add the rested flour mixture along with the vanilla and egg yolks and mix on low until the ingredients are incorporated and the dough is smooth, about 30 seconds. Turn off the mixer and add 1 cup of flour, along with the sugar and salt. Mix on medium until the dough starts to come together, about 30 seconds. Add the butter and mix on medium until it's incorporated, about 30 seconds.

Remove the paddle attachment from the mixer, and switch to the dough hook. Start adding the remaining flour, 1/4 cup at a time (turning the mixer off for each addition) and knead the dough on medium until it completely pulls away from the side of the bowl and is smooth and not too sticky, about 1 minute. The dough will be very soft and moist but not so sticky that you can't roll it out. Cover the bowl with plastic wrap and let the dough rest in a warm place for 30 minutes.

Once 30 minutes have passed, gently press down on the dough to remove any gas bubbles then chill, covered, for at least 1 hour and up to 12 hours.

When ready to roll out the dough, line a baking sheet with a lightly floured non-terry towel. Lightly flour a work surface and roll out the dough to a 1/2-inch thickness. Using doughnut or cookie cutters, cut out 3-inch-diameter rounds with 1-inch-diameter holes. (For filled donuts, don't cut out the holes.) Arrange the donuts on the prepared baking sheet, leaving at least 1 inch between donuts. Cover the donuts loosely with plastic wrap and let them proof in a warm place until almost doubled in size, 30 to 40 minutes. Check to see if the donuts are ready every 5 to 10 minutes. To test, use a fingertip to lightly touch one of the donuts. If the dough springs back immediately, it needs more time; if it springs back slowly, it's ready; and if the dough doesn't spring back at all, it's over-proofed. You can punch down and reroll over-proofed dough once.

While the donuts are proofing, line a baking sheet with 2 layers of paper towels and place a wire rack on top of the towels. In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 360°F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Fry, flipping once, until light golden brown, 1 to 2 minutes per side. Transfer as done to the wire rack and return the oil to 360°F between batches. Let the doughnuts cool slightly before glazing

Most donuts do take time so don’t think you can just do this in a jiffy. You need to have patience with each step making sure you allow them to rise as specified.

donut cutouts

I didn’t use a towel as the recipe stated, but I lightly floured foil and it worked well. Make sure you do not roll out to thick or thin. Once I got them to this stage I realized they rose quicker than the recipe time. Just make sure that your oil is ready to go and maybe even warming up.

I used a tongs to flip the donuts in the grease. If you roll the donut holes or donuts in sugar make sure you do so right out of the grease so they stick correctly.

donut munchkins

I just used some frosting and chocolate that I had on hand to frost. I didn’t want to make a nice glaze just in case they didn’t turn out. However, the next time I tackle this amazing recipe I will make several yummy glazes and even do some filled ones. They were that good!

donuts (4)

donuts (6)

Our neighbors received several of these too since we were crazy and made them at night. I had no idea if they would still taste good the next morning. To my excitement they still tasted great!!

homemade donuts