The magic of homemade donuts lies in their irresistible freshness and the comforting ritual of making them from scratch. Each step, from kneading the soft dough to watching the donuts puff up in the hot oil, is a tactile pleasure. The moment you dip the warm, golden donuts into the sweet glaze, you’re reminded why homemade is always better. The combination of the slightly crisp exterior and the fluffy, tender interior creates a melt-in-your-mouth experience that store-bought donuts can never replicate. Whether enjoyed with a cup of coffee in the morning or as a sweet treat later in the day, these donuts are a timeless indulgence that brings warmth and joy to any occasion.
Ingredients:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup warm water (about 110°F/45°C)
- 3/4 cup warm milk (about 110°F/45°C)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/4 teaspoon ground nutmeg (optional)
- 3 1/2 cups all-purpose flour (plus extra for rolling)
- Oil for frying (vegetable or canola oil recommended)
For the Glaze:
- 2 cups powdered sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
Instructions:
- Activate the Yeast: In a small bowl, dissolve the yeast in warm water. Let it sit for about 5 minutes until it becomes frothy. This step ensures that the yeast is alive and ready to help the dough rise.
- Prepare the Dough: In a large mixing bowl, combine the warm milk, sugar, salt, butter, egg, and nutmeg (if using). Mix well until the ingredients are fully incorporated. Add the frothy yeast mixture and mix again.
- Add the Flour: Gradually add the flour, one cup at a time, mixing after each addition until a soft dough forms. The dough should be slightly sticky but manageable. If the dough is too sticky, add a little more flour until it pulls away from the sides of the bowl.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes until the dough is smooth and elastic. The dough should bounce back when pressed with a finger.
- First Rise: Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 to 1 1/2 hours, or until it has doubled in size.
- Shape the Donuts: Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and roll it out to about 1/2 inch thickness. Use a donut cutter or two round cutters (one large and one small) to cut out donut shapes. Re-roll the scraps as necessary.
- Second Rise: Place the cut donuts and holes on a floured baking sheet. Cover with a kitchen towel and let them rise for another 30 minutes until they are puffy.
- Heat the Oil: While the donuts are rising, heat the oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Make sure the oil is deep enough to submerge the donuts.
- Fry the Donuts: Carefully place a few donuts into the hot oil, being careful not to overcrowd the pot. Fry each side for about 1-2 minutes until golden brown. Use a slotted spoon to remove the donuts and place them on a wire rack lined with paper towels to drain excess oil.
- Prepare the Glaze: While the donuts are cooling slightly, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract in a medium bowl until smooth.
- Glaze the Donuts: Dip each warm donut into the glaze, ensuring it is fully coated. Place the glazed donuts back on the wire rack to allow the glaze to set.
- Serve: Enjoy your homemade fried donuts while they’re still warm and fresh.
