The secret to making perfect homemade donuts lies in the dough’s texture and the frying process. Make sure your dough is well-kneaded and smooth, as this will result in light and fluffy donuts. When frying, maintain the oil temperature between 350°F and 375°F (175°C and 190°C). Frying the donuts at this temperature ensures they cook evenly, achieving a golden brown exterior with a soft and airy interior. Too hot, and the donuts will burn on the outside while remaining doughy on the inside; too cold, and they’ll absorb too much oil, making them greasy.
Ingredients:
For the Dough:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/2 cup warm water (110°F/45°C)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup whole milk, warmed
- 1 large egg
- 1/2 teaspoon salt
- 3 1/2 cups all-purpose flour (plus more for rolling out dough)
- Vegetable oil (for frying)
For the Glaze:
- 2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions:
- Activate the Yeast: In a small bowl, dissolve the yeast in warm water with a pinch of sugar. Let it sit for 5-10 minutes until it becomes frothy. This indicates that the yeast is active and ready to use.
- Prepare the Dough: In a large mixing bowl, combine the sugar, melted butter, warmed milk, and egg. Mix until well combined. Add the activated yeast mixture, then gradually stir in the salt and flour. Mix until a dough forms.
- Knead the Dough: Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a bit more flour, a tablespoon at a time. The key is to achieve a dough that is soft but not too sticky.
- First Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 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. Roll the dough out on a lightly floured surface to about 1/2-inch thickness. Use a donut cutter or two round cutters (one large and one small for the hole) to cut out donuts and holes. Place them on a baking sheet lined with parchment paper.
- Second Rise: Cover the donuts with a clean kitchen towel and let them rise again for about 30 minutes, or until they have puffed up slightly.
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- Fry the Donuts: Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C). Carefully drop a few donuts into the hot oil, making sure not to overcrowd the pot. Fry each side for about 1-2 minutes, or until golden brown. Use a slotted spoon to transfer the donuts to a paper towel-lined plate to drain excess oil. Repeat with the remaining donuts and holes.
- Prepare the Glaze: While the donuts are cooling slightly, whisk together powdered sugar, milk, and vanilla extract in a bowl until smooth.
- Glaze the Donuts: Dip each donut into the glaze, allowing excess to drip off. Place the glazed donuts on a wire rack set over a baking sheet to catch any drips. Allow the glaze to set for a few minutes before serving.
- Serve and Enjoy: Enjoy your homemade donuts fresh with a cup of coffee or your favorite beverage!
This recipe yields about 12 donuts and donut holes, perfect for sharing or enjoying throughout the week. The key to the perfect homemade donut lies in the dough’s consistency and the precision of the frying process, as highlighted in the best paragraph. Happy baking!
