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This recipe yields soft, fluffy, and delicious homemade doughnuts.
Ingredients:
For the Doughnuts:
- 3 cups (375g) all-purpose flour
- 2 tablespoons (28g) unsalted butter, softened
- 7g (1 packet) active dry yeast (or instant yeast)
- 5 tablespoons (65g) granulated sugar
- 1 cup (240ml) warm milk (about 110°F/43°C)
- 1 large egg, at room temperature
- 1/2 teaspoon salt
- Non-stick cooking spray or extra butter for greasing
For the Glaze (Optional but recommended!):
- 2 cups (250g) powdered sugar (confectioners’ sugar)
- 1/4 cup (60ml) milk or cream
- 1 teaspoon vanilla extract
Instructions:
1. Activate the Yeast:
- In a small bowl, combine the warm milk and sugar. Stir until the sugar dissolves.
- Sprinkle the yeast over the milk and let it sit for 5-10 minutes until it becomes frothy. This means the yeast is active and alive.
2. Make the Dough:
- In a large mixing bowl, whisk together the flour and salt.
- Make a well in the center and add the yeast mixture, softened butter, and egg.
- Mix with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for 3-4 minutes.
3. First Rise:
- Place the kneaded dough in a lightly greased bowl. Turn it over to coat it in oil.
- Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free place for 1-1.5 hours, or until it has doubled in size.
4. Shape the Doughnuts:
- Punch down the risen dough to release the air.
- On a floured surface, roll the dough out to about 1/2-inch (1.25 cm) thickness.
- Use a doughnut cutter or two round cookie cutters (one large ~3-inch, one small ~1-inch for the hole) to cut out your doughnuts.
- Place the shaped doughnuts and holes on a baking sheet lined with parchment paper. Leave some space between them as they will rise again.
5. Second Rise:
- Cover the baking sheet with a kitchen towel and let the doughnuts rise again for 30-45 minutes, until they look puffy.
6. Bake:
- While the doughnuts are proofing, preheat your oven to 375°F (190°C).
- Bake the doughnuts for 8-10 minutes, or until they are lightly golden brown and spring back when touched.
- Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
7. Glaze the Doughnuts:
- While the doughnuts cool, make the glaze. In a medium bowl, whisk together the powdered sugar, milk/cream, and vanilla extract until smooth.
- Once the doughnuts are completely cool, dip the top of each one into the glaze, then return them to the wire rack to let the excess drip off and the glaze set.
Enjoy your delicious homemade doughnuts!
Chef’s Notes & Tips:
- Yeast: Ensure your milk is warm, not hot, as high heat will kill the yeast.
- Kneading: Proper kneading is key to developing the gluten, which gives the doughnuts their structure.
- Frying Option: For a more traditional doughnut, you can fry them! Heat vegetable or canola oil in a deep pot to 350°F (175°C). Fry for about 60 seconds per side, until golden brown. Drain on a paper towel-lined plate before glazing.
- Toppings: Get creative! Dip them in melted chocolate, roll them in cinnamon sugar, or add sprinkles on top of the wet glaze.
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