I finally know how to make Donuts!
There are a few foods in this world that if I eat, you would be able to tell such as cinnamon rolls, pizza, bread, and doughnuts. Oh how I love these foods but they do not love me. Although these foods are not kind to my thighs and my already massive butt, I still enjoy making them for others. I can’t think of a donut that I do not like. WAIT! I’m lying. I do not like cream filled donuts or chocolate covered donuts. Yea, not a big fan. My favorite is the a Classic Glazed Donut or the Sour Cream Donuts. Man I love those. Now, I am mad at myself because I can make them at home and they will taste just as good.
I have made doughnuts several times in the past. Some of them good and some of them not so good; but I found a recipe that I think I am going to stick with. For those of you who know me, my secret wife in another life is Ree Drummond aka The Pioneer Woman. I love her story because she too started off as a food blogger. Her recipes are so amazing that I only aspire to come up with equally good recipes as she has. This recipe is adapted from her donut recipe. I just changed the flavor of the glaze to add my creativity. You are going to love these!
* Recipe adapted from The Pioneer Woman
Doughnuts From Scratch
- 1–1/8 cup Whole Milk, Warm
- 1/4 cup Sugar
- 2–1/4 teaspoons (one Package) Instant Or Active Dry Yeast
- 2 whole Large Eggs, Beaten
- 1–1/4 stick Unsalted Butter, melted
- 4 cups All-purpose Flour
- 1/4 teaspoon Salt
- Canola Oil
- To Make the Dough:
- Make sure milk is nice and warm, but not overly hot. Add sugar to milk. Stir to dissolve.
- Add yeast into a small bowl. Pour milk/sugar mixture over yeast. Stir gently, then let sit for 10 minutes until foamy.
- Melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won’t be overly hot.Add beaten eggs to melted butter, stirring constantly to make sure the butter’s not too hot for the eggs. Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook.
- With the mixer on medium-low speed, pour in the yeast mixture. Allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combined. With the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone.
- Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes. After five minutes, stop the mixer and scrape the bottom of the bowl. Turn on the mixer for 30 seconds. Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes
- After 10 minutes, transfer dough to a lightly oiled bowl. Cover the bowl with plastic wrap and place straight in the fridge. Refrigerate dough for at least 8 hours, or overnight.
- Remove bowl from fridge and turn out dough on a lightly floured surface. Roll out to 1/4 to 1/3-inch thickness.Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc.
- Cut holes out of each round using a 1 1/2-inch cutter.Place both doughnuts and holes on a floured baking sheet. Cover with large tea towel and place in a warm place in your kitchen. Allow doughnuts to rise undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughnuts should be visibly puffier and airy.
- Heat plenty of canola oil ( I used vegetable oil) in a large pot until the temperature reaches 375 to 380 degrees—do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor.
- One to two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly. Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off.
- Place doughnut immediately on several layers of paper towels. Count to five, then flip it over onto a clean part of the paper towels. Count to five, then flip it over again; the purpose, obviously, is to drain as much grease as possible before it soaks into the doughnut.
- Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side. Allow doughnuts to slightly cool.
- To Glaze:
- Mix all glaze ingredients in a bowl until completely smooth. One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.) Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze). Serve warm if possible, or room temperature.
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