HOMEMADE YEASTED DONUTS
In this video, I show you how to make your own homemade donuts. They're a delicious treat, and you really can't beat making them yourself!
INGREDIENTS
DONUTS
425g (3.5 Cups) all purpose flour
1 cup (240mL) whole milk (~85°F, which is 30°C)
5g instant yeast
6g salt
80g granulated sugar
CINNAMON-SUGAR TOPPING
4 Tbsp Sugar
1 Tbsp Cinnamon
GLAZE
240 grams (2 Cups) Confectioners Sugar
90mL (⅜ Cup) Milk (preferably whole milk)
1 tsp Vanilla Extract
MAPLE FROSTING
240 grams (2 Cups) Confectioners Sugar
2 Tbsp Softened Butter (salted)
120mL (¼ Cup) Milk (preferably whole milk)
120mL (¼ Cup) Maple Syrup
1 tsp Vanilla Extract
This recipe makes 16 donuts.
STEPS
Add the milk to a bowl or measuring cup, then stir in the instant yeast along with 10g of granulated sugar.
After about 10-15 minutes, you should see a bit of foam on the surface of your milk, indicating that your yeast is healthy and active.
In the bowl of a stand mixer, add the flour, salt, and the remaining 70 grams of granulated sugar, and stir or whisk to combine.
Add the milk and yeast mixture to the bowl, along with the 3 egg yolks, and stir to incorporate the ingredients.
Using your stand mixer fitted with the dough hook attachment, knead on a medium to low speed for about 10 minutes until a smooth ball is formed.
Transfer the dough to a lightly oiled container to allow it to rise until doubled in size, about an hour.
Very lightly flour your work surface, and carefully dump the dough out. You now have one floured side of the dough, and one unfloured side.
Divide the dough into 16 pieces, and roll each piece into a taught ball.
Then, roll each ball flat to about ¼”-½” inch thick, which is about 1cm, trying to keep them as circular as possible.
Place them onto a floured baking tray covered with parchment paper, and use a small donut cutter to punch a hole in the middle of each one. Remove the donut holes and set them aside.
Cover the donuts with a floured dish towel or plastic wrap to allow them to rise until they have puffed up and slowly spring back when poked, about 1-1.5 hours.
Prepare glaze and any additional toppings (see below for instructions)
When the donuts are almost done rising, fill a heavy pot with neutral oil to about 2-3 inches deep, and slowly heat the oil to 350F (175C)
Once the oil is heated, carefully drop the donuts in, one at a time, being careful not to crowd the pot, and fry them for about 1-2 minutes on each side, until they reach a very light golden-brown color.
When frying, make sure to keep the oil temperature between 325F and 350F (160 and 175F)
Remove the donuts onto a wire rack to cool, and repeat in as many batches as necessary. Be sure to fry the donut holes as well in the same way.
Apply the toppings:
Cinnamon-Sugar: Dump some of the cinnamon sugar mixture onto a plate. Brush the prepared glaze onto the donuts and roll them on the plate, sprinkling them with some extra cinnamon sugar as necessary.
Glazed: Dunk each donut completely in the glaze mixture, and let it dry for a few minutes.
Frosted: Dunk one side of each donut into the frosting, and immediately top with sprinkles, if desired.
HOW TO MAKE TOPPINGS
CINNAMON-SUGAR TOPPING
Combine 48g (¼ cup) of granulated sugar with one tablespoon of cinnamon, and stir to combine.
GLAZE:
Combine 240g (2 Cups) of confectioner’s sugar with 90mL (⅜ Cup) of milk and 1 tsp of vanilla extract, and whisk thoroughly to combine.
MAPLE FROSTING:
Combine 240g (2 Cups) of confectioner’s sugar with 2 Tbsp of softened butter, 120mL (¼ cup) of Milk, 120mL (¼ cup) of Maple Syrup, and 1 tsp of vanilla extract.
NOTE: Feel Free to add extra milk or sugar to the glaze and frosting to achieve the desired consistency
MY COOKING EQUIPMENT AND RECOMMENDED RESOURCES
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