Why You’ll Love This Recipe
- Simple Ingredients: Utilizes pantry staples for convenience.
- Customizable: Easily adaptable with various glazes and toppings.
- Family-Friendly: A fun baking project for all ages.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup warm milk
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup granulated sugar
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- Vegetable oil, for frying
For the Glaze
- 2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Directions
- Activate the Yeast: In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5 minutes until it becomes foamy.
- Prepare the Dough: In a large mixing bowl, whisk together the granulated sugar, eggs, and melted butter. Add the yeast mixture and stir until well combined. Gradually incorporate the all-purpose flour and salt, mixing until a soft dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for 5–7 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Shape the Doughnuts: Punch down the risen dough and roll it out on a floured surface to a 1/2-inch thickness. Use a doughnut cutter or two round cutters (one large and one small) to cut out doughnuts and holes.
- Second Rise: Arrange the cut doughnuts and holes on a parchment-lined baking sheet, cover them with a clean kitchen towel, and let them rise for 30–45 minutes, or until puffy.
- Fry the Doughnuts: Heat vegetable oil in a deep fryer or large pot to 375°F (190°C). Fry the doughnuts in batches, cooking each side for 1–2 minutes until golden brown.
- Drain and Cool: Use a slotted spoon to remove the doughnuts from the oil and place them on a wire rack to cool slightly.
- Glaze the Doughnuts: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Dip each doughnut into the glaze, allowing any excess to drip off, then return them to the wire rack to set.
Servings and Timing
- Servings: Makes approximately 12 doughnuts.
- Prep Time: 20 minutes
- Cooking Time: 10 minutes per batch
- Total Time: About 2 hours
Variations
- Flavorful Twists: Add spices like cinnamon or nutmeg to the dough for extra flavor.
- Alternative Glazes: Experiment with chocolate or maple glazes.
- Fillings: Inject with jams, custards, or creams for a delightful surprise.
Storage/Reheating
- Storage: Store leftover doughnuts in an airtight container at room temperature for up to 2 days.
- Reheating: Warm in the microwave for 10–15 seconds to enjoy a fresh-from-the-fryer taste.
FAQs
How can I ensure my doughnuts are light and fluffy?
Proper kneading and allowing the dough to rise until doubled in size are key to achieving light and fluffy doughnuts.
Can I bake these doughnuts instead of frying?
Yes, you can bake them at 375°F (190°C) for about 10–12 minutes until golden brown, though the texture will differ from fried doughnuts.
What oil is best for frying doughnuts?
Neutral oils with high smoke points, such as vegetable or canola oil, are ideal for frying doughnuts.
How do I prevent the glaze from being too runny?
Adjust the consistency by adding more powdered sugar to thicken or more milk to thin the glaze as needed.
Can I make the dough in advance?
Yes, prepare the dough and let it rise overnight in the refrigerator. Bring it to room temperature before shaping and frying.
How can I add fillings to the doughnuts?
After frying and cooling, use a piping bag with a filling tip to inject jams, custards, or creams into the doughnuts.
Why did my doughnuts turn out greasy?
Oil temperature is crucial; ensure it’s at 375°F (190°C). Too low a temperature causes excess oil absorption.
Can I use instant yeast instead of active dry yeast?
Yes, instant yeast can be used interchangeably with active dry yeast in this recipe.
How do I store leftover glaze?
Store any leftover glaze in an airtight container in the refrigerator for up to a week. Reheat gently before use.
Can I freeze the doughnuts?
Heavenly Homemade Doughnuts
- Total Time: 2 hours
- Yield: 12 doughnuts
- Diet: Vegetarian
Description
Indulge in soft, fluffy, homemade raised doughnuts with this simple and customizable recipe. Perfect for satisfying your sweet cravings, these bakery-style doughnuts can be topped with glazes, fillings, and your favorite flavors for a delightful treat.
Ingredients
- For the Doughnuts:
- 1 cup warm milk
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup granulated sugar
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- Vegetable oil, for frying
- For the Glaze:
- 2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Activate the Yeast: Combine warm milk and active dry yeast. Let sit for 5 minutes until foamy.
- Prepare the Dough: In a large bowl, mix granulated sugar, eggs, melted butter, and yeast mixture. Gradually add flour and salt, stirring until a soft dough forms.
- Knead the Dough: Knead on a floured surface for 5–7 minutes until smooth and elastic.
- First Rise: Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Shape the Doughnuts: Roll dough to 1/2-inch thickness. Use a doughnut cutter to cut shapes.
- Second Rise: Arrange doughnuts on parchment-lined baking sheets, cover, and let rise for 30–45 minutes until puffy.
- Fry the Doughnuts: Heat oil to 375°F (190°C). Fry doughnuts in batches, 1–2 minutes per side, until golden brown.
- Drain and Cool: Remove from oil, place on a wire rack, and cool slightly.
- Glaze the Doughnuts: Mix powdered sugar, milk, and vanilla extract. Dip doughnuts into glaze and let set.
Notes
- Add cinnamon or nutmeg for flavor variations.
- Use instant yeast instead of active dry yeast for convenience.
- To bake instead of fry, cook at 375°F (190°C) for 10–12 minutes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes per batch
- Category: Dessert
- Method: Frying
- Cuisine: American
