Homemade Donuts
Homemade Donuts are easier to make than you might think! And yes, I’m talking about soft and fluffy fried yeasted donuts, dressed in your choice of vanilla or chocolate glaze.
Servings: 10 donuts
Ingredients
Dough
- ½ cup heavy cream
- ½ cup whole milk
- ¼ cup granulated sugar
- 1 teaspoon active dry yeast
- 2 cups all-purpose flour
- ¾ teaspoons kosher salt
- Oil for frying
Vanilla Glaze
- 1 cup + 6 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons milk
- pinch of salt
Chocolate Glaze
- ½ cup powdered sugar
- ¼ cup dutch-processed dark cocoa powder
- pinch of salt
- ¼ teaspoon vanilla extract
- 7 teaspoon whole milk
Instructions
- Add ½ cup heavy cream, ½ cup whole milk, and ¼ cup granulated sugar to a small saucepan and bring the mixture to a simmer over medium heat, stirring occasionally. Turn off the heat and let the mixture cool down to below 110 degrees Fahrenheit.
- Mix the 1 teaspoon active dry yeast into the cream mixture and let it bloom for 10-15 minutes, the mixture should puff up.
- Add the 2 cups all-purpose flour and ¾ teaspoons kosher salt to a stand mixer bowl and stir. Add the yeast mixture to the flour mixture and knead with the dough hook on speed 2 for about 5 minutes.
- Oil a glass bowl and your hands. Scrape the dough out of the mixing bowl, shape it into a ball in your hands, and place it in the oiled bowl.
- Cover the dough and let it rise in a warm place for about an hour until it's a little more than double in size.
- Dump the dough onto a lightly floured surface and roll it out to about ½-inch thick. Use a 3-inch round cookie cutter to cut out the donuts and use a 1 ½-inch round cookie cutter to cut out the donut holes.
- Reshape the dough scraps, including the donut holes, into a ball and let it rest for about 10-15 minutes before you roll it back out and cut it into more donuts. Continue to do this until you have cut out all of the donuts. Or leave the donut holes if you’d like.
- Heat the Oil for frying in a heavy pot to 360 degrees Fahrenheit. Use a thermometer to monitor the temperature during frying as you may need to adjust the heat; Try to keep the temperature between 350-375 degrees Fahrenheit.
- Drop 3-4 donuts into the hot oil, depending on the size of your pan, and fry until golden brown, flipping the donuts halfway through cooking. Don’t crowd the pot.
- Remove the donuts from the hot oil and rest them on a wire rack placed over a baking sheet to drain excess oil or place them on some paper towels to absorb the excess oil.
- To make the vanilla glaze, whisk together powdered 1 cup + 6 tablespoons powdered sugar, ½ teaspoon vanilla extract, 2 tablespoons milk and pinch of salt in a small mixing bowl until smooth.
- To make the chocolate glaze, whisk together ½ cup powdered sugar, ¼ cup dutch-processed dark cocoa powder, pinch of salt, ¼ teaspoon vanilla extract, and 7 teaspoon whole milk in a small mixing bowl until smooth.
- Dip the donuts into the glaze of your choice and place them on a wire rack placed over a baking sheet to allow excess glaze to drip off.
Video
Notes
This recipe makes 10 donuts if you reshape the donut holes. You can leave the donuts holes if you wish but this will reduce the amount of whole donuts.
When reshaping the dough to cut out more donut, you’ll need to allow the dough to rest to relax the gluten or it will shrink back on itself when cut.
When reshaping the dough to cut out more donut, you’ll need to allow the dough to rest to relax the gluten or it will shrink back on itself when cut.
Nutrition
Calories: 239kcal | Carbohydrates: 45g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 186mg | Potassium: 103mg | Fiber: 2g | Sugar: 24g | Vitamin A: 205IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg
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