Doughnuts are a beloved treat enjoyed worldwide, offering a perfect balance of fluffy texture and sweet glaze. Whether fried or baked, these golden delights can be customized with various toppings, fillings, and flavors. This recipe focuses on classic yeast-raised doughnuts, ensuring a soft, airy interior with a slightly crisp exterior. The dough is enriched with butter and vanilla, creating a rich flavor that pairs beautifully with a simple glaze or cinnamon-sugar coating. Perfect for breakfast, dessert, or an indulgent snack, homemade doughnuts bring bakery-quality goodness straight to your kitchen.
Ingredients:
For the Dough:
- 1 cup whole milk, warmed
- 2 ¼ teaspoons active dry yeast (1 packet)
- â…“ cup granulated sugar
- 2 large eggs
- 6 tablespoons unsalted butter, melted
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon ground nutmeg (optional, for depth of flavor)
- ½ teaspoon salt
- 4 cups all-purpose flour
- Vegetable oil, for frying
For the Glaze:
- 2 cups confectioners’ sugar
- â…“ cup heavy cream or milk
- 1 teaspoon vanilla extract
For Cinnamon-Sugar Coating (Optional):
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions:
- Activate the Yeast:
In a large mixing bowl, whisk together warm milk, yeast, and 1 tablespoon of sugar. Cover loosely and let sit for 5-10 minutes until foamy. This step ensures the yeast is active and ready to help the dough rise. - Mix the Dough:
Add the remaining sugar, eggs, melted butter, vanilla, nutmeg, salt, and 2 cups of flour to the yeast mixture. Beat on low speed for 1 minute, scraping down the sides as needed. Gradually add the remaining flour and mix until the dough comes together. - Knead the Dough:
Knead the dough for 5-7 minutes until it becomes smooth and elastic. If kneading by hand, work on a lightly floured surface. The dough should be slightly sticky but manageable. - First Rise:
Lightly grease a large bowl and place the dough inside. Cover and let rise in a warm place for 1.5-2 hours, or until doubled in size. - Shape the Doughnuts:
Punch down the dough and roll it out to ½-inch thickness on a floured surface. Use a 3-inch doughnut cutter or two round cookie cutters to shape the doughnuts. Place them on a lined baking sheet. - Second Rise:
Cover the shaped doughnuts and let them rest for 30 minutes while heating the oil. - Fry the Doughnuts:
Heat vegetable oil in a deep pan to 375°F (190°C). Fry 2-3 doughnuts at a time, cooking for 1 minute per side until golden brown. Remove and drain on paper towels. - Prepare the Glaze:
Whisk together confectioners’ sugar, heavy cream, and vanilla until smooth. Dip warm doughnuts into the glaze, coating both sides. - Cinnamon-Sugar Option:
Mix sugar and cinnamon in a bowl. Roll warm doughnuts in the mixture for a classic cinnamon-sugar coating. - Serve and Enjoy:
Let the glaze set for 20 minutes, then enjoy fresh, homemade doughnuts!
Tips for Perfect Doughnuts:
- Use warm milk to activate the yeast properly.
- Do not over-knead—the dough should be soft and slightly sticky.
- Maintain oil temperature for even frying.
- Experiment with flavors—try chocolate glaze, jam-filled centers, or powdered sugar dusting.
Homemade doughnuts are a delightful treat that brings joy to any occasion. Whether glazed, sugared, or filled, they’re sure to impress. Enjoy!