Description
Homemade donuts, light and airy, fried to golden perfection, and topped with a sweet vanilla glaze and your favorite sprinkles!
Ingredients
Scale
- 3 cups all-purpose flour, plus more for dusting
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 cup lukewarm milk (about 105-115°F)
- 2 large eggs, lightly beaten
- ¼ cup (4 tablespoons) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
- 2 cups powdered sugar
- ¼ – ½ cup milk (start with ¼ cup and add more until desired consistency is reached)
- 1 teaspoon vanilla extract
- Optional: Food coloring (gel or liquid)
- Sprinkles
- Chocolate shavings
- Chopped nuts
- Cinnamon sugar
Instructions
- Activate the Yeast: In a large bowl, or the bowl of your stand mixer, combine the lukewarm milk, sugar, and yeast. Let it sit for 5-10 minutes, or until the yeast is foamy.
- Combine Wet Ingredients: Once the yeast is foamy, add the melted butter, beaten eggs, and vanilla extract to the bowl. Whisk everything together until well combined.
- Add Dry Ingredients: Gradually add the flour and salt to the wet ingredients. If using a stand mixer, use the dough hook attachment and mix on low speed until a shaggy dough forms. If mixing by hand, use a wooden spoon or your hands to combine the ingredients.
- Knead the Dough: If using a stand mixer, knead the dough on medium speed for 6-8 minutes, or until it becomes smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it reaches the same smooth and elastic consistency.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size.
- Punch Down the Dough: Once the dough has doubled in size, gently punch it down to release the air.
- Roll Out the Dough: Turn the dough out onto a lightly floured surface. Use a rolling pin to roll the dough out to about ½ inch thickness.
- Cut Out the Donuts: Use a donut cutter (or two different sized round cookie cutters) to cut out the donuts. Place the cut donuts on a baking sheet lined with parchment paper.
- Cut Out the Donut Holes: Cut out the donut holes! Place the donut holes on the same baking sheet as the donuts.
- Second Rise: Cover the donuts and donut holes with plastic wrap or a clean kitchen towel. Let them rise for another 30-45 minutes, or until they are puffy and slightly doubled in size.
- Prepare the Oil: Pour about 3 inches of vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium heat to 350-375°F (175-190°C). Use a deep-fry thermometer to monitor the temperature of the oil.
- Fry the Donuts: Carefully place a few donuts at a time into the hot oil. Fry the donuts for 1-2 minutes per side, or until they are golden brown.
- Fry the Donut Holes: Fry the donut holes for about 1 minute per side, or until they are golden brown.
- Remove and Drain: Use a slotted spoon or spider to remove the donuts and donut holes from the oil. Place them on a wire rack lined with paper towels to drain excess oil.
- Combine Glaze Ingredients: In a medium bowl, whisk together the powdered sugar, milk (starting with ¼ cup), and vanilla extract until smooth. Add more milk, a tablespoon at a time, until you reach your desired consistency.
- Add Color to Glaze (Optional): If you want to add color to your glaze, add a few drops of food coloring (gel or liquid) and stir until evenly distributed.
- Glaze the Donuts: While the donuts are still slightly warm (but not too hot), dip them into the glaze, coating them evenly.
- Decorate (Optional): Immediately sprinkle the glazed donuts with your desired toppings, such as sprinkles, chocolate shavings, or chopped nuts.
- Let the Glaze Set: Place the glazed and decorated donuts back on the wire rack and let the glaze set completely before serving.
- Glaze the Donut Holes: You can glaze the donut holes by tossing them in the glaze until they are evenly coated. Then, place them on a wire rack to let the glaze set. Alternatively, you can roll them in cinnamon sugar for a different flavor.
Notes
- Yeast Activation: Ensure your yeast is alive and active by observing for foam during activation. If it doesn’t foam, use fresh yeast.
- Dough Consistency: The dough should be slightly tacky but not sticky. Adjust with flour as needed.
- Oil Temperature: Maintaining the correct oil temperature is crucial for even cooking and preventing greasy donuts.
- Frying Batches: Fry the donuts in batches to avoid lowering the oil temperature.
- Glazing: Glaze the donuts while they are still slightly warm for the best adhesion.
- Storage: These donuts are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days.
- Freezing: You can freeze the unglazed donuts for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. When ready to eat, thaw them at room temperature and then glaze them as directed.
- Prep Time: 45 minutes
- Cook Time: 15 minutes