Best Donuts Ever

I found this recipe for donuts on My Baking Addiction and it is very similar to the one that Alton Brown uses on his show- so I decided to give it a try about a week ago. They did take a long time- so you need to make sure you have the time to devote to these babies. It’s not as simple as punching a hole in a biscuit and throwing it in a deep fryer. The trouble was definitely worth it. The recipe ended up making 2 dozen donuts for me, and therefore 2 dozen donut holes. I’m going to be throwing 3 recipes at you- 1 for the donuts, and 2 different glazes. Fun fact! This dough recipe also makes DELICIOUS bread if you bake it and butter it.

Donut Ingredients

  • 1 1/3 cups whole warm milk
  • 1/4 cup of sugar
  • .5oz of active dry yeast
  • 2 large beaten eggs
  • 1 1/4 stick of butter
  • 4 cups flour
  • 1/4 teaspoon salt
  • canola oil

Making the Donuts

  1. Warm the milk- make sure it is warm but not hot.
  2. Stir the sugar into the milk until it is dissolved.
  3. Pour the yeast into a bowl. Then pour the milk/sugar on top of the yeast. Stir it gently and set it aside. It will take about 10 minutes to bubble into awesomeness.
  4. Melt the butter in a separate bowl- make sure it’s not too hot. I do this by melting butter on the defrost setting.
  5. Mix the beaten eggs into the butter.
  6. Pour this into a larger bowl suitable for a mixer (or your mixer bowl). Mix it with the mixer- fitted with DOUGH HOOK ATTACHMENTS for a few seconds.
  7. With the mixer on low speed, add the yeast mixture to your butter and eggs.
  8. After you’re sure it is well combined, then slowly begin to add the flour in 1/2 cup increments.
  9. After adding the flour, scrape down the bowl and add it again. Continue to mix it until it is all well combined. You can also turn it out onto a floured surface/pastry mat to knead the dough. My dough was pretty gloppy and wet so I just tossed it into the bowl.
  10. When your dough is mixed, transfer it to a bowl that has a little oil in it. Toss the dough in the oil so it doesn’t stick to the bowl.
  11. Cover the bowl and put it into the fridge. The recipe above says let it rise for 8 hours. I let mine rise for four and it was touching the plastic wrap on the bowl, so I went ahead and proceeded with the following steps.
  12. After the dough has risen, turn it out onto a floured surface.
  13. Roll the dough out to about 1/3 inch thickness.
  14. Using a round cutter, punch out circles. A 3 inch cutter works well, but if you want smaller or larger donuts- have at it.
  15. After punching out the rounds, use a smaller cutter to punch out the middles.
  16. Place the donuts and holes on a well floured baking sheet. For real- if it isn’t well floured, they’ll stick after rising and when you fry them they’ll look weird from getting all mushed and deflated when you tried to lift them.
  17. Cover the sheets and let the donuts/hole rise for about an hour.
  18. After the donuts have risen, pour some oil into a dutch oven. You’ll want to keep the oil about 350-375 degrees- no hotter than 380.
  19. After the oil is hot, add the donuts one or two at a time. It will take about 30 seconds to 1 minute for each side depending on the oil temperature and how done you want your donuts. A lot of mine were barely brown. After one side is brown, flip them over.
  20. After browning both sides, remove the donuts from the oil (I used tongs) and place them on a paper towel. After a few seconds, flip them over. Drain off as much oil as you can.
  21. Repeat this process for all the donuts and the holes.

Now, as far as glazing is going to be concerned- this is actually easier to do while the donuts are still warm. What I did, is while I waited on my oil to heat up, I prepared my powdered sugar glaze. After I took two donuts out, I’d let them cool for about a minute and glaze them- and while glazing, I’d cook more. Lots of multi-tasking in my kitchen, but it made things simpler. The chocolate glaze I did after they were glazed in the standard powdered sugar and had cooled. I had to make 2 batches of glaze to do 2 dozen donuts. So double the recipe below if you want to glaze all of them the same way.

Powdered Sugar Glaze Ingredients

  • 3 cups powdered sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/2 cup cold milk

Glazing Directions

  1. Whisk together the powdered sugar, salt, vanilla, and milk in a large bowl until it is smooth.
  2. Drop a warm donut into the glaze. Turn it over to glaze both sides.
  3. Poke a fork through the hole of the donut and lift it out of the glaze and shake it to drip off excess glaze.
  4. Place the donut on wax or parchment paper to let the glaze set.
  5. For the holes, just drop them in and roll them around.
  6. You can add sprinkles while glaze is still wet.

Chocolate Glaze Ingredients

  • 1/2 cup butter
  • 1/4 cup warm whole milk
  • 1 tablespoon light corn syrup
  • 2 teaspoons vanilla
  • 4 oz. bittersweet chocolate, chopped (I used Ghirardelli bittersweet baking chips)
  • 2 cups powdered sugar

Chocolate Glaze Directions

  1. Combine butter, milk, corn syrup, and vanilla in a sauce pan. Heat until the butter is melted and it is all well combined.
  2. With the heat on low, add the chocolate until it is well melted.
  3. Whisk in the powdered sugar until smooth.
  4. Remove from the heat!
  5. At this point you can glaze the tops or entire donuts. You can do this without using the standard glaze first- but I didn’t. Anyway- dip the donuts into the chocolate glaze and set on paper. Let it set for 30 minutes before serving.

See! This recipe is basically anything but simple. It’s a lot of steps and a lot of trouble- but like I said, the product is the best. They taste better than any donuts I have ever purchased from a store. They’re a great treat. I did mine midday, but I’d like to start the dough at night sometime and wake up and make them. If you want a smaller amount of donuts, cut the recipe in half and it should make about a dozen. These are good the day after-but after more than 2 days, they lose the appeal.

yeast in a bowl

pouring in the milk

melting butter

beating the eggs

dough hooks

whisking eggs into the butter

yeast rising

pouring yeast into the butter

slowly adding flour

last of the flour

the dough

gloppy dough before rising

dough after rising

donuts before rising

donuts after rising

powdered sugar glaze

heating the oil

frying the donuts

glazed donut

glazed donut holes

glazed and sprinkled

all of the donuts after glazing

adding chocolate to the butter/vanilla/etc. for the chocolate glaze

finished glaze

chocolate covered and sprinkles

chocolate donuts

one of each

all standard glazed donuts


About Bethea

I am a 23 year old with an unruly muse! I'm constantly crafting in some form- baking, knitting, writing, etc.

Posted on April 18, 2011, in Breakfast, Dessert, Recipe and tagged , , , , , , , , , , , . Bookmark the permalink. 6 Comments.

  1. These were amazing. You must make them again.

  2. Fact No. 8 about me because those seven weren’t enough, I worked at a bakery in high school and haven’t been able to eat donuts since. If I could, I would use your recipe because all your recipes are great!

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