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.
- 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
- Warm the milk- make sure it is warm but not hot.
- Stir the sugar into the milk until it is dissolved.
- 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.
- Melt the butter in a separate bowl- make sure it’s not too hot. I do this by melting butter on the defrost setting.
- Mix the beaten eggs into the butter.
- 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.
- With the mixer on low speed, add the yeast mixture to your butter and eggs.
- After you’re sure it is well combined, then slowly begin to add the flour in 1/2 cup increments.
- 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.
- 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.
- 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.
- After the dough has risen, turn it out onto a floured surface.
- Roll the dough out to about 1/3 inch thickness.
- Using a round cutter, punch out circles. A 3 inch cutter works well, but if you want smaller or larger donuts- have at it.
- After punching out the rounds, use a smaller cutter to punch out the middles.
- 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.
- Cover the sheets and let the donuts/hole rise for about an hour.
- 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.
- 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.
- 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.
- 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
- Whisk together the powdered sugar, salt, vanilla, and milk in a large bowl until it is smooth.
- Drop a warm donut into the glaze. Turn it over to glaze both sides.
- Poke a fork through the hole of the donut and lift it out of the glaze and shake it to drip off excess glaze.
- Place the donut on wax or parchment paper to let the glaze set.
- For the holes, just drop them in and roll them around.
- 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
- Combine butter, milk, corn syrup, and vanilla in a sauce pan. Heat until the butter is melted and it is all well combined.
- With the heat on low, add the chocolate until it is well melted.
- Whisk in the powdered sugar until smooth.
- Remove from the heat!
- 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.
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