These were so good and not nearly as much work as I thought–this was my first time making this type of doughnut and it is basically a deep fried yeast bread. I made them exactly as the recipe said, but I could see playing with this as a basic recipe. Wonderful. I have tried so many versions of glazed doughnuts, and this one finally came out perfect! Just like the ones at my favorite doughnut shop.”
Tips and Tricks of Making Homemade Doughnut Recipe
- If you like chocolate donuts, melt some chocolate and pour over them. You can also fill it with Nutella chocolate instead of cream.
- If you like sugar donuts, sprinkle some sugar on them immediately after frying while still hot.
- The heat for frying donuts should be mild because otherwise, it will remain raw in the middle and just fry over it.
- No milk donut recipe is also common. You can use yogurt to make donuts instead of milk.
- Preparing this doughnut takes a total of 45 minutes. If you like to make an instant donut in less than half an hour, homemade donuts without the yeast are this type.
- 3½ cups all-purpose flour
- 6 tablespoons granulated sugar
- 2¼ teaspoons instant yeast
- 1 large egg
- 1 cup whole milk, lukewarm
- ¼ cup unsalted butter, at room temperature, cut into small cubes
- 1 teaspoon vanilla extract
- ¾ teaspoon salt
- 8 tablespoons granulated sugar, for coating
- 4 cups canola or vegetable oil, for frying
Make the dough: In the bowl of a standing mixer, mix flour, sugar, and yeast. Fit mixer with the dough hook, and add egg, milk, butter, zest, vanilla extract, and brandy to the flour mixture. Mix on low-medium speed until a soft ball of dough starts to form, about 3 minutes.
Add in salt. Keep mixing for 8 minutes, until dough is soft and elastic and pulls away from the sides of the bowl. Place dough in a lightly oiled bowl and cover with plastic wrap. Let rest in a warm place for about 2 hours, or until doubled in size.
Gently punch the dough to remove air. On a lightly floured surface, roll dough into 1 cm thickness. Cut into doughnuts using a doughnut cutter or with a 7 cm round cutter and with a 2 cm round cutter for the holes.
Re-roll scraps and repeat. Place doughnuts on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rest to rise for about 60 minutes, or until doubled in size.
Make the cinnamon sugar mixture: Place 8 tablespoons sugar and 1 tablespoon cinnamon in a small bowl and toss to combine. Set aside.
Frying: In a large, deep, heavy-bottomed saucepan, heat 2 in/5 cm of oil until a thermometer inserted into the oil reaches 300F. If you don’t have a thermometer to test, insert a wooden spoon into the oil; it’s ready for frying when tiny bubbles appear around the stick. If it bubbles vigorously, it’s too hot. Carefully add doughnuts, a few at a time, depending on how large the saucepan is. Fry until golden brown, about 2 minutes on each side. Drain doughnuts on a paper towel-lined plate. While doughnuts are still warm, dip them in cinnamon sugar mixture and coat from all sides.