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Homemade Doughnuts

by Jamie on February 27, 2010

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I made these doughnuts on Sunday morning and was so pumped about them, I had BIG plans to have them posted by Monday. As you can tell, I failed at my plan. I came down with a bit of a cold, and those of you that know me personally, can attest to the fact that I am a dramatic, whiny, baby when I am sick. I don’t like being sick, I don’t like nursing sick people/kids/dogs and cannot be within 5 feet of a sick person without becoming symptomatic. My drama hypochondria has become somewhat of a joke within my immediate circle and I am chronically teased about freakish ways.

Enough about me, let’s move on to the doughnuts. I saw these on The Pioneer Woman’s site a couple of weeks ago and knew they would be the perfect Sunday morning treat for Brian and his kids. I am always intimidated by yeast, for some reason it scares me! I am also a bit apprehensive about frying anything… truly I hate the lingering smell and since I am a major klutz, I fear splash burns. Yikes, I think I may be divulging too much information about myself in this post… yes, I am a tad bizarre, but that’s part of my appeal!

I sucked it up and made the doughnut dough on Saturday evening, it was pretty easy and I was feeling quite accomplished. The next morning I pulled them out of the fridge and let them rise. I decided to make the rising process as easy as possible and since my kitchen is crazy drafty, I decided to use the dough rise option on my oven. This worked like a charm and I had beautiful, light, delicate, fluffy doughnut dough in about an hour. I pulled out my dutch oven, canola oil, and thermometer and got my fry on! This went off without any issues, well except for Bri catching a paper towel on fire! Oh, if you are looking to get your men involved in the kitchen, fry something. They’ll be all over it!

Once the doughnuts were fried and drained, I dipped some of them in the Pioneer Woman’s glaze, some in this chocolate glaze that I saw on Honey & Jam and some in a mixture of cinnamon sugar. These doughnuts came out super delicious, I was very pleased with their, taste, texture and visual appeal. Although they are certainly not in the easy category, they are not difficult…don’t be intimidated, they are well worth the labor. Check out Ree’s post on The Pioneer Woman Cooks for a great step by step tutorial full of Ree’s fabulous photos, instructions and wit. Thanks so much for stopping by…have a fabulous weekend!


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Homemade Doughnuts

February 27th, 2010

Ingredients:

For the Doughnuts

1 1/8 cup Whole Milk, Warm
1/4 cups Sugar
2 1/4 teaspoons (one Package) Instant Or Active Dry Yeast
2 whole Large Eggs, Beaten
1 1/4 stick Unsalted Butter, melted
4 cups All-purpose Flour
1/4 teaspoon Salt
Canola Oil

For the Glaze

3 cups Powdered Sugar
1/2 teaspoons Salt
1/2 teaspoons Vanilla
1/2 cups Cold Water Or Milk

Directions:

To Make the Dough

1. Make sure milk is nice and warm, but not overly hot.

2. Add sugar to milk. Stir to dissolve.

3. Add yeast into a small bowl.

4. Pour milk/sugar mixture over yeast. Stir gently, then let sit for 10 minutes.

5. Melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won’t be overly hot.

6. Add beaten eggs to melted butter, stirring constantly to make sure the butter’s not too hot for the eggs.

7. Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook.

8. With the mixer on 3 or medium-low speed, pour in the yeast mixture.

9. Allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combined.

10. With the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone.

11. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes.

12. After five minutes, stop the mixer and scrape the bottom of the bowl.

13. Turn on the mixer for 30 seconds.

14. Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes.

15. After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge.

16. Refrigerate dough for at least 8 hours, or overnight.

To Make the Doughnuts

1. Remove bowl from fridge and turn out dough onto a lightly floured surface.

2. Roll out to 1/4 to 1/3-inch thickness.

3. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc.

4. Cut holes out of each round using a 1 1/2-inch cutter.

5. Place both doughnuts and holes on a floured baking sheet.

6. Cover with large tea towel and place in a warm place in your kitchen; my kitchen is very drafty, so I have to briefly warm the griddle, then turn it off and set the sheets on top to keep warm.

7. Allow doughnuts to rise undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughuts should be visibly puffier and appear to be airy.

To Fry the Dougnuts

1. Heat plenty of canola oil in a large pot until the temperature reaches 375 to 380°F —do not let it get hotter than 380°F! 375°F is ideal; keep the thermometer in the pan to continually monitor.

2. One to two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly.

3. Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off.

4. Place doughnut immediately on several layers of paper towels. Count to five, then flip it over onto a clean part of the paper towels. Count to five, then flip it over again; the purpose, obviously, is to drain as much grease as possible before it soaks into the doughnut.

5. Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side.

6. Allow doughnuts to slightly cool.

To Glaze

1. Mix all glaze ingredients in a bowl until completely smooth.

2. One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.)

3. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.)

4. Serve warm if possible, or room temperature.

Notes:

- These are not so tasty the next day, so I would recommend cutting the recipe in half if you do not have many people to feed.
- A good thermometer is key to making a perfectly cooked doughnut.

Adapted from The Pioneer Woman.


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{ 51 comments… read them below or add one }

Shanna February 27, 2010 at 3:47 pm

Nice job! I have a recipe for cake donuts I want to make. I have a shaky relationship with yeast but you make these look amazing. Definitely worth a try! Beautiful!

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Jessica @ How Sweet February 27, 2010 at 4:07 pm

Mouth watering…

I’m seriously drooling. YUM.

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Memoria February 27, 2010 at 4:30 pm

Your doughnuts look absolutely perfect. My goodness! Wow.

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hannah February 27, 2010 at 5:36 pm

yours are so cute! love the sprinkles

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Tanya February 27, 2010 at 5:37 pm

I am intimidated by yeast AND afraid of oil too!! You are NOT a freak! I have Ree’s cookbook and I’ll admit…I’m too afraid to try these doughnuts! Let me just say though, your pics look amazing and way to go! This is my first time here and I’ll be back :)

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Katya February 27, 2010 at 6:22 pm

I’ve always wanted to try making donuts because store-bought ones make me nauseous but i’ve always been a little bit intimidated by frying… all that hot, sputtering, fattening (although if fried correctly I know they are not supposed to absorb that much), oil. Sigh. Maybe one day.

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carole March 4, 2010 at 10:39 am

hey ladies, I felt the same way until I started working in a bakery at Brookshires an now i don’t mind it at all. but I always watch for splatters, great receipes.. i am going to try them allIf you know any diabetic receipes, please put them onn as well. thank you Carole

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christa Kelso February 27, 2010 at 6:44 pm

WOW! GORGEOUS! Will you send me one in the mail? Please?
:) -MINI

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Gala February 27, 2010 at 7:14 pm

Your photos are great too…the doughnuts look sooo good!

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Mrs Ergül February 27, 2010 at 11:10 pm

Donuts have been on my to-do list for a long time! Yours look amazing!

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Cookin' Canuck February 27, 2010 at 11:22 pm

I saw these on PW’s site and thought they looked fantastic. You did a great job of re-creating them – through your hot oil fears and all.

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Eva February 27, 2010 at 11:39 pm

those look great! i fear deep frying too because of the mess and potential fire hazard that is likely to ensue so i don’t know if i’ll be making them any time soon but they look great anyway.

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Ingrid February 28, 2010 at 12:00 am

Jamie, they look great. I’ve not tried my hand at true donuts yet but want to.
I’ve got my own oddball tendencies so I can’t comment on yours. :)
~Ingrid

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Patricia February 28, 2010 at 5:57 am

Wowww! First time here, beautiful blog! I’ve been thinking about baking doughnuts or donuts, like we called it in Spain : P and I couldn’t find a proper recipe, now I have it! They look delicious!

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Lucy February 28, 2010 at 11:41 am

Beautiful! I love the look of the glazed doughnut – congratulations on facing your fears and creating something so delicious :)

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Cherine February 28, 2010 at 12:06 pm

Beautiful doughnuts and beautiful photos!!

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Alice February 28, 2010 at 12:38 pm

Your doughnuts look lovely! I’ve been wanting to try Ree’s recipe, thanks for sharing.

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amanda @ fake ginger February 28, 2010 at 1:48 pm

Those are adorable! I’ve always wanted to make doughnuts but I hate frying. Good to hear these aren’t very difficult.

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Sara February 28, 2010 at 5:40 pm

These look wonderful!! I’ve never made doughnuts before but maybe now I wil. :)

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Katie @ goodLife {eats} February 28, 2010 at 7:32 pm

I need one of these! They look so delicious! Frying stuff scares me too, I always get splattered from the oil.

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Brisbane Baker March 1, 2010 at 1:52 am

Hi,

I’ve always wanted to try and make doughnuts.. Your recipe makes it look easy!

I might just have to add this recipe to my baking list :D

http://www.brisbanebaker.blogspot.com

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Sook @ My Fabulous Recipes March 1, 2010 at 2:07 am

Oh donuts! They look so good! I’ve never thought of making them at home, but why not? They look great!

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CaSaundra March 1, 2010 at 8:17 am

I just recently got a deep fryer–perfect!

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kristan roland March 1, 2010 at 9:56 am

Saw these on PW and have been thinking about making them ever since…..I share your fear of yeast and also of deep frying. Any time I have a recipe that involves frying dough, the results are usually not very good!! However….I think the two of you have given me the courage to give this a try!!!

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Sam Kathryn March 1, 2010 at 9:58 am

Wow these look beautiful! I bought a few packets of yeast yesterday and I’m anxious to bake :) I’ll defiantly be trying these out one day!

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Jelli March 1, 2010 at 12:40 pm

I love making homemade doughnuts, but like you, am not much for frying things. Nevertheless, Husband seems to love me just a bit more each time I make these lovely doughnuts (which is only about once a year.) I am a huge fan of Alex Guarnaschelli’s recipe on Food Network’s site.

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Allison March 1, 2010 at 2:56 pm

I made these a few weeks ago, too! Yours just look GORGEOUS though! What a great idea for the chocolate glaze and the sprinkles! I’m a sucker for sprinkles…

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Maria March 1, 2010 at 7:18 pm

My hubs has been begging for homemade donuts for months now…I better give in and let him indulge. I will have to use this recipe!

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Brooke March 1, 2010 at 9:44 pm

Can’t say I’ve ever had a homemade doughnut…..they look awesome!! I’ll be bookmarking this one for sure!

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Sara March 2, 2010 at 12:17 am

Jamie,

I love the Homemade doughnut recipe! I will definitely try making them…I’m sure my kids will love me for it! :)

Regards,
Sara @OneTribeGourmet

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sheena March 2, 2010 at 9:31 am

mmm. donuts. i’m like homer simpson when it comes to donuts. i start drooling a little bit, too. hehe. but those look awesome. i’ve definitely been on a donut frenzy lately, and i may have to try these soon!

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Lauren March 2, 2010 at 11:48 am

Those look delicious! I love homemade doughnuts, can’t wait to try this recipe!

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Jen @ How To: Simplify March 2, 2010 at 9:45 pm

These look so good! I’ll definitely have to try this recipe…I’ve never made homemade doughnuts before!

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shelly (cookies and cups) March 3, 2010 at 8:37 am

your donuts look absolutely perfect!

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Laura Flowers March 3, 2010 at 11:32 pm

Your little doughnuts are so cute!!! I missed this post of Ree’s. I’ll have to go back and find it.

Laura

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Dee March 6, 2010 at 6:45 pm

I use a FryDaddy or my Electric Skillet outside on the back patio. That way the neighborhood can smell delicious but my house doesn’t smell like Burger King. I fried latkes and doughnuts in a snowstorm for Hanukkah!

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madonnaearth March 8, 2010 at 10:26 am

If you’re afraid of oil spattering on you, don’t drop them in the oil. Use a fryer basket or a curved metal spatula to ease them down in there. Also, I think dough doesn’t pop hot oil on you like frozen french fries that you’re putting in hot grease would. You may want to look for those friers they use on the food network that come with a basket made to fit the frier, like the square baskets they use on french fries at fast food joints.

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Barbe March 8, 2010 at 7:04 pm

I have an old Presto-Gun Donut Maker. It calls for a no roll packaged donut mix,which you can’t find any longer. (This gun goes back to the 1940’s, and works like it was new.) I’m going to try this recipe in it & will let y’all know how it works. The donuts sure look delish !

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Harry May 9, 2010 at 12:23 pm

I have the same old donut gun and have been looking to replace some worn parts. Do you know where any are available? thanks

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david December 31, 2010 at 6:40 pm

I’ve been looking for one of those old prest-o donut makers,and can’t seem to locate one. Any Idea where i could get my hands on one of these old donut makers. I make my own donuts and would like to get the maker

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Sharon July 23, 2014 at 5:11 pm

I have my Dad’sold Presto-Gun Donut Maker. He did not use the mix. He had a recipe that he mixed up. I think it was out of Mom’s Betty Crocker cookbook. I don’t have the cookbook, but will have my sister check to see if the pages is spattered and well used. If so, that is what I will be using.

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mufrah May 23, 2010 at 3:52 am

good but i dont can u please tell me the easiest way because i am a kid

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Mejacro August 13, 2010 at 9:08 am

Just had to comment on a funny typo, unless your name is Doug – “Fry the dougnuts” hhaahahhahaahahahaha. sorry. I’ll try and be more mature next time.

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Stav August 21, 2010 at 9:02 am

Hello my name is Stav Mergi. I am 16 years old and I live in India. I am a HUGE fan of your website, it is basically the only website I browse while on the internet. I am trying to raise money to go to a culinary school in New York by selling cakes and baked goods in a small store in my town. Of course I always test the recipes before I sell the products and these doughnuts turned out to be a big failure… I don’t know what went wrong but they just didn’t rise. They came out very heavy and airless. Maybe you know what I did wrong? My father says that it sounds a bit strange to refrigerate yeast but he doesn’t know too much about these kind of things. I would love to hear from you.
Stav :)

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Sarah October 2, 2010 at 10:13 pm

I made these this morning and they were perfect! Not at all difficult. I made the dough last night on our way out the door for dinner and I got up this morning at 7 and cut them, made coffee while they rose and then fried them and was out the door at 9. Ive had this recipy for a few weeks now and was afraid they would be too much for an early morning project but they were so good im gonna make them again for a mommy breakfast next week. Thank You!

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Sarah December 17, 2010 at 10:49 pm

I have been looking for something fabulous to make for Christmas morning, and I think this might be it! Just a quick question though, if I make them and glaze them the day before we eat them, will they go stale? Do you have any suggestions on how to store them properly so they still taste just as fresh as when I made them?
I just want to avoid having to get up super early on Christmas morning and roll them out and let them rise. Thoughts?

Thanks!

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cam June 19, 2011 at 4:39 pm

is it possible to avoid the waiting 8 hours/overnight part?

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Jamie June 20, 2011 at 7:48 pm

Cam–

I have not tried to make these using an accelerated method, so I cannot comment one way or another. Sorry I am not more of a help. Have a great night.

–Jamie

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anniebelle May 14, 2012 at 5:09 am

Will definitely try this with my kids!

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kelsey May 29, 2012 at 11:08 am

Jamie,
What kind of “sticks of butter” do you have. I only get 1lb sticks so I’m just wondering what your 1 and 1/4 sticks of butter converts to in cups?

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Jamie June 4, 2012 at 4:08 pm

Kelsey-
Each of our sticks is 1/2 cup (4 ounces). I hope this helps.
-Jamie

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