Making donuts at home might seem daunting, but with a deep fryer and this guide, you'll be enjoying warm, fluffy, and perfectly golden donuts in no time! This comprehensive guide covers everything from the dough to the glaze, ensuring your deep-fried donut experience is a resounding success.
Ingredients You'll Need:
This recipe makes approximately 12 donuts. Adjust quantities as needed.
For the Dough:
- 1 cup warm milk (105-115°F)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- 1 large egg
- 4 tablespoons unsalted butter, melted and cooled
- 1 teaspoon salt
- 4 cups all-purpose flour, plus more for dusting
- Vegetable oil, for frying
For the Glaze (Optional but Highly Recommended!):
- 1 cup powdered sugar
- 2-4 tablespoons milk or lemon juice
- ½ teaspoon vanilla extract
- Sprinkles (optional)
Step-by-Step Instructions:
1. Preparing the Dough:
- Activate the Yeast: In a large bowl, combine warm milk, yeast, and sugar. Let stand for 5-10 minutes until foamy. This ensures your yeast is active and will properly leaven the dough.
- Adding Wet Ingredients: Whisk in the egg and melted butter until well combined.
- Incorporating Dry Ingredients: Gradually add the flour and salt, mixing with a wooden spoon or spatula until a shaggy dough forms.
- Kneading the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1 ½ hours, or until doubled in size.
2. Shaping the Donuts:
- Punch Down the Dough: Gently punch down the risen dough to release the air.
- Rolling and Cutting: Roll out the dough on a lightly floured surface to about ½ inch thickness. Use a donut cutter (or a biscuit cutter and a smaller round cutter for the hole) to cut out the donuts.
- Second Rise (Proofing): Place the cut donuts on a lightly floured baking sheet, cover loosely with plastic wrap, and let rise for another 30-45 minutes, or until slightly puffy.
3. Deep Frying the Donuts:
- Heating the Oil: Heat about 3 inches of vegetable oil in a deep fryer or heavy-bottomed pot to 375°F (190°C). Use a candy thermometer to monitor the oil temperature accurately.
- Frying the Donuts: Carefully place a few donuts (don't overcrowd the fryer) into the hot oil. Fry for 1-2 minutes per side, or until golden brown and cooked through.
- Draining: Remove the donuts with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
4. Glazing (Optional):
- Making the Glaze: In a small bowl, whisk together powdered sugar, milk (or lemon juice), and vanilla extract until smooth. Add more milk or lemon juice as needed to reach your desired consistency.
- Glazing the Donuts: Dip the cooled donuts into the glaze, ensuring they are evenly coated. You can add sprinkles immediately after glazing.
Tips for Perfect Donuts:
- Don't overcrowd the fryer: Overcrowding will lower the oil temperature and result in greasy donuts.
- Maintain consistent oil temperature: Use a thermometer to ensure the oil stays at 375°F (190°C) for even cooking.
- Let the donuts cool slightly before glazing: Hot donuts will melt the glaze.
- Experiment with different glazes and toppings: Get creative with your donut creations!
Enjoy your homemade deep-fried donuts! They are best served fresh and warm, but they can also be stored in an airtight container at room temperature for a day or two.
