Homemade Yeast Donuts
We have some TRICKS up our sleeve to making the perfect donut TREAT! These are not just light and fluffy, decorating them is a great way to spend quality time with just yourself or your family!
There are infinite design possibilities with donuts, so make them as minimalist (hello, glazed donut!) or as out there as you want (Aliens? Spooky spiders?)!
We need just a few ingredients to make donuts, all of which will be easily found in your pantry. Read on to get tips on how to put together this fun and delicious weekend/holiday project!
- Don’t sweat it if you don’t have a donut cutter. Use whatever you have in the kitchen to cut the donuts, like a glass, cookie cutters, jars. Just dip them in flour so they don’t stick to the dough as you are cutting.
- Use pieces of parchment paper to rest your dough on; and place them into the hot oil when ready to fry. The parchment will slip off easily with a pair of tongs. This method makes sure your donuts stay fluffy from the second rise. If you prefer not to use the parchment method, be very careful in moving the donuts to the fryer, as they may deflate.
- Use a thermometer to monitor the oil. Keep the oil at about 340F-360F. Don’t overcrowd your pan, and allow the oil to come to the right temperature after cooking a batch.
- Allow the donuts to cool on a rack to drain excess oil. No one wants greasy donuts!
- Use the lower amount of milk/cream when making the glaze. Increase slowly to get your desired thickness.
- When coloring your glaze, use a toothpick. Dip the toothpick into the food color, then dip the toothpick into the glaze. This will help control how light or dark you want the glaze to be.
- Have fun and be creative! Use sprinkles, chocolates, candies to make your donut creations. Pretty and pastel; familiar glazed; traditional cinnamon sugar; spooky and scary; cute and cartoony – whatever floats your boat…or, in this case, whatever bakes your cake!
1 cup / 240ml whole milk
6 tbsp / 85 grams butter, melted and cooled slightly
2 large eggs, slightly beaten
1/3 cup / 67 grams granulated sugar
½ tsp salt
4 cups / 480 grams all-purpose flour
2 tsp instant yeast
Neutral-flavored oil for frying
Glaze and other frosting, if desired
Put the milk, melted butter, eggs, sugar, salt, all-purpose flour, and yeast into the bread maker pan, in that order.
Set the cycle for Dough-8.
Once the cycle is done, take the dough out, and punch it down to release the gas.
Roll the dough out to about ½ inch thickness and use a donut cutter to cut them out. Place the cut donuts and donut holes on pieces of parchment that are about 3.5x3.5 inches. Cover loosely with plastic wrap and allow to rise for 30 minutes.
Heat your oil to 350F. Use a thermometer if you have one. Make sure to adjust the heat from time to time. Too hot oil will result in burning the outside, while too cool oil will take longer to cook, making the donuts greasy. Keep the oil temperature at about 340-360F.
To cook, gently put the donuts into the oil with the parchment. Using tongs, remove the parchment. Allow donut to cook about 2 minutes per side, until golden.
Place cooked donuts on a rack to drain excess oil.
Time to make your donuts even yummier! For glazed donuts, dip each donut into glaze to coat. Place on a rack to allow excess glaze to drizzle down.
300 g chopped dark or semi-sweet baking chocolate
2 tbsp cream or milk
2. Dip donuts in the chocolate sauce. let excess chocolate drip in a baking sheet lined cooling rack. Sprinkle with desired nuts or candy sprinkles
1/2 cup butter
2 cups powdered sugar, sifted
2. Portion and put a few drops of food coloring according to your preference.
3. Place in piping bags with your desired metal tips and decorate away!
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Recipe and photo credits: IG@candyco_