Doughnuts

Making doughnuts from scratch can be a fun and rewarding experience! Here’s a basic recipe for classic yeast doughnuts, which are light, fluffy, and delicious.

Classic Yeast Doughnuts

Ingredients:

• For the Dough:
  • 1 cup whole milk, warmed to 110°F (45°C)
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 1/2 teaspoon salt
• For Frying:
  • Vegetable oil or canola oil, for frying
• For the Glaze (optional):
  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract

Instructions:

1. Activate the Yeast:
   • In a large bowl, combine the warm milk and granulated sugar. Sprinkle the yeast on top and let it sit for about 5 minutes, or until it becomes foamy. If the mixture doesn’t foam, the yeast may be expired or the milk might have been too hot or too cold.
2. Mix the Dough:
   • Add the eggs, melted butter, and vanilla extract to the yeast mixture. Stir to combine.
   • Gradually add the flour and salt, mixing until the dough begins to come together. The dough will be sticky but should form a cohesive mass.
3. Knead the Dough:
   • Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic. You can also use a stand mixer fitted with a dough hook to knead the dough.
4. Let the Dough Rise:
   • Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
5. Shape the Doughnuts:
   • Punch down the risen dough and turn it out onto a floured surface. Roll out the dough to about 1/2 inch thickness.
   • Use a doughnut cutter or two round cookie cutters (one large for the outer shape and one small for the hole) to cut out the doughnuts. Re-roll the scraps and cut out additional doughnuts.
6. Second Rise:
   • Place the cut doughnuts on a parchment-lined baking sheet, cover with a kitchen towel, and let them rise for about 30 minutes.
7. Heat the Oil:
   • Heat oil in a deep fryer or large pot to 350°F (175°C). Ensure there’s enough oil to allow the doughnuts to float and cook evenly.
8. Fry the Doughnuts:
   • Carefully place a few doughnuts at a time into the hot oil, being careful not to overcrowd. Fry for about 1-2 minutes on each side, or until golden brown.
   • Use a slotted spoon to transfer the doughnuts to a paper towel-lined plate to drain excess oil.
9. Glaze the Doughnuts (Optional):
   • In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
   • Dip the warm doughnuts into the glaze, allowing any excess to drip off. Place the glazed doughnuts on a wire rack to set.
10. Serve:
    • Enjoy your freshly made doughnuts warm or at room temperature. They’re perfect with a cup of coffee or hot chocolate!

Tips for Perfect Doughnuts:

• Yeast Freshness: Ensure your yeast is fresh and active for best results.
• Oil Temperature: Maintain the oil temperature between 350-360°F (175-180°C) for even cooking and to avoid greasy doughnuts.
• Dough Thickness: Roll the dough to about 1/2 inch thick for the right texture. Too thick, and they may not cook through properly; too thin, and they might be too crispy.

Feel free to experiment with different glazes, toppings, or fillings to customize your doughnuts to your taste. Enjoy making and eating these delightful treats!