Indulge in the classic joy of homemade doughnuts with this easy-to-follow recipe. These doughnuts are fluffy, golden-brown, and absolutely irresistible. Whether you’re a beginner or a baking enthusiast, this recipe will guide you through creating perfect doughnuts that are soft inside with a slightly crisp exterior. Glazed, sugar-dusted, or filled with jam, this recipe offers endless possibilities to satisfy your sweet cravings!
Ingredients:
For the Doughnuts:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 3/4 cup warm milk (about 110°F)
- 1/4 cup granulated sugar
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional, for a hint of warmth)
- 2 tablespoons unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- Vegetable oil (for frying)
For the Glaze (Optional):
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
For Sugar Coating (Optional):
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions:
1. Prepare the Dough:
- In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until it’s foamy.
- In a large mixing bowl, whisk together the flour, sugar, salt, and nutmeg.
- Add the yeast mixture, softened butter, eggs, and vanilla extract to the dry ingredients. Mix until a soft dough forms.
- Knead the dough for about 5-7 minutes on a lightly floured surface or until smooth and elastic. If using a stand mixer, use the dough hook attachment.
2. First Rise:
- Transfer the dough to a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
3. Shape the Doughnuts:
- Once the dough has risen, punch it down to release air. Roll it out on a lightly floured surface to about 1/2-inch thickness.
- Use a doughnut cutter or two round cutters (one larger, one smaller) to cut out doughnut shapes. Save the holes for mini doughnuts!
- Place the cut doughnuts and holes on a baking sheet lined with parchment paper. Cover and let them rise again for about 30 minutes, until slightly puffy.
4. Fry the Doughnuts:
- Heat vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).
- Fry the doughnuts in batches for about 1-2 minutes per side, or until golden brown. Use a slotted spoon to remove them from the oil, and transfer to a plate lined with paper towels to drain excess oil.
5. Coat or Glaze:
- For a classic glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Dip the warm doughnuts halfway into the glaze, then let them cool on a wire rack.
- For a cinnamon-sugar coating, mix granulated sugar and cinnamon in a bowl. While the doughnuts are still warm, roll them in the mixture to coat evenly.
6. Serve and Enjoy:
- Let the doughnuts cool slightly before serving. Enjoy them warm or at room temperature. Store leftovers in an airtight container for up to 2 days.