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How to Make Homemade Donuts

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  • Introduction

    • From the churro to the beignet to the Italian zeppole and the Danish aebleskiver, it's nearly impossible to find a culture that doesn't have its own variation on the fried dough treat known in America as the doughnut (or "donut," as it's often spelled). Whether you prefer to enjoy your doughnuts with a hot cup of coffee in the morning, or after a meal as a delicious dessert, you may be surprised by just how easy it is to make your own.
    • Why not delight your friends, satisfy your sweet tooth, or even celebrate National Doughnut Day with a fresh batch of homemade doughnuts, using these helpful step-by-step instructions?

  • Yeast Doughnuts or Cake Doughnuts?

    • There are two main types of doughnuts: Those made from a yeast-based dough (yeast doughnuts), and those made from a type of cake batter (cake doughnuts).

    1. Yeast doughnuts are the lighter, airier doughnuts that you usually find glazed at most doughnut shops; cake doughnuts are denser and chewier, and are commonly topped with frosting and sprinkles.
    2. While yeast doughnuts have a higher oil content because they take longer to fry, cake doughnuts have a higher fat content in their batter.
    3. Cake doughnuts are the easier of the two to make. Yeast doughnuts require that you take extra time to activate the yeast, prepare the batter and wait for the dough to rise.
    • In the end, it comes down to a matter of taste and time constraints. Are you in the mood for the melt-in-your-mouth texture of a yeast doughnut, or the heartier consistency of a cake doughnut? Are yeast doughnuts worth the extra time? You're the chef; it's up to you!

  • Ingredients

    • 2 packages of instant yeast
    • 1 cup warm water
    • 4 1/2 cups of flour (plus additional flour for surfaces)
    • 10 tbsp. unsalted butter (plus additional butter for the bowl)
    • 2/3 cup of sugar
    • 3 eggs
    • 2 tsp. vanilla (optional)
    • 1/2 tsp. ground cinnamon (optional)
    • 1 tsp. ground nutmeg (optional)
    • 1 tsp. salt
    • Oil for frying (peanut, vegetable or canola recommended)

  • Tools and Materials

    • Bowls
    • Mixer
    • Plastic wrap (for covering dough while it rises)
    • Doughnut cutter or 2 round cookie cutters of different sizes
    • Baking sheet
    • A deep fryer or wok
    • Thermometer
    • Spatula
    • Slotted spoon
    • Wire baking rack
    • Paper towels (for draining doughnuts)

    1. Empty the contents of 2 packages of instant yeast into one cup of warm water. Let the yeast dissolve in the water for 5 minutes. Yeast has been activated when it begins to foam.
    2. Add one cup of the flour to the activated yeast mixture, combine, and set aside for at least 30 minutes in order to give the mixture time to rest.
    3. In a separate bowl, use a mixer to beat 10 tablespoons of unsalted butter together with the sugar, adding each of the three eggs one at a time.
    4. Add 1 teaspoon of salt (and the vanilla, cinnamon and/or nutmeg, if desired) to the butter mixture, beating to combine.
    5. After allowing the yeast mixture at least 30 minutes to rest, add it to the butter mixture, along with the remaining 3 1/2 cups of flour.
    6. Grease a large bowl with butter or oil, and transfer the dough to the bowl.
    7. Cover with plastic wrap and allow the dough to rise for at least 1 hour.
    8. After the dough has risen, roll or pat it out on a floured surface until the dough is about 1/2-1/4 of an inch thick.
    9. Cut out the doughnuts using a doughnut cutter, or 2 round cookie cutters of varying sizes (in order to form a doughnut shape).
    10. Set the doughnuts on a floured baking sheet and allow to rise for another 30 minutes.
    11. Add the oil to your wok or deep fryer and preheat to approximately 360° Fahrenheit, gauging the temperature with your thermometer.
    12. Gently add the doughnuts to the hot oil, three or four at a time, taking care not to overcrowd the oil.
      • Remember, the doughnuts will expand as they cook!
    13. Once the doughnuts begin to look golden brown (after 1 to 2 minutes), use the spatula to flip them over, and cook for at least an additional minute.
    14. Remove doughnuts from the oil using a slotted spoon—and transfer to a wire baking rack lined with paper towels, in order to drain excess oil from the doughnuts.
    15. Allow doughnuts at least 15 minutes to cool before adding glaze or toppings.

  • Ingredients

    • 1/2 cup sugar
    • 2 tbsp. butter (melted)
    • 1 egg
    • 1/2 cup milk
    • 2 tsp. vanilla extract (optional)
    • 2 cups all-purpose flour
    • 1 tsp. salt
    • 1 tbsp. baking powder
    • 1/4 tsp. cinnamon (optional)
    • 1/4 tsp. ground mace (optional)
    • 1/8 tsp. nutmeg
    • Oil for frying (vegetable, canola or peanut)

  • Tools and Materials

    • Sifter
    • Bowls
    • Mixer
    • Plastic wrap (for chilling dough)
    • Deep fryer or wok
    • Spatula
    • Slotted spoon
    • Wire baking rack
    • Paper towels (to drain)
    1. Mix the sugar and melted butter together on medium speed, until combined.
    2. Add the egg, and beat well.
    3. Add the milk (and vanilla, if desired) and beat approximately 2 minutes, until the mixture is light in consistency.
    4. Sift together the flour, salt, baking powder and the cinnamon, mace and/or nutmeg—as desired—for flavoring.
    5. Reduce the speed to low and add the sifted dry mixture to the sugar and butter mixture.
      • Mix only until both mixtures are combined, but loose and crumbly.
    6. Remove the dough from the mixer and cover with plastic wrap.
    7. Chill the dough in the refrigerator for at least 1 hour.
    8. After the dough has been chilled, place on a floured surface and follow Steps 8 through 15 (omitting Step 10) for making Yeast Doughnuts.

  • Filling Your Doughnuts

    • Try filling your doughnuts with jelly, custard, whipped cream or chocolate for a delicious twist.

  • What You'll Need

    • Pastry bag with a round tip
    • Filling of your choice (i.e., fruit preserves/jelly, whipped cream, custard or pudding)
    1. After doughnuts have been fried and allowed to cool, fill the pastry bag with the filling of your choice.
    2. Insert the tip into the end of each doughnut and fill with approximately 1 to 2 teaspoons of filling.
    3. Enjoy!

  • Topping Your Doughnuts

    • You can top your doughnuts with anything from a quick dusting of powdered sugar, to a mixture of cinnamon and granulated sugar, to a simple yet mouth-watering glaze.

  • Ingredients

    • 1 cup sugar
    • 1 tsp. ground cinnamon
    1. Combine the sugar and cinnamon in a small bowl.
    2. After frying, allow doughnuts to cool slightly and toss them in the cinnamon-sugar mixture while still warm.

  • Ingredients

    • 1/4 cup milk
    • 1 tsp. vanilla extract
    • 2 cups powdered sugar
    1. Heat milk and vanilla together over medium heat until warm.
    2. Stir in sugar and whisk until smooth consistency is achieved.
    3. Remove saucepan from heat.
    4. After allowing doughnuts to cool slightly, drizzle glaze over doughnuts, or dip the doughnuts in glaze until coated.
    5. Finish by placing glazed doughnuts on a wire baking rack over wax paper in order to allow excess glaze to drip off.

  • Ingredients

    • 1 12 oz. package of semisweet chocolate chips
    • 1 cup heavy cream, whole milk or half and half
    • Powdered sugar (added to taste)
    1. Place chocolate chips in a medium heat-proof bowl.
    2. Boil cream in a small saucepan and pour over chocolate chips.
    3. Whisk to combine until smooth consistency is achieved.
    4. Gradually add powdered sugar to taste, if desired.
    5. Dip cooled doughnuts in glaze.

  • Doughnut Variations

    • The versatile and easily adaptable nature of the doughnut makes it a perfect candidate for imaginative and tasty variations. Here are a few options to consider once you've mastered the basics:

    • About.com: Banana Fritters
      • Similar to cake doughnuts, fritters are dense and chewy. Perhaps the most well-known sweet version is the apple fritter, but this banana fritter recipe offers an equally delicious take on the treat.
    • Country Living: Apple-Cider Doughnuts
      • This recipe calls for apple cider in place of milk, creating a spicy autumnal doughnut.
    • Epicurious: Pumpkin Doughnuts with Powdered Sugar Glaze and Spiced Sugar Doughnut Holes
      • An increasingly popular variation and another great doughnut for fall, this recipe stirs a cup of canned pumpkin into the mix.
    • Food Network: Spiced Potato Doughnuts
      • Adding mashed potatoes to your doughnuts may sound strange, but devotees swear that the spuds do wonders for texture—the resulting doughnut should be crisp on the outside, chewy on the inside.
    • Martha Stewart: Donut Holes
      • Adorable little bites of fried dough that make portion control easier (at least in theory).
    • Recipe Goldmine: Sour Cream Doughnuts
      • The addition of sour cream makes doughnuts extra moist and incredibly rich.

  • Resources for How to Make Doughnuts


 


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