Description
Golden, pillowy doughnuts will transport home bakers straight to pastry paradise. Pillowy clouds of fried dough dusted with cinnamon sugar promise pure breakfast bliss that delights hungry crowds with irresistible comfort.
Ingredients
Scale
Dough Ingredients:
- 3 ¼ cups (410 g) all-purpose flour
- 2 ¼ teaspoons (1 packet) active dry yeast
- 2 large eggs, room temperature
- ¾ cup (180 milliliters / 6 fluid ounces) warm milk (110°F/45°C)
- ¼ cup (50 grams) granulated sugar
- ¼ cup (60 grams) unsalted butter, softened
- 1 teaspoon salt
Frying Ingredient:
- Vegetable oil, for frying
Glaze and Topping Ingredients:
- 2 cups (240 grams) powdered sugar
- ¼ cup (60 milliliters / 2 fluid ounces) milk or water
- ½ teaspoon vanilla extract
- Granulated sugar or cinnamon sugar
- Jam, custard, or Nutella for filling
Instructions
- Activate the yeast by whisking it with warm milk and a portion of sugar. Allow the mixture to bloom and become foamy, indicating the yeast is alive and active.
- Create a flour base by combining dry ingredients in a spacious mixing vessel, ensuring even distribution of salt and remaining sugar.
- Incorporate the frothy yeast mixture, room-temperature eggs, and softened butter into the dry ingredients. Blend thoroughly until a cohesive, slightly tacky dough emerges.
- Develop the dough’s gluten structure through vigorous kneading, either manually or using a stand mixer with a dough hook. Continue until the dough becomes smooth, elastic, and springs back when gently pressed.
- Transfer the dough to a lightly greased bowl, cover with a damp cloth, and let it rest in a draft-free, warm environment. Allow the dough to rise and double in volume, which typically takes 1-1.5 hours.
- Deflate the risen dough by gently pressing down. Transfer to a floured workspace and roll out to a uniform 1/2-inch thickness.
- Utilize circular cutters to shape doughnuts, creating both outer rings and central holes. Carefully transfer cut pieces onto parchment-lined baking sheets.
- Permit a second rise, covering the shaped doughnuts loosely. Let them become puffy and slightly increased in volume, approximately 30-45 minutes.
- Heat vegetable oil in a deep, heavy-bottomed pot to a precise 350°F. Maintain consistent temperature using a reliable cooking thermometer.
- Fry doughnuts in small batches, carefully lowering them into the hot oil. Cook until achieving a rich, golden-brown color, approximately 1-2 minutes per side.
- Remove fried doughnuts using a slotted spoon, allowing excess oil to drain on absorbent paper towels. Repeat the frying process with doughnut holes.
- Prepare a smooth glaze by whisking powdered sugar with milk and vanilla extract. Dip warm doughnuts into the glaze, allowing excess to drip off.
- For alternative finishes, roll warm doughnuts in granulated or cinnamon sugar, or use a piping bag to inject fillings like jam, custard, or Nutella into the centers.
Notes
- Let the milk reach exactly 110°F to activate yeast perfectly without killing it, ensuring a light and fluffy texture.
- Avoid overworking the dough during kneading, which can make doughnuts tough and dense instead of tender and soft.
- Invest in a candy thermometer for precise oil temperature control, preventing greasy or undercooked doughnuts during frying.
- Experiment with alternative flour options like whole wheat or gluten-free blends for dietary adaptations, adjusting liquid ratios accordingly.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg