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Homemade Donuts
No childhood, or adulthood for that matter, is complete without Homemade Donuts on the weekend. I realize donut shops are a dime a dozen these days, and while I’m all about supporting local businesses, I got a kick out of playing with dough, frying, and glazing these beauties with my youngest (eldest prefers to be the taste tester).
This recipe produces a denser donut, and you can reduce the fry time to 30 seconds if you prefer - it’s all about trial and error in that regard. Oh, and only dip them in the Classic Glaze twice; that’s what you see here minus the one in the back-center.
Elements
3 C Organic All-Purpose Flour
1/4 C Granulated Sugar
1/2 Tsp Sea Salt
2 Tsp Active Dry Yeast
1/4 Tsp Ground Nutmeg
1/4 Tsp Ground Cinnamon (optional)
1 Large Egg
1 C Milk
2 T Butter, melted
1 Tsp Mexican or Madagascar Bourbon Vanilla Extract
6 C Vegetable Oil (1.5 Quarts, for frying) + 1 t for oiled bowl
Directions
Using a stand mixer fitted with a dough hook, place a sifter in the center of the mixing bowl.
Add dry ingredients and sift into bowl.
Add wet ingredients to the dry ingredients, minus the vegetable oil, and mix well until combined.
Knead the dough on medium-low speed until dough is smooth - about 5 minutes.
In a large mixing bowl, add 1 T of vegetable or safflower oil and wipe down with a paper towel to coat the sides and bottom of the bowl evenly.
Add dough to the oiled bowl, pat down the dough to coat in oil and flip it over so the oily side is up.
Cover the bowl with a towel and let sit for at least 2 hours; dough should double in size.
Prepare a clean surface with flour - I use about one cup.
Add dough to floured surface and roll out about 1/3” thick.
Using a biscuit or donut cutter, cut out donuts and place onto a parchment or silpat-lined baking sheet; set donut holes aside.
Cover baking sheets with plastic wrap or a towel and let sit for one hour to allow donuts to rise.
On a separate baking sheet, place donut holes prior to rolling between the palms of your hand to form a ball; also cover and allow them to rise.
Add oil to an enameled dutch oven or pot fitted with a candy thermometer.
Heat oil to 350° to 360° Fahrenheit; do not let your oil get too hot!
While your oil is heating, prepare the Classic Glaze and two baking sheets with cooling racks placed on each one. I keep the bowl of glaze next to these baking sheets as the donuts will go directly from being dunked to the racks to cool.
Place one donut in the oil and watch it bubble.
Count to 40 and flip; count to 40 again and remove from the oil to a paper towel-lined dish or plate.
Fry no more than three donuts or five donut holes at a time.
Once you remove three donuts from the oil and pat each side dry of excess oil, transfer them to the glaze, one by one.
Submerge one side of the donut into the glaze and place it on the cooling rack; I dunk each donut twice but not three times - it’s a bit much (and that’s saying something coming from me) and causes the donut to lose its glossy finish.
Serve hot!
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