How to Make Donuts at Home Homemade Doughnuts Recipe
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Allrecipes is part of the Dotdash Meredith publishing family. Rian Handler is a food writer, editor, and recipe developer with a fierce love for sour gummies. It claims to be a dupe of the popular new cold brew.
As I mentioned above, I’m always looking for unique ways to celebrate with friends and family during the holiday season. Why not host a Christmas Donut Decorating Party!? Bake up a bunch of donuts and invite folks to decorate them.
Ingredients 1x2x3x
Plus, 15,000 vegfriends profiles, articles, and more! That means the impact could spread far beyond the agency’s payday lending rule. While the donuts are warm, carefully dunk them in the glaze. You can coat just one side or both. If the glaze has cooled and thickened, place back over low heat and stir until loose again.
Allow the excess glaze to drip off, then place the donuts on a cooling rack to let the glaze set. If using sprinkles, add them now before the glaze sets. Always add oil to a cold fryer that is turned off or an unheated pan. Make sure any fryer or pan you use is dry and set away from sources of water. Remove the donuts with the slotted spoon, allowing excess oil to drain back into the fryer or pan.
In about 20 minutes, you can have delicious, melt-in-your-mouth, sugary doughnut holes.
For yeast doughnuts, you'll roll out the dough, cut them, and then allow them to rise before slipping them into the oil. For even more berry flavor, you can also add your glazed doughnut holes to this Berry, Lemon and Doughnut Hole Trifle. Some people also add pork to them . They’re sweet, they’re salty, they’re meaty. Dip the donuts into the glaze of your choice and place them on a wire rack placed over a baking sheet to allow excess glaze to drip off. Roll the dough out to about ½” thick and cut with a donut cutter if you have one.
Use a deep fry thermometer to test oil temperature so donuts cook properly. Combine the remaining sugar and cinnamon to use as a sugary topping. Roll the warm doughnuts in the mixture and serve hot or at room temperature. You'll also need a slotted metal spoon to ease the doughnuts into the hot oil and to retrieve them when done.
How to Make Classic Glazed Doughnuts
These doughnuts are best eaten right after frying and glazing, but they keep well loosely covered at room temperature for up to 24 hours. A recycled pastry box or pizza box is a great way to store or transport fresh doughnuts. Before you heat the fry oil, set up some draining racks and get your thermometer in place.
Coat a work surface with about 1 tablespoon all-purpose flour, then transfer the dough onto it. Pat the dough down into a thick round, then use a rolling pin to roll it out about 1/3-inch thick. Using a donut cutter or a 3-inch round cutter, cut out as many rounds as possible. Use a 1-inch round cutter to cut out the holes if needed.
When the dough is firm enough, turn it out onto a floured surface, and knead until smooth and elastic, about 3 to 5 minutes. Place into an oiled bowl, cover, and, allow the dough to rise in a warm place until it doubles in size, about 30 to 45 minutes. Grease a large bowl with cooking spray and set aside. In a small, microwave-safe bowl or glass measuring cup, add milk. Microwave until lukewarm, 40 seconds. Add a teaspoon of sugar and stir to dissolve, then sprinkle over yeast and let sit until frothy, about 8 minutes.
I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store. Go fancy with a brown butter glaze like in these baked pumpkin donuts. Heat the oil in a thick bottom pot.
Set the glazed doughnuts back on the cooling rack and let the glaze set for 3 minutes before serving. Wait until the doughnuts have been rising for about 30 minutes and are starting to look puffy before heating the oil. Pour 2 quarts of canola oil into a large heavy-bottomed pot or Dutch oven and attach a deep-fry thermometer. Heat over medium-high heat until the oil reaches 355 to 365ºF. Reduce the heat slightly to maintain this heat. No need to wait for a "hot and ready" sign to light up — you can make doughnuts at home anytime.
Start by beating the butter and 1 cup of the sugar in a large bowl until the mixture is thick and pale colored, about 5 minutes. Once your dough is prepared, it only takes 2 to 3 minutes to fry each doughnut. You can fry them three or four at a time, but you don’t want to push it past that quantity. Overcrowding the pan will reduce the temperature of the oil, leading to oily, soggy doughnuts. You don't need to deep-fry doughnuts. With a doughnut pan, you can turn your batter into beautiful baked doughnut rings.
Microwave 1 cup whole milk in a microwave-safe mug or measuring cup for 1 minute until warm but not hot (about 100ºF). Leftover glaze can be used to decorate your donuts. If needed, mix in a touch more confectioners’ sugar to thicken the glaze in order to make decorating easier. Add the thickened glaze to a piping bag, then decorate the donuts. I don’t have a recipe for fried donuts, so you’ll have to search elsewhere, but you can certainly make a fried Christmas donut. Use my glaze recipe and design ideas to decorate.
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