***** This is one of the easiest way to satisfy all your doughnut craving. Doughnuts are delicious breakfast or dessert treat that we love to have occasionally. But ever since I have tried making this recipe, my family is craving for these donuts every single day. These glazed doughnuts are light and fluffy, will simply melt in your mouth. The best doughnuts that I have ever had !! ****
A perfect treat for National Doughnut Day or any time of the year!!
Once you get the dough right, you can make doughnut ring, filled doughnuts, long johns, Boston cream doughnut or donut holes. Then glaze or top it with whatever you love. My favorite ones are maple glazed doughnuts (donuts), vanilla glazed with toasted coconut, doughnuts with sprinkles, and cinnamon sugar coated doughnuts.
I have detailed recipe for all of the glazes and coatings below. Some of my other favorites include chocolate glaze and custard filled donuts. What is your favorite donut flavor? Do write in the comment section below. I would love to try them.
First of all before getting into the recipe thanks to NYT Cooking. The entire credit for the recipe goes to them. You can also check the full recipe on their website.
I still remember my first time trying the doughnuts at Krispy Kreme New York Penn Station. But I always thought making it at home was a tedious job. I was wrong. The entire process is not only fun and easy, the result is outstanding. Now I make it very often for my little one. He just loves doughnuts.
For the dough:
First, activate the yeast in warm milk. Beat the eggs in this mixture with some salt. To this add half of the flour and knead. Then add rest of the flour and continue kneading till the dough pulls from the side of the bowl. This dough should not be wet. If you feel its too wet or sticky add more flour, a table spoon at a time. Let this dough rest in a warm place for about 1 hour 30 minutes or until doubled in size.
Transfer the dough to a floured surface and using a rolling pin roll it into ½ inch thick rectangle. Now using a cookie cutter, or a donut cutter or drinking glass and bottle cap cut them into doughnuts. Keep the donut holes aside. Do not cut in middle if you are planning to make any filled donuts. Combine the left over scraps, knead it and roll it again to form donuts and donut holes.
Important tip here: Make around 15 small square parchment pieces and transfer each doughnut into these parchment squares. This will make it easier to handle while frying. Cover them and let it rise for about 1 hour.
For frying :
Heat oil on medium flame in a heavy bottomed pan for frying. Meanwhile prepare all the glaze, coating, cooling racks and plate with paper towels. Once the oil is hot, add doughnuts few at time, depending on the size of your pan.
For the Glaze (Glaze with your favorite flavors)
I did 3 maple glazed, 9 vanilla glazed (of which I topped 3 with sprinkles and 3 with toasted coconut). Coated the rest in cinnamon sugar. Coat or glaze the donut holes the way you love. Make sure these glaze, coating and toppings are ready before you start frying the doughnuts.
For the Vanilla Glaze:
For the Cinnamon Sugar Coating : In a bowl, add sugar, cinnamon powder and mix. Add and coat each doughnut when it is warm into this mixture so that it is well coated.
Detailed recipe for Yeast Doughnuts with Vanilla Glaze, Maple Glaze, Cinnamon Sugar
- 1 ¼ cup Warm milk
- ¼ cup Sugar
- 1 packet Active dry yeast 2 ¼ tsp
- 1 teaspoon Salt
- 1 stick Butter ½ cup, melted
- 2 Eggs
- 4 cups All-purpose flour plus more if needed for rolling
- Oil for frying
For Vanilla Glaze
- 2 cups Confectioners sugar
- 1 teaspoon Vanilla extract
- ⅓ cup Heavy Cream
- 2 tablespoon Butter melted, optional, I have used salted butter
For Maple Glazed
- 2 tablespoon Butter salted
- 5 tablespoon Pure Maple Syrup
- ½ cup Confectioners sugar
For Cinnamon sugar coating
- ½ cup Sugar
- 1 teaspoon Cinnamon powder
- ½ cup Grated Coconut toasted
- 1 teaspoon Sprinkles
- 1 tablespoon Almonds
- In a bowl of a stand mixed fitted with dough hook attachment, add warm milk, sugar and mix. Sprinkle yeast. Leave it undisturbed for 5 minutes. Let the yeast activate.1 ¼ cup Warm milk, ¼ cup Sugar, 1 packet Active dry yeast
- Add the eggs, butter and salt to yeast mixture. Beat until well mixed.1 stick Butter, 2 Eggs, 1 teaspoon Salt
- Add 2 ¼ cup of flour and mix till combined. Then, add rest of the flour and mix till the dough pulls away from the sides of the bowl. Add any extra flour in increments of tablespoon if the dough is too wet or sticky.4 cups All-purpose flour
- Transfer the dough to a greased bowl. Let it sit for about 1 hour 30 minutes or until doubled in size.
- Transfer the dough to a floured surface, and using a rolling pin roll it into a ½ inch thick rectangle.
- Cut the doughnuts with a doughnut cutter, or cookie cutter, or any drinking glass and bottle cap.
- Keep the doughnut holes aside. If you are planning to make any filled doughnuts do not cut out in the middle.
- Do not throw away the scraps. Combine the scraps, knead it and roll it again to form doughnuts and donut holes.
- Transfer each of these doughnuts to parchment paper pieces cut into small squares.
- Cover this with a kitchen towel and let it rest in a warm place for about 1 hour or until doubled in size.
- Heat oil in a heavy bottomed pan. Meanwhile, prepare the glaze or any coating that you prefer, cooling racks and plates with paper towels.Oil
- Once the oil is hot, add doughnuts few at time, depending on the size of your pan. Cook them on medium flame.
- Once the bottom turns golden brown, flip and cook on the other side. Once you are done cooking doughnuts cook the doughnut holes. They cook faster.
- Transfer these doughnuts to cooling racks or paper towels. When its still warm enough glaze it the way you prefer.
To Prepare Vanilla Glaze
- Whisk all the ingredients mentioned under vanilla glaze. Dip warm doughnut into glaze. Don't wait for them to cool. Place these onto the wired rack so that any excess glaze will drip down.2 cups Confectioners sugar, 1 teaspoon Vanilla extract, ⅓ cup Heavy Cream, 2 tablespoon Butter
- Immediately sprinkle toasted coconuts or sprinkles.½ cup Grated Coconut, 1 teaspoon Sprinkles
- This will harden and set in 20 minutes.
To prepare Maple glaze
- Melt together butter and maple syrup on medium low heat stirring occasionally. Once butter is melted remove from the flame.2 tablespoon Butter, 5 tablespoon Pure Maple Syrup
- Add confectioners sugar and whisk. Let it cool and thicken.½ cup Confectioners sugar
- Dip warm doughnuts into the glaze. Don't wait for them to cool. Place these onto the wired rack so that any excess glaze will drip down. Garnish it with some slivered almonds.1 tablespoon Almonds
For Cinnamon sugar coating
- In a bowl, add sugar, cinnamon powder and mix.½ cup Sugar, 1 teaspoon Cinnamon powder
- Add and coat each doughnut when it is warm into this mixture so that it is well coated.
- Doughnuts are now ready. Serve the way you prefer as soon as possible and enjoy!!!!
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