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Homemade Doughnuts Recipe & Video

Homemade yeast doughnuts are best when freshly made with a soft interior surrounded by a crisp sugary exterior. The dough is made with butter, milk, egg and active dry yeast, rising twice before being deep fried in oil kept at 375 degrees F. Proper oil temperature is important to seal the exterior without soaking the interior. Doughnuts are rolled in sugar immediately after frying for maximum freshness and flavor.

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239 views2 pages

Homemade Doughnuts Recipe & Video

Homemade yeast doughnuts are best when freshly made with a soft interior surrounded by a crisp sugary exterior. The dough is made with butter, milk, egg and active dry yeast, rising twice before being deep fried in oil kept at 375 degrees F. Proper oil temperature is important to seal the exterior without soaking the interior. Doughnuts are rolled in sugar immediately after frying for maximum freshness and flavor.

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Homemade Doughnuts Recipe & Video

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Homemade Doughnuts (Donuts) are hard to beat. And I'm talking about homemade "raised"
doughnuts. The ones made from a buttery rich yeast dough that are deep fried and then rolled in
sugar. There is no doubt that these doughnuts are best eaten freshly made. That is when the
sugary outside crust is wonderfully crisp. Yet when you bite through that crust, the inside is so
soft and tender. I find it almost impossible to eat just one. 

The name "doughnut" may be American, as is the making of the "hole" in the center of the doughnut. But
this ring shaped snack we know and love is said to have originated in Holland. Gaitri Pagrach-Chandra in
her excellent book Windmills in My Oven, tells us that making doughnuts, or Oliebollen (when translated
means 'oil balls'), are mainly a New Year's Eve tradition in Holland. That's much different than here in
North America, where doughnut shops are everywhere, and we eat them all year round, and anytime of
the day.

There are two types of Homemade Doughnuts, cake doughnuts (leavened by baking powder) and
yeast "raised" doughnuts. As I said above, this recipe is for a yeast doughnut and its tender crumb
comes from adding butter, an egg, and milk to the dough. I like to use 'active dried yeast' to make the
doughnuts. This is fresh compressed yeast that has been pressed and dried until the moisture content is
only about 8% which makes the yeast dormant. The granules only become active again when mixed with
a warm liquid. The tiny, dehydrated, bead-shaped, sand colored granules are sold in either small foil-lined
packages weighing 1/4 ounce (7 grams) or small jars. Now, the dough needs to rise twice, the first rise
taking about 1 1/2 - 2 hours. Then the doughnuts are cut out, placed on a baking sheet, and left to rise
again until almost doubled (about 45 - 60 minutes.) Then we are going to deep-fry the doughnuts so you
will need a heavy bottomed saucepan (Dutch Oven) or deep fryer. Use a flavorless oil like corn, canola,
or a vegetable oil. Peanut oil is also very good. Heat the oil, over medium-high heat, to 375 degrees F
(190 degrees C) (this will take about 20-30 minutes). It's important to maintain that temperature as at this
temperature the oil seals the outside of the doughnut so it doesn't soak in. You see, if the oil is too hot the
doughnut will get too brown and crisp on the outside before the inside has time to be cooked through.
Conversely, if the oil is not hot enough, the doughnut will absorb too much of the oil and the texture will
be soggy and greasy. So clip a candy thermometer to the inside of your pan so you can constantly
monitor the temperature of the oil, adjusting the heat as necessary. (If you don't have a candy
thermometer, test to see if the oil is ready by placing a small cube of bread into the hot oil. If it browns in
about 30-45 seconds, the oil is at the correct temperature.) Of course, always be very careful when deep
frying. Never leave the hot oil unattended and have a fire extinguisher close by.

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Homemade Doughnuts: In a large bowl whisk together 2


1/4 cups (295 grams) flour and the yeast. Add the butter
and, with a pastry blender or your fingertips, cut or rub the
butter into the flour mixture until you have coarse crumbs.
Stir in the sugar and salt.

Make a well in the center of the flour mixture and add the
lukewarm milk and lightly beaten egg and stir until you have
a ball of dough. Add more flour, a tablespoon at a time, if
necessary. Then transfer the dough to a lightly floured
surface and knead until the dough is no longer sticky and is
smooth and elastic (about five minutes). Shape the dough
into a ball and place in a large lightly greased bowl, turning
once. Cover the bowl with plastic wrap and let rise in a
warm place until doubled (approximately 1 1/2 - 2 hours).
Then place the dough on a lightly floured surface, and
gently punch the dough to release the air. With a lightly
floured rolling pin, roll the dough to a thickness of about 1/2
inch (1 cm). Cut the dough into about 2 1/2 - 3 inch (6-7
cm) circles, using a lightly floured doughnut cutter or cookie
cutter (will need a smaller cookie cutter to cut out the center
"hole"). Place the doughnuts on a lightly floured baking
sheet, lined with parchment or wax paper. Gather up the
scraps, roll, and cut out remaining doughnuts. You can
keep the donut holes to fry separately, if you like. Loosely
cover the doughnuts with plastic wrap (lightly butter or
spray the plastic wrap with a non stick vegetable spray so
the doughnuts won't stick) and let rise in a warm place until
almost doubled (about 30-60 minutes).

Clip a candy thermometer to the inside of a large, deep, 


heavy bottomed saucepan (Dutch oven), and at medium-
high heat, bring about 2 inches (5 cm) of oil (canola,
vegetable, peanut, or corn) to 375 degrees F (190 degrees
C). Carefully place the doughnuts into the hot oil, about 2 to
3 at a time (do not over crowd). Fry each side until golden
brown, about 45-60 seconds per side. The doughnut holes
will only take about 30 seconds per side. Carefully remove
the doughnuts from the hot fat with the end of a wooden
spoon, tongs, slotted spoon, bamboo chopstick, or Chinese
skimmer. Place on a baking sheet lined with clean paper
towels. After a minute, roll the doughnuts in the sugar. Let
the oil return to 375 degrees F (190 degrees C) before
adding more doughnuts. These doughnuts are best freshly
made.

Makes about 8 - 3 inch doughnuts and 8 doughnut holes.


(The recipe can be doubled.)

Preparation time 60 minutes.

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