Almost everyone loves a good fresh donut. Surprisingly they are not that difficult to make either! (Don’t be intimated by how long the recipe is, it takes less time than it seems ) I had to wait to post this so The Dude could taste and judge. Considering there wasn’t much left on the platter before bed last night I am thinking I nailed it.
A little side note about yeast donuts. When they are deep-fried they develop air pockets which makes these donuts perfect for filling with puddings and jellies. If you’re looking for donuts that you used to get at the carnival those are Cake Donuts and are equally delicious!
- 2 – 2 & 1/2 (+ extra for kneading) cups all purpose flour the amount of flour needed varies depending on your altitude.
- 3 & 1/2 tbs salted butter
- 3 tbs sugar
- 1/4 tsp salt
- 1/4 cup warm water, between 105°-110°
- 1/4 cup milk, boiled and cooled
- 2 tsp yeast
- 1 egg, room temp
- 1/2 cup Tangzhong Roux <- click for recipe
- 4 cups canola oil for frying
- Oil for greasing hands
- In a medium sized mixing bowl, combine sugar and warm water and sprinkle all the yeast on top. Let rest for 10 minutes. If yeast doesn’t not foam your water was either too hot, too cold or your yeast is dead and you will need to buy some more.
- While the yeast rises melt and cool the butter.
- Once your 10 minutes is up and the yeast has foamed up you can add 1 cup of flour, salt, milk, Tangzhong, egg and melted butter. With a wooden spoon or dough hooks and a stand mixer, mix the first addition of ingredients together.
- Continue adding flour 1/2 cups at a time until the dough pulls from the sides.
- Optional but recommended step: Heat oven to 200°, once the oven has reached that temperature turn it off. A nice warm oven will help your yeast rises. Bring a small pot of water to a boil and place in the warm oven. The pot of steaming water will steam up the oven. Humidity also does wonders for rising yeast.
- Flour a work space, oil your hands and remove the ball of dough. Knead for 8 minutes, adding flour as needed. Once the dough no longer sticks to your hands and the counter stop adding flour. Continue kneading until 8 mins is up.
- Place the dough in a large oiled bowl, cover saran wrap in oil on one side and cover the bowl ( oil side facing the dough ) place bowl in the warm oven. Let rise for 1 – 1 & 1/2 hours or until doubled in size. If you take the optional step (#5) it will probably take about 45 to an hour.
- Once time is up, flour your workspace again, punch down the dough. Remove it from the bowl and roll it out to 1/3 inch thick.
- If you don’t have a donut cutter you can use a wide mouthed glass. If you want to make donuts holes and ring donuts use a shot glass to cut out the centre.
- Begin heating oil either in your deep fryer or in a Dutch Oven and a candy thermometer, bring to 350°
- When the oil is hot and the time is up, in small batches begin deep-frying the donuts, turning after 40 – 35 seconds. Until the oil strains off a bit the donuts will appear darker at first. As they dry off the color will lighten up. Using tongs flip donuts and cook for another 40 – 35 seconds. Your going for a golden brown color. The donut holes will take much less time because they are much smaller. Mine took about 15 seconds per side.
- Place cooked donuts on a wired rack and allow to cool.
- For flavoring the donuts you will have to work in batches as you don’t want them too hot where you’ll burn yourself but still hot enough that the icing, cinnamon sugar or powdered sugar will stick. See below for coating ingredients.
Donuts will be good for 1 day, I doubt they would last past a day anyways!
- 1 cup icing sugar
- 2 tbs milk
- 1 tsp vanilla extract
In a large bowl mix everything together and dip half of warm donut. Let sit on a wired rack until hardened or eaten.
- 1/3 cup white sugar
- 1 tbs cinnamon
- 1/4 tsp nutmeg
In a large bowl toss both sides of warm donuts in cinnamon sugar. Place on plate or in container or eat.
- 1 cup powdered sugar
Pour sugar in a medium sized bowl and toss warm donuts on both sides. Place on a plate, container or eat.