Doughnuts recipe

Creating the perfect doughnut is an art form that strikes a delicate balance between indulgence and technique. From the soft, pillowy texture of the dough to the sweet glaze that coats it, every aspect of doughnut making is a labor of love. In this guide, I will walk you through the steps to make classic homemade doughnuts, including options for both frying and baking, as well as several delicious variations in glazes and toppings. Let’s embark on a culinary journey to achieve the ultimate homemade doughnuts that can rival those from your favorite bakery.

Understanding the Basics of Doughnut Dough

Ingredients

The base of any good doughnut starts with the right ingredients. Here’s what you’ll need for the dough:

  • Flour: 500 grams of all-purpose flour or bread flour for structure
  • Milk: 240 ml, warmed to about 45°C (113°F) to activate the yeast
  • Sugar: 75 grams to sweeten the dough
  • Yeast: 7 grams of active dry yeast for leavening
  • Eggs: 2 large eggs, adding richness to the dough
  • Butter: 50 grams, unsalted, melted, for tenderness
  • Salt: 5 grams to balance the flavors
  • Vanilla Extract: 2 teaspoons for flavor enhancement

Dough Preparation

  1. Activating the Yeast: Begin by warming the milk to the right temperature—it should be warm but not hot to the touch. Dissolve a small amount of sugar (about a teaspoon) in the milk, then sprinkle the yeast over the surface. Allow it to sit undisturbed for 5 to 10 minutes, or until it’s frothy, which indicates that the yeast is active.
  2. Mixing the Ingredients: In a large mixing bowl, combine the sifted flour and salt. Make a well in the center and add the frothy yeast mixture, melted butter, eggs, and vanilla extract. Mix everything together with a sturdy spoon or a dough hook attachment on a stand mixer until a sticky dough forms.
  3. Kneading the Dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until it becomes smooth and elastic. If the dough is excessively sticky, you can lightly dust it with flour, but avoid adding too much, as this can make the doughnuts dense.
  4. First Rise: Place the kneaded dough in a lightly oiled bowl, turning it once to coat all sides with oil. Cover with plastic wrap or a damp towel and let it rise in a warm, draft-free place until it doubles in size, about 1-1.5 hours.
  5. Shaping the Doughnuts: After the first rise, punch down the dough to release any air bubbles. Roll it out on a floured surface to about 1/2 inch thickness. Using a doughnut cutter or two differently sized round cutters, cut out the doughnut shapes. Transfer these to parchment-lined baking trays.
  6. Second Rise: Cover the shaped doughnuts loosely with a kitchen towel and let them rise again for about 30 minutes. They should look puffy and airy.

Frying or Baking the Doughnuts

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