Frying Doughnuts
- Preparing to Fry: Heat a deep pot of neutral oil (like canola or vegetable) to 375°F (190°C). Use a candy or deep-fry thermometer to monitor the temperature.
- Frying: Fry the doughnuts in batches, careful not to overcrowd the pot. Cook each side for about 2 minutes until golden brown, then flip and cook the other side. Use a slotted spoon to transfer them to a wire rack lined with paper towels to drain.
Baking Doughnuts
- Preparing to Bake: Preheat your oven to 375°F (190°C). Arrange the risen doughnuts on a baking sheet lined with parchment paper.
- Baking: Bake the doughnuts for 10-12 minutes or until they are lightly golden on top. This method is great for a lighter, less greasy result.
Glazing and Topping
Glaze Recipes
- Vanilla Glaze: Mix 200 grams of powdered sugar with 3-4 tablespoons of milk and 1 teaspoon of vanilla extract until smooth.
- Chocolate Ganache: Heat 120 ml of heavy cream until just boiling, then pour it over 200 grams of finely chopped semi-sweet chocolate. Stir until smooth and glossy.
- Maple Cinnamon Glaze: Combine 150 grams of powdered sugar with 50 ml of maple syrup, 1 tablespoon of milk, and 1/2 teaspoon of ground cinnamon.
Topping Ideas
After dipping your doughnuts in glaze, you can add a variety of toppings while the glaze is still wet. Sprinkle on crushed nuts, toasted coconut, colorful sprinkles,
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Frying Doughnuts
- Preparing to Fry: Heat a deep pot of neutral oil (like canola or vegetable) to 375°F (190°C). Use a candy or deep-fry thermometer to monitor the temperature.
- Frying: Fry the doughnuts in batches, careful not to overcrowd the pot. Cook each side for about 2 minutes until golden brown, then flip and cook the other side. Use a slotted spoon to transfer them to a wire rack lined with paper towels to drain.
Baking Doughnuts
- Preparing to Bake: Preheat your oven to 375°F (190°C). Arrange the risen doughnuts on a baking sheet lined with parchment paper.
- Baking: Bake the doughnuts for 10-12 minutes or until they are lightly golden on top. This method is great for a lighter, less greasy result.
Glazing and Topping
Glaze Recipes
- Vanilla Glaze: Mix 200 grams of powdered sugar with 3-4 tablespoons of milk and 1 teaspoon of vanilla extract until smooth.
- Chocolate Ganache: Heat 120 ml of heavy cream until just boiling, then pour it over 200 grams of finely chopped semi-sweet chocolate. Stir until smooth and glossy.
- Maple Cinnamon Glaze: Combine 150 grams of powdered sugar with 50 ml of maple syrup, 1 tablespoon of milk, and 1/2 teaspoon of ground cinnamon.
Topping Ideas
After dipping your doughnuts in glaze, you can add a variety of toppings while the glaze is still wet. Sprinkle on crushed nuts, toasted coconut, colorful sprinkles,