- 1 c. whole milk whole milk
- 1/4 c. plus 1 tsp. granulated sugar, divided granulated sugar
- 1 packet (or 2 1/4 tsp.) active dry yeast packet active dry yeast
- 4 c. all-purpose flour, plus more if needed Flour
- 1/2 tsp. kosher salt Kosher Salt
- 6 tbsp. melted butter melted butter
- 2 large eggs Large eggs
- 1/2 tsp. pure vanilla extract pure vanilla extract
- Canola or vegetable oil, for frying Canola or vegetable oil
How to make Donuts
You don’t need sharp culinary skills for how to make donuts at home from scratch- anyone can do it! All you need is enough time to make them the perfect weekend baking project. If you want them for breakfast, get up early and nap during each rise.
This recipe is for everyone’s interest: classic shiny. The results may have ruined you for all the other donuts … Seriously, they also give Crispy Cream a chance for their money.So below is the guide on how to make donuts step by step.
Dealing with flour
- The first step in preparing donuts is infusing your yeast: dissolve the sugar in water, then stir in the yeast. In about 5-5 minutes, it will turn into a layer of foam and bubble on top of water. That way you know your yeast is alive and that your dough will rise! Stir, mix with your other ingredients, and then knead until the dough feels smooth and elastic. To test if your dough is ready, press your thumb lightly into the dough. In about 5 seconds or so, the dough should bounce back almost completely.
- Let him get up Donut flour needs to be raised twice: first, flour itself, then donut out donuts. While the second is rising, start heating your oil and making your glare!
Do I need a thermometer?
- Yes. Since how to make donuts are roasted for such a short amount of time, you want to make sure that the oil is at a temperature that allows them to cook without burning and turning the perfect golden color. We found 350. To be a sweet spot (no pun intended). Also, keep in mind that the temperature fluctuates after you enter the first batch of donuts, so be sure to keep an eye on your thermometer and adjust accordingly.
- I don’t have a donut cutter. Not to worry! Because we work in a well-stocked kitchen, this is what we have, but we wouldn’t expect it from you (unless your name is Anna or Martha). Use a 3 “biscuit or cookie cutter, plus a very small, about 1”, or large end of piping tip for holes.
- Make your glaze in a very wide bowl for easy coating. Next, make sure your donuts shine while they stay warm! That way, it will be much better… Also, you can eat them later in the summer. Once you’ve squeezed your donuts into the glaze, place them on a cooling rack on top of the baking sheet, which will take longer to drop. This makes it easy to clean and evenly glazed donuts. If you want, you can add sprinkles (or chocolate chips, or coconut flakes, etc.) to this location!
- In the case of leftovers (which is rare), we highly recommend strawberry donut short cakes or donut bread pudding.
Grease a large bowl with cooking spray and set aside. In a small, microwave safe bowl or glass measuring cup, add milk. Microwave lightly, for 40 seconds. Add a teaspoon of sugar and stir to dissolve, then sprinkle on yeast and let sit for eight minutes until frosted.
In a medium bowl, whisk together the flour and salt. In a large bowl, combine the leftover sugar, butter, eggs, and vanilla with a wooden spoon. Add the yeast mixture, mix, then add to the dry ingredients, stir with a wooden spoon until the bubbling flour is formed. Transfer to a light surface and knead until flexible and just slightly hard, add one teaspoon more flour at a time when needed, about 5 minutes.
Prepare the glaze: In a large bowl, mix the milk, powdered sugar and vanilla until smooth. Set aside.