Doughnuts Recipe / Classic Original glazed Doughnuts

This is my son approved doughnuts recipe. We have made this together so many times and this is his absolute favorite. There are a few tips and tricks to a good doughnut and its all about the dough. I have made this doughnuts for my friends, I have made it for my family, and most importantly, I have sold hundreds of them at my bakery which is now closed. This is the only recipe I use for doughnuts. Its a time tested recipe and here is how to do it. Before we start, here are some tips for a good soft melt in your mouth doughnut.

Making the Dough
# This recipe measures flour by weight. That’s the only way to go. Reason – When we measure, we might pack too much flour for one cup which will result in tough dry dough while some times the flour might be fluffy that you will end up with too little flour for one cup. Too little flour will end up in goopy unworkable dough.
# Mix yeast in slightly warm milk. If the milk is too hot, the heat will kill the yeast. If the milk is too cold, the yeast will not get activated. If the milk is warm (not hot) to the touch, we are good to go.
# Stand Mixer is the best way to knead this dough as its a very soft dough. But if you are going to hand knead, keep these in mind.
1. If you start with a soft dough in the beginning, you will end up with a soft doughnut at the end. If you use too much flour while kneading, you will be drying out the dough and will end up with hard doughnuts.
2. Hand kneading might be difficult as its a very very soft dough. You will definitely need a bench scraper. You might have to knead for a good 15 minutes. It will still be very tacky at the end. Resist your temptation to add extra flour while kneading.
3. Do not add any more flour than described in the ingredients (350 grams).
Frying Doughnuts
# Don’t fry doughnuts in very hot oil. It will become too brown before the inside can get time to cook. Fry in medium low heat.
# Do not crowd the doughnuts in oil. The temperature of the oil will come down if crowded and the doughnuts will absorb way more oil than it should. Right temperature is the key to good doughnuts.
# Flip only once.
# Using a chopstick to flip is the best way to flip doughnuts.

Here is how to do some soft and creamy doughnuts. Here is what you will need.

Take the bowl of a stand mixer and add in the warm milk, sugar and the yeast. Let it sit for 5 minutes for the yeast to completely dissolve. My little hands helped me in mixing today. It tastes even better. Children can put so much love while cooking.

After 5 minutes, add in the flour, salt, nutmeg powder, butter and the egg. Combine the ingredients on low speed in a stand mixer until flour is incorporated. Increase the speed to medium high and let the stand mixer knead the dough for the next 5-7 minutes.

The dough should start to pull away from the bowl and become smooth and shiny. It will still be a very tacky, sticky dough even after kneading. Apply oil to your hands and transfer the dough to an oiled bowl.

Cover it with a loose tea towel and let it rise for 1 hour or until doubled in size. It might take more time if the place where you live is cold.

Flour the surface well. Roll out the dough into a 12 inch circle. Slightly sprinkle some flour on the top of the rolled dough. This will help the doughnut cutter from sticking to the dough.

Cut the dough using your preferred doughnut cutter. Flour the sheet pan so the dough will not stick. Line the doughnuts on a well floured sheet pan. Repeat the rolling and cutting with the left over dough scraps. Cover with a loose towel and let it rise for 30-40 minutes.

After the second rise, heat oil in a pan. When oil is hot, gently immerse the doughnuts in oil. Cook for 45 seconds to a minute per side until golden. Flip only once. Use a chopstick to flip. Remove the doughnuts and drain on a paper towel.

For the Glaze
Take a wide bowl. Wide bowl is the best for this preparation as it will be easy for dipping the doughnuts. Sift confectioners sugar into the bowl. (Do not use homemade powdered sugar. Glaze will be grainy.) Combine milk and vanilla extract. Whisk slowly, until well combined. If the glaze is too thick, use one teaspoon of milk at a time to dilute the glaze. Don’t add too much liquid. Dip doughnuts into the glaze, 1 at a time and set it to drain on paper towels. Glaze needs to be immediately used else it will become hard.

Store the doughnuts for upto 3 days in a closed container at room temperature. This recipe has been minimally adapted from Alton Brown.

4.8 from 4 reviews

Doughnuts Recipe / Classic glazed Doughnuts / Yeasted Doughnuts

 

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Prep time

3 hours

Cook time

20 mins

Total time

3 hours 20 mins

 

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Author: Kannamma - Suguna Vinodh

Recipe type: Snack, Breakfast

Cuisine: American

Serves: 15 big doughnuts

Ingredients

For the doughnuts

• 1 cup lukewarm milk
• 2 tablespoon granulated sugar
• 2¼ teaspoon Active dry yeast
• 350 grams All purpose flour (maida)
• ½ teaspoon freshly ground nutmeg
• ¾ teaspoon salt
• 1 egg
• 35 grams butter
• Extra flour for dusting
• Vegetable Oil for deep frying

For the Glaze

• 3 tablespoon milk
• 1 cup confectioners sugar
• 1 teaspoon real vanilla extract

Instructions

1. Take the bowl of a stand mixer and add in the warm milk, sugar and the yeast. Let it sit for 5 minutes for the yeast to completely dissolve.
2. After 5 minutes, add in the flour, salt, nutmeg powder, butter and the egg. Combine the ingredients on low speed in a stand mixer until flour is incorporated. Increase the speed to medium high and let the stand mixer knead the dough for the next 5-7 minutes.
3. The dough should start to pull away from the bowl and become smooth and shiny. Apply oil to your hands and transfer the dough to an oiled bowl.
4. Cover it with a loose tea towel and let rise for 1 hour or until doubled in size.
5. Flour the surface well. Roll out the dough into a 12 inch circle.
6. Cut the dough using your preferred doughnut cutter. Cover with a loose towel and let it rise for 30-40 minutes.
7. After the second rise, heat oil in a pan. When oil is hot, gently immerse the doughnuts in oil. Cook for 45 seconds to a minute per side until golden. Flip only once. Use a chopstick to flip. Remove the doughnuts and drain on a paper towel.
8. Sift confectioners sugar into the bowl. Combine milk and vanilla extract. Whisk slowly, until well combined. Dip doughnuts into the glaze, 1 at a time and set it to drain on paper towels.

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