Best Homemade Doughnuts Recipes

HOMEMADE GLAZED DOUGHNUTS

Steps:

• For the doughnuts: Add the granulated sugar to the warm milk in a medium bowl, and then add the yeast. Allow it to sit until the yeast starts to bubble, 5 to 10 minutes.
• In a small bowl, beat the eggs and then pour them into a bowl with the melted butter, whisking constantly. Add the butter/egg mixture to the bowl of an electric mixer. Pour in the milk/sugar/yeast mixture. With the hook attachment, turn the mixer to low speed.
• Mix the flour and salt in a bowl, and then retrieve 1/2 cup at a time and add it to the mixing bowl, allowing it to slowly incorporate into the liquid mixture.
• Continue mixing for 5 minutes after the flour is combined. Stop the mixer, scrape the bowl and then mix about 30 seconds more. Then place the dough in a lightly-oiled bowl, cover it with plastic wrap and refrigerate, 8 to 12 hours.
• The next morning, remove the dough from the fridge and allow it to come to room temperature and rise, 1 1/2 to 2 hours. Put the dough in a warm spot, if necessary, to facilitate rising.
• Turn out the dough on to a floured surface and roll it out to about 1/4-inch thick. Use a doughnut cutter (or 2 concentric cutters) to cut out the doughnuts. Remove the holes and transfer the doughnuts to a lightly-floured baking sheet lined with a baking mat or parchment. Then - and this is the vital part - cover the doughnuts lightly with tea towels and place it in a draft-free area, at least 1 1/2 to 2 hours. It will take that long for them to rise. If they don't seem to be rising much, move the pan to a warm place.
• Melt the shortening in a pot over a medium-high heat until it reaches 350 degrees F on a candy thermometer. (Or you can drop one of the doughnut holes in the oil, if it sizzles and immediately rises to the surface, the oil is ready.) The doughnuts should immediately float to the top and puff up. Then use a metal spoon or spatula to carefully flip them over to the other side. Remove them from the oil as soon as they're golden brown on both sides (this should take less than 1 minute in total). At the end, drop in the doughnut holes and fry them until they are golden brown.
• Place the doughnuts on paper-towel-lined-plates to drain. Don't worry if they're a little imperfect; if your fingers leave impressions when you dropped them into the oil, that just means they were extra light and fluffy.
• For the glaze: To glaze the doughnuts, mix the powdered sugar, 1/2 cup cold water, salt and vanilla in a bowl until smooth. Drop in the doughnuts one at a time. Quickly turn them over then remove them. Place them on a rack so any excess glaze can drip off.
• To make the most of the glaze, set the holes underneath the doughnuts so they can catch the extra good stuff.

EASY HOMEMADE CHOCOLATE DOUGHNUTS RECIPE BY TASTY

Steps:

• Melt the chocolate and butter together in a saucepan over a medium heat.
• Stir in the cocoa powder, sugar, and vanilla extract.
• Take off the heat and whisk in the eggs one at a time.
• Tear off a piece of greaseproof paper and scrunch into a small ball.
• Pre-heat the oven to 350°F (180°C).
• Place the the paper balls in the centre of each hole in a muffin tin. Pour the chocolate doughnut mixture in the muffin tin holes, circling around the paper balls and being careful not to cover them.
• Bake in the oven for 8-10 minutes.
• Carefully take the doughnuts out of the muffin tin. Take out the paper balls with your fingers. You should have a circle-shaped hole in each doughnut.
• Dip in some melted chocolate, followed by some sprinkles.
• Enjoy!

EASY HOMEMADE GLAZED DOUGHNUTS

Steps:

• 1. In a small bowl, combine the confectioners' sugar and water; mix well to make glaze, and set aside.
• 2. In a soup pot, heat 1 inch of oil over high heat until hot but not smoking.
• 3. Separate the biscuits and lay flat on a cutting board. Using an apple corer or a sharp knife, cut out a small circle in the center of each biscuit, forming doughnut shapes. Cook in batches in the hot oil for about 1 minute per side, or until golden. Drain on a paper towel-lined baking sheet.
• 4. While still hot, dip doughnuts in glaze, turning to coat completely. Place on a wire rack that has been placed over a baking sheet to allow excess glaze to drip off. Serve warm.
• 5. For chocolate-glazed doughnuts, add 1 tablespoon unsweetened cocoa to the glaze. Don't forget to cook the doughnut "holes," too!

HOMEMADE LEMON DOUGHNUTS

Steps:

• Preheat fryer to 375 degrees F. with canola oil.
• In a medium sized bowl, cream together shortening, mascarpone and sugar. In a measuring cup mix together buttermilk, egg, vanilla, lemon juice and zest. Slowly beat in egg mixture. Once well blended slowly add flour, baking soda, baking powder and salt.
• Roll dough out on a floured surface until 1/3-inch thick. Punch out doughnuts with a 1 1/2-inch biscuit cutter or donut cutter. Let stand 10 minutes. Fry until golden. Remove from fryer and dust with powdered sugar. Serve with fresh berries.

HOMEMADE GLAZED OR SUGAR DOUGHNUTS

Steps:

• In large mixing bowl, mix yeast, water, Crisco, sugar, salt and mashed potatoes. Mix for one minute on medium speed
• Add the eggs and mix for another minute.
• Add the bread flour and instant milk and mix for two minutes.
• Add the all-purpose flour 1 cup at a time, adding just enough flour to make the dough easy to handle.
• Turn the dough onto a lightly floured surface; knead the dough for about 10 minutes until it is smooth and elastic.
• Place the dough into a greased bowl; turn greased side up. Cover with plastic wrap and let rise in a warm place until double; approximately 1.5 hours.
• When the dough has doubled, punch down the dough to remove air bubbles and let the dough rise again until doubled, about 30 minutes.
• On a lightly floured surface, roll out dough 1/2 inch thick and cut with a floured doughnut cutter. (I use a 3-1/2 inch doughnut cutter, but you can use the smaller doughnut cutter that is 2-1/2 inches). Cut as close together as possible because you don't want to reroll the left over dough too often. Rerolling too much will make the dough tough.
• With a spatula, place the cut-out doughnuts on parchment lined or floured cookie sheets; cover with a towel and let rise; about 30 minutes.
• Heat the oil (3-4 inches) to 375 degrees. You can use a deep fryer, Dutch oven, or an electric skillet.
• Drop the doughnuts into the hot oil, a few at a time. Turn the doughnuts over with the long handle of a wooden spoon or a spatula, as they rise to the surface. Fry for about 45-50 seconds on each side, or until golden brown on both sides.
• Carefully, remove the doughnuts from the oil. I use the long handle of a wooden spoon to lift the doughnuts out through the doughnut hole so I don't damage the doughnut. Drain the doughnuts on a rack that has been placed in a sheet pan or on a plate lined with several layers of paper towels.
• Cool the doughnuts for just a minute or two. You want them warm when you dip them. Now you can either glaze or sugar coat the doughnuts. Don't forget to fry the doughnut holes when you are done!!
• Glaze: In a medium bowl, mix all the ingredients together with a spoon; mixing until very smooth. You can add a bit more water if necessary, but the warm doughnuts with also thin out the glaze on the doughnuts. Dip one doughnut at a time into the glaze, turning to coat both sides. Place doughnuts on their side in a large baking pan or on a rack.
• Sugar Coated: Roll the warm doughnuts in a bowl of sugar, or add some sugar to a small bag and shake 1 doughnut at a time to coat.

HOMEMADE GLAZED DOUGHNUTS

Steps:

• To Make the Dough:.
• 1. Make sure milk is nice and warm, but not overly hot.
• 2. Add sugar to milk. Stir to dissolve.
• 3. Add yeast into a small bowl.
• 4. Pour milk/sugar mixture over yeast. Stir gently, then let sit for 10 minutes.
• 5. Melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won't be overly hot.
• 6. Add beaten eggs to melted butter, stirring constantly to make sure the butter's not too hot for the eggs.
• 7. Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook.
• 8. With the mixer on 3 or medium-low speed, pour in the yeast mixture.
• 9. Allow the dough hook to stir this mixture for a couple of minutes, making sure it's thoroughly combined.
• 10. With the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone.
• 11. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes.
• 12. After five minutes, stop the mixer and scrape the bottom of the bowl.
• 13. Turn on the mixer for 30 seconds.
• 14. Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes.
• 15. After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge.
• 16. Refrigerate dough for at least 8 hours, or overnight.
• To Make the Doughnuts:.
• 1. Remove bowl from fridge and turn out dough onto a lightly floured surface.
• 2. Roll out to 1/4 to 1/3-inch thickness.
• 3. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc.
• 4. Cut holes out of each round using a 1 1/2-inch cutter.
• 5. Place both doughnuts and holes on a floured baking sheet.
• 6. Cover with large tea towel and place in a warm place in your kitchen; my kitchen is very drafty, so I have to briefly warm the griddle, then turn it off and set the sheets on top to keep warm.
• 7. Allow doughnuts to rise undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughuts should be visibly puffier and appear to be airy.
• To Fry the Dougnuts.
• 1. Heat plenty of canola oil in a large pot until the temperature reaches 375 to 380 degrees-do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor.
• 2. One to two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly.
• 3. Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off.
• 4. Place doughnut immediately on several layers of paper towels. Count to five, then flip it over onto a clean part of the paper towels. Count to five, then flip it over again; the purpose, obviously, is to drain as much grease as possible before it soaks into the doughnut.
• 5. Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side.
• 6. Allow doughnuts to slightly cool.
• To Glaze.
• 1. Mix all glaze ingredients in a bowl until completely smooth.
• 2. One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.).
• 4. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.).
• 5. Serve warm if possible, or room temperature.

HOMEMADE VS. STORE-BOUGHT: DOUGHNUTS RECIPE BY TASTY

Steps:

• In a bowl, add the milk, sugar, and yeast together and stir to combine.
• In a separate bowl, add butter, eggs, and vanilla extract and mix well.
• Add the milk mixture to the bowl with eggs and mix well. Gradually add the flour, little by little, until fully incorporated.
• Place the dough on a lightly floured surface and knead for 5 minutes until smooth.
• Gently press the dough with a finger to ensure it springs back up from the indentation.
• Place the dough in an oiled bowl. Cover the dough lightly with oil. Cover the bowl with plastic wrap.
• Let the dough rise in a warm place for an hour or until doubled in size.
• Knead the dough one more time and place the dough in an oiled bowl. Once placed, cover with plastic wrap and let rest in the refrigerator overnight.
• Roll out the dough on a floured surface until ¼ inch (6 mm) thick.
• Cut out the doughnuts and doughnut holes with a cookie cutter and piping tip.
• Melt enough shortening over medium heat to come just 2 inches (5 cm) up on the side of a heavy pot.
• Once liquified, heat the shortening to 375°F (190°C).
• Fry the donuts in batches for 45 seconds on each side or until golden brown.
• To make the glaze, combine the milk and sugar and stir until smooth.
• To make the white chocolate ganache, add the chocolate chips to a bowl with warm heavy cream. Let it rest for about 5 minutes, or until the chocolate melts, and stir until smooth.
• To make the pink ganache, add the chocolate chips and food colorant to a bowl with warm heavy cream. Let it rest for about 5 minutes, or until the chocolate melts, and stir until smooth.
• To make the violet ganache, add the chocolate chips and food colorant to a bowl with warm heavy cream. Let it rest for about 5 minutes, or until the chocolate melts, and stir until smooth.
• To make the milk chocolate ganache, add the chocolate chips to a bowl with warm heavy cream. Let it rest for about 5 minutes, or until the chocolate melts, and stir until smooth.
• Dunk or drizzle your doughnuts and top with sprinkles (optional).
• Enjoy!

HOMEMADE HONEY CRULLER DONUTS DOUGHNUTS

Steps:

• To begin with, bring the water, butter, and sugar to a boil in a small saucepan. Then, add in the flour and use a whisk to incorporate. Switch to a wooden spoon, and lower the heat to medium. Stir the dough and cook until the bottom of the pan is covered in a film and the dough has dried out.
• Put the hot dough in a stand mixer with a paddle beater and mix on medium to cool the dough slightly. Add in the eggs one at a time and mix until fully incorporated.
• Transfer dough to a pastry bag fitted with a large star tip. Cut out square 3 x 3 sheets of parchment paper (my batch made about 18 smallish donuts), and pipe donuts on to them, being careful not to overlap the beginning and end of the donut.
• Heat oil to 375 degrees in a deep fryer. When the oil is hot, place one or two donuts, paper side up, into the oil. The donut will separate from the paper in a few seconds, and you can remove the floating paper with tongs. Allow the donut to fry until it is a rich golden brown, then flip over and do the same on the other side. (Test your first donut to make sure it's not not doughy in the middle and adjust your cooking time if needed). Remove from the oil and allow the donuts to cool completely on a paper towel, and finish frying them all.
• To make the glaze, combine the icing sugar, honey and milk in a bowl and stir together. Dip the good side of the donuts, one at a time, into the glaze. Set on a rack to set completely. Enjoy!

HOMEMADE DOUGHNUTS

Steps:

• Dissolve yeast in 1 cup of warm water. Let sit about 5 minutes until the yeast foams a bit (so you know it's active).
• Beat in 2 cups of the flour, sugar, egg, butter, and salt. Add the remaining 1 1/4 cup flour 1/4 cup at a time until the dough starts pulling away from the sides of the bowl. Cover bowl with plastic wrap or a clean kitchen towel and let sit in a warm place until the dough doubles in bulk, about 2 hours. Alternatively, you can chill the dough overnight.
• Punch down the dough and turn it onto a floured surface. Roll dough to about 1/2-inch thick and use a large round biscuit cutter (a drinking glass works too) to cut circles and a smaller round cutter to cut out the holes. Obviously, if you are lucky enough to be in possession of a doughnut cutter, go ahead and use that!
• Cover doughnuts (and holes) and let rise until puffy looking, about 2 hours. Alternatively, you can put the cut doughnuts on floured baking sheets, cover, and chill the cut dough overnight.
• Heat an inch or two of oil or lard in a large heavy pot to 350 - 375*F. Set a cooling rack over a baking sheet and put them near the pot. Put about a cup of sugar in a medium bowl and have that handy as well.
• Add 3 or 4 doughnuts (or 8 to 10 doughnut holes) to the oil. They should sizzle immediately as you add them to the fat. Cook doughnuts until light brown on one side. Use tongs or a slotted spoon to flip the doughnuts, cook until the second side is light brown. Transfer cooked doughnuts to cooling rack and let cool/drain for a few minutes. Dip doughnuts into sugar to coat. Repeat with remaining doughnuts. Serve warm if at all possible.
• Makes about 18 homemade doughnuts and doughnut holes.