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Delicious, Delightful, Delectable Doughnuts

Makes: About 25 2-inch doughuts
5 from 1 vote
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Course: Snack
Author: Sally's Baking Addiction
Servings: 8
Prep Time 30 minutes
Cook Time 2 minutes
Rising Time: 2 hours
Total Time 2 hours 32 minutes
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Ingredients  

  • 1 cup milk (warmed)
  • 1 Tbsp active dry yeast
  • ¼ cup white sugar
  • 2 large eggs
  • 6 Tbsp butter (melted and slightly cooled)
  • 1 tsp vanilla
  • 4 cups all-purpose flour (plus more as needed)
  • ½ tsp salt
  • ¼ tsp ground nutmeg (optional)

Frying:

  • 2 qt vegetable oil (or other high-heat oil - you may need more or less, depending on the size of your pan)

Easy Glaze:

  • 2 cups powdered sugar
  • ⅓ cup cream (or whole milk, but cream is best)
  • ¼ tsp vanilla
  • cocoa powder (if you want a chocolate glaze)

Instructions: 

For the Dough:

  • Combine the warm milk, yeast, and 1/2 tsp of sugar in a large mixing bowl. Allow to sit for 5 minutes or until foamy.
  • With the mixer running on low speed, add the remaining sugar, eggs, butter, vanilla, 2 cups of flour, salt, and nutmeg. Beat on low speed for 1 minute or until combined.
  • Add the remaining flour and beat on medium/high speed until the dough begins to pull away from the sides of the bowl. The dough should be thick, yet soft. And slightly sticky.
    *If it is too wet, add 2-3 more Tbsp of flour. Make sure to not add too much extra flour; you want a soft, slightly sticky dough.
  • Form the dough into a ball and turn it out onto a lightly floured surface. Knead for 2 minutes, then place into a greased bowl. Turn the dough over to coat all sides. Cover the bowl with greased plastic wrap and place in a warm spot to rise until doubled - about 1 1/2 hours.

Forming the Doughnuts:

  • Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface.
  • Punch down again to release any more air bubbles if needed. Roll the dough out until it is only 1/2-inch thick.
  • Using a doughnut cutter, cut into 12 doughnuts. If you can't quite fit 12, re-roll the scraps and cut more.
  • Line 2 baking sheets with parchment paper. Place 6 doughnut and doughnut holes on each. Cover with kitchen towels and allow to rest for about 15-20 minutes as you prepare the oil.

Cooking the Doughnuts:

  • Place a cooling rack over a third baking sheet and set aside.
  • Pour the oil into the pot and heat over medium heat to 375° F (191° C).
  • When the oil is hot, add 2-3 doughnuts at a time and cook for 1 minute on each side (or until beginning to brown).
  • Carefully remove with a metal spatula or a metal slotted spoon and place onto the prepared rack.
  • Repeat with the remaining doughnuts and holes.
  • Glaze the doughnuts or dip them in cinnamon sugar.

Doughnut Glaze:

  • In a small bowl, whisk all of the glaze ingredients together. If it isn't liquidy enough, add a little more milk.
  • Dip each warm doughnut (don't wait for them to cool!) into the glaze, making sure to coat both sides, then place back on the rack or on a parchment lined baking sheet to allow the excess glaze to drip off.
    *The glaze will eventually set and harden on the doughnuts.

Notes:

Doughnuts are best enjoyed while still warm or at least on the same day.
Variations:
Glazed: make the above glaze and dip them.
Cocoa Glazed: make the above glaze, add cocoa, and dip them
Cinnamon & Sugar: combine cinnamon and white sugar then dip the doughnuts in it.