Best Doughnuts
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Additional Time
10 mins
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Total Time
40 mins
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Servings
12 Doughnuts
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Calories
307 kcal
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Course
Baked Goods
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Cuisine
American
Best Doughnuts
Description
Best Doughnuts begins with activating yeast in warm water, then combining it with milk, softened butter, egg yolks, sugar, flour, salt, and freshly ground nutmeg to form a soft dough. The mixing process develops structure, and after rising until doubled in size, the dough is rolled and cut into shapes. Frying in hot vegetable oil produces doughnuts with a soft interior and crisp, golden crust on the outside. The inclusion of nutmeg adds a subtle warmth to the flavor profile. Cooling doughnuts can be glazed or coated as desired.
The dough’s gradual rise and enriched ingredients contribute to a tender crumb that contrasts with the fried exterior. The recipe allows for refrigeration of the dough up to 24 hours, which can deepen the doughnut’s flavor and improve its texture when cooked.
This recipe suits home cooks who want to produce classic yeast doughnuts with a slightly spiced note and familiar fried texture. It requires attention to temperature and dough consistency for best results.
Ingredients
- 2 1/2 teaspoons active dry yeast
- 3 Tablespoons water 105F-115F, warm
- 1 cup milk room temperature, 2%
- 4 Tablespoons butter softened, unsalted
- 3 large egg yolk
- 2 Tablespoons sugar
- 3 1/3 cups all-purpose flour
- 1 1/2 teaspoons salt fine sea salt
- 1/4 teaspoon nutmeg freshly ground
- 6 cups vegetable oil for frying
Instructions
- Have all ingredients at room temperature. In a small bowl, stir together the yeast and warm water. Let stand in a warm place until it begins to 'bloom' (foam).
- In the bowl of a stand mixer fitted with the dough hook, combine milk, butter, egg yolks, sugar, yeast mixture. Stir to losely combine, then dump in the flour, salt and nutmeg. Mix on low speed until a soft, rugged dough forms.
- Increase mixer to medium high and beat dough for 3 minutes. Once or twice, stop the mixer and scrape down the sides of the bowl and the dough hook. You will end up with a soft, supple dough.
- Do-Ahead Directions: Place the dough in a lightly oiled, medium-size bowl. Cover tightly with plastic wrap. Refrigerate for up to 24 hours.Eat Now Directions: Cover the bowl with a clean tea towel and place in a warm corner of the kitchen. Allow dough to rise and double in bulk. Meanwhile, prepare glazes and cinnamon sugar (recipes below).
- Lightly flour the kitchen counter and turn the dough out of the bowl. With a floured rolling pin, roll the dough into a circle about 13-inches round and 1/2-inch thick. Cut as many doughnuts as possible with a 3-inch cutter. Transfer doughnuts to a lightly floured baking sheet, keeping them 1 inch apart.
- Cover doughnuts with a kitchen towel and let rise in a warm place until slightly puffed, about 30 minutes (or 45 if the dough was refrigerated). Meanwhile, prepare your fry station.
- Heat oil in a deep 4-quart heavy pot until it reaches 350F. You will need to monitor it frequently with a thermometer and maintain this temperature throughout the fry. Fry doughnuts in batches of three, turning with a wire skimmer when they are a deep golden brown. Transfer to drain on a wire rack placed over a baking sheet, or use paper towel. Repeat until all the doughnuts and doughnut holes are fried.
- For cinnamon sugar doughnuts, shake doughnuts in a bowl with 3/4 cup cinnamon sugar. For glazed doughnuts, dip doughnuts in maple glaze and return to the wire rack to set. Let glaze set for about 20 minutes. Enjoy your fresh homemade doughnuts!
Notes
- If you lack a 3-inch doughnut cutter, a 3-inch biscuit cutter with a 1-inch cutter for the center hole can be used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Doughnuts
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 58mg | 19% |
| Sodium | 304mg | 13% |
| Potassium | 95mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 198IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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