5 from 16 votes
Best Doughnuts
This recipe for Best Doughnuts produces a soft, tender dough enriched with butter, egg yolks, and flavored with a hint of nutmeg. The dough requires yeast fermentation, and once risen, it is shaped and deep-fried in vegetable oil to a golden exterior. The method includes a slow rise for flavor development and careful mixing to achieve a supple dough, ensuring light yet hearty fried doughnuts. Ideal for those looking to make classic homemade doughnuts with a traditional yeast-based texture.
Prep Time
10 mins
Cook Time
20 mins
Additional Time
10 mins
Total Time
40 mins
Servings:
12
Doughnuts
Calories:
307 kcal
Course:
Baked Goods
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Doughnuts
Amount Per Serving
Calories 307
% 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.