Homemade Donuts
User Reviews
5
Homemade Donuts
Description
The dough begins by activating rapid-rise yeast in lukewarm water, then combining it with heated milk blended with vegetable shortening and spices including cinnamon and nutmeg. Sugar, salt, and eggs are incorporated, and flour is gradually added until a soft dough forms. After kneading, the dough is left to rise until doubled in size, providing a light, airy texture.
Doughnuts are shaped either with a traditional cutter that creates the ring shape or using a large round cutter for filled varieties. After shaping, they are fried in vegetable oil until golden brown and cooked through, then coated with a simple glaze made of powdered sugar, water, and vanilla extract, which hardens slightly to a glossy finish. Filled donuts can be injected with pudding, jelly, or chocolate spreads to add variety.
The dough can be prepared ahead and refrigerated overnight before frying, allowing for convenient timing. Donuts keep fresh at room temperature for a couple of days and can be stored longer in the refrigerator or freezer, making them ideal for batch preparations and varied serving occasions.
Ingredients
Dough
- 2 tablespoons Rapid Rise Yeast
- ¾ cup water 110-115°F, lukewarm
- 2 cups milk
- ½ cup vegetable shortening room temperature
- ⅔ cup sugar
- 2 teaspoons salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 4 egg large
- 7-7½ cups all-purpose flour
- vegetable oil for frying
Glaze
- 7 cups powdered sugar sifted
- ⅔ cup water
- 2 teaspoons vanilla extract
Instructions
- Make the dough. Dissolve yeast in lukewarm water. Set aside.
- Heat milk in the microwave for 2-3 minutes.
- While milk is heating, place shortening in a large bowl. Pour hot milk over it and whisk until mixed (there will still be a few shortening clumps).
- Add sugar, salt, cinnamon, and nutmeg and mix well with a wooden spoon or the mixer whisk attachment. Add eggs and continue to mix, then stir in the yeast mixture.
- Add 2 cups of flour and mix with a wooden spoon. Continue to add flour 1-2 cups at a time until the batter is no longer runny and is smooth.
- Place dough on a clean, lightly floured surface and gently knead dough until the surface is not too sticky to the touch. The dough should be very soft, but not so sticky that you cannot handle it fairly easily. Place the soft dough into a lightly greased bowl. Cover the bowl and let rise for 1-1½ hours at room temperature. The dough should be about double in size when it's ready.
- Place dough on a lightly floured surface and roll out to a 1-inch thickness. Use a 3½-inch donut cutter to cut donuts out, cutting as closely as possible together and saving the middles for doughnut holes. Move donuts and holes to a clean surface, cover, and let rise at room temperature for 1-1½ hours.
- Make the glaze: Mix all ingredients in a large bowl. Set aside.
- Once the donuts and holes are done rising, fill a large frying pan with 1½ inches of vegetable oil and heat to 365-380°F. Working in batches, fry the donuts and holes until golden brown, 2-3 minutes per side for donuts and about 2 minutes per side for donut holes.
- Remove each donut from the oil and immediately transfer to the bowl with the glaze. Turn to make sure both sides are coated, then place on a wire rack over parchment paper to let the excess glaze drain. Repeat to make the remaining donuts.
Notes
- Shape the dough and refrigerate overnight for easier handling and fresher donuts the next day.
- For filled donuts, use a large round cutter and inject fillings like pudding, jelly, or Nutella once cooled.
- Store donuts loosely covered at room temperature for 1-2 days or refrigerate for up to 5-6 days; freeze in a sealed bag for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30+ donut holes
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Serving | 1donut | |
| Calories | 396kcal | 20% |
| Carbohydrates | 79g | 26% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 24mg | 8% |
| Sodium | 172mg | 7% |
| Potassium | 101mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
| Vitamin A | 58IU | 1% |
| Vitamin C | 0.004mg | 0% |
| Calcium | 34mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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