introduction
Doughnuts are soft fried dough pieces dusted with powdered sugar. They taste warm and sweet. This recipe makes simple square or rectangular doughnuts you fry at home. The steps use common ingredients and easy actions.
why make this recipe
- It uses simple ingredients you likely have.
- You can make fresh doughnuts at home in one day.
- They are soft, warm, and dusted with powdered sugar.
- They work well for a quick treat or breakfast.
how to make Doughnuts
This recipe uses a yeast dough that rises once. You mix wet and dry ingredients, knead the dough, let it rise, roll it out, cut pieces, and fry them until golden. Dust with powdered sugar while warm.
Ingredients :
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1/4 cup water
- Powdered sugar (for dusting)
- Oil (for frying)
Directions :
- In a bowl, combine the warm milk, water, and yeast. Let it sit for about 5-10 minutes until frothy.
- In a large bowl, mix the flour, sugar, and salt. Make a well in the center and add the yeast mixture, melted butter, and egg.
- Mix until a dough forms, then knead for about 5-7 minutes until smooth. Cover and let rise for 1-2 hours or until doubled in size.
- Roll out the dough on a floured surface to about 1/4 inch thick. Cut into squares or rectangles.
- Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry the dough pieces in batches until golden brown on both sides.
- Remove from oil and drain on paper towels. Dust generously with powdered sugar before serving.
how to serve Doughnuts
Serve them warm with a dusting of powdered sugar. They also go well with coffee, tea, or a small bowl of jam for dipping. Serve on a plate or basket lined with paper towels.
how to store Doughnuts
- At room temperature: Store in an airtight container for up to 1 day to keep them soft.
- In the fridge: You can store for up to 3 days, but they may lose some softness. Reheat in the oven for a few minutes.
- To freeze: Freeze in a single layer on a tray, then move to a freezer bag. Freeze up to 1 month. Thaw and warm before serving.
tips to make Doughnuts
- Use warm (not hot) milk for the yeast; about 105–115°F (40–45°C) is good.
- Don’t add too much flour when rolling; keep the dough soft.
- Fry in batches so the oil temperature stays steady.
- Use a thermometer to keep oil near 350°F (175°C).
- Drain on paper towels and dust while warm so the sugar sticks.
variation (if any)
- Cinnamon sugar: Mix cinnamon with granulated sugar and toss the doughnuts after frying.
- Glazed: Dip warm doughnuts in a simple glaze of powdered sugar and milk.
- Filled: Fry plain rounds, then fill with jam or custard using a piping bag.
FAQs
Q: Can I bake these instead of frying?
A: Yes. Bake at 375°F (190°C) for about 10–12 minutes until golden. They will be less crisp than fried ones.
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Use the same amount. Mix it directly with the dry ingredients, or proof it if you prefer.
Q: How do I know the oil is the right temperature?
A: Use a thermometer. Aim for 350°F (175°C). If you don’t have one, drop a small piece of dough; it should sizzle and rise slowly without browning too fast.
Q: Can I make the dough ahead of time?
A: You can make the dough, cover, and refrigerate overnight. Let it warm and rise before cutting and frying.
Q: How do I keep doughnuts from soaking up too much oil?
A: Keep oil at the right temperature and don’t overcrowd the pot. Drain well on paper towels.
Conclusion
For a different fried-dough treat and ideas about shaping and serving fried pastries, see this New Orleans-style beignets recipe which shows another simple way to make fried dough.
Doughnuts
Ingredients
Method
- In a bowl, combine the warm milk, water, and yeast. Let it sit for about 5-10 minutes until frothy.
- In a large bowl, mix the flour, sugar, and salt. Make a well in the center and add the yeast mixture, melted butter, and egg.
- Mix until a dough forms, then knead for about 5-7 minutes until smooth.
- Cover and let rise for 1-2 hours or until doubled in size.
- Roll out the dough on a floured surface to about 1/4 inch thick.
- Cut into squares or rectangles.
- Heat oil in a deep fryer or heavy pot to 350°F (175°C).
- Fry the dough pieces in batches until golden brown on both sides.
- Remove from oil and drain on paper towels. Dust generously with powdered sugar before serving.