Description
These homemade donuts are super easy to make, not overly sweet, and the kids will love them!
Ingredients
Scale
Donut Dough
- 2 ½ teaspoons (1 packet / 8 grams) active dry yeast
- ¾ cup (177 ml) warm water, approximately 100-110 degrees F
- ⅓ cup (66 grams) granulated sugar
- ½ teaspoon (2 grams) kosher salt
- ½ cup (113 grams) unsalted butter, room temperature
- 1 large egg + 1 large egg yolk, room temperature
- 1 teaspoon (5 ml) vanilla extract
- 3 cups (360 grams) all-purpose flour + more for rolling out the dough
Chocolate Glaze
- ¼ cup (60 ml) heavy whipping cream
- ½ cup (70 grams) semi-sweet chocolate chips
- 1 teaspoon (5 ml) vanilla extract
For Frying
- 3-4 cups (700-945 ml) oil, such as vegetable oil or canola oil
- large deep pot for frying, such as a dutch oven
- clip-on candy thermometer
- wire cooling rack
- baking sheet tray
- paper towels
- slotted spoon
Additional tools
- donut cutter or biscuit cutter, approximately 3 inches in diameter
Instructions
- Prepare the Donuts: In the bowl of a stand mixer, pour the warm water and sprinkle the yeast on top. Let stand for 10 minutes to allow the yeast to bloom. You should see the yeast turn foamy and smell yeast-y. If nothing happens, your yeast, unfortunately, may be expired or not active. Once the yeast has bloomed, add to the bowl the sugar, salt, butter, egg, egg yolk, vanilla extract, and 3 cups of flour. With the dough hook attached, turn the mixer to low and knead until the dough begins to form. At this point, you should see the dough pull away from the sides of the bowl easily. If you find that the dough is still sticky, add up to 3 additional tablespoons of flour, 1 tablespoon at a time, until the dough is soft and slightly sticky. Transfer the dough to a large bowl that’s been lightly brushed with vegetable oil. Flip the dough over to coat the entire ball with oil. Cover tightly with plastic wrap and place in a warm, draft free spot for about 1½ hours or until the dough has doubled in size
- Cut out the Donuts: After the dough has risen, gently punch the dough down in the center, then turn it out on to a clean and lightly floured surface such as a large cutting board or counter top. Knead the dough about 6 to 7 times, until it turns into a smooth ball. Using a floured rolling pin, roll the dough out into a rectangle about a 1/2″ thick. Coat your donut cutter with flour and gently cut out the donuts, placing them onto a parchment lined baking sheet leaving about an inch of room between them to allow for proofing. With any leftover dough, you can form it into a ball and re-roll it to cut more donuts and/or you can roll some into balls to make donut holes. Cover the baking sheet with a clean dish towel and allow the donuts to rest for one hour or until they’ve doubled in size
- Fry the Donuts: About 10 minutes before the donuts have finished proofing, line a large baking sheet with two layers of paper towels with a cooling rack placed on top. Set aside. Place the oil into a deep pot and heat until it reaches 365ºF. Two important notes here: 1- Add in the oil BEFORE you turn on the heat on your stove top 2- Do not guess at what you think the temperature might be — use a candy/deep fryer thermometer. This way you’ll also be able to monitor the temperature as you’re frying. Using a slotted spoon, place one donut at a time in the hot oil for approximately 45 to 60 seconds on each side, turning them over with the slotted spoon. The donuts should be a medium golden-brown color – if they are too dark, turn your heat down a bit. If they are too light in color, check that your oil temperature has not fallen below 365ºF or fry a bit longer before turning them over. At the correct temperature, the donuts will fry quickly, so pay attention and do not step away from the stove top. When the donut is browned on both sides, carefully remove from the oil with the slotted spoon and place onto the cooling rack to let any excess oil drain off. Allow the donuts to cool slightly before dipping them in the chocolate ganache
- Prepare the Chocolate Glaze: Place the semi-sweet chocolate chips into a medium size bowl. Set aside. In a microwave-safe bowl or glass measuring cup, heat the heavy cream for 45 seconds. Pour it over the chocolate chips, add in the vanilla extract, and then stir until all chips are completely melted and smooth. Dip each slightly cooled donut into the glaze, swirl around, and then carefully lift up and place onto a cooling rack. You can add sprinkles or additional toppings now before the glaze sets
Notes
- Donuts will keep in an airtight container for 3-4 days. I like to heat them for a few seconds in the microwave before eating
- After frying the donuts, do not pour the oil down the drain. Wait for it to completely cool and then pour it into a glass or plastic jar with a lid and throw in the trash. You may also strain out any solids and reuse.
- Recipe adapted from Beyond the Butter
- Category: Donuts
- Method: Fry
- Cuisine: American
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