Best Homemade Doughnut Recipe

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What is Doughnut

A deep-fried piece of dough or batter, commonly of a validator often mixed with various sweeteners and flavorings or flattened sphere shape filled with jam, custard, or cream.

How to make Homemade Doughnut

This recipe is for the best Homemade Doughnut. First in a large mixing bowl, combine one cup of flour, a quarter cup of sugar, a quarter teaspoon of salt, and one packet of yeast. You can use instant Yeast or quick-Rice. You will need one packet which is about seven grams, or two and a quarter teaspoons. 

Whisk that together. Now add scalded and cooled milk. Scalding the milk is a quick and easy step, and it will create the fluffiest donuts. Do this first so it can cool while you can prepping the other ingredients. Add two-thirds cup milk to a small saucepan and placed it over medium-low heat. Stir constantly to prevent a film from forming and do not boil.

Once it reaches 180 degrees Fahrenheit or you see it start to steam, take it off the heat and transfer it to a measuring cup to coll faster. The milk should still be very warm, but not too hot. Make sure it’s not hotter than 115 degrees Fahrenheit. otherwise, you can kill or deactivate your yeast.

Best Homemade Doughnut

Also add one-fourth cup of oil, two egg yolks, and half a teaspoon of vanilla extract. Whisk all of that to combine, then cover it with plastic wrap and let it rest at room temperature for about 10 minutes or until you see some bubbles form on the surface. Keep in mind, if your room temperature is cold, it may take longer to see those bubbles form.

After you see some bubbles add your remaining one and a half cups of flour, adding just enough until the dough holds together and no longer sticks to the sides of the bowl. Whenever you’re measuring flour for any baking project, it is super important that you measure it correctly.

Make sure you don’t add too much flour, if you add too much flour, the dough wi; be dense and dry, and the donuts won’t puff up correctly. Once the dough comes together, knead it by hand in the bowl for about five minutes. The dough should not be sticking to the sides of the bowl. And if you find it’s very sticky to the touch, you can dust it lightly with flour then continue kneading with clean dry hands. Kneading requires a little bit of effort,

When you’re done kneading, you’ll have a soft, smooth, and slightly sticky to the touch dough. Now Cover the bowl tightly with plastic wrap so the dough doesn’t dry out, and let it rise in a warm spot no hotter than 110 degrees Fahrenheit for about 45 minutes or until it’s double in size. Turn your dough out onto a smooth work surface that’s lightly dusted with flour. Using a rolling pin, gently roll the dough out into a large flat disc. You wanna roll the dough until it’s about one-fourth to a one-third inch thick. Cut out the doughnuts using a doughnut press and keep them as close together as you can to cut out as many as you can. If you don’t have one, you can also use round biscuit cutters to cut out your donuts. You should get about 11 to 12 donuts and donut holes depending on how thick you rolled out tour dough.

Once all of your donuts and Doughnut holes are cut out, transfer them to a parchment-lined baking sheet. Now cover the donuts with a tea towel and let the donuts rise in a warm place for about 20 minutes, or at room temperature for 45 minutes until you see they’re visibly puffed. Now you have to use your deep fryer because it is much easier. After all, you don’t have to constantly monitor the temperature. The deep fryer will regulate the temperature on its own. 

Set the oil to heat to 375 degrees Fahrenheit. You can also use a baking sheet lined with a cookie rack, which is where you can set the donuts after they’re glazed. And use a chopstick for dipping the donuts into the glaze. For making the glaze all you need is one pound or four cups of confectioner’s sugar or powdered sugar, with five to six tablespoons of water and one tablespoon of vanilla extract. Whisk that together until it’s smooth, and you should have a light drizzling consistency. Now you have to check on those donuts. Set up your frying station in the order you’re going to be working. 

Once the oil is preheated to 375 degrees Fahrenheit, add about two to three donuts at a time, making sure you don’t crowd the pan. Fry them about 60 seconds per side or until they’re golden on each side, and you only wanna flip them once.

Once it’s golden brown on both sides, transfer that into the glaze. Roll the Doughnut and turn it in the glaze to make sure that it’s filly coated on both sides. After it’s fully coated, lift up the Homemade Doughnut and let the excess glaze drip it back into the bowl, then transfer it to the wire rack. As soon as the glaze sets on the outside of the donuts, which happens fast they’re ready to serve.

Nitration of a Homemade Doughnut

Amount Per 100 grams

Calories 452

Total Fat 25 g

Saturated fat 13 g

Polyunsaturated fat 2 g

Monounsaturated fat 9 g

Cholesterol 19 mg

Sodium 326 mg

Potassium 201 mg

Total Carbohydrate 51 g

Dietary fiber 1.9 g

Sugar 27 g

Protein 4.9 g

Caffeine 2 mg

Vitamin A 0% Vitamin C 2%

Calcium 2% Iron 22%

Vitamin D 0% Vitamin B-6 0%

Calamine 1% Magnesium 7%

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