One of the best parts of winter is homemade doughnuts. Making donuts at home is fun and easy! But, most of all kids and adults all love them. These are deep-fried and dusted with powdered sugar.
These are deep-fried yeast-risen-filled doughnuts using my no-fail recipe that works every single time. The results are soft, airy, light, and fluffy clouds that just melt in your mouth. You will never go to the bakery to buy doughnuts again. I promise!
Some people enjoy the process of making doughnuts. Other people mind the time that it takes.
Ingredients and substitutes
- Flour – Bread flour make light, airy, and fluffy donuts. But, you can also use simple plain flour aka all-purpose flour for these donuts.
- Eggs – Helps stabilize and flavor the dough. Use large eggs.
- Yeast – We are using instant dry yeast but you can also use 15 grams of fresh bakers yeast works too.
- Spices – cinnamon and nutmeg are excellent flavors but you can also omit them.
- Milk – use warm milk no more than 110F. Alternatively, you can also use warm water.
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- Mixing bowl
- 240 ml Warm milk luke-warm – 110 F
- 9 grams Instant dry yeast
- 30 g Sugar
- 60 g Unsalted utter room temperature
- 100 g Eggs
- 500 grams All-purpose flour
- 7 g Kosher salt
- ¼ tsp Nutmeg
- ½ tsp Ground cinnamon
- Yeast mixture – In a small bowl, combine the warm milk, yeast, sugar, and eggs. Pro tip – make sure the water is barely warm, hot water will kill the yeast and cold water will not activate it.
- Dry ingredients – In the bowl of a stand mixer with the hook attachment – combine the flour, salt, and nutmeg. Pro tip – Alternatively, you can knead the dough by hand in a bowl.
- Combine – Add the yeast mixture to the flour mixture and combine well on medium-high for 3 minutes.
- Knead – Continue to knead on medium speed for 8 minutes, then add the soft room temperature butter and knead for 8 to 10 minutes more. NPro tip – The kneading is what gives the dough that elasticity. Avoid adding too much flour when kneading or the doughnuts will be dense.
- Rise – Gather the dough into a ball and place it in an oiled bowl. Cover and let rise for 60 to 90 minutes until double in volumePro tip – You can also leave the dough to rise in the fridge overnight.
- Roll – Once the dough has doubled in volume, punch it down and transfer it onto a work surface. Roll the dough to about 1/2 inch thickness. Tip – this will prevent ugly air pockets when proofing/rising again
- Cut – Cut the donuts using a 3 or 4-inch round cookie cutter. Place them on individual pieces of parchment paper squares on a baking tray.
- Proof – Let the doughnuts proof again for 30 to 45 minutes – until they are double in volume. Pro tip – you can also leave the donuts in the fridge overnight.
- Deep fry – In a large pan or deep fryer heat the oil. Deep the donuts for 3 to 4 minutes on each side until lightly golden. Pro tip – the oil should be about 350F. When you add the donut it should rise in about 30 seconds no sooner not too long.
- Cool – Drain onto clean paper hand towels to absorb excess oil. Let them cool until cooled.
- Fill and dust – Add strawberry jam in a piping bag with a round tip and add a generous tablespoon of jam into each doughnut. Dust with powdered sugar. Pro tip – make sure the doughnuts are not too hot when you fill them with jam or the jam and sugar will melt.
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