Delicious Homemade Donuts: A Step-by-Step Guide

Ingredients

2 tablespoons active dry yeast
1 cup warm milk (110 degrees F/45 degrees C)
1/4 cup white sugar
1/2 teaspoon salt
2 eggs
1/3 cup shortening
4 cups all-purpose flour
1 quart vegetable oil for frying
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
4 tablespoons hot water or as needed

Steps and instructions

In a small bowl, sprinkle the yeast over the warm milk and let it sit for 5 minutes, or until foamy.
In a large bowl, mix together the yeast mixture, sugar, salt, eggs, shortening, and two cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour a half cup at a time, until the dough no longer sticks to the bowl.
Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if the impression remains when touched.
Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter.
Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack.
To make glaze, melt the 1/3 cup butter in a saucepan over medium heat. Stir in 2 cups of confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set heat on low, and keep the saucepan on the stove to keep the glaze warm and fluid. Dip each doughnut into the glaze, making sure they are fully coated. Place on wire rack to harden.

Tools for making

Mixing bowl - A large bowl to mix the dough ingredients.
Wooden spoon - Used for stirring and mixing the dough.
Doughnut cutter - A tool with a circular shape and a center hole used to cut out the doughnuts.
Deep-fryer or large heavy skillet - Used for frying the doughnuts.
Wide spatula - A tool for sliding the doughnuts into the hot oil and flipping them while frying.
Saucepan - Used to melt butter and make the glaze.
Wire rack - A rack for draining and cooling the fried doughnuts.

Recipe variations

Glazed Chocolate Donuts: Add 1/4 cup cocoa powder to the dough and increase the sugar to 1/2 cup. Dip the fried donuts in a chocolate glaze instead of the vanilla glaze.
Cinnamon Sugar Donuts: After frying the donuts, roll them in a mixture of cinnamon and sugar while they are still warm.
Filled Donuts: Use a piping bag to fill the fried donuts with your choice of filling such as jelly, custard, or Nutella.
Maple Bacon Donuts: Fry bacon until crispy, crumble it, and sprinkle it on top of the glazed donuts before the glaze sets. Drizzle with maple syrup.
Gluten-Free Donuts: Use a gluten-free flour blend instead of all-purpose flour.
Vegan Donuts: Substitute dairy milk with plant-based milk such as almond milk or soy milk. Replace eggs with applesauce or mashed bananas. Use vegetable shortening instead of butter and skip the egg wash before frying.
Funfetti Donuts: Add rainbow sprinkles to the dough before frying, and use a vanilla glaze with additional sprinkles on top.
Lemon Glazed Donuts: Add 1 tablespoon of fresh lemon zest to the dough and substitute hot water with lemon juice in the glaze.
Matcha Green Tea Donuts: Add 1-2 tablespoons of matcha green tea powder to the dough. Dust the fried donuts with powdered sugar mixed with matcha powder.

Recipe overview

This recipe will guide you on how to make classic homemade doughnuts. These are perfect for a sweet breakfast treat or a snack at any time of the day. It's a simple dough that's sweetened and flavored with sugar, yeast, and a touch of salt. After a quick rise, the dough is rolled out and cut into shapes, then fried until golden brown. The doughnuts are finished off with a warm, buttery glaze that's sweetened with vanilla and powdered sugar. This recipe might require a bit of commitment and time, but the result is truly rewarding - fresh, warm, and delicious doughnuts that you've made from scratch. With a little practice, you'll find that making doughnuts at home can be a fun, satisfying, and delicious project. Enjoy the process and the sweet results!

Common questions

Can I use instant yeast instead of active dry yeast? Yes, you can substitute instant yeast for active dry yeast in this recipe. However, you may need to make adjustments to the rising time.
Can I use butter instead of shortening? Yes, you can use butter instead of shortening. The texture and flavor of the doughnuts may be slightly different, but it will still work.
How can I tell if the dough has risen enough? The dough is ready when it has doubled in size and holds an impression when touched. This usually takes about 1-2 hours in a warm place.
Can I bake the doughnuts instead of frying? Yes, you can try baking the doughnuts instead of frying. Preheat the oven to 375 degrees F (190 degrees C) and bake for about 10-12 minutes, or until golden brown.
Can I freeze the doughnuts? Yes, you can freeze the doughnuts. Allow them to cool completely, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 2 months. Thaw at room temperature and warm up before serving.
Can I use a different type of glaze? Yes, you can use different types of glazes such as chocolate glaze, maple glaze, or flavored glazes. Simply replace the vanilla extract with the desired flavoring and adjust the consistency with hot water as needed.

Serving dishes and utensils

Mixing Bowl - A large bowl for mixing the dough ingredients.
Wooden Spoon - Used for stirring and mixing the dough.
Doughnut Cutter - A tool specifically designed for cutting doughnuts into the desired shape.
Deep-Fryer or Large Heavy Skillet - For frying the doughnuts in oil.
Wide Spatula - To carefully slide the doughnuts into the hot oil.
Wire Rack - Used for draining the fried doughnuts and cooling them after glazing.
Saucepan - For melting butter and making the glaze.

Origin stories

The humble donut, despite its modern association with America, has traversed continents and centuries to reach its current fame. Its earliest origins are traced back to Europe in the Middle Ages, when Dutch settlers brought the 'olykoek' or 'oily cake' to the New World. These were balls of sweet dough, fried in pork fat until golden brown. The concept of the 'hole' was popularized in the 19th century, bringing us closer to the donut we know and love today. It has been said that a New England ship captain's mother made him a type of donut with a hint of nutmeg, cinnamon, and lemon rind. She put hazelnuts or walnuts in the center, where the dough might not cook through, and hence it was called a 'dough-nut'. But her son, the captain, supposedly made the hole in the middle to put the donut on the ship’s wheel, so he could use both hands to steer. The donut thus journeyed from simple pastry to an integral part of American culinary history and culture. Even today, the sight of a donut can transport one to a classic American diner, complete with glossy red seats, chrome detailing, and a whiff of nostalgia.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.