An awesome, classic yeast doughnut recipe courtesy of my talented friend Jessica.
I love doughnuts. With a serious passion. Nothing fancy, just a simple glazed one will do, but wow, are they expensive. When you look at it, they’re basically flour, some milk, some yeast, nothing I don’t keep in the cupboards, so for pennies on the dollar, and a bit of elbow grease, making them at home is significantly better for the pocketbook (they have to be better for something, don’t they?)
Classic Doughnut Recipe
- 1/4 c of warm water
- 1 tsp of sugar
- 1 Tbsp of dried yeast
- 2 cups of flour
- 1/2 tsp salt
- 3/4 cup of warm milk (approx. 100 degrees F)
- 2 Tbsp of sugar
- 1 egg
- 2 Tbsp of softened butter
- Oil for frying
Mix together the first three ingredients and let the yeast start to bubble (about 5 minutes).
In a mixer (to be honest, I use my food processor for this, not the appliance you’d expect, but it does a rocking job on small batches of yeast dough) combine the yeast mixture with the rest of the ingredients (not the frying oil).
Stir this up until you have a goopy mess, and then slowly add more flour until the dough just comes together into a ball (for me it was an extra 2/3 c). You don’t want too much flour or you get a hard doughnut, and who wants that?
Knead the dough for about 5 minutes, taking care not to add too much flour. Sticky is ok here (think post-it-note). Let sit in a covered, oiled bowl for about an hour, or until approximately doubled.
Roll the dough out to about half an inch (1cm) and cut into whatever doughnutty shapes you want. Leave on the counter to puff up while you get the oil ready.
I used canola oil, but any light flavoured oil will do. My favourite way to deep fry is to use an electric frying pan (use about 1 1/2 inches of oil), because you can jut set the heat and it will maintain that heat for you. Doing it on the stove requires a thermometer and a lot more babysitting.
Fry in small batches (3 or so) until lightly browned, then flip and do the other side. Take out of the oil and toss immediately in granulated sugar, or let cool on a cooling rack to be glazed later.
Simple sugar glaze:
- 2Tbsp melted butter
- 1/2 tsp vanilla
- 1 c powdered sugar
- 2Tbsp milk or water
Whisk together, and dip doughnuts in, let dry on a rack.
My advice… call some friends to help you eat these. They are amazing, but eating the whole batch in one sitting seems like a bad idea, and they’re not really keepers. Eat ’em up while they’re fresh!