You don’t need any culinary skills to make these Perfect Homemade Donuts—anyone can do it! What you do need is plenty of time, so this just the right recipe for nowadays quarantine.
This recipe has everyone’s favorites: the classic glaze and the chocolate frosting. The results will have you ruined for all other doughnuts…seriously! These melt in your mouth donuts are going to be your next favorite homemade item, you bet!
Dealing with Dough
The very first step in creating donuts is blooming your yeast: dissolve sugar into lukewarm water, then stir in the yeast and a few tablespoons of flour. I don’t why this recipe calls for this step but believe me this is one hell of a tip that gives this melt-in-the-mouth texture. So, even if it’s tedious but we do need to work hard to achieve something successfully.
Let It Rise
Let this batter rest for half an hour, it’ll turn a little puffed up. This is how you know your yeast is alive and that your dough will rise! Add this to the rest of your dough ingredients and then knead until the dough feels smooth and elastic. Leave it to rise again for at least 1 – 1 ½ hour.
Donut dough needs to rise twice: first, the yeast batter and then the dough itself. These will be rising the third time too while you are rolling and shaping the donuts. While the donuts are rising, begin heating up your oil and making your glaze and chocolate frosting!
Using The Right Temperature
Since donuts fry for such a short amount of time, you want to make sure the oil is at the temperature that’ll allow them to cook through without burning and turn a perfect golden color. So, I would always suggest keeping your flame on medium-low. First, let the oil heat up, then start placing your donuts one or two at a time. Also, keep in mind that the temperature fluctuates after your first batch of doughnuts come out, so give it some time to reheat then place your next batch.
Glazing and Frosting
Make your glaze in a large, wide bowl for easy coating. Next, make sure to glaze your donuts while they’re still warm! This way, it’ll stick much better…plus, then you can eat them while they’re warm. Once you dip your donuts into the glaze, place them on a cooling rack set over a baking sheet to let the excess drip off. This makes for much easier cleanup and evenly glazed donuts. If you want, you can add sprinkles (or chocolate chips, or toasted coconut flakes, etc.) at this point! Remember to glaze both sides of the donuts.
For the chocolate frosting, dip just one side into the frosting and lift it back up carefully, and set these on a wire rack too for cooling.
Perfect Homemade Donuts
Prep time: 30 mins
Rise time: 2 – 2 ½ hours.
Cook time: 15 -20 mins
Yield: 8 – 10 donuts
For Yeast Batter
Yeast 1 tbs
Lukewarm Milk ¼ Cup
All-purpose flour 5 tbs
For the Dough
Lukewarm Milk ¼ Cup
Yeast ½ tbs
Salt ¼ tsp
Sugar (powdered or fine) 1 tbs
Vanilla extract ½ tsp
Egg yolk 1 large
Butter (melted) 2 tbs
All-purpose flour 1 & ¼ Cups
Oil for frying
Butter (melted) 1/3 cup
Powdered Sugar 2 cups
Vanilla extract 1 ½ tsp
Hot water 4 tbs
Powdered Sugar ¾ Cup
Cocoa powder 2 tbs
Milk 4 tbs
Vanilla extract 1 tsp
Butter (melted) 2 tbs
1. In a bowl add yeast, milk, 5 tbs all-purpose flour and mix well. Cover with cling film and let it rest for 30 minutes.
2. In another bowl add milk, yeast, and mix to incorporate. Add the other flour-yeast mixture, salt, sugar, vanilla extract, egg yolk and beat well with either a hand mixture or a whisk.
3. Add butter and gradually add all-purpose flour, kneading well to form a soft dough. Cover and let rise for 1 & ½ hour or until doubled in size.
4. Knead the dough again and divide it into two equal parts. Roll out one-half dough into ½ inch thick height.
5. Cut with a donut cutter or any other cutter to give the donut shape. Do not discard the middle pieces. They are best for munching on to while making the donuts.
6. In a wok, heat oil (maintain the temperature at 190 degrees while frying by keeping it on the medium-low flame) and deep fry donuts on each side until golden brown.
7. Dip donuts into the chocolate frosting or sugar glaze and set them onto wire racks to drain off excess. Sprinkle with colored sprinkles immediately after glazing (optional).
In a bowl, mix powdered sugar, vanilla, butter, and hot water to make a runny dipping sauce.
In a saucepan, add milk, melted butter, vanilla, powdered sugar, cocoa powder. Mix well and keep stirring until the sauce thickens. (The sauce will thicken more upon cooling)
Make Ahead: The best thing about this recipe is that they remain equally first for a day. You can double the recipe for a bigger batch.
Variations: As mentioned above you can add sprinkles, coconut shavings, or crushed and roasted nuts.
Also, try our other Recipes in our food blog. Leave a Comment Below and let us know how it turned out!