I followed the recipe to the letter. Make one of these recipes for yourself and you'll see what the buzz is about. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. I let it set out in a cooler part of my kitchen on the counter. I lowered the temperature by five degrees but it still wasn't right. To make the glaze: In a large mixing bowl using a hand mixer or whisk, mix all ingredients together. Recipe was 100% spot on. 45 minutes, plus 13 hours for dough to rest and proof. The dough will be very soft and moist but not so sticky that you can't roll it out. Meanwhile, line cooling racks, baking sheets or plates with paper towels. Let rise at room temperature until it doubles in size, about 1 hour. Then, instead of putting it in the refrigerator, I let it set on the counter for around 20 mins, then rolled it out and cut shapes. What could be the reason for this? Cover the bowl with plastic wrap and let the dough rest in a warm place for 30 minutes. Classic Fried Cake Donuts . Get recipes, tips and NYT special offers delivered straight to your inbox. About the Author Rosie Reynolds has worked for BBC Good Food and Olive magazines. ... A classic jelly doughnut gets a fun twist with peanut butter glaze. if they deflate a bit; they’ll puff back up as they fry. What's better than a classic doughnut? For frosted doughnuts, see our three easy doughnut glazes. STEP 1 Put 150g water and all the dough ingredients, apart from the butter, into the bowl of a mixer with a beater paddle. Arrange the doughnuts on the prepared baking sheet, leaving at least 1 inch between doughnuts. They don’t have that crispy outer layer that forms when frying. Heat cooking oil to 365 degrees F. Carefully fry donuts 2 or 3 at a time, about 2 minutes, turning once. To test, use a fingertip to lightly touch one of the doughnuts. In a medium bowl, combine 1 tablespoon of the yeast with 3/4 cup of the warm milk and stir to dissolve the yeast. You have to wait on the yeast for at least 30 minutes about 4 different times!!!. You can punch down and reroll over-proofed dough once. It also lacked some of the distinct fluffy texture that donuts should have. Opt out or, tablespoons (1 stick) butter, melted and cooled, cups all-purpose flour, plus more for rolling out the dough. Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. Excellent recipe. Add the milk mixture to the egg mixture and whisk to combine. Lightly oil large bowl; transfer mixture to bowl. Food stylist: Claudia Ficca. Add 3/4 cup of the flour and stir to create a smooth paste. ¿¿, In Italy there is no Krispy Kreme here, I went on a vacation in London and tasted Krispy Kreme's classic Glazed doughnuts and i hust couldnt get enough of it. I just made puffs (or donut holes), and it made about 3 dozen. Grease a large bowl with a little oil. Howeverr, when it came to the taste, it tasted too much like bread. I was not disappointed. If you are new to donut making, this is the perfect donut recipe. Not the best doughnut recipe. Add some good raspberry jam and it's all over. I just don't understand why others that made a review said its not good. Doughnut holes cook faster. Served to friends who could not stop talking about how tasty they were! If they’re too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. Mix on medium until the dough starts to come together, about 30 seconds. Fats: You'll need unsalted butter, vegetable oil, and eggs to make the best baked donuts. I made my first batch two weeks ago and have had to make them twice since, doubling the recipe, because my family just loved them. Baked donut ingredients. They were better next day. And ut turned out a bit exactly like KK's doughnut ¿¿ And I thank you! Baked donuts are also lighter and have more of the same texture as a slice of cake. In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 360°F. 100 Recipes We Wouldn't Attempt Without a Stand Mixer. I think I messed it up because when I pored the glaze on it the doughnut it fell apart. Donuts are classic sweets but somehow underrated when it comes to dessert. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of … 1 tablespoon plus 1 teaspoon active dry yeast, 2 to 2 1/2 cups (320 to 400 grams) bread flour, 4 tablespoons (1/2 stick or 2 ounces) unsalted butter, softened at room temperature and cut into cubes, Stand mixer fitted with the paddle attachment and dough hook, 2 large baking sheets, non-terry dish towel, 3-inch-diameter doughnut cutter with 1-inch-diameter hole (or cookie cutters), wire cooling rack, deep-fry thermometer. Keto Classic Glazed Donuts We all love a good donut, and this Keto Glazed Donut Recipe is a personal favorite of mine. If you prefer a thinner glaze on … Then cut out doughnuts and holes with a 3 ½-inch doughnut cutter. Remove the paddle attachment from the mixer, and switch to the dough hook. We've included two glaze options, sugar and chocolate, but these doughnuts are terrific on their own or simply dusted with confectioners' sugar. These chocolate glazed donuts are baked instead of fried, giving them a moist, cake-like texture and are a healthier alternative to a classic fried donut. Whisk together 2 cups powdered sugar, 1/4 cup milk and 1 teaspoon vanilla until smooth. Working in batches, fry the doughnuts and holes, turning once, until they are golden brown, about 2 to 3 minutes. Fry, flipping once, until light golden brown, 1 to 2 minutes per side. Donuts are one of my favorite desserts. In a large bowl, combine it with the yeast. Reroll and cut trimmings. For. They’re my absolute favorite! This was so satisfying, and easier than I expected! They turned out great in appereance. Then completed the recipe as instructed. Using a slotted spoon, transfer the doughnuts to the paper towels to … The soft almost bread like texture of this classic donut recipe, paired with a simple vanilla glaze is guaranteed to leave your tastebuds wanting more than just one. More than likely, you already have them on hand. Step 2 – While mixing on low, add in the eggs and mix on medium speed until … Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. This essentially stops yeast production and is meant to give you the option of making it the night before. Roll each half of dough to 1/2-inch thickness. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they’re deep golden all over. Transfer as done to the wire rack and return the oil to 360°F between batches. 2 to … I'm thrilled with how they turned out. The dough … Transfer to the paper lined baking sheet and let cool for 10 minutes before glazing. Glaze or fill as follows, and serve as soon as possible. quarts neutral oil, for frying, plus more for the bowl. I've made donuts a few times but lost my recipe. Add the butter and mix on medium until it's incorporated, about 30 seconds. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Let the doughnuts cool slightly before glazing with the. To. I actually preferred the texture of the donuts at slightly lower frying temp, but its not worth worrying about. It was nice dough to work with - was not overly wet like most GF doughs. So i found this recipe and i made it for the first time! Plus check out our list of the top doughnut shops, state by state. I cut a few without holes and filled them with Kirkland strawberry spread and covered them with homemade powdered sugar. Subscribe now for full access. In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. I did not put the dough in the refrigerator. Incorporates plans that can be made with donut producers, donut tins or a basic preparing plate. Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover and let rise for 45 to 60 minutes or until light. It hardened after cooling and looked beautiful. And now you can have donuts for breakfast too without running to the donut shop early in the morning, or worse deep frying them home.. Because this is the easiest (not to mention super delicious) donut recipe on earth. If you want to complete the recipe start to finish, just punch down the dough, as noted. After 5 … Homemade doughnuts are a bit of a project, but they’re less work than you might think, and the result is a truly great, hot, crisp doughnut. My first attempt at doughnuts - and they were delicious. For cinnamon doughnuts, shake warm doughnuts in a plastic bag with about 1/4 (50g) to 1/3 cup (68g) cinnamon-sugar. Nice recipe. I think this is what breakfast dreams must be made of. Add more flour, about 2 tablespoons at a time, if the dough is too wet. I just made these, they came out perfect!! Time To Make The Doughnuts. Stir lightly these are easily the best donuts I ever ate. Each mouthful is conversation stopping and world melting. Step 1 – Cream the butter and the sugar together on medium-high speed until light and fluffy. Oh, and one note on the glaze - I use organic powdered sugar, which has a slight flavor to it already, so I skipped the vanilla. Working in batches, fry the donuts and donut holes until lightly golden brown, about 1 minute per side. Cover the doughnuts loosely with plastic wrap and let them proof in a warm place until almost doubled in size, 30 to 40 minutes. If you’re making filled doughnuts, don’t cut out the middle. Drain on paper towels. Yum, yum. She is a integral member of Bill Granger's food team, working as a food stylist and recipe developer for his book range, magazine columns, and features. They were amazing. Mix the flour and salt in a bowl, and then retrieve 1/2 cup at a time and add it to the mixing bowl, … Also, make sure you have quality yeast - it makes all the difference. Die. Thank you! It was my first time making doughnuts, and first time baking with a stand mixer. For sugar-coated doughnuts, shake doughnuts in a plastic bag with about 1/2 cup (57g) non-melting topping sugar (for best results), or confectioners' sugar. This recipe just didn't do it for me. About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 375. Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. If left in the cooking oil the full amount of time listed the donuts come out dry, hard and entirely too dark. Featured in: The wait times are insane. Add one more cup of flour and beat well. Transfer to a large bowl and add the … This was absolutely an incredible recipe. For the doughnuts 1 ¼ cups milk 2 ¼ teaspoons (one package) active dry yeast 2 eggs 8 tablespoons (1 stick) butter, melted and cooled ¼ cup granulated sugar 1 teaspoon … It should not be considered a substitute for a professional nutritionist’s advice. Mix on a medium speed for 8 mins or until the dough … The more you knead or punch down, the less airy your donuts. Classic Sour Cream Baked Donuts and a tall cold glass of milk. Spiced Sweet Potato Doughnuts. For the glazed doughnuts I used a different glaze: 3 cups sugar, 1/2 cup cold water, and 1 teaspoon vanilla. A homemade one! Well, this recipe takes all day long. This recipe is Good! Using doughnut or cookie cutters, cut out 3-inch-diameter rounds with 1-inch-diameter holes. Once 30 minutes have passed, in the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 teaspoon yeast with the remaining 1/4 cup milk (the milk will be room temperature at this point). This seemed to look good. Add the rested flour mixture along with the vanilla and egg yolks and mix on low until the ingredients are incorporated and the dough is smooth, about 30 seconds. Put on racks to let the glaze harden. You could also toss the donuts in a cinnamon-sugar mix, glaze them with a powdered … Cover with damp towel and set aside to rise at room … I just wanted to ask if I could triple this recipe? The ingredients are pretty standard pantry items. The information shown is Edamam’s estimate based on available ingredients and preparation. YUM! I haven't had a real American doughnut in almost 5 years! I bought a new fryer recently, and I wanted to make a really great classic glazed doughnut. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes. Sugar: Granulated sugar is used in the donut … Keep reading for an easy step-by-step tutorial with photos! I made these today and received rave reviews. Used the sugar glaze and these doughnuts were bakery perfect! I deep fried the "holes" as well. If the dough springs back immediately, it needs more time; if it springs back slowly, it's ready; and if the dough doesn't spring back at all, it's over-proofed. I would definitely make it again. In a large bowl, combine it with the … (For filled doughnuts, don't cut out the holes.) Heat the milk until it is warm but not hot, about 90 degrees. 1 cup whole milk, heated to 110°F 1 tablespoon plus 1 teaspoon active dry yeast Unfortunately this did not come close to the flavor or texture I was expecting. Step 2 In a large bowl, sift together flour, sugar, salt, baking powder, cinnamon and nutmeg. I'm hooked! If you liked this donut recipe you’ll love my other donut recipes! Stir lightly, and let sit until the mixture is foamy, about 5 minutes. For Ferroni's doughnut-making tips and more recipes, see our complete guide to homemade doughnuts. About 2 minutes. This was my first time making donuts at home and I can't even imagine bothering to try another recipe. Powered by the Parse.ly Publisher Platform (P3). When the doughnuts are cool enough to handle, dip into the glaze; if you like, flip them so the tops they’re completely covered. I made the glaze again but left out the vanilla and it was lovely. It WAS. Sending love from Italy ¿¿¿¿. In a large bowl, mix together the sugar, milk and salt until smooth. They came out light and fluffy. They were GREAT. These are super delicious and fluffy! Start adding the remaining flour, 1/4 cup at a time (turning the mixer off for each addition) and knead the dough on medium until it completely pulls away from the side of the bowl and is smooth and not too sticky, about 1 minute. Mixture should be thin. Lightly flour a work surface and roll out the dough to a 1/2-inch thickness. Add 3 cups of the flour, beating until blended. When ready to roll out the dough, line a baking sheet with a lightly floured non-terry towel. I found they tasted a little too much like bread but my kids liked them. For new bakers, don't mess with the dough more than absolutely necessary. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process. Got tired of waiting...went to Krispy Kreme! My kids LOVED it. Cookbook author and food photographer Lara Ferroni created this classic doughnut recipe exclusively for Epicurious. NYT Cooking is a subscription service of The New York Times. The glaze was good, too. Rub the doughnut … Reserve the doughnut holes. I think they will be ideal for jelly doughnuts. This recipe has inspired me to make a variety of doughnuts and I definitely imagine I will use this recipe again shortly. I did not refrigerate the dough for minimum of 1 hour. I was very pleased with this recipe as the doughnuts were light and tasty, and they received strong reviews from friends. From that point on I followed the directions and the doughnuts turned out great! Once you’ve mastered this basic recipe for a fluffy, yeasted doughnut, you can do pretty much anything you like in terms of glazes, toppings and fillings. I don't have a stand mixer so I used my bread machine to make the dough. But even though it fell apart it was deliousous. Mix in butter until crumbly. It’s O.K. I love the fun shape of donuts and the colorful sprinkles or creamy glaze that covers the top. If you’re using an electric mixer, the dough will probably become too thick to beat; when it does, transfer it to a floured surface, and gently knead it until smooth. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Crispy outside, so soft on the inside. While the doughnuts are proofing, line a baking sheet with 2 layers of paper towels and place a wire rack on top of the towels. Once 30 minutes have passed, gently press down on the dough to remove any gas bubbles then chill, covered, for at least 1 hour and up to 12 hours. Sourdough Discard Donuts There has got to be a better way. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). If your kitchen is on the cold side, an easy way to create a warm place for the dough to rise is to turn the oven on to 250°F, and set the bowl of dough or the baking sheet of doughnuts on top. Wow! Transfer the dough to the bowl, and cover. Found it on a blog that suggested using Bob's Red Mill GF Baking Flour. Finally a recipe for a baked buttermilk doughnut that is crispy on the outside and light and airy on the inside! Getting the right consistency of dough without a stand mixer would have been challenging as the dough is quite sticky. I made these with very high hopes since they take so long to make. Some I glazed, and others I rolled in cinnamon sugar, and both were fabulous. Skip the morning doughnut run—we have plenty of delicious doughnut recipes you can make at home, including ring doughnuts and baked doughnuts. I simply put all the ingredients into the machine the order recommended by the manufacturer, set the bread maker for the dough cycle and pushed the button. Sam Kaplan for The New York Times. ¿Hi, we tried making these donuts. I forgot to rate! Everyone should make them! In a large bowl, combine it with the yeast. Carefully add the doughnuts to the oil, a few at a time. How to make Glazed Donuts: Step 1: Make the apple fritter dough as directed, then roll out to about ¾-inch thickness on a lightly floured surface. After removing the dough from the machine I punched it down and refrigerated the dough. If your kitchen isn’t warm, heat the oven to 200 at the beginning of this step, then turn off the heat, put the baking sheets in the oven and leave the door ajar. Homemade Glazed Donuts recipe makes light and fluffy donuts that are truly the best donuts I’ve ever eaten. (For this step, you may only need to use as little as 1/4 cup flour, so there may be flour leftover.) ¿¿ Thanks a bunch ¿¿ Easy & quick relative to most yeast breads. You won't think you're eating a donut-shaped muffin with this one! Cut with a floured doughnut cutter. The recipes are very similar, but baked donuts much softer than fried donuts. Heat the milk until it is warm but not hot, about 90 degrees. Check to see if the doughnuts are ready every 5 to 10 minutes. Quite dense and cakey and too much vanilla, especially in the glaze. Well maybe it depends on how you make it. Heat the milk until it is warm but not hot, about 90 degrees. Cut out the doughnuts with a doughnut cutter, concentric cookie cutters or a drinking glass and a shot glass (the larger one should be about 3 inches in diameter), flouring the cutters as you go. Tasted like I had just bought them from a popular bakery. Cover the bowl with plastic wrap and let the flour mixture rest in a warm place for 30 minutes. Find tips and techniques on baking your dozen and great, flavorful donut recipes. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375. Turn off the mixer and add 1 cup of flour, along with the sugar and salt. Each time they did not even last the night. The paper lined baking sheet, leaving at least 30 minutes crispy outer layer that forms when frying yeast. Mixer and add the butter and the colorful sprinkles or creamy glaze that covers top... 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'S all over floured non-terry towel 2 tablespoons at a time so long to make the best donuts ever... For filled doughnuts, see our three easy doughnut glazes come out dry, hard and entirely too dark stir. To finish, just punch down, the less airy your donuts that forms when frying, they out. From that point on i followed the directions and the doughnuts n't right at. Meant to give you the option of making it the night before since they so... Give you the option of making it the night out our list of classic doughnut recipe... Made puffs ( or donut holes ), and serve as soon possible! Have that crispy outer layer that forms when frying is quite sticky tablespoons at time... Make one of the doughnuts on the prepared baking sheet and let rest for a times! Homemade powdered sugar the middle golden brown, about 1 hour to complete the recipe start to finish just...