I haven’t made donuts for 2 years because the last ones were such a big disappointment, with some of them as hard as a hockey puck. Today they came out much better, but still I am not completely satisfied. I believe that I rolling out in step 7 to 3/8″ is too thin, so I modified the recipe to 1/2″-thick. At first my oil was too hot because the oil wasn’t deep enough for my clip-on candy thermometer to properly register the temperature. The donuts overcooked within 1 minute, but when I lowered the temperature they came out much better. I was looking for chocolate glaze, but again ended up with chocolate frosting. At best, I consider these a work-in-progress; 3-1/2 stars (which is not very good for a donut). Please fell free to add comments with suggestions about how to make the donuts fluffier and how to improve the consistency of the chocolate glaze.
- The donuts are best eaten the day they are made. Without any preservatives these donuts became stale quickly, even when tightly wrapped in plastic. I’d suggest freezing half your donuts. When you are ready to eat them, heat them up in the microwave for 10 to 15 seconds.
Rating: 3-1/2 star.
Cost: $1.50 for 10 donuts, plus donut holes.
How much work? Medium.
How big of a mess? Huge.
Start time 9:00 AM. Dessert time 1:00 PM.
3/4 cups milk
5 tablespoon butter
2-1/2 teaspoons instant yeast
1 eggs, beaten
1/3 cup sugar
3/4 teaspoon salt
1/2 teaspoon cinnamon
2-3/4 cups all-purpose flour (14-1/2 ounces)
- Put milk and butter in micowaveable bowl or measuring cup and microwave for 1 minute. Alternatively you could melt it a small saucepan over medium heat, heat the milk and butter until just melted. Then set aside.
- Add 1/4 cup of 110° water to the bowl of a standing mixer. Add the yeast and let stand 5 minutes.
- After 5 minutes, add the remaining milk and butter to standing mixer, then add the egg, sugar, salt and half the flour.
- Mix with dough hook on low, increasing to medium until well combined.
- Add the remaining flour on low, increasing to medium until dough pulls away from the bowl and becomes smooth, 3 to 4 minutes.
- Transfer the dough to an oiled bowl, cover tightly with plastic wrap and allow to rise until it has doubled in size; about 1 hour.
- Transfer dough to lightly floured surface and roll out to
3/8″1/2″-thick. Use a donut cutter to create the donuts, pressing down firmly and rotating cutter at least 90-degrees to ensure a clean cut.
- Do not try to re-form the scraps to form more donuts, because the flour from the counter will prevent them from holding together. Instead you should make donut holes without adding additional flour.
- Transfer the donut rings and donut holes to a lightly floured baking sheet, cover with plastic wrap and allow to rise for 30 minutes.
- Meanwhile, preheat oil in Dutch oven to 360°, about 15 minutes.
- Working with 3 or 4 rings at a time, gently place doughnuts in the oil.
- Cook for approximately 1 minute per side until lightly golden brown, being careful not to overcook. Use a slotted spoon and tongs remove from oil and allow some of the oil to fall back into the fryer for a few seconds, then transfer to a wire rack set over a foil-lined baking sheet and allow to cool for 15 minutes prior to glazing.
1/4 cup butter
2 tablespoon milk or half-and-half
1 teaspoon vanilla
2 oz dark chocolate
3/4 cups powdered sugar
- In a small saucepan over low heat, melt butter and chocolate until fully melted.
- Remove from heat and stir in powdered sugar and milk.
- Let cool slightly then dunk doughnuts.