Making homemade donuts is easy!
I always thought that making donuts was complicated, but how wrong I was!
They’re ready in just over 3 hours. The best part? Most of the time, you don’t have to do anything. Just let the dough rest. Incredible, isn’t it?
How to make donuts at home
If you’ve never made donuts before, you might be wondering how to make them. Let me share a brief overview:
- Prepare the dough for the donuts and knead it. You can knead it by hand for about 15 minutes (as I have done this time) or using a kitchen aid (a couple of minutes at high power will be enough).
- Let the dough rest for an hour and a half or until the dough has doubled in size.
- Roll out the dough, until it is about half an inch thick, and cut out the donuts. You can use a donuts cutter or cookie cutters (I used an 8 cm and a 2.5 cm cutter).
- Cover them with cling film and leave the donuts to rest for another 30 minutes.
- Heat the oil to 160º C. Many recipes call for a higher oil temperature, however, if you are looking for tender donuts, stick with 160º C. Fry the donuts until golden brown on both sides and remove.
- Prepare the glaze, dip the donuts in it, and leave to stand until the glaze sets.
What do I need to make donuts at home
The best thing about making them at home is that you almost certainly already have the equipment and ingredients you need.
- Flour. I recommend all-purpose flour.
- Milk. For a very tender and tasty donuts, use whole milk.
- Instant baker’s yeast.
- Sugar. Not only does it sweeten the donuts, but it helps activate the yeast. So don’t skip it.
- Nutmeg. It gives it its characteristic flavour.
- Vanilla extract.
- Oil. Neutral flavoured oil for frying the donuts.
- Donut cutter or 2 cookie cutters.
How to make donuts
- 280 g flour, all purpose
- 40 g sugar
- ½ tsp salt
- ¼ tsp nutmeg
- 40 g butter, melted
- 1 egg
- 120 g milk, full fat
- 7 g instant yeast
- 250 g icing sugar
- 75 g butter, melted
- 70 ml milk
- 1 tsp vanilla extract
- In a bowl add the flour, sugar, salt and nutmeg. Mix
- In another microwave-safe bowl, add the butter, and melt it. Add the egg, the milk, the instant yeast and mix.
- Pour this into the initial flour mixture and mix with a spatula. The dough will be quite sticky. Although it is tempting, do not add flour. This sticky texture will give us very tender doughnuts.
- On a surface, add a pinch of oil and pour the dough. Knead. If you have a Kitchen Aid, you can use it on medium speed for 5 minutes. Otherwise, knead the dough by hand for about 15 minutes until the dough is elastic and smooth.
- Put the dough in a bowl and cover it with cling film. Leave it to rest for an hour and a half or until it has doubled in size.
- After this time, flour the surface. Pour the dough, flour the top a little to prevent it from sticking, and begin to roll it out until it is half an inch thick.
- Cut the doughnuts. You can use a doughnut cutter or like me, two cookie cutters. One about 3 inches and the other about 1 inch.
- Transfer the doughnuts to a baking paper to prevent them from sticking and repeat with the remaining dough. Roll out the dough and cut it out. When there is not enough dough left to make more doughnuts, do not throw it away, you can make doughnuts holes.
- In a frying pan, add the oil and heat it to 160ºC, controlling the temperature well, and fry until golden brown. Remove.
- In a bowl add the icing sugar, the butter, the milk and the vanilla extract. Mix together.
- Add the donuts, one at a time, coat them well. Transfer to a rack and let them to rest until the glaze sets.