Homemade Doughnuts
In the summer of 1999, I did a study abroad trip in Israel through Brigham Young University. We lived at the BYU Jerusalem Center which had a cafeteria with a head chef named Nasser. Every so often he would treat us to doughnuts. Near the end of our stay he taught a cooking class of all our favorite dishes he had made. He gave us a packet of recipes including hummus, eggplant dip, tabbouleh, yellow rice, curry chicken, and doughnuts. Nasser’s doughnuts were a crowd favorite for sure. They have now become a family favorite.
It is a simple enriched dough recipe that produces a nice soft doughnut that you can ice anyway you’d like. I have included a few different options: simple glaze, cinnamon and sugar, and maple icing. You will need a doughnut cutter (link to an Amazon option, see disclaimer) or you can use a large cookie cutter or a glass and a small round cutter.
I fry them in a 12 inch frying pan with a thick bottom. This helps regulate and distribute the heat better. Once the oil comes to temperature, it is important to maintain it. You don’t want it to get too hot or you’ll end up with burned doughnuts. I turn the temperature to low to keep it from getting too hot.
These are a fun treat to make for breakfast or an afternoon snack. Of course you’ll have lots of doughnut holes left over (my favorite part).
Homemade Doughnuts
Soft, delicious doughnuts made right in your kitchen your family will love as a breakfast or snack.
Ingredients
- 1/2 cup warm water
- 2 tsp yeast
- 1 ½ cups milk scalded
- ½ cup sugar
- 2 tsp salt
- ½ cup butter
- 2 eggs beaten
- 6 cups flour
- vegetable oil
Icing and Glaze
- 2 cups powdered sugar
- 4-5 Tbsp milk
- 1 ½ Tbsp maple syrup
- ¼ tsp maple flavor
- 5 Tbsp granulated sugar
- ½ tsp cinnamon
Instructions
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In the bowl of a stand mixer, add the warm water and yeast with a pinch of sugar (it gives the yeast something to eat) and allow to sit until foamy – about 5 minutes.
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Pour the milk in a microwave safe bowl and place in microwave on high for 1 ½ minutes. When finished, place the butter in the milk and allow to melt by stirring. Add the sugar and salt and stir until dissolved. By now it should be lukewarm. If not, let it sit until it is.
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In another small bowl, beat the two eggs. Add the milk mixture and eggs to the yeast in the stand mixer. Mix together until combined.
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Add half of the flour and mix. With the dough hook, add the rest of the flour and mix on low. Allow it to mix until the dough is smooth and elastic. If you need to add more flour, do so a 1/4 cup at a time.
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Place the dough in a large bowl sprayed with non-stick cooking spray. Cover with a dry towel or plastic wrap for 1 ½-2 hours until doubled in size. I put mine in the oven on warm/proof or you can just put it in the oven with the light on.
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When the dough has risen, place it on a clean dry counter and roll out to 3/4 inch thick. Cut doughnuts out with a doughnut cutter or a large cookie cutter and smaller cookie cutter or a large glass and a small round cookie cutter. You will be able to cut 12-14 plus many smaller doughnut holes.
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Pour enough vegetable oil in a 12 inch frying pan with a thick bottom so that it fills the pan about ¾-1 inch. Heat the oil in the pan until the oil reaches 180°-200° F. Turn to low to medium/low to maintain a good temperature. Place four doughnuts in the oil. Cook until they are just turning golden. Flip over gently and cook the other side until it is just turning golden. Place on a cooling rack lined with a paper towel. Ice or glaze the doughnuts as desired while still warm. Enjoy!
Icing and Glaze
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For maple icing, combine 1 cup powdered sugar, 1 ½ Tbsp milk, 1 ½ maple syrup, and the maple flavoring in a small bowl. This should be thick so you can spread it on top of the doughnuts.
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For traditional glaze, combine 1 cup powdered sugar, 1 ½ – 3 Tbsp milk. This should be runny so you can drip over the doughnuts.
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For the cinnamon and sugar, combine the granulated sugar and cinnamon in a shallow bowl.
