Donuts

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Name 

Donuts 

Category 

Dessert or Snack 

Cuisine 

American with global influences 

Type 

Contains eggs 

 Background 
Donuts, also known as "doughnuts," have a fascinating history. They are believed to have originated in the 19th century, with Dutch settlers in the United States introducing fried dough called "olykoeks" (oily cakes). The classic ring shape was popularized in the mid-19th century, with a hole reportedly added for even cooking. Today, donuts are beloved globally, with numerous varieties catering to different tastes.

Donuts

Recipe 

Servings: 12-16 donuts (depending on size)

Portion Size: 1 donut per serving

Preparation Time: 30 minutes (mixing, kneading, and allowing dough to rise)

Cooking Time: 15-20 minutes (frying donuts, followed by glazing and topping)

 

Ingredients 

For the Dough 

  • 2 ¼ tsp active dry yeast (1 packet)   

  • ¼ cup warm water   

  • ¾ cup warm milk   

  • ¼ cup granulated sugar   

  • 2 large eggs   

  • 5 tbsp unsalted butter, softened   

  • ½ tsp salt   

  • 4 cups all-purpose flour   

For Frying 

  • Oil (vegetable or canola)   

For the Glaze  

  • 1 ½ cups powdered sugar   

  • 3 tbsp milk   

  • 1 tsp vanilla extract   

Optional Toppings 

  • Sprinkles   

  • Chocolate ganache   

  • Cinnamon sugar

**Equipment Needed**   

- Large mixing bowl   

- Rolling pin   

- Donut cutter (or round cutter and small round for the center)   

- Deep fryer or large pot   

- Slotted spoon   

- Wire rack   

- Mixing spoon or whisk 

Instructions 

Activate Yeast 

  • In a bowl, mix the warm water, yeast, and 1 tsp of sugar.  

  • Let it sit for 5–10 minutes until it’s foamy.   

Prepare Dough 

  •  In a large mixing bowl, combine warm milk, sugar, eggs, butter, salt, and the yeast mixture.  

  • Gradually add the flour, mixing until a soft dough forms.   

  • Knead the Dough 

  • On a floured surface, knead the dough for 5–7 minutes until smooth and elastic.  

  • Place it in a greased bowl, cover, and let it rise in a warm place for about 1–2 hours or until it doubles in size.   

Shape the Donuts 

  • Roll the dough to about ½ inch thick. Use a donut cutter to cut out shapes,I used cookie cutter of different sizes,  re-rolling scraps as needed. 

  •  Place the donuts on parchment paper, cover, and let them rise for another 30 minutes.   

Fry the Donuts   

  • Heat oil in a deep fryer or pot to 350°F (175°C). I used flat surface pan for extra space for even frying. Fry the donuts a few at a time, about 1–2 minutes per side, until golden brown. Transfer to a wire rack to cool.   

Prepare the Glaze   

  • In a bowl, whisk powdered sugar, milk, and vanilla extract until smooth.  

  • Dip the slightly cooled donuts in the glaze and let excess drip off.  

  • Add sprinkles or toppings if desired.  

Tips for Perfect Donuts 

  • Ensure the yeast is fresh and water/milk is warm, not hot, to activate properly.   

  • Use a thermometer to maintain the oil temperature for consistent frying.   

  • Allow enough resting time for the dough to rise properly for fluffy donuts.   

  • Don’t overcrowd the fryer; this ensures even cooking.   

  • Use flat surface thick pan for extra space for even frying