Homemade DOUGHNUTS!

Doughnuts are AMAZING! I love doughnuts! That is my birthday treat of choice. Home made doughnuts are truly the ultimate version of doughnuts because you can’t beat a warm doughnut straight out of the fryer! It’s sooooo yummy! The dough isn’t too tricky, but you do need to deep fry them, because lets be honest, a baked doughnut should just be called a bun and we don’t want none, if you’re just a bun! Ok I would still eat a bun, but fried is the WAY TO GO! I don’t have a deep fryer, you just need a sturdy pot and ideally a thermometer.

Freshly baked doughnuts are the love of my life!

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Doughnuts

Yield: 6-8 regular sized hole-y doughnuts

Dough:

• 2/3 cup milk, warm

• 1/4 cup butter, melted

• 1 egg

• 1 teaspoon Vanilla Extract (optional)

• 3/4 teaspoon Salt

• 2 Tablespoons Sugar

• 1 1/2 teaspoons Instant yeast

• 2 cups Flour

1. In the bowl of your mixer combine the dry ingredients - flour, salt, sugar, yeast. Toss together to combine.

2. Pour in your liquid ingredients - milk, melted butter, egg and vanilla.

3. Knead the dough in your mixer until it creates a ball around your dough hook, and isn’t sticking to the sides of your bowl, about 10 minutes.

4. Place your dough ball into a grease bowl, cover and let rise at room temperature for about 1 hour, or until doubled.

5. Once double, press down your dough and take it out of the bowl. Wrap in saran wrap and place in the fridge until chilled, at least 30 minutes. You can even leave these overnight if you want to fry them off for breakfast in the morning!

6. Next, roll out your dough to about 1/2” thick and cut out your doughnuts, ideally use a 3-4” round cutter with a 1” cutter for the middle, but use what you got! Wine glasses work great!

7. Place your doughnuts onto a lined and lightly floured baking tray, then cover with a clean tea towel and let rise at room temperature for 30 minutes-1 hour, or until almost doubled.

8. Get your glaze and/or cinnamon sugar ready at this point, so they are ready to go once your doughnuts are fried!

9. While your doughnuts are rising, heat up a deep fryer or a large pot with at least 1” of canola oil or shortening at the bottom, you want an oil with a high smoke point. We want our oil at 350F-365F. Ideally use a thermometer to keep an eye on your oil, otherwise you can toss scraps of dough in to see how the sizzle and gauge the temperature that way.

10. Once your dough is ready place a 2-3 doughnuts in at a time and fry for 1-2 minutes flipping halfway. Mine took about 1.5 minutes for the larger doughnuts.

11. Once your doughnut is golden, remove it from the oil and place onto a wire rack that is sitting on top of a baking tray to catch anything that drips.

12. If you want cinnamon sugar doughnuts, roll them in the cinnamon sugar while they are hot out of the fryer. If you would like to glaze them, finish frying all your doughnuts and then toss them into your glaze and place back on to the wire rack to dry for a minute before serving.

13. Now eat them while warm, it is the GREATEST!

Cinnamon Sugar:

• 3/4 cup sugar

• 1 teaspoon cinnamon

1. Toss together!

Vanilla Glaze:

• 1 cup Icing Sugar

• 2 Tablespoons Milk

• 1 teaspoon Vanilla Extract

1. Stir ingredients together until smooth, if you want it thicker, add more icing sugar to get the consistency you like.

Fry up the ultimate treat...homemade doughnuts!!!