DOUGHNUT RECIPES EASY

Doughnut Recipes Easy:

Embark on a delightful culinary adventure with this easy doughnut recipe, a perfect treat for both novice bakers and seasoned pros alike. The journey begins with a simple, yet wonderfully aromatic dough, composed of basic pantry staples. Flour, sugar, and a pinch of salt are lovingly mixed with warm, yeast-infused milk, creating a soft, pliable dough that promises a light and airy texture. The dough is then gently kneaded until smooth, its surface becoming a canvas for the irresistible doughnuts that are to come.

Once the dough has risen to a pillowy perfection, it is rolled out to the ideal thickness, ready to be cut into the classic round shapes that evoke nostalgia and delight. The circles of dough, with their centers removed to form the iconic doughnut shape, rest briefly, allowing the yeast to work its magic once more. This second rise is crucial, ensuring the doughnuts will puff up beautifully when they meet the hot oil.

The next stage transforms the humble dough into golden rings of joy. Carefully lowered into bubbling oil, the doughnuts quickly turn a rich, golden brown, their exteriors crisping up while the insides remain fluffy and tender. The sight and smell of these doughnuts frying are enough to stir anticipation and appetite, as they dance and sizzle, promising a taste of homemade comfort.

Once cooked to perfection, the doughnuts are gently lifted from the oil and placed on paper towels to drain any excess. This brief moment of patience pays off as the doughnuts cool just enough to handle, yet remain warm enough to welcome their sweet adornments. A light dusting of powdered sugar transforms them into snowy treats, while a generous dip in a glossy chocolate glaze offers an indulgent alternative. For those who seek a bit of extra sweetness, a simple cinnamon-sugar coating provides a fragrant and delightful finish.

Each bite into these easy doughnuts reveals a tender, airy interior that contrasts beautifully with the slightly crisp outer layer. The simplicity of the ingredients and the straightforward process belie the extraordinary pleasure these doughnuts deliver. Whether enjoyed fresh from the fryer or savored with a hot cup of coffee, these homemade doughnuts are a testament to the joy of baking, capturing the essence of comfort and satisfaction in every delicious bite.

INGREDIENTS

  • 6 Tbsp (90 ml) water
  • 5 oz (150 ml) room-temperature buttermilk
  • 1 egg, beaten (at room temperature)
  • 2 oz (57 g) butter, melted 16 oz (454 g) flour for baking or bread (please use a scale)
  • 2 oz (57 g) sugar
  • 1 tsp salt
  • 1 1/2 tsp (5 g) One and a half teaspoons of regular or quick-rise yeast.
  • I use sunflower or grapeseed oil to fry, or a mix of the two.
  • (sugar to put on top of the donuts)
  • (jam, chocolate hazelnut spread, or whipped cream, if you want)

INSTRUCTIONS

FOR BREAD MACHINE:

  • Put the water, buttermilk, beaten egg, and melted butter in the pan of the bread machine. Then, add the dry ingredients, except for the yeast, which was weighed with a scale. Make a small hole in the dry ingredients, and then pour in the yeast. Use the “dough” setting on the bread machine.

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND:

  • The dry ingredients should be put in a bowl. Put 6 tablespoons of lukewarm water in a cup and sprinkle the yeast on top. Leave it alone for about 5 minutes, until the yeast starts to react. You can help it along by adding a pinch of sugar. Make a well in the middle of the dry ingredients and pour in the buttermilk, egg, melted butter, and yeast mixture. If you are using a stand mixer, use the dough hook and run the mixer until a dough forms, then keep going for about 5 minutes. Knead the dough for about 10 minutes by hand. Cover and let it sit for at least two hours, depending on how fresh the yeast is, the temperature of the water, and the temperature of the room.

BOTH BREAD MACHINE, STAND MIXER/HAND INSTRUCTIONS FOLLOW BELOW:

  • When the dough has doubled in size, put it on a surface dusted with flour and knead it lightly. Cut it in half and keep half of the dough covered so that it doesn’t get skin. Roll out half of the dough to about 1/2-inch thick with a rolling pin. Cut with a sharp, round cookie cutter with a diameter of about 3 inches. Then, use a smaller cookie cutter with a diameter of about 1 inch to make holes and save the holes. Or you could buy this doughnut cutter and save yourself a lot of trouble.
  • Put each doughnut on a piece of parchment or waxed paper and then on a cookie sheet. Put the tray in the oven (turn it on for 1 minute, SET A TIMER, and then turn it off again, just to make it barely warm).
  • Next, bring some water to a boil and pour it into a measuring jug. Put the jug of water and the tray of doughnuts in the oven. This will make steam, which will keep skin from forming. Cut the rest of the dough into quarters, and then cut each quarter in half to make 8 equal pieces. Roll each piece of dough into a smooth ball and place it on a piece of parchment paper or waxed paper on a cookie sheet. Put the cookie sheet in the oven with the other doughnuts to rise until they are twice as big.
  • The oil should be heated to about 350oF (180o). If you don’t have a thermometer, use a doughnut hole to test the temperature of the oil. If the hole doesn’t start to fry right away, the oil is too cold. If the hole turns brown right away, the oil is too hot. Change the heat as needed.
  • You can use the paper to carefully lower the doughnuts into the hot oil. When the bottoms are golden brown, flip them over. When they’re done, take them out and put them on a paper towel-lined plate.
  • When the doughnuts are cool, roll them in sugar to get a uniform coating. If you want to fill the big doughnuts, poke a hole in the middle with a skewer, then put some room-temperature jam or slightly warmed Nutella in a piping bag and pipe it into the doughnut. Using an ISI whipper, pipe fresh cream into a doughnut that has been cut in half. If you want, you can add jam first.

NOTES

– You’ll need a scale for this recipe. Please don’t try to make these without one, because you’ll probably fail.

– Special tools: a kitchen scale, parchment paper cut into about 4-inch squares (or smaller pieces for doughnut holes), a pot, deep fryer, or wok, and a candy thermometer (optional).

-The times given for making, letting rise, and cooking the doughnuts are estimates. There are a lot of things that affect it, but the times given are estimates of the bare minimum.

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