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delicious homemade donuts

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Breakfast and Brunch

Delicious Homemade Donuts

"Real homemade, no shortcuts here. I love bavarian cream (vanilla pudding) filled donuts dusted with powdered sugar or strawberry filled donuts dusted with granular sugar. Make the donuts and let your imagination get creative with fillings & toppings. These taste very close to Dunkin' Donuts."

Ingredients

  • 1 (1/4 ounce) package active dry yeast
  • 1⁄2 cup lukewarm 2% low-fat milk
  • 1 tablespoon sugar
  • 2 cups flour
  • 1⁄2 teaspoon salt
  • 1 large egg, beaten
  • 1 tablespoon butter, melted and cooled
  • vegetable oil, for frying
  • fruit preserves (or pudding, cream filling, etc)
  • cinnamon sugar
  • confectioners' sugar
  • chocolate icing

Directions

  • In a small bowl mix the yeast with the milk and sugar. Let sit until foamy, about 10 minutes. In a mixing bowl of a stand mixer fitted with the dough hook, combine flour and salt. When yeast is ready, add that to the mixing bowl.
  • Add the egg and butter. Begin to mix the ingredients into a soft, but not sticky, dough. (Add a little extra milk or extra flour, 1 tablespoon at a time as needed). Knead dough until smooth and elastic. Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 2 hours.
  • Punch down the dough. Turn out onto a lightly floured surface and knead for a few seconds. With a lightly floured rolling pin, gradually roll out the dough to about 1/2-inch thick. (When rolling dough, let it rest periodically to relax). Cut out into 3" rounds with a lightly floured biscuit cutter. Re-roll the scraps to make more rounds.
  • Place the doughnuts on lightly floured baking sheets, spacing them apart, and cover lightly with a dry towel. Let rise in a warm spot until doubled in size, about 20 minutes.
  • Using a deep fryer (or fill a heavy pot with 3" vegetable oil) and heat to 325°F Fry the doughnuts, a few at a time, until golden and puffed, 4-5 minutes, turning frequently using a slotted spoon.
  • Lift the doughnuts from the oil and place onto a cooling rack. Once cooled, fill a pastry bag using your filling of choice. Insert the tip into the end of each doughnut and pipe approximately 1-2 tsp filling into them. Dust with confectioners' sugar, coat with chocolate icing, or dip in glaze. Best eaten the same day.

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