These donuts taste like a trip to your favorite bakery but can be made in the comfort of your own kitchen.
Donuts
Chef Allison Fasano
12 donuts
2 hours 30 minutes
30 minutes
American
Dessert
Dip these donuts in a homemade glaze or frosting to finish. Or, try a dusting of cinnamon sugar for a quick and easy topping.
Ingredients
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½ cup warm water
½ cup sugar
1 tbsp yeast
8 tbsp butter
½ cup milk
2 eggs
4 cup flour
1 tbsp salt
1-2 quarts of a high heat oil/fat (vegetable oil, avocado oil, coconut oil or even beef tallow are great)
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Biscuit Cutters
Deep Fry Thermometer
Dutch Oven
Spider Strainer
Stand Mixer
Directions
In the bowl of a stand mixer: add the yeast, warm water and 1 tablespoon of the sugar. Let sit for about 5 minutes until bubbles form and the mixture becomes foamy.
Stir in eggs, butter, milk, salt and remaining sugar. Using the hook attachment on the stand mixer, knead the dough for 6 minutes.
Allow the dough to raise (proof) for 1 hour.
Once the dough looks to be about doubled in size, roll out the dough on a lightly floured surface, until it is about 1 ½ inches thick.
Using a biscuit cutter, cut out the donuts and set the cut pieces aside. Cover for 1 hour to let raise (proof) again.
While the donuts are proofing, fill a dutch oven or heavy bottomed sauce pan with frying oil of choice and heat until the thermometer reads 350° F.
After the donuts have risen, place them in the oil 2 or 3 at a time, cooking for 1 minute on each side, or until golden brown. Once cooked, removed with a spider strainer onto a paper-towel lined plate.
While the donuts are warm roll them in cinnamon sugar, powdered sugar or a glaze of your choice and enjoy!