Some things I make for the love of others. I’ve been known to gaze lovingly at ingredients. Wrap cookies in little bows, and present a friend with box of still warm chocolate chip cookies at just the right moment.
Other things I make because I’m a selfish hungry girl. These doughnuts. Oh my God! These doughnuts I made because I’m a selfish girl who loves loves loves doughnuts.
Three facts about this, my first doughnut making experience:
These puppies took me about 3 hours and 15 minutes from start to finish. I started craving them after my morning run, and sunk my teeth into my first warm doughnut bite around 2pm. Worth every minute! Seriously.
I burned my mouth, yes, four times eating donut balls that were just too fresh from the fryer. Worth it. I’d do it all over again.
If I didn’t get the what was left after the “Joy vs. Doughnut Throwdown 2008″ out of my house, I might well have eaten every singe one. Not a joke. Fact.
If you’ve never made doughnuts before, here is my advice to you: Oh my God! Take the afternoon off. Turn off your phone. Make these donuts. Eat five to eight, and then promptly walk over to your neighbors house and beg them to take the rest off your hands. If your neighbors aren’t home you might even want to call the cops, they’ll be able to stop you from eating the remainder. You’ll need handcuffs.
Oh My God! Chocolate Glazed Doughnuts!
Gourmet, December 2006
makes 1 dozen doughnuts
1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
2 tablespoons warm water (105–115°F)
3 1/4 cups all-purpose flour plus additional for sprinkling and rolling out dough
1 cup whole milk at room temperature
1/2 stick (1/4 cup) unsalted butter, softened
3 large egg yolks
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
About 10 cups vegetable oil for deep frying
Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If yeast doesn’t foam, discard and start over with new yeast.)
Mix together flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture in mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more.
Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). Cover bowl with a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)
Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin into a 12-inch round (1/2 inch thick). Cut out as many rounds as possible with 3-inch cutter, then cut a hole in center of each round with 1-inch cutter and transfer doughnuts to a lightly floured large baking sheet. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts). Do not reroll scraps.
Heat 2 1/2 inches oil in a deep 4-quart heavy pot until it registers 350°F on thermometer. Fry doughnuts, 2 at a time, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain. (Return oil to 350°F between batches.)
I also fried the doughnut holes for about 1 minute and them tossed them in powdered sugar and cinnamon sugar straight out of the hot grease.
Chocolate Glaze
recipe from Alton Brown
This is enough glaze for a double batch of doughnuts! ;)
1/2 cup unsalted butter
1/4 cup whole milk, warmed
1 tablespoon light corn syrup
2 teaspoons vanilla extract
4 ounces bittersweet chocolate, chopped
2 cups confectioners’ sugar, sifted
Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.
Want more options for doughnut glazes? Chocolate doesn’t float your boat? See if any of these toppings fit your fancy!
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Just finished making these, it took a long time but so worth it. I’ve never fried anything before so I learned a lot. Other than the first couple that I BURNED, they turned out so good and cute. I used the chocolate glaze and colored sprinkles. Thanks for the great recipes and inspiration!
Something tells me I’m in a whole world of trouble after reading this…I’ll take your advice and make sure my neighbor is home because there is no way I’ll be able stop on my own. Did you really have to make them look so beautiful? I should probably just renew my gym membership indefinitely ;)
Hi!
Um, so, I just made these, and, um, They Were Wonderful! Seriously, I never knew one could make doughnuts at home! So thank you, Joy the Baker!
First time I made doughnuts from scratch… Oh my goodness! Joy, you are right I had to hurry and give the rest away before I ate them all! They were oh so yummy! I’m making some more tomorrow!!! =)
about how many donuts does this make?
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These look absolutely perfect!
Sigh…So I watched Donut Paradise on Travel Channel today…and had a reallllyyyy bad craving for Doughnuts….and now I see this….you do realize where I am going with this?
Thank you soooooooo much. They Were Wonderful, delicious and perfect .
I am a year late to the party, but I am SO happy I came. I am an experienced baker, but I have never tackled doughnuts. These are definitely worth the time. The dough is easy to work with and makes a delicious doughnut even without icing. I covered half with cinnamon-sugar, and the dipped the other half in Alton’s plain glaze (milk, vanilla, conf. sugar). These made people all around me very happy. Now I want to play around with the recipe’s spices (cardamom?) and icings. Thanks for the encouragement!
Just wanted to let you know that I tried these about a month ago and they were amazing! I made some chocolate, some vanilla, and some maple! Being someone who loves doughnuts more than the average person, I’m so glad you convinced me that they are doable at home! I love your blog, Joy! :)
high five!!
I’ve been looking for a good doughnut recipe. I’ve tried some of your other recipes and I haven’t been disappointed yet so I’m sure this one will be fantastic. I can’t wait to try it. One of my co-workers is having a birthday this week and I know she’d much rather have doughnuts than a cake so hopefully I’ll get a chance to try it before then.
Hey Joy! I live in Africa, so I have to make just about everything from scratch. I can’t wait to try these. I’ve been really craving some doughnuts, so I’m so happy to find this great recipe. Love your blog all the way from Africa!
I made these yesterday after wanting donuts for WEEKS and not finding a shop open when I went out left me no choice but to do them on my own and I AM GLAD I DID.
After letting them sit for their time of “rising”, I rolled these into a rectangle and made bars or Long Johns, and after findig out that I had NO powdered sugar, I used chocolate cake frosting……….
WHAT AN AMAZING DONUT!!!
My son, loved to watch them cook as he has never had homemade donuts! Now he will sometimes.
Thank you!!!! YUMMY!!!
these came out really well..infact i tried both these &the krispy kreme recipe..posted by other ..bloggers..these were way better..so much fluffier..and softer..and the chocolate ..glaze was to die for..i had made 2 batches..with.one with salted&the other with unsalted butter…i think the glaze tasted much better with salted butter..
Could you substitute vegetable oil for peanut oil?
yes!
I have been meaning to try these for months, and finally had a chance this morning. They are amazing! I only wish that your link to other glazes was working…oh well, cinnamon and sugar worked just fine for me this morning!
Hey Joy!
Quick question, when you’re mixing all the ingredients together in the mixer, do you use a paddle or hook attachment? Also, does it matter what order you mix them all in or just throw them all in there?
Thanks! :)
you can just throw them all in there… and i used a dough hook, i believe.
Oh boy…..trouble here. I’ll be making these this week when friends come. Hope they eat a lot or take some home with them. I’ll have to insist.
i guess ill start my diet next week……
I just made these, and they are delicious!!! Thank you so much for sharing the recipe. I did make a change though, I used pro-active buttery spread (for baking) instead of butter and I fried in olive oil. Will be making these again and again!!!
What do you do with the left over scraps after cutting out the doughnut shape, if you can’t re-roll them?
Oh my God, Joy! That’s exactly what I do everytime I made doughnuts! I mean I ate some of ‘em (too much, really) then gave the rest to my neighbors. I feel sorry all the time, after giving them all away.. But I have to! Otherwise my clothes won’t fit anymore..
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