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!
{ 77 comments… read them below or add one }
No way. You went to a gourmet bakery and took photos while they made donuts? No? You made them yourself?! You kill me. These are sooooo perfectly beautiful. Wow!
I’ve been lurking for some time. These were enough to get me to comment. I’m going to make them tomorrow if all goes well. SO EXCITED. I also Stumbled! this. Thanks!
Drool. These are serious candidates over cheesecake for my dessert party Labor Day weekend. Lions and Tigers and Doughnuts! Oh My!
It’s a good thing my son wasn’t near when I clicked on this post — he is a donut FIEND!!! I’ve bookmarked this post so I can give these a try in the not-too-distant future. I made my first batch of cinnamon rolls this week and those were pretty dangerous to keep around. I can only imagine how much more dangerous fresh donuts will be . . .
How on earth do you stay looking so fantastic when you have a steady supply of amazing baked goods at your fingertips each and every day?! I absolutely love to bake but given that my hubby & I love to eat what I bake, I’ve had to take a break so our clothes stop fitting so darn tight! Your Mocha Rum Cake is currently at the top of my “must bake” list once I begin again and now, my dear, those doughnuts are #2! I’m hoping you can give me some helpful hints on willpower + moderation since I absolutely dread running…
KRYPTONITE! KRYPTONITE!! If I made these, I’d just lock the doors and stay inside, and then I’d be on the news, one of those poor people being hauled out of their home by a crane, buried in a piano case. OMG those look amazing. Bookmarked for a time when I have lead pants and a bit of strength.
Ohhhhh – the glaze on those doughnuts could be dangerous here! I love homemade doughnuts. Great job on your first time!
Wonderful looking donuts! I can’t agree with you more about one’s feeling when making his first batch ever!
Sugar doughnuts sing autumn to me. I saw leaves that turned color yesterday, which means that I can make donoughts soon!
Your donuts look beautiful. And I should know. My job is frying donuts at the local grocery. I’m not joking. The irony is that I’ve never really liked to EAT donuts. I just like to look at them. (and yours are really pretty!)
I would literally make myself sick trying a doughnut from each batch “just to make sure they’re ok.” I’d love one of these after a run… a perfect reward, right? :)
Oh my gosh! Very nice. I think you have a billion blue sprinkles to get rid of! I always see the blue sprinkles. ;) I don’t know if I am daring enough for donuts yet. I may be a bit scared.
Ev
Mouthwatering, and that’s just from the pictures!
Homemade donuts are pure Heaven!! I believe every word you said. I would do the same exact thing. Just about eat all of them!
Oh my, oh my………….how I DO love homemade donuts!!!!!! Love making them too…..my friend and I get together in the fall and make Apple Cider Donuts. Yeast raised donuts are my ALL TIME favorite though-especially with yummy Chocolate Glaze!
These look amazing Joy, simply amazing….and now am I EVER craving donuts!!!! :)
They look amazing Joy. I adore the little turquoise sprinkles/jimmies on top. Too freakin cute. I wish I lived next door. ;)
Holy cow those look amazing! I love the chocolate ones. I made my own doughnuts a few months ago and it was so much fun.
oh. shit. look what you did.
Joy, this is amazing. So good looking :)
Those look fantastic. Helen and I love doughnuts so much we had a whole food blogger event for them. These are my favorite though…raised with sprinkles.
Those couldn’t look more perfect. You inspire me.. that’s next on my list!
Mmmm… donuts. <– say it like Homer Simpson
Love me some donut holes. I’ll have to clear my schedule next week for these babies! Can’t wait!
/Clara
These look so gorgeous! I’ve wanted to make doughnuts for ages but have been scared by the large quantities of boiling hot oil. Must conquer my fear! K x
oh sooooo evil yet sooo good!!
know what would be cool? you supplying us with some other glazes for these amazing yet dangerous miracles…
You are my hero!!!!!
These are gorgeous!! They look perfect!!!
I just had to stop myself from licking the screen.
My secret love is warm, fresh donuts. Put a plate in front of me, and, like a dog, I eat them until my belly aches. True story- happened on my birthday last year.
Love the pictures! My favorite is the one of the donuts frying.
My husband loves doughnuts…I guess I better make them for him! Yours look perfect!
Ah, I remember my first time…and I would have to agree about stopping time to make and consume them. At the risk of sounding like just another commenter plugging his/her own blog, I must implore you to check out a life-altering recipe for sourdough doughnuts I have on my blog. They may just change your life.
Would you please STOP! I can’t take it. Your photos/recipes look so good. Too much temptation. I’m starting to think you’re lying to us all out here. As much as you appear to make and eat, how are you not like 800 lbs? You must run 16 hours a day! Seriously, I really don’t need any reasons to cook delicious things in hot oil….oh, it sounds soooo good.
BTW – do you happen to have a great recipe for a maple glaze for dounts? Just in case…of a donut emergency.
Oh, wow, these look absolutely amazing! I’ve bookmarked them to make next weekend- thank you for the recipe!
Oh bejeezzzzus these look amazing. I don’t know how you stay thin with all these amazing things in your kitchen at all times.
Well I know what I’m doing this weekend!
Oh my!! Now you’ve done it. I have to make doughnuts again NOW! My son thanks you… my thighs, yeah, not so much.
Oh, and your Dad’s pancakes are awesome. we’ve made them twice already so thanks again for sharing!
Ok Please don’t post things like this again. I can’t stand it, I want a donut right now but its 9pm and I can’t be eating donuts at this time of day. Your pictures are so good I might just have to stop to get a Donut in the morning now. Damn there goes my diet!
I haven’t had good donuts in a long time, and my reaction to your post matched the title perfectly (Oh my God, donuts! lol). These just look awesome…and best of all, sounds like something I can feasibly do…lol, this is a dangerous thing though, that’s for sure…
i had them first hand and they were delicious!!!!!!!!!!!!!
Yay, you made them! I love the blue jimmies on the chocolate. They’re so bright!
Yummy! I made them last night (finishing at 11 PM) and they are so good. Mine didn’t rise so well, so I have something to work towards next time. I told my daughter while we were driving “I want to make cut out donuts because Joy the Baker made them and they looked soooooo good”. She thought that was a hilarious thing to say and put me on her facebook quotes. She gobbled them up though :)
My son just asked me to make these for him! Great idea.
Your doughnuts look like perfection! I know if I made them I would eat WAY too many…I must wait for a family vacation to make these bad boys, then I will have tons of family members to fatten up instead of me!
Wow this look like classics. Ughh…I really want one right now, with a tall glass of milk. Plus those donut holes. WOW!
Wow! These were really easy to make! Thanks for the instructions. I was a little scared at first because I don’t usually have good results from bread but after I got going, it was just as easy as pi– er doughnuts!
Thanks!
Awesome. LOVE the pic of the dough cut-outs. I would so hang that on a wall… and gain worthwhile pounds just staring at it.
Loved all the great comments, too:)
You’re tempting me to evil!!! ;-)
Good gravy, I do love a good old plain sugar glazed doughnut!
Oh my god is right! These look incredible!
totally off topic, but this is on the day of my 11th birthday!!!!!!!!!!
-catherine eng, almost 12!
Hi Joy, I am going to make these for my cousin’s wedding brunch. They look just wonderful. I would love to make part of the recipe the night before to save time…do you think the doughnuts will really turn out just as well if the dough is left to rise in the refrigerator overnight?
Great pictures! I’ve made the same Alton Brown recipe except dairy-free and was really happy with it. And I’m sorry but baked “doughnuts” are not doughnuts but muffins with holes. Nothing beats fried dough.
I made these last night sans the chocolate frosting. I rolled mine in powdered sugar & cinnamon sugar. I had to give some to the neighbors.
I went through two packets of yeast before giving up, I don’t think mine foamed, but the donuts still rose in the fryer…
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