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!
Theresa
Homemade donuts are pure Heaven!! I believe every word you said. I would do the same exact thing. Just about eat all of them!
laurie
They look amazing Joy. I adore the little turquoise sprinkles/jimmies on top. Too freakin cute. I wish I lived next door. ;)
Jaina
Mouthwatering, and that’s just from the pictures!
sharon
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? :)
Mary
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!)
jessica
Sugar doughnuts sing autumn to me. I saw leaves that turned color yesterday, which means that I can make donoughts soon!
Miri
Wonderful looking donuts! I can’t agree with you more about one’s feeling when making his first batch ever!
Kristen
Ohhhhh – the glaze on those doughnuts could be dangerous here! I love homemade doughnuts. Great job on your first time!
Lori
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.
cyndi
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…
Evan
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
Glenda
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 . . .
Avlor
Drool. These are serious candidates over cheesecake for my dessert party Labor Day weekend. Lions and Tigers and Doughnuts! Oh My!
food librarian
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!
Kristina
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!