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Doughnuts (Basic Yeast-risen)


  • Author: Julie
  • Total Time: 1 hour 40 mins
  • Yield: 12 1x

Description

Yield 12 – 3 inch doughnuts or 24 mini doughnuts


Ingredients

Scale
  • 5 Tbsp warm water (between 110 and 115 degrees – no hotter or it will kill the yeast!)
  • 1 package 0.25oz active dry yeast or 1 Tbsp Fresh yeast
  • 2 Tbsp unsalted butter cut into pieces
  • 5 Tbsp whole milk
  • 5 Tbsp granulated sugar
  • 1 egg lightly beaten
  • Pinch of salt
  • ½ tsp freshly grated nutmeg
  • ½ tsp vanilla extract
  • 2 ½ cups All-purpose flour
  • Canola Oil for frying
  • Sugar and cinnamon for dredging (I do ¾ cup granulated sugar to ¼ cup cinnamon).

Instructions

  1. ***Make sure all ingredients are at room temperature (this will help the yeast react much quicker).
  2. Place warm water in a bowl of stand mixer and sprinkle over yeast. Stir to combine and let sit for 5 minutes (to activate yeast).
  3. Melt butter with milk in small saucepot over medium heat. Take off heat and set aside to cool to lukewarm (it cannot be too hot or it will kill the yeast!) Once it is lukewarm, add this to the yeast mixture. Next add sugar, eggs, salt, nutmeg, vanilla, and half the flour. Mix in your stand mixer fitted with the dough hook until combined. Gradually add remaining flour. Mix until the dough looks elastic, slightly sticky and not dry (about 3-4 minutes).
  4. Transfer dough into greased bowl, cover with plastic wrap and set aside in a warm place until doubled in size (about 40 minutes). I put dry clean dish clothes around the bowl to keep it warm and help the dough rise more quickly.
  5. Gently roll out dough on a lightly floured surface to ½ inch thickness. Punch out doughnuts with lightly floured cutters (2.5 inches for filled or 3 inches for classic.)
  6. Place well-spaced on floured baking sheet. Scraps can be reused by gently pressing them together and rolling out. If you find that your dough springs back and is hard to roll out, let the dough relax covered for a few minutes. The gluten in the dough just needs to relax.
  7. Let the doughnut cutouts rise again in a warm and draft free location until doubled in size (about 30 minutes). Many ovens have a proofer setting. I use my Breville Smart Oven Air’s proof setting and it works really well!
  8. Heat about 3-4 inches of oil in a pot or deep frying pan to 350 to 355 degrees Fahrenheit. When oil is hot (you can test it out by throwing in a scrap piece of dough. If it bubbles and rises to the top without browning too quickly then the oil is perfect. If it gets very dark very quickly, lower the burner and add some more oil to cool it down.)
  9. When oil is at the right temperature, fry a few doughnuts at a time. Do not overcrowd. Fry until golden brown and then carefully, using a medal utensil with a long handle, flip them over to fry other side. Using a slotted spoon, remove each doughnut and drain them on a plate lined with paper towels.
  10. Add toppings and glazes as desired! Doughnuts will remain fresh for about a day.
  • Prep Time: 70 mins
  • Cook Time: 30 mins