Yes, these doughnuts are fried! I will admit that I tried several oven-baked doughnut recipes, since I agree they are a healthier option. But quite frankly, they all tasted like cake! Add some frosting or glaze, and they taste like a cupcake! I know they are healthier, but for the few times a year that I have a doughnut – I WANT MINE FRIED! If you are a fan of a Krispy Kreme glazed doughnut, then you will LOVE these!
I made the dough the night before, and refrigerated it overnight. I set out everything I would need to fry them up – so it took me no time at all in the morning, to have some warm, tender, and crispy doughnuts ready to have with my coffee! This batch made its way to a few neighbors as well, since glazed doughnuts are absolutely the best in flavor and texture when eaten the same day they are made.
They will melt in your mouth!
This recipe makes about 1 dozen doughnuts, and 1 dozen doughnut holes.
Ingredients for yeast dough:
1 1/8 c milk, warmed, (but still able to put your finger in it)
1/4 c granulated sugar
1 pkg active dry yeast (rapid rise)
2 large eggs, lightly beaten
1 1/4 sticks unsalted butter, melted
4 c all-purpose flour
1/2 tsp salt
Vegetable oil (for frying)
Instructions for the dough:
In a stand mixer bowl with a paddle attachment, add the warm milk and sugar. Stir to dissolve. Add yeast, and stir to combine. Let rest for 5 min.
Add the beaten eggs, and melted butter, and blend to combine.
Slowly add the flour and salt, and mix until the dough forms a ball. Mix on medium for 5 MINUTES. This will develop the gluten, and makes the most tender doughnut possible! So don’t skip this step. Let the dough rest for 10 min.
Place in a lightly buttered bowl, cover with plastic wrap, and refrigerate overnight.
IN THE MORNING, remove the dough from the refrigerator, and roll out onto a large, lightly floured surface, to about 1/2″ thick.
Using a doughnut cutter, cut 12 doughnuts and doughnut holes, and place onto a parchment lined cookie sheet. (Or use a 4″ round drinking glass, and another round 1″ object like my piping tip shown here). Re-roll any dough scraps, to make additional doughnuts and holes.
Allow to rise for about 30 min – while you heat 2-3 inches of vegetable oil in a large cast iron pot over medium heat. Use a candy thermometer, and heat to 365 to 375 degrees.
Prepare a cookie sheet with some paper towels, for the doughnuts to drain on.
Once the oil is heated, gently place 3 doughnuts at a time in the hot oil. They will turn a light golden brown when ready to turn (about 1 1/2 min per side). Watch carefully. The doughnut holes will take only about 30 seconds.
Using tongs, or a slotted spoon, remove the doughnuts to the paper towel covered sheet pan to cool. Fry the rest of the doughnuts and doughnut holes.
Next, prepare the glaze. Place a wire cooling rack over parchment paper. ** See below my chocolate glazed doughnuts!
Ingredients for glaze:
4 Tbsp unsalted butter, melted
1 tsp vanilla
pinch of salt
4 c confectioner’s sugar
1/2 c milk, warmed
Combine all ingredients in a med bowl, and whisk til smooth, and icing is a thin glaze. Drop 1 doughnut 1/2 way into the glaze. Remove using tongs, and place them icing side up – on the wire rack to dry.
Enjoy these while they are warm!
I tried a chocolate glazed version of these doughnuts – SUPER DELICIOUS!
Just mix up a chocolate ganache using 4 oz chopped semisweet chocolate, and 4 oz heavy cream. Bring to a simmer til frothy, in the microwave. Stir til smooth. Add a pinch of salt, and 1 tsp clear corn syrup. Mix to combine. Allow to thicken a bit – place your bowl in the frig for about 10 min to speed up this process. Then dunk each doughnut 1/2 into the chocolate, and dry on a cooling rack.
