How to Make Doughnuts: A Step-by-Step Guide to Fluffy Perfection

Few things are as comforting and universally loved as a warm, fresh doughnut. Whether you like them glazed, frosted, or simply dusted with sugar, there’s a doughnut out there for everyone. While they might seem like a bakery exclusive, achieving that perfect, fluffy texture at home is surprisingly attainable. Ready to embark on a delightful doughnut-making adventure? Let’s get started!

Doughnuts: A Bite of History and Flavor

Before we dive into the recipe, let’s take a quick trip back in time. The origins of doughnuts are widely debated, with some stories pointing to Dutch settlers in New York and others suggesting ancient culinary traditions. No matter where they began, one thing’s for sure: these sweet treats have captured hearts (and stomachs!) across generations.

Ingredients You’ll Need for Delicious Doughnuts

For this recipe, we’ll be focusing on a classic yeast-raised doughnut that’s sure to impress. Here’s what you’ll need to gather:

For the Dough:

• 1/4 cup warm water (around 100-110°F)
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/4 cup granulated sugar
• 1/4 cup whole milk, warmed to about 100°F
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, softened

For Frying:

• 4 cups vegetable oil for frying (canola or peanut oil work well)

For the Glaze (Optional, but highly recommended!):

• 1 cup powdered sugar
• 1/4 cup milk
• 1/2 teaspoon vanilla extract

Essential Doughnut-Making Tools

• Large mixing bowl
• Plastic wrap
• Rolling pin
• Doughnut cutter (or a round cookie cutter and something small to cut out the center)
• Slotted spoon or spider strainer
• Wire rack
• Candy thermometer (for monitoring frying oil temperature)

Let’s Make Doughnuts!

1. Waking Up the Yeast:

1. In your mixing bowl, combine the warm water, yeast, and 1 tablespoon of the granulated sugar. Give it a gentle stir and let it sit for about 5-10 minutes. You should see a nice foamy layer on top, which means the yeast is active and ready to work its magic.

2. Creating the Dough:

1. To the yeast mixture, add the remaining sugar, warm milk, egg, and vanilla extract. Mix well to combine.
2. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
3. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until it becomes smooth and elastic.
4. Place the dough in a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place for about an hour, or until doubled in size.

3. Shaping the Doughnuts:

1. Punch down the risen dough to release any air bubbles. On a lightly floured surface, roll out the dough to about 1/2 inch thickness.
2. Using a doughnut cutter or cookie cutters, cut out your doughnut shapes. If you don’t have a doughnut cutter, use a round cookie cutter for the outer shape and a smaller one (or even the back of a piping tip) to cut out the center hole.
3. Place the cut doughnuts and doughnut holes on a baking sheet lined with parchment paper. Cover them loosely with plastic wrap and let them rise for another 30 minutes.

4. Frying Time:

1. Heat the vegetable oil in a large, heavy-bottomed pot over medium heat to about 350°F. Use a candy thermometer to monitor the temperature carefully.
2. Carefully lower a few doughnuts into the hot oil, being careful not to overcrowd the pot. Fry for about 1-2 minutes on each side, or until golden brown.
3. Use a slotted spoon or spider strainer to remove the doughnuts from the oil and place them on a wire rack set over a baking sheet to cool slightly.

5. The Glaze:

1. While the doughnuts are cooling slightly, whisk together the powdered sugar, milk, and vanilla extract in a bowl until smooth.
2. Dip the warm doughnuts into the glaze, allowing any excess to drip off. Place them back on the wire rack to set.