Old World Sourdough
Quick Homemade Raised Donuts
This recipe makes a light and fluffy glazed donut that are truly amazing! Homemade donuts take a bit of a time commitment, but they are so worth it. There is no comparing these donuts to the quick biscuit donuts that are being touted to be as good as homemade, or those that you can purchase at your local store or corner gas station. For a memorable breakfast or brunch, plan ahead and make it memorable!!
Quick Homemade Raised Donuts
Prep Time:
Up to 2 hours - Total Time
Cook Time:
15 Minutes
Serves:
3 dozen
Ingredients
Ingredients:
Dough:
2 tablespoons instant yeast
¼ cup water (105-115 degrees)
1 ½ cups lukewarm milk (scalded, then cooled)
½ cup sugar
1 teaspoon salt
2 eggs
⅓ cup shortening or melted butter
5-6 cups all-purpose flour
2 quarts canola or vegetable oil for frying
Glaze:
⅓ cup butter
2 cups powdered sugar
1 ½ teaspoons vanilla
4-6 tablespoons hot water
Preparation
Dissolve yeast in warm water in a medium bowl, let rest for 10 minutes.
Add milk, sugar, salt, eggs, shortening or butter, and 2 cups flour.
Beat on low for 30 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth.
Cover and let rise until double, 45-90 minutes. (Dough is ready when indentation remains when touched.)
Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough ½-inch thick with floured rolling pin.
Cut with floured doughnut cutter.
Place cut donuts on a parchment or baking mat lined baking sheet. Cover and let rise until double, 20-30 minutes.
While the cut doughnuts rise, make the creamy glaze - heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.
Heat vegetable oil in deep cast iron skillet to 355 to 365 degrees F (use a thermometer to make sure you don't undercook or have greasy donuts!).
Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side.
Remove carefully from oil; drain on a double layer of paper towels.
Dip the hot doughnuts into creamy glaze, then set on cooling rack set inside of a rimmed baking sheet to collect the drips.
Notes:
Tip: To help the dough rise quicker, make sure your kitchen is warm. I like to have the oven going with something baking or cooking and set the rising dough close to the oven to speed the process.
The dough should be very soft but not sticky. It's ok if it's a bit tacky, but if it's sticking to your hands and won't come off, you need a bit more flour.
To scald the milk microwave until it is hot. Let it sit to come down to around 110 degrees F. If you add the milk to your yeast mixture while the milk is too hot you can kill your yeast which will ruin the recipe.
Serving 1 Donut
Calories 282 | % Daily Value* | Total Fat 20.4g 26% | Cholesterol 15.1mg 5% |
Sodium 74.1mg 3% |
Total Carbs 22.4g 8% | Sugars 8.8g | Protein 2.8g 6% | Vitamin A 2%