I’ve been busy these last couple of days and I was too tired to post anything of significance. My kitchen was a war zone for three days straight, I got a new oven (yay!), got high on fumes from said oven and somewhere in between that, my younger brother became a first-time dad! Oh yeah and in all that headiness, I managed to taser myself while showing off my new toy…in the labor ward while waiting on the baby. Hallelu-yer!
I’ve recently been on a yeast kick and have been cranking out these donuts made by Paula Deen. In her words, “Nothing beats a homemade yeast donut y’all!” And guess what? No stick of butter for the Queen of Butter’s recipe. There’s only 2 tablespoons in this recipe…I’m in love! I followed her recipe to a T and it’s pretty foolproof. Since the first time I made these, I have made slight adjustments to the glaze and sugar content of the actual donuts. If you want sweeter donuts with no glazing, I suggest upping the quantity of sugar to 1/2 cup. For an easier glaze, I just use equal parts water and powdered sugar and let it come to a boil (your basic simple syrup). You could also play around with the simple syrup – for instance, I was baking an Orange Bundt cake for a friend and I used the remaining orange juice and powdered sugar for an orange simple syrup and dipped my donuts in them. YUM-O!
In mixing bowl of electric mixer, add sugar, yeast and warm milk and set aside for 10 minutes/until foamy. The sugar is the food that the yeast eats…
Add flour mixture to the yeast mixture
Use dough hook and mix for about 3-5 minutes and rest dough in a warm place for about 1 hour
Roll out dough and cut out your donut rounds. Rest for another half hour.
See how they doubled in size after 30minutes? If you are wondering, I’ve used fluted cutters so that’s why my edges look that way.
Fry that dough
Aren’t they cute? Drain on paper towels
Glaze those babies and try one
or three…it’s almost a spiritual experience. Trust me.
Recipe for: Yeast Donuts
Servings: 10-12 depending on size
- 3/4 cup warm milk
- 1 packet active dry yeast
- 1/4 cup granulated sugar
- 2 1/2 cups all-purpose flour plus extra for dusting your dough and board
- 1/4 teaspoon kosher salt
- 2 tablespoons unsalted butter, at room temp
- 2 egg yolks
- Nonstick cooking spray
- Vegetable oil
- 1 stick butter, room temperature
- 2 1/2 cups confectioner’s sugar
- 2 teaspoons vanilla extract
- 4 tablespoons hot water
- In the bowl of a standing mixer, pour warm milk, sugar and yeast. Let stand until yeast starts to foam. About 10 minutes. Attach dough hook to standing mixer while yeast is activating.
- In a medium mixing bowl, whisk together the flour and salt. Add flour mixture, butter and egg yolks to the yeast mixture and beat on medium speed until it comes together and forms a ball. About 3-5 minutes. Cover the bowl and allow the dough to rise in a warm place for 1 hour
- Spray a sheet tray with nonstick cooking spray and set aside. Transfer the dough to a lightly floured work surface and roll out to a 1/2” thickness. Using a 2”-3” donut cutter (you can also use a drinking glass or biscuit cutter to cut out your donuts and a plastic bottle cap to cut out the holes), cut out donuts and transfer them and their holes to the prepared baking sheet, spacing them 1” apart. Spray the tops of the donuts and holes with nonstick cooking spray and cover with plastic wrap. Let stand in a warm place until they have almost doubled in size, about 30 minutes
- Using a deep fryer or dutch oven, heat oil to 350ºF. Line a baking sheet with paper towels or brown paper and set aside. Working in batches, fry the donuts and donut holes until lightly golden brown, about 1 minute per side. Transfer to the paper lined baking sheet and let cool for 10 minutes before glazing.
- To make the glaze: In a large mixing bowl using a hand mixer or whisk, mix all ingredients together. Mixture should be thin. Add more hot water if needed to thin out the glaze. Keep glaze warm until ready to use. Dip the donuts, one at a time, into the warm glaze, covering the top half of each donut with glaze.