October is doughnut season. Fresh, hot, soft and fluffy Homemade Yeast Doughnuts. I have a lot of self-control but these babies test it SEVERELY! Have you watched the movie The Hundred Foot Journey? If not drop everything and watch it immediately. I’m serious, immediately. Hassan’s favorite quote from his mother is “food is memories.” That perfectly sums up my relationship with these doughnuts.
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In high school my cousin and I decided that we would throw a harvest party for Halloween since we didn’t normally do much to celebrate. We invited our families together with some other local families, dressed up, and ate freshly fried doughnuts and drank cider. It was amazing so we decided to make it a tradition. (There’s a picture from our Egyptian year on my About Me page!) In the years that followed we added themes, the costumes got fancier and the faces changed a little but the doughnuts and cider remained the same.
As a teen the never-ending doughnuts that emerged from the kitchen were heaven in October. As an adult I wonder how many hours it took to keep those doughnuts flowing into our open mouths. Aunt Helen’s doughnuts were amazing then and still are today. They are soft and flavorful, not overly sweet or rich but just perfect rolled in sugar or dipped in glaze. To preserve those beautiful memories I’m sharing her recipe with you today. I hope you make your own food memories with these Homemade Yeast Doughnuts.
This recipe made 58 doughnuts for me (plus holes) but since I was testing sizes not all were equal. Plan for about 4 dozen. I used my cheap set of round cutters for these at first but I decided the largest one was a little small even for me. I plan to get this set to supplement what I already have. If you like the really large doughnuts like you buy at the bakery you’ll definitely want a set like this.
Keep your oil at a toasty 350-375 F (175-190 C) for a good quick fry. It should take a minute or less per side. Drop the doughnuts into the glaze when they are still hot so that it melts onto them. I usually wait about 2-4 minutes after they come out of the oil then I drop two doughnuts into the mixer bowl, let them sit for a minute and then lay them out on trays to cool and dry. Find some friends to share with because you will want to devour them all!
As always, thanks for sharing and pinning! Enjoy your Homemade Yeast Doughnuts. A quick reminder that Cookie Week starts on Sunday!!! Hope you see you there.
Homemade Yeast Doughnuts with Vanilla GlazePrint Recipe
- 7-1/2 cups (1,000 g) unbleached white flour
- 3/4 cup (145 g) sugar
- 2 tsp salt
- 2 Tbsp instant yeast
- 2-1/4 cups (530 ml) milk (warmed)
- 1/2 cup (115 g) butter (melted and cooled a little)
- 2 large eggs lightly beaten
- 1/4 cup (60 g) butter softened
- 2 cups (210 g) powdered sugar
- 2 tsp vanilla
- 4 Tbsp milk
Put the flour and the sugar into the bowl of a stand mixer fitted with the paddle attachment.
Add the salt to one side and the yeast to the other and stir.
Pour in the milk, butter and eggs and mix until well combined. The dough will be soft but workable.
Dump it onto the counter and knead with a little flour. Don't knead more than 1/2 cup extra flour in. Once it's incorporated spread a little canola oil on the counter as needed to keep it from sticking while you knead. Knead for 6-10 minutes to get the gluten going.
Put the dough in a LARGE lightly oiled bowl or leave it on the counter to rise. Cover with a towel and let it rise until doubled in size.
GLAZE: Mix the butter, sugar, vanilla and milk until smooth. Set aside until doughnuts are ready!
Pour 4-5 inches (10-12 cm) of vegetable or canola oil into a wok, or high sided skillet. Hook a candy thermometer on the edge to monitor the temperature. Turn the burner on medium-high heat and let it heat up while you cut doughnuts. Oil takes a long time to heat up so make sure you turn it on now!
Punch your dough down and divide it in half.
Roll out the first half to about 1/4-1/2 inch (1/2-1 cm) thick (depending on the size of doughnut you want) and cut out with circular cutters. Mine were just over 3" for the outside.
Place on trays and continue rolling and cutting until all the dough is done. By this time the first doughnuts should be doubled in size and ready to fry.
Once the oil is 350-375 F (175-190 C) you're ready to fry! Carefully drop three or four doughnuts into the oil and fry until golden (30-50 seconds) flip them with a long handled spoon or fork and repeat on the second side.
I cover a tray with a layer of paper towels then set a cooling rack on it to lay fresh doughnuts out on. When the next four are done the first should be ready to glaze. Drop 2-3 doughnuts into the bowl of glaze (depending on size) let them sit for 30 seconds and then lay them out on trays to dry.
Repeat until all the doughnuts and holes are finished! Make sure you taste a few as you go! Once the oil has fully cooled you can pour it back into a bottle or jar, mark it as doughnut oil and reuse if you make more.
Use any flavoring you like for the glaze. I think maple also sounds delicious. +++ The Teatime Baker - www.teatimebaker.com