Donut

Indulge in the irresistible world of homemade donuts with my tantalizing donut recipe! Picture this: golden brown rings of dough fried to perfection. With just a few simple ingredients like flour, butter, eggs, milk and yeast, you can create your own batch of these delectable treats right in your own kitchen. more. It's a sensory experience like no other, guaranteed to bring a smile to your face and warmth to your soul. Whether you're a seasoned baker or a curious novice, this donut recipe is sure to captivate your taste buds and ignite your passion for baking. So why wait? Dive into the world of homemade donuts and discover the joy of creating these sweet delights from scratch. Trust me, once you've tasted the magic of homemade donuts, there's no going back.

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Indulge in the irresistible world of homemade donuts!

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Donut Dough

To begin, fit your stand mixer with the dough hook attachment. Combine the eggs and milk in the mixer’s bowl. Add the flours, yeast, sugar, and salt.
Mix on low speed until the ingredients are incorporated, then increase to medium speed and mix for about 12 minutes. The dough is ready when it pulls away from the sides of the bowl and becomes smooth and elastic. Pause to scrape down the sides of the bowl and the hook as needed.
Next, add the cubed butter. Continue mixing on medium speed for about 8 more minutes, until the butter is fully incorporated and the dough is smooth and supple. Optionally, check the dough’s internal temperature—it should be around 77°F (25°C).
Once mixing is complete, shape the dough into a round ball and place it in a lightly oiled bowl or container. Cover and let ferment at room temperature until doubled in size, about 1 hour.
After fermentation, turn the dough out onto a clean work surface (do not add extra flour). Gently degas by pressing out the air, then shape into a tight round ball. Cover and refrigerate overnight to allow the flavors to develop.

Shaping Donuts

Remove the chilled dough from the refrigerator and transfer it to a lightly floured surface. Gently deflate the dough to release excess air bubbles, then use a rolling pin to roll it out to a uniform thickness of about ½ inch (13 mm).
Using a 3.5-inch (9 cm) round cutter, stamp out disks from the dough. You can gather the scraps, re-roll them, and cut additional disks to avoid waste.
Alternatively, you can scale the dough into 2‑ounce (60‑gram) portions. Shape each portion into a tight, smooth ball. Cover the balls and let them rest for about 10 minutes to relax the gluten, which makes the dough easier to shape. After resting, flatten each ball into a 3.5-inch round disk.
Prepare 4×4‑inch (10 cm) squares of parchment paper, lightly greased. Place each dough disk on a separate square to prevent sticking during proofing. Cover the donuts loosely with plastic wrap to retain moisture and create a warm, humid environment for the yeast. Let them proof for about 90 minutes, or until they appear visibly puffy and airy.

Frying Donuts

Fill a deep, heavy pot with about 3 inches (7 cm) of oil and heat it to 360°F (185°C). Using a candy or deep-fry thermometer is essential for maintaining the correct temperature. When the oil is ready, carefully add the donuts to the pot, working in small batches of 2–3 at a time to avoid crowding. This ensures even cooking and helps achieve a consistent golden-brown color.
Fry the donuts for a few minutes on each side until they are evenly golden brown. Monitor them closely to prevent burning.

Finishing Donuts

For a classic finish, you can coat the warm donuts in sugar, which adds a sweet, delicate crunch.
Alternatively, fill them to create a richer treat. Pipe in your choice of filling—such as fruity preserves, silky custard, or homemade Nutella—to elevate your donuts.

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