First off, there are 2 different kinds of donuts, cake donuts & yeast donuts. Then kind you have that are fluffy and light are the yeast kind that I tried. PSA: yeast donuts take so much longer to make because you have to let the dough rise.
Dough Ingredients:
- 1 cup milk (I used 2%, but you can also do whole)
- 1/4 cup/ 1 tsp granulated sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 4 cups all purpose flour
- 1/2 tsp kosher salt
- 6 tbsp melted butter
- 2 large eggs
- 1/2 tsp vanilla extract
- canola oil for frying
Glaze Ingredients
- 2 cups of powdered sugar
- 1/4 cup milk
- 1/2 tsp vanilla extract
Warm the milk up, add 1 tsp sugar and the active yeast, let sit/ foam for about 5 minutes. In a bowl, mix the sugar, eggs, vanilla extract, salt and add the yeast mixture after the 5 minutes are up. Slowly incorporate the 4 cups of flour and knead the dough until it is smooth. Cover the bowl with a clean kitchen towel and let the dough rise for about an hour. This will be a quicker process if you put the bowl in the warmest part of your kitchen.
After an hour, roll the dough into a half inch rectangle and punch out donuts. I didn’t have a donut cutter so I just used an empty can and a medal cap to cut out my holes. Leave the cutouts on a parchment paper, cover with a towel and let it sit for another 40 minutes.
Heat 2 inches of oil to 350 degrees and cook the donuts, about 1 min on each side. I cooled them on a cooling rack. I did 1/3 cinnamon sugar, 1/3 glazed and 1/3 glazed + sprinkles.
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