pasterguy.blogg.se - How to make baking powder doughnut

I don’t recommend baking this dough– this dough is best for frying in oil. Looking for other flavors? Try the strawberry, chocolate, and vanilla frostings in these homemade frosted doughnuts. Stress on the heavy bottom because this oil gets HOT!! Cook a couple doughnuts at a time, only about a minute on each side until they’re golden.ĭunk each warm doughnut into a simple 3-ingredient glaze– just milk, confectioners’ sugar, and vanilla extract. Pour a quart or 2 of oil into a heavy-bottomed pot or dutch oven. Line the doughnuts up on a couple baking sheets, then cover with a towel and allow to rest as you get the oil heated. Here are some helpful step photos of the process: After about 20 minutes, the glaze will set. Dip each warm doughnut into the glaze and coat both sides. (See my recipe note about making the doughnut holes.) Carefully remove from the oil and place onto prepared rack. Working with 2-3 doughnuts at a time, cook for 1 minute on each side. Place a cooling rack over another baking sheet. Using a heavy-duty pot and an oil thermometer, heat the oil to 375☏ (191☌). Place doughnuts (and doughnut holes!) onto the lined baking sheet, then lightly cover and allow to rest as you prepare the oil. Line 1-2 baking sheets with parchment paper or a silicone baking mat. Cut the doughnuts using a 3-3.5 inch doughnut cutter. Roll the dough out to 1/2 inch thickness.

Punch down the dough to release the air.

In a relatively warm environment, the dough rises in about 90 minutes. After the dough comes together in the mixing bowl, knead it for 2 minutes. You can also make the dough by hand, but it requires a bit of arm muscle. Homemade doughnuts seem a little intimidating, but I assure you– they’re really not! Let me walk you through the process so you understand what you’re doing. I include practical answers to all of your common yeast questions. Reference this Baking with Yeast Guide whenever you work with baker’s yeast. When kneading, use extra flour on your hands and work surface. You want a very soft, pillowy dough for soft, pillowy doughnuts. You’ll be tempted to add more and more flour as you mix the dough, but don’t.

Flour: All-purpose flour is the dough’s structure.

If you’ve ever made my chocolate chip muffins, you know it adds a delicious pop of flavor!

Nutmeg: A little nutmeg is the secret ingredient to that cozy, comforting bakery taste.

Salt & Vanilla Extract: Both add flavor.

Butter: Melted butter promises enhanced flavor.

Eggs: Eggs provide structure and flavor.

Sugar: Sugar sweetens the doughnuts, but it also feeds the yeast, increases its activity, and tenderizes the dough.

If using an instant yeast, your rise time will be a little shorter.

Yeast: You can use active dry yeast or instant yeast.Lower fat or nondairy milks work in a pinch, but the doughnuts aren’t as flavorful or rich. Whole milk is a must for the most tender dough– or you can try buttermilk. You only need a few ingredients to begin. We’re using a straightforward dough for today’s doughnuts. Ready in about 2 hours (most of this is rise time!)īest Ingredients to Use for Homemade Doughnuts.There’s a lot to cover today, so let’s get started. It’s so much fun to be able to make them from scratch without leaving the comforts of home. When you can’t pick up your favorite doughnuts, why not make them at home instead? Today we’re taking a deep dive into homemade doughnuts– fried, sugary, old-fashioned, and comforting. With that signature bakery taste and texture, doughnuts from a doughnut shop are incredibly delicious and indulgent. Using this same doughnut dough, you can create other flavored frosted doughnuts too! For doughnut success, follow my step-by-step photos, helpful success tips, and foolproof recipe. Ready in about 2 hours, these taste like doughnuts from your favorite bakery, but they’re made in the comfort of your own home.

Making homemade glazed doughnuts is easier than you think.