How to Make a Doughnut

Edited by Natalie H, Glutted, Maluniu, Tipper and 71 othersPin ItArticle EditDiscussDoughnuts come in all shapes and sizes. They are the perfect way to treat yourself on a lazy weekend, or to indulge in a baking adventure. Store-bought doughnuts are great, but homemade ones are even better. Here are three distinctive doughnut recipes to whet your appetite. Enjoy! Edit Ingredients
Ingredients for Fried Glazed Donuts2 (.25 ounce) envelopes active dry yeast1/4 cup warm water (105° to 115° F)1 1/2 cups lukewarm milk1/2 cup white sugar1 teaspoon salt2 eggs1/3 cup shortening5 cups all-purpose flour1 quart vegetable oil for frying

For glaze:
1/3 cup butter2 cups confectioners' sugar1 1/2 teaspoons vanilla4 tablespoons hot water or as needed
Ingredients for Baked Glazed Donuts2 cups all-purpose flour3/4 cup white sugar2 teaspoons baking powder1/4 teaspoon ground nutmeg1/4 teaspoon ground cinnamon1 teaspoon salt3/4 cup milk2 eggs, beaten1 teaspoon vanilla extract1 tablespoon shortening (or 2 tablespoons melted butter)

For glaze:
1 cup confectioners' sugar2 tablespoons hot water1/2 teaspoon almond extract
Ingredients for Canadian Fried Dough1/2 cup warm water (110° F or 45° C)5 teaspoons active dry yeast1 pinch white sugar1 cup warm milk (110° F or 45° C)1/3 cup white sugar1 1/2 teaspoons salt1 teaspoon vanilla extract3 beaten eggs1/3 cup vegetable oil5 cups whole-wheat flour, divided1 quart vegetable oil for frying

For dusting:
2 cups white sugar1/2 teaspoon ground cinnamon, or to taste
Edit Steps
Method One: Fried Glazed Doughnuts1Mix the yeast and the warm water together in a small ramekin. The yeast needs warm water to activate; it will help the doughnut dough rise and stay fluffy. Let activate for 5 minutes.2In a mixer on a low speed, mix together yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Alternately, you can use a wooden spoon and mix by hand, but be sure to mix together the dry ingredients first, then the wet ingredients separately, and then combine the two.

3Beat in remaining flour 1/2 cup at a time over low speed. Do this until the dough no longer sticks to the bowl.4Knead the dough with your hands and knuckles for 5 minutes until the dough is smooth but elastic.

5Set the dough into a greased bowl to rise. Cover with a towel and let stand until dough doubles in volume, about 1 hour. Dough will be ready when you can press a finger into it and the indentation stays.

6On a floured surface, roll the dough out until it's about 1/2 inch thick. Cut with a floured doughnut cutter, or cut into doughnut shapes by hand.

7Let the doughnuts rise again until double their size, about 30 - 60 minutes. Lay them out on a tray and cover them with a large, clean towel.

8While doughnuts are rising, prepare the glaze. This is a classic butter glaze, not unlike the Krispy Kreme glaze that is popular in America. To make the glaze:

Melt butter in a saucepan over medium heat. Be careful not to burn the butter.Take the butter off the iron and stir in confectioners' sugar and vanilla until smooth.Stir in hot water one tablespoon at a time until the icing is thin, but not watery.9Heat the oil in a deep-fryer or skillet until oil reaches a temperature of 350° F (175° C). Use a kitchen thermometer for maximum precision.To avoid a greasy taste, heat the oil up on medium high for five minutes, and then gently reduce the heat until thermometer reads 350°.10Slide the donuts into the oil carefully, with metal tongs or a spatula. Turn the doughnuts over when they float up to the surface. Fry evenly on both sides until golden brown.

11Remove doughnuts from oil and let drain on a wire rack. Make sure any excess oil drips off the doughnut before you glaze it.

12While doughnuts are still warm, dip doughnuts into the glaze, coating evenly. Set to dry on a wire rack and enjoy immediately.


Method Two: Baked Glazed Donuts1Preheat your oven to 325° F (165° C). Lightly grease a doughtnut pan.2Into a large bowl, sift together flour, sugar, baking powder, nutmeg, cinnamon and salt.3Stir milk, eggs, vanilla and shortening together before incorporating into dry mix. Beat the batter together until well blended.4Fill the doughnut pan so that each cup is 3/4 full. The doughnuts will rise as they bake in the oven.5Bake the doughnuts for 8-10 minutes, until they are springy when touched. Allow to cool slightly before removing from pan.6Make and apply the glaze. In a small bowl, mix together confectioners' sugar, hot water and almond extract until smooth and creamy. Dip the still-warm doughnuts into glaze and let excess drip off.
Method Three: Canadian Fried Dough1In a large bowl, mix yeast, warm water, and pinch of sugar together until foam begins to show, about 5 minutes.2Into the yeast mixture, stir in milk, 1/3 cup sugar, salt, vanilla extract, eggs, and 1/3 cup vegetable oil. Stir until the sugar has dissolved completely.

3Mix in about 2.5 cups of the whole-wheat flour. Stir until the dough is too stiff to add more flour. Turn the dough out onto a floured surface, and begin to knead in more flour until the dough is no longer sticky. Continue kneading until dough is smooth and elastic, about 10 minutes.

4Form the dough into one big ball, place into a greased bowl, and cover. Let rest until the dough has doubled in size, about 1 hour.

5Place the dough back on a well-floured surface and knead again to reshape it. Break off a piece of dough roughly the size of a heaping tablespoon.

6Shape the heaping tablespoon of dough into a thin strip or an oval shape. You can use a rolling pin or your hands. The dough should be 1/4 inch thick. In Canada, friend dough is often called "Beaver Trails," so let your imagination run wild!

7Place rolled bits of dough under a cloth to rise while you shape the remainder of the dough.8Heat oil in a deep-fryer or large skillet to 375° F (190° C). Oil should be at least 4-5 inches deep in your fryer or skillet.

9While oil is heating, combine 2 cups of sugar with cinnamon and set aside for dusting.

10Gently introduce pastries into the frying oil, one at a time, cooking for 1-2 minutes per side, until golden brown. Remove onto a wire rack.

11Remove excess oil from fried pastries with paper towels. Dip each pastry into the cinnamon sugar mixture while still warm.

12Enjoy.



Edit TipsRemember to flour the surface very well, once it gets a grip on your work top - it will not let go.If you don't have any vanilla for the glaze use lemon.
Edit WarningsBe careful not to burn yourself with the hot oil. It hurts.

Edit Related wikiHowsHow to Make Cold Mixed Fruits SagoHow to Make Mango SouffleHow to Make a Traditional TiramisuHow to Make Sweet Milk Doughnuts

Edit Sources and Citationshttp://allrecipes.com/recipe/crispy-and-creamy-doughnuts/http://allrecipes.com/recipe/fluffy-cake-doughnuts/detail.aspx?src=VD_Summaryhttp://allrecipes.com/recipe/theras-canadian-fried-dough/detail.aspxArticle Info
Categories: Donuts and Doughnuts
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