Today on Sugar Spun Run I’ll be showing
you how to make homemade donuts. Hey everyone. It’s Sam here and today I’m
sharing my favorite recipe for homemade yeast raised donuts. Now as far as yeast recipes go this is a fairly simple recipe and I
think you’re really going to love it. Now to get started, you are going to need 2
cups of all-purpose flour. Now you’re actually going to need a lot more flour
than this for this recipe, you will need about three and a half cups total, but
for starters we’re just going to be using two cups. We’re going to add this
into the bowl of our stand mixer. Along with the flour we’re going to add 1/3 cup
of granulated sugar, two and a half teaspoons of instant yeast, and 3/4 teaspoon of salt. Stir these ingredients together until they’re well combined. Once you have your dry ingredients combined you are going to need 2/3 cup of whole milk and 6 tablespoons of unsalted butter. Now we are going to melt
these together. You can do this in either a saucepan on the stovetop over
medium-low heat, or you can do it in a microwave. The important thing is that
you melt these together and you heat them to between 110 to 115 degrees Fahrenheit.
Today I’m just going to be melting them together in the microwave. I’m going to
be using a quick read thermometer to make sure the temperature is right, and
you definitely want to make sure that you’re stirring the mixture pretty
frequently. That way you’re not just hitting a pocket of a particularly warm
or particularly cool milk and butter. This is a little too hot so I’m going to
give it a couple minutes, check the temperature again, and then once it finally is between 110 and 115 we can go ahead and add it into our flour mixture. The next thing you’ll need is two large
eggs, and I recommend using room-temperature eggs. It’s just going to
help your ingredients combine a little bit better since we’re going to be
adding them to a mixture that’s already going to be a little bit warm. Now along
with eggs I like to add a little bit of vanilla extract. I’m just going to be
adding 3/4 teaspoon of vanilla extract. This is optional, but I love the flavor
it adds. I’m going to combine the eggs and the vanilla. Now turn your mixer
speed to low and we’re going to add these eggs into the mixture and we’re
going to stir until everything is nicely combined. Now here I like to switch over
to using my dough hook rather than using my paddle attachment. So I’m just gonna swap that out go ahead and give the bowl a nice scrape while I’m at it. Now if you remember, from the beginning of the recipe, we’ve started with flour but it
wasn’t all that you need for these donuts. We have another 1 and 1/2 cups
that we are going to gradually add with our mixer on low speed and we’ll add
this now. I just want to scrape the sides and
bottom of the bowl because my dough hook is having some trouble or reaching the
flour on the sides. Now when working with yeast I’ve found
that the amount of flour you need to add is never really an exact science, which
can be a little bit frustrating. Rather than saying you need three and a half cups
of flour and that’s that, I like to use a little bit less flour and then we add as
much as needed until we get a dough that’s the proper consistency. So for us
what that’s going to look like is a dough that is smooth, a little bit
elastic, a little bit tacky to the touch, this right here is still too wet. So what
we’re going to do is we are going to add additional flour, a little bit at a time with our mixer on low speed until we get the consistency we’re looking for. Now what this should look like is your dough should be pulling away from the sides of
the bowl. It should be forming a ball and as I mentioned it should be tacky to the
touch. Generally when I’m making these donuts I
find that I need to often add another three to four tablespoons of flour, but
that can vary depending on your own kitchen. So here we have a nice soft ball
of dough. It’s pulling away from the sides and it’s a little bit tacky to the
touch without sticking to my fingers. We’re in a pretty good place right now,
so what I’m going to do is I’m going to transfer this dough into a lightly oiled
bowl. Cover the bowl with plastic wrap and then we’re going to let this sit in a warm place until the dough has doubled in size. For me this usually takes about
30 minutes, but it can depend on the temperature of your kitchen. One thing I
like to do is I like to turn my oven on and then put this on top of my oven, on
my stovetop where it gets a little bit warmer. Once your dough is risen we’re
gonna go ahead and turn this out onto a clean lightly floured surface. Lightly
dust your donut dough and we’re going to just roll this out to be about a half
inch thick. Now use a doughnut cutter, or in my case,
two cookie cutters to cut out as many doughnuts as you can from the dough. You
want to keep your cuts as close together as possible because you are going to
want to take any scraps and regroup them to make more donuts, but every time
you do that your donuts are gonna get a little bit messier looking. So as many
cuts as possible out of the first roll. I like to keep the donut holes that I cut
out and use them as donut holes, just cook them that way, but if you don’t want
to do that you can regroup them into the other donut holes in the scraps we roll
it out and cut out more donuts that way. We’ll transfer these doughnuts over to a
wax paper lined baking sheet. Now, ideally, once you have all of your donuts on your
baking sheet you would cover them with plastic wrap, let them sit in a warm spot
until they’ve puffed up while you are heating your oil. Turns out I don’t have
any plastic wrap in my pantry right now so we’re just going to cover them with a
clean towel. While our donuts are rising we’re going to want to start heating our oil. it’s gonna take some time for the oil to get to the temperature we need.
Now you’re going to want to use a medium sized heavy-bottomed saucepan, and you’re
going to want to fit it with a frying thermometer, or a candy thermometer. Make
sure that your thermometer is not touching the bottom of the saucepan. We’re gonna go ahead and take this over to our stove top. We’ll fill this saucepan about two inches deep with vegetable oil and turn our heat to
medium or just below medium. We’re going to want to heat this oil until it
reaches 355 degrees Fahrenheit. Don’t crank up the heat to speed up the
process or you’re going to end up burning your donuts. Now 355, or rather
350 – 350 five degrees Fahrenheit, is the sweet spot for making these donuts. If
your temperature is too low they’re going to end up greasy and undercooked.
If the temperature is too high they’re going to end up burned on the outside
and under cooked or raw in the middle. You definitely don’t want that.
Take your time, let the oil heat slowly, and besides our
donuts need to be rising at this point anyway. Once your oil has reached
temperature and your donuts have risen, we are going to carefully lower them one
at a time into the oil. Now these donuts are going
to need to cook for about 45 seconds on each side. You want them to just be a
light golden brown. I always recommend doing just one donut at a time because
then after you do that first donut we can cut it into it and make sure it’s
not raw in the center. Make sure it’s cooked properly and then we can adjust
for the rest of our donuts. Now after you cook one of your donuts the temperature
of your oil is going to drop. Wait for it to get back up to 350 five degrees
Fahrenheit before cooking your next donut. So I’m placing my donuts on a
baking sheet that’s lined with paper towels. Lots of paper towels, and it has a
cooling rack on it. I’m going to just let some of the oil drain off for a couple
seconds and then I’m going to carefully take this donut and I’m going to dip it
in powder, I mean granulated sugar. Powdered sugar
would work too, though you’ll just want to let you’re donut cool a longer so
it doesn’t melt. I want to get both sides covered in sugar, And return that to the cooling rack where I’m going to let it cool completely. Today I’m just doing
granulated sugar for my donut coating, but granulated sugar and cinnamon mixed
together would be great, or I also have a very simple delicious butter glaze
recipe on the blog that I’ll include below. That is also great on these donuts.
While I recommend letting the donuts cool completely so that you don’t burn
yourself, I can never wait that long. I let them cool down just enough so I
don’t burn my fingertips and then that’s when I dig in. And that is how to make
homemade yeast-raised donuts. I hope you guys enjoyed this
recipe and if you try it out please let me know what you think. As you know I
always love hearing from you. Thank you guys so much for watching and I will see
you next time. That’s good.