Donuts Deep Fried and Flavored

Prep: 10 minutes plus proving Fried: ~3-5 minutes per donut

I am like many people and love donuts. I haven’t had any recently and had been thinking about learning to bake some for a while. I don’t have a donut pan so I was putting it off until I bought one but then I noticed a gif recipe from Tasty that showed cutting the dough out and deep frying which obviously wouldn’t require the pan. This was perfect. So here we are.

Ingredients

Donut base

• 1 1/2 cup warm milk

• 1 cup granulated sugar

• 1/2 oz active yeast (I used instant because it’s what I currently have)

• 1/2 cup (1 stick) softened butter

• 3 eggs

• 1 tbs vanilla extract

• at least 5 cups flour

Flavors

Glazed

• 3 cups powdered sugar

• 1 cup dry milk

• 1 tsp vanilla extract

• 1/2 cup warm water (if you’re going to replace the dry milk with normal, you won’t need the warm water and it’s 1 cup milk)

Powdered

• Powdered Sugar to your hearts content

Cinnamon Sugar

• 1/2 cup granulated sugar

• Cinnamon to taste

Maple Dip

• Glaze from above, pour in 1/4 cup maple syrup

Prep

I used a mixer to make sure it’s mixed well

It will go from liquid to dough as you add flour

I added so much flour

I did one at a time to make sure the oil stayed hot enough as it loses heat with too many things in it

1. Add the milk, yeast and sugar into a big enough bowl and mix

2. Grab a second larger bowl and add the eggs, butter, and vanilla and mix well

3. Add the milk mixture and whisk together

4. Add the flour and keep mixing

5. Dump this onto a map to knead. If it’s too sticky you can add more flour, but be careful to not add too much

6. If you’re using active yeast, when done kneading, prove for at least 30 minutes to an hour until it’s risen some.

7. When done proving if needed, roll our flat without being too thin. I had mine at maybe 5 mm thick and that was way too much

8. Use a circle and smaller circle cutter to cut out your donut shapes. I used a cookie cutter and the back end of an icing pipe head.

9. Use the centers as donut balls and use all dough, reroll if need be

10. Heat oil to at least 320 F. You want to have it react when you drip water in to know it’s hot enough

11. Add the donuts and let brown on each side. Mine sunk then floated as they were more done. I had to flip to get both sides, but they did puff

12. Flavor using the above options or you own. All things with multiple ingredients like the glaze, have all things added to a bowl and mixed well until it’s the consistency you want.

13. I used the glaze for the cinnamon sugar donuts as well, to help it stick

14. The powder was the one that was hard as I just smeared it on the hot donut in hopes this would work. it definitely gave me a coat but not the way that you really want it to be with a donut.

15. The cinnamon and sugar I mixed in a bowl then dipped the donut in while tossing the mixture around it until it was coated the way I wanted it to be.

Afterthoughts

I added way too much flour while trying to make the dough not so sticky and this made mine really dense but they still tasted dang good. These are best fresh and eaten warm and as soon as you can. It also make a lot of donuts. Seriously, a lot of donuts. The different flavors were a lot of fun though. I had a lot of fun making and eating these. They were warm, soft and sugary. The perfect hit that donuts give you.