Classic Doughnut Recipe

Classic Doughnut Recipe

An awesome, classic yeast doughnut recipe courtesy of my talented friend Jessica.

I love doughnuts. With a serious passion.  Nothing fancy, just a simple glazed one will do, but wow, are they expensive. When you look at it, they’re basically flour, some milk, some yeast, nothing I don’t keep in the cupboards, so for pennies on the dollar, and a bit of elbow grease, making them at home is significantly better for the pocketbook (they have to be better for something, don’t they?)

Classic Doughnut Recipe

Print Recipe

Ingredients:

  • 1/4 c of warm water
  • 1 tsp of sugar
  • 1 Tbsp of dried yeast
  • 2 cups of flour
  • 1/2 tsp salt
  • 3/4 cup of warm milk (approx. 100 degrees F)
  • 2 Tbsp of sugar
  • 1 egg
  • 2 Tbsp of softened butter
  • Oil for frying

 Directions:

Mix together the first three ingredients and let the yeast start to bubble (about 5 minutes).

In a mixer (to be honest, I use my food processor for this, not the appliance you’d expect, but it does a rocking job on small batches of yeast dough) combine the yeast mixture with the rest of the ingredients (not the frying oil).

Stir this up until you have a goopy mess, and then slowly add more flour until the dough just comes together into a ball (for me it was an extra 2/3 c). You don’t want too much flour or you get a hard doughnut, and who wants that?

Knead the dough for about 5 minutes, taking care not to add too much flour. Sticky is ok here (think post-it-note). Let sit in a covered, oiled bowl for about an hour, or until approximately doubled.

Roll the dough out to about half an inch (1cm) and cut into whatever doughnutty shapes you want. Leave on the counter to puff up while you get the oil ready.

I used canola oil, but any light flavoured oil will do. My favourite way to deep fry is to use an electric frying pan (use about 1 1/2 inches of oil), because you can jut set the heat and it will maintain that heat for you. Doing it on the stove requires a thermometer and a lot more babysitting.

Fry in small batches (3 or so) until lightly browned, then flip and do the other side. Take out of the oil and toss immediately in granulated sugar, or let cool on a cooling rack to be glazed later.

Simple sugar glaze:

  • 2Tbsp melted butter
  • 1/2 tsp vanilla
  • 1 c powdered sugar
  • 2Tbsp milk or water

Whisk together, and dip doughnuts in, let dry on a rack.

My advice…  call some friends to help you eat these. They are amazing, but eating the whole batch in one sitting seems like a bad idea, and they’re not really keepers. Eat ’em up while they’re fresh!

 best doughnut recipe

This article has 7 comments

  1. Wow … Think I will make these immediately. I have a deep fryer however so will see how that works 🙂

  2. I think you need to send me a plate of these…STAT. Mmm. Doughnuts….Now I'm totally craving them and too lazy to make them LOL! 

  3. I'm a purist too when it comes to doughnuts too! I always order simple "maple glazed" or "chocolate glazed" if I'm out. 
    I tend to eat doughnuts when I'm out, rather than frying my own because then I'd eat them all probably because they taste best the day they're made, right?!
    My recent post Concord grape & rosemary focaccia

  4. I've never considered making my own doughnuts!
    My recent post Great Northern Carousel Review – Helena, Montana

  5. I haven't been brave enough to try making doughnuts at home but this recipe definitely makes it seem both easy and delicious! I can't wait to try these myself! MMmmm….doughnuts….

  6. Oh wow do these look good! I love a good old fashioned donut – with a sugar glaze…there's just nothing better!

  7. Shayna I love love LOVE doughnuts (is that a pre-req of being Canadian I wonder?)… And while I don't have a deep fryer (yet), I do use my wok and keep a handy dandy fire extinguisher nearby. But not nearly as nearby as I want to keep these doughnuts. They look so FLUFFY! 😉 (if you've seen Despicable Me you'll know the fluffy I'm talkin about 😉 )

    So glad to be a part of FBC with you!! xo!
    My recent post Wild Salmon with Dill Butter & Fennel (Yummy Supper Cookbook Giveaway)

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