This classic donut recipe will make you feel like a kid again.
Nothing is more classically reminiscent of childhood than a donut. Be it a plain, glazed donut from your local Krispy Kreme or Dunkin’, or a sprinkle-topped confection straight out of a scene from The Simpsons, donuts are the universal symbol for happiness, I’m pretty sure. Put a donut in the hands of any child or adult alike, and you’ll elicit a smile.
Unfortunately, the conventional grocery store donut that you might buy a dozen of on a Saturday morning is often laden with preservatives and additives, which make the donut tasty in the moment, only to leave you feeling bloated and slightly sickly later. And how many of us make time to visit our local bakery? Not enough, I’d say—that’s me included.
So this recipe is for those indulgent weekend mornings when you’re about to clean the house and need a little treat to get through a day of spring (or fall!) cleaning or perhaps are hoping to treat yourself after a long workweek.
Be warned: The dough requires a lot of resting time, so this isn’t an instant breakfast sort of deal. But it makes for the perfect house revamp recipe: prep the dough, and as it rises, tidy up the living room, repeating the scenario with different rooms as it sits for its second rise and, finally, bakes. Don’t worry, the final product is well worth the wait.
What are some tips for achieving the perfect fried donut?
Deceptively simple, the fried donut can go wrong in a multitude of ways. First, it’s important to use a neutral oil, such as canola oil, for frying the donuts. Canola oil doesn’t impart any strong flavor and has a high smoke point, ensuring that it won’t burn before your donuts are fried through. It’s also important to use the right equipment, such as a Dutch oven or any large heavy pot that’s deep enough to hold around two quarts of oil, spanning at least two inches deep.
Some other tips? Keep monitoring your oil temperature (a clip-on food thermometer can really help with that), and try not to let it go above the instructed 375°F that this recipe calls for. And finally, while the photographed donuts are not glazed, you can definitely glaze them (rather than coat them with granulated sugar) for a more classic, nostalgic finish. Whichever final product you choose, make sure to drain them on a wire rack after frying and allow them to cool completely before consuming so that the topping adheres to the donut itself and you don’t burn your mouth.
How do I store leftovers?
As opposed to most other foods, these donuts will actually go stale faster when refrigerated. Therefore, store the finished donuts at room temperature for 2 days or less, consuming as soon as possible. They can also be frozen in a Ziploc bag for up to 2 months. Then, when you’re ready to enjoy, thaw at room temperature. For the freshest taste, we recommend reheating them in the microwave in 15-second intervals.
Serving suggestions
Donuts are the perfect grab-and-go food, but they’re also a great breakfast (or snack) to pair with a cup of coffee, particularly this Homemade Caramel-Vanilla Iced Coffee that sings of summertime. Of course, if these donuts remind you of your childhood Dunkin’ runs and leave you in the fast-food mood, feel free to pair them with an Arby’s-style Jamocha Shake instead.
These are also a great blank canvas for any toppings of your choice, from something as indulgent as Vegan Cake Batter Cashew Butter With Macadamia Nuts to some protein-packed Whipped Homemade Almond Butter or a fruity, fall Instant-Pot Apple Butter. If you crave something a little lighter (and simpler), try a drizzle of this Strawberry Simple Syrup.
Fried Donut Recipe
Ingredients
- 1/3 cup warm water 105-115°F
- 2 1/4 teaspoons active dry yeast
- 6 tablespoons granulated sugar divided; use 1 teaspoon for yeast activation
- 2 large eggs lightly beaten
- 3/4 cup warm milk
- 1/2 cup melted butter
- 1/4 teaspoon salt
- 4 1/2 cups all-purpose flour
- Canola oil for frying
- Granulated sugar or donut glaze for coating, optional
Instructions
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In a mixing bowl, mix warm water, active dry yeast, and 1 teaspoon of the granulated sugar. Let the mixture sit for 5 minutes until it becomes frothy.
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Stir in the remaining granulated sugar, large eggs, warm milk, melted butter, and salt. Gradually add 4 1/2 cups all-purpose flour while stirring until a dough begins to form.
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Turn the dough onto a lightly floured surface and knead it for several minutes until smooth and elastic.
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Shape the dough into a ball, cover with a clean towel, and let it rise for about 1 1/2 hours until doubled in size. Roll the dough on a floured board to about 1/4 inch thick and cut out donut shapes using a donut cutter.
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Place the cut donuts on parchment paper and allow them to rest and rise for an additional 30 minutes. Meanwhile, heat canola oil in a heavy pan to 375°F.
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Fry the donuts in batches for 2-3 minutes on each side until golden brown. Remove them with a slotted spoon and let them drain on paper towels. Optionally, while still warm, toss the donuts in granulated sugar or coat them with glaze.
Nutrition
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