Homemade Doughnuts Recipe

Name: Homemade Doughnuts Recipe
Yield: 10 Doughnuts
Cuisine: Baking

By The Cooking World, Editorial Staff

September 28, 2018

The Best Yeasted Homemade Doughnuts

If you really like doughnuts you should definitely try this recipe and stay away from the supermarket or mass-produced doughnuts. Once you try these homemade doughnuts you will be in love with this recipe. And above all, you will never back to the supermarket to buy doughnuts!

To make this recipe we have two main advices for you. First, and most important, to get the best results you should use bread flour instead of all-purpose. Bread flour is similar to all-purpose flour except for higher protein content. The main difference is in the percentage of protein. Usually, bread flour contains about 12% protein by weight depending on the brand. And second, we like to use nonstick spray is this recipe, it makes all the work easier.

Are the Krispy Kreme doughnuts your favorites? If yes, you will certainly be amazed by this recipe!

Finally, if you want more great desserts, don’t forget to check our recipes!

PREP TIME

2 hours

COOK TIME

2 hours

serves

10 Doughnuts

Ingredients

27 g butter;
27 g vegetable oil;
265 g milk;
1 1/2 large egss, beaten,;
11 g active dry yeast;
470 g bread flour;
85 g granulated white sugar;
3 g kosher salt;
100 g granulated white sugar (opcional);
56 g good-quality dark chocolate (60% to 70%), coarsely chopped (opcional);
62 g heavy cream (opcional);
1 g tablespoon unsalted butter (opcional);
60 g Chopped Almonds (opcional);

Special Equipment

Whisk
Stand mixer
Rolling pin
Ring molds
Half-sheet pan
Parchment paper
High-quality plastic wrap
Digital thermometer
Dutch oven
Strainer
Digital scale

Instructions

Melt the butter in a small saucepan over medium-low heat. Whisk in the vegetable oil and the milk, followed by the egg. Bring the mixture up to between 38 °C (100 °F) and 43 °C (110 °F) and transfer it to a stand mixer bowl;
Make sure that the wet ingredients in the stand mixer bowl are at or below 43 °C (110 °F), then whisk in the yeast. Let rest for about 10 minutes;
Sift the dry ingredients into a mixing bowl. Whisk to combine;
With the dough hook attached, set the mixer to medium-low and add the flour mixture to the yeast mixture, one large spoonful at a time, until it’s completely incorporated;
Set the mixer to medium-high and mix until the dough is smooth and pulls away from the sides of the mixing bowl, 10–20 minutes;
Spray your work surface and the inside of a large mixing bowl with nonstick spray (if you don't have nonstick spray you can use a neutral oil). Form the dough into a ball, place it in the mixing bowl, cover it, and set it in the fridge for an hour;
Dust a work surface and the top of the dough in the bowl with flour. Punch down the dough, then transfer it directly onto the floured surface. Lightly dust the top of the dough with flour. Roll it out to about a half-inch thick;
Use a 75 mm (3 in) and a 30 mm (1¼ in) ring mold to cut out your doughnuts, dipping the bottoms of the molds in flour before every cut;
Line a half-sheet pan with parchment paper, spray the paper with nonstick spray, and transfer the doughnuts to it, leaving 5-7 cm(2–3 inches) between them. Spray the doughnut tops with the nonstick spray, then cover them with plastic wrap, making sure the wrap doesn’t touch the doughnuts. Allow them to proof on the countertop until they double in size, about 30–60 minutes depending on the temperature in your kitchen;
In a large pot over medium heat, bring at least two inches of fry oil to 177 °C (350 °F). Clip a thermometer to the edge of the pot and monitor the temperature regularly. Stir the oil occasionally to even out the heat;
Working one at a time until you get the hang of it, place a doughnut in the fryer and fry it for 15 seconds, then flip with a spider strainer and cook until the bottom has a dark, amber color, about 80 seconds. Flip it and cook for another 80 seconds. Transfer to a rack over a half-sheet pan or to a paper towel–lined plate;
Let the doughnuts cool off for 15 minutes before adding any toppings;
To make the chocolate dip, place the chopped chocolate in a medium bowl. In a small saucepan, heat the cream until it is just about to boil. Pour the cream over the chocolate and wait 1 minute. Whisk until smooth. Wish in the butter;
Dip the doughnuts in the chocolate and sprinkle with de chopped almond;
If you prefer a simple version, sprinkle bough sides of the doughnuts with the sugar.