Can I be more obvious as to what this post is going to be about from the title? I hope you guys aren't struggling to figure it out... so donuts are something where you just can't go wrong. You can get them sweet, spicy, savory - any type of way your taste is feeling. I spent some time researching a variety of different recipes that I thought would be perfect to make my own homemade donuts. Trust me, there are a lot of ways to make donuts - but this is MY way. Obviously, because its me - this recipe is eggless (WAHOO!). My goal for this recipe is to show you guys that even the hardest things can be done at home, without spending hours slaving away in the kitchen. Although donuts are a little more technically oriented, even if you mess up - you could basically just create your own type of donut and surprise all of your tasters.
Ingredients:
2 cups all purpose flour
2 tablesoons (1 packet) dry active yeast
1 teaspoon salt
2/3 tablespoons sugar
1/4 cup butter
3/4 cup milk
1 teaspoon vanilla extract
Glaze:
confectioner sugar
milk
**any extra items you would like to flavor**
Mix together all of your wet ingredients, slowly incorporating the flour about 1/2 cup at a time. Make sure you using your spoon to get everything off the sides of your bowl - no ingredients left behind! Once all of your ingredients are in the bowl, you have to start getting your hands involved. Remember, this is a dough - not a batter! Treat it that way! Push, pull, kneed - everything you can do to make sure this dough is soft and elastic. Once its reached the right consistency, keep it on the bowl, grease it up a little and cover it. Put it somewhere that is a little warmer than room temperature, perhaps the oven or the microwave.
Once your dough has rested and risen, you'll know - I promise. Poke the dough and if you're poke mark is still there - you are good to go! FLOUR your countertop, or whatever you are rolling your dough out on. FLOUR FLOUR FLOUR. The cutting board or the countertop doesn't want to eat your dough, but without flouring it - it will. Roll it out to about 2 inches thick, about the length of your fingernail is how thick the dough should be. Use whatever kind of a cutter you have, if you have any kind of pasta bottle top or an actual donut cutter - just start cutting. Make sure you cut out the centers too!
You can either fry or bake your donuts. THATS RIGHT. You don't have to fry them for them to be delicious!!!! If you choose to fry them, make sure you do them low and slow. About a low to medium flame, trying to get the frying temperature at 300 degrees F. If you are baking, grease your pan and crank up your oven to 375 F for about 15 minutes, but keep an eye on them because you don't want them to brown and burn.
I did two different glazes, one was a plain old sugar glaze, and the other was a vanilla saffron glaze. A glaze is super simple to make, take about a cup of confectioner sugar and then 3 tablespoons milk and mix it together. Throw in about half a tablespoon to a tablespoon vanilla extract and that is your basic sugar glaze! I topped mine off with some sprinkles (celebrating the birthday week!!!!), and the other donuts are the same simple glaze with saffron mixed in with about a drop of yellow food coloring.
Ingredients:
2 cups all purpose flour
2 tablesoons (1 packet) dry active yeast
1 teaspoon salt
2/3 tablespoons sugar
1/4 cup butter
3/4 cup milk
1 teaspoon vanilla extract
Glaze:
confectioner sugar
milk
**any extra items you would like to flavor**
Mix together all of your wet ingredients, slowly incorporating the flour about 1/2 cup at a time. Make sure you using your spoon to get everything off the sides of your bowl - no ingredients left behind! Once all of your ingredients are in the bowl, you have to start getting your hands involved. Remember, this is a dough - not a batter! Treat it that way! Push, pull, kneed - everything you can do to make sure this dough is soft and elastic. Once its reached the right consistency, keep it on the bowl, grease it up a little and cover it. Put it somewhere that is a little warmer than room temperature, perhaps the oven or the microwave.Once your dough has rested and risen, you'll know - I promise. Poke the dough and if you're poke mark is still there - you are good to go! FLOUR your countertop, or whatever you are rolling your dough out on. FLOUR FLOUR FLOUR. The cutting board or the countertop doesn't want to eat your dough, but without flouring it - it will. Roll it out to about 2 inches thick, about the length of your fingernail is how thick the dough should be. Use whatever kind of a cutter you have, if you have any kind of pasta bottle top or an actual donut cutter - just start cutting. Make sure you cut out the centers too!
You can either fry or bake your donuts. THATS RIGHT. You don't have to fry them for them to be delicious!!!! If you choose to fry them, make sure you do them low and slow. About a low to medium flame, trying to get the frying temperature at 300 degrees F. If you are baking, grease your pan and crank up your oven to 375 F for about 15 minutes, but keep an eye on them because you don't want them to brown and burn.
I did two different glazes, one was a plain old sugar glaze, and the other was a vanilla saffron glaze. A glaze is super simple to make, take about a cup of confectioner sugar and then 3 tablespoons milk and mix it together. Throw in about half a tablespoon to a tablespoon vanilla extract and that is your basic sugar glaze! I topped mine off with some sprinkles (celebrating the birthday week!!!!), and the other donuts are the same simple glaze with saffron mixed in with about a drop of yellow food coloring.
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