Homemade Donuts!

Homemade Donuts! Yum!

First of all, shout out and welcome to everyone joining me from Beauty & Bedlam’s Tasty Tuesday!

Last Sunday, we had a yummy treat for breakfast–homemade donuts!  I’ve been wanting to try them, but was kind of putting it off because I was a little nervous–I didn’t want to be disappointed if they didn’t meet my expectations.  Well, I think it’s safe to say that none of us were disappointed!  In fact, they were a huge success.

Ingredients for Donuts

  • 2  envelopes active dry yeast (4.5 teaspoons)
  • 1/4 cup warm water (105 to 115 degrees)
  • 1 1/2 cups lukewarm milk
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1/3 cup butter or shortening
  • 5 cups all-purpose flour
  •  vegetable oil for frying
Ingredients for Glaze
  • 1/3 cup butter
  • 2 cups confectioners’ sugar
  • 1 1/2 teaspoons vanilla
  • 4 tablespoons hot water or as needed


1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.

2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Whisk together until well mixed. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double, approximately 1 hour.

*tip:  My kitchen usually isn’t quite warm enough for my dough to rise sufficiently, so I’ve found a few tricks to help it along.  Usually, I will bake something while my dough is rising and then place my dough bowl on the back of my stove between the two burners (NOT on a burner!), and that little space is warm enough.  If I’m not baking something, I’ll turn the oven on about 200 or so for an hour while it’s rising.

3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter (I used a drinking glass, and then rounded out the hole with my finger…hey, whatever works!). Let doughnuts sit out to rise again until double, approximately 30 minutes, covered with cloth.

4. Meanwhile, prepare glaze.  Melt butter in a saucepan over medium heat. Stir in confectioners’ sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.

5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees. Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess.

*Tip:  Substitute maple extract in place of vanilla extract for maple twists :)

Enjoy :)


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