Donuts Recipe
Make Donuts Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Glaze
Optional Toppings & Fillings
Method
Dough
- 1
Warm liquids and bloom yeast
Warm the milk and water together to about 100–110°F (38–43°C). Pour into a small bowl or measuring cup, stir in 1 teaspoon of the sugar and the instant yeast. Let sit 5–10 minutes until foamy. If it doesn't foam, the yeast may be dead—start over with fresh yeast.
- 2
Mix dry ingredients
In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine 3 1/2 cups of the flour, the remaining sugar (about 15 tablespoons minus 1 teaspoon used earlier), and 1 teaspoon salt. Whisk to combine.
- 3
Form the dough
Add the foamy yeast mixture, softened butter, and eggs to the dry ingredients. Mix on low speed until incorporated, then increase to medium and knead for 6–8 minutes until the dough is smooth, slightly tacky, and elastic. If the dough is very sticky, add up to 1/2 cup additional flour (reserve the last 1/2 cup). If too dry, add up to 1 tablespoon warm milk.
- 4
- 5
Shape donuts
Turn the risen dough out onto a lightly floured surface and gently deflate. Roll to about 1/2-inch thickness. Use a 3-inch round cutter to cut rounds and a 1-inch cutter for holes. Reroll scraps as needed. Place cut donuts on parchment-lined baking sheets, leaving 1 inch between. Cover loosely and let rise until puffy, about 30–45 minutes.
- 6
Heat oil
Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches. Heat to 350°F (175°C). Use a candy thermometer or probe thermometer to monitor temperature; maintain 350°F while frying.
- 7
Fry donuts
Carefully slide a few donuts into the hot oil (do not overcrowd). Fry for 60–90 seconds per side, flipping once when bottoms are golden brown; total frying time ~2–3 minutes depending on size. Transfer fried donuts to a wire rack set over a baking sheet to drain and cool slightly. Fry holes in batches; they cook faster (about 45–60 seconds). If oil temperature drops below 325°F, let it recover before adding more donuts.
Glaze
- 8
- 9
Glaze donuts
When donuts are warm (not piping hot), dip tops into the glaze, letting excess drip back into the bowl. Place glazed donuts on the wire rack to set. If using sprinkles, add them immediately after glazing so they stick.
Optional Toppings & Fillings
- 10
Sugar or cinnamon coating
For sugar-coated donuts, mix granulated sugar and cinnamon in a shallow bowl. While donuts are still warm, toss them in the sugar mixture to coat evenly.
- 11
Filling donuts
If filling donuts, use a piping bag fitted with a long plain or filling tip. Fill the bag with jam or pastry cream. Insert the tip into the side of each cooled (but slightly warm) donut and squeeze gently until you feel resistance or see a small amount of filling appear. Aim for about 1–2 tablespoons of filling per donut.
- 12
Serve
Allow glazed donuts to set 10 minutes. Serve fresh the same day for best texture. Store cooled donuts in an airtight container at room temperature for up to 2 days; glazed donuts are best eaten within 24 hours.