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Pillowy Soft Homemade Donuts

Acres and Aprons
A classic donut recipe for any occasion
Print Recipe
Prep Time 30 minutes
Cook Time 5 minutes
resting time 1 hour 30 minutes
Course Breakfast
Servings 12 donuts

Equipment

  • Mixing bowls
  • Rolling Pin
  • Stock pot
  • Stand mixer
  • Baking sheet
  • parchment paper
  • Wire cooling rack
  • candy thermometer
  • Donut or cookie cutter

Ingredients
  

For Dough

  • 360 g whole milk 1 1/2 cups
  • 45 g butter softened (3 tablespoons)
  • 2 packets instant yeast about 4 teaspoons
  • 80 g warm water 95–105°F (1/3 cup)
  • 67 g sugar 1/3 cup
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground nutmeg
  • 2 large eggs beaten
  • 740 g all-purpose flour plus more for dusting (about 5 3/4 cups spooned & leveled)

For Frying

  • 4 cups neutral frying oil such as avocado oil or tallow

For Vanilla Glaze

  • 240 g powdered sugar 2 cups
  • 15 g melted butter 1 tablespoon
  • 45 –75 g milk or water 3–5 tablespoons
  • 1 teaspoon vanilla extract optional
  • pinch of salt

For Chocolate Glaze

  • 240 g powdered sugar 2 cups
  • 20 g unsweetened cocoa powder 1/4 cup
  • 15 g melted butter 1 tablespoon
  • 45 –75 g milk or water 3–5 tablespoons
  • pinch of salt

For Vanilla Sugar Glaze (for tossing)

  • 120 g granulated sugar 1/2 cup
  • 1 teaspoon vanilla extract optional

Instructions
 

Dough

  • Warm the milk mixture. In a medium saucepan over medium heat, warm the milk and butter just until the butter melts. Remove from heat and cool to about 110°F.
  • Mix dry ingredients. In the bowl of a stand mixer, combine flour, instant yeast, sugar, salt, and nutmeg.
  • Add wet ingredients. Add warm milk mixture, warm water, and beaten eggs to the dry ingredients.
  • Mix the dough. Using the paddle attachment, mix on low until combined. Increase to medium speed and mix until smooth.
  • Knead. Switch to the dough hook and knead on medium speed until the dough pulls away from the sides of the bowl and is smooth and elastic, about 4–5 minutes.
  • First rise. Shape into a smooth ball and place in a lightly oiled bowl. Cover and let rise in a warm place until doubled in size, about 45–60 minutes
  • Roll and cut. Turn onto a floured surface. Fold gently twice, then roll to 3/8-inch thickness. Cut using a 2 1/2-inch doughnut cutter, with a 7/8-inch cutter for centers. Re-roll scraps up to twice. Place on a lightly floured sheet pan and let rise 30 minutes.

Frying

  • Heat oil. Heat oil in a deep fryer or heavy-bottomed Dutch oven to 365°F.
  • Fry the doughnuts. Fry 3–4 at a time for about 1 minute per side, until golden. Transfer to a wire rack over a paper towel–lined sheet pan.
  • Fry the holes. Fry doughnut holes 10–12 at a time for 1–2 minutes, stirring gently. Drain on a wire rack.

Vanilla Glaze

  • Make glaze. In a medium bowl, whisk together powdered sugar, melted butter and milk (or water) until smooth. Adjust consistency with extra liquid 1 teaspoon at a time if needed. Stir in vanilla extract, if using.
  • Glaze doughnuts. Once the donuts cool slightly, dip them into the glaze. Let set for a few minutes.

Vanilla Sugar Glaze

  • Make sugar glaze. Combine granulated sugar (or powdered sugar) and vanilla extract in a shallow bowl.
  • Immediately after frying, toss doughnuts in the sugar glaze until coated.

Notes

Serve with a tall glass of (raw!) milk and a smile!