Homemade Donuts

A close up of several doughnuts on a cooling rack

Folks, it's one of the best ways to start your day with a fresh donut. But you may be thinking to yourself- I don't really want to go stand in line at the donut shop. So, let's cut out the commute and make these easy glazed donuts right in your own kitchen.

Being a cook on an old chuck wagon, all-purpose flour is my go-to. That is also what I'll be using today but I'd like for you to sift the flour into the recipe which is going to help make these fellers fluffy. Now, our little grocery store doesn't care a cake or baking flour. But if you've got some of that, it will work well for this recipe too.

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Proof the Yeast

I can't tell y'all how many times I've gotten into a bind with baking and my dish not rising because I had bad yeast.

First of all, check the date on the yeast!

Next, warm up some milk (don't scald it), and whisk in your sugar and yeast. Let that set a good 10 minutes. This is proofing the yeast. When it bubbles up nicely, you know the yeast is good. If it doesn't bubble up, throw it out and get you some new yeast because these little donuts aren't going to rise up like we need them to.

Knead the Dough

After you get all the ingredients combined- dump it out onto a floured surface 'cause it's time to get your hands on it. I want y'all to knead this for about 5 to 10 minutes. And if you don't want to instigate early arthritis- if y'all have one of them fancy machines with a dough hook, I sure ain't opposed to you using that instead!

Rise Time!

So, if y'all are having these in the morning you will need to rise a little earlier because these fellers do take some time. This recipe has a double rise time. Once after you knead and then again when you get the donuts cut out. Just cover them and place in a warm place while they rise.

Cutter- Outters

I've used everything in the world to cut donuts out with. On ranches I would use a drinking cup and for the middle the little bottle my medicine comes in. You can make these as big or small as you want, but for this recipe I've used about a 3-inch glass and shot glass which will make about 15-17 donuts.

Light Golden Brown

You want to heat your fry oil to about 340 degrees F because we don't want a heavy fry on these. Place the donuts in the oil and fry just long enough until they are a light brown, about 1 minute per side.

Tip: For more rise, while the donuts are frying lightly splash the oil on top of the donuts.

After you remove them from the oil and place on a wire rack, let them cool just slightly and then dip both sides into the glaze sauce. Place back on the wire rack to let that glaze set up and they are ready to eat! However, I've also sprinkled them with powdered sugar or used cake icing and spread on top.

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Homemade Donuts - Cowboy Kent Rollins

Servings 0

Prep Time 2 Hours 20 Minutes

Total Time 2 Hours 20 Minutes

Author Cowboy Kent Rollins

Ingredients

1 ¼ cups whole milk
½ cup plus 1 tablespoon sugar
2 tablespoons dry yeast
4 ½ - 5 cups all-purpose flour
1 teaspoon salt
1 stick butter softened
2 large eggs
1 teaspoon vanilla
Oil for frying
Glaze recipe below

Instructions

Warm the milk in a small saucepan, to about room temperature. Be careful not to overheat. Pour the milk into a small bowl and whisk in the yeast and 1 tablespoon of sugar. Let the mixture rest for 10 minutes or until bubbly.
Sift 4 ½ cups of flour into a large mixing bowl. Stir in the salt.
In a separate bowl, cream together ½ cup sugar, softened butter, eggs and vanilla,.
Pour the yeast mixture into the egg mixture and stir well. Stir in the flour mixture until combined.
Turn the dough out onto a floured surface and knead for about 8 minutes.
Form the dough into a ball and place in a greased bowl. Cover and let rise in a warm place for about 1 hour or until doubled in size.
Turn the dough out on to a floured surface, and roll or pat out to about ½ to ¾ inch-thick. With a 3-inch biscuit cutter or drinking glass, cut the doughnuts out. Be careful not to twist the cutter, which can seal the edges and prevent rising.
With a shot glass or smaller cutter, cut the middle holes out. Place the donuts on a floured pan or wax paper and cove. Let rise in a warm place for 45 minutes to 1 hour.
In a large Dutch oven or deep fryer, add enough oil to deep fry and heat to 340 degrees F. Place the donuts, a few at a time, in the oil and fry about 1 minute each side or until lightly browned.
Remove from the oil and place on a wire rack. Let cool just slightly then dip each side in the glaze and place back on the wire rack. Serve warm or at room temperature.

Notes

For the Glaze:2 cups powdered sugar, sifted¼ cup whole milk½ teaspoon almond extract1 teaspoon vanilla
Add all the ingredients in a shallow bowl and whisk until smooth.