There is nothing quite like a fresh donut to make any problem go away!
Yes my friends I present to you the real deal, no imitation, professional bakery style yeast donut!
Many have been asking me how to make donuts for years!
I’m sorry it took me so long to get here, but trust me this is going to be worth the wait!
This one recipe will make a variety of donuts as you see pictured, so whether you like a jelly filled or a boston creme filled!
But that part comes later! I am getting ahead of myself!
First we have to prepare the yest donut dough and I know what you may be thinking as soon as you hear the word yeast it’s like, “No thanks, I just don’t have the time for that!”
You will be amazed at how quickly you are frying donuts once this dough gets mixed.
Of course I have a helpful step by step video tutorial to help you along!
So go ahead and get that donut recipe started, then meet me back here for the rest of the recipes you will need to fill them, dip them and coat them!
For those who like Krispy Kreme style donuts you will want to go for the buttercream filled varieties!
For the Boston Creme lover be sure to make some pastry cream!
Chocolate Glaze recipe follows!
For those who are curious as to why I have a watermark throughout my entire video CLICK HERE
- Whole Milk ¾ cup (180ml) warmed to 65°F
- Dry Yeast 1 Tablespoon (8g)
- Eggs large 1 (50g)
- Granulated Sugar 1 Tablespoon (14g)
- Bread Flour 1½ cup (190g)
- All Purpose Flour 1 cup (125g)
- Baking Powder ½ teaspoon (3g)
- Salt ¼ teaspoon
- Nutmeg Ground ⅛ teaspoon
- Cardamom ⅛ teaspoon
- Unsalted Butter 4 tablespoons (56g)
- Canola or Vegetable Oil 2½ cups (600ml)
- Sprinkle the dry yeast over the warm milk and allow to proof for about 5 minutes until slightly frothy
- In a mixer fitted with a dough hook attachment combine all the ingredients including the frothed yeast/milk mixture EXCEPT FOR THE BUTTER (and the oil is for frying! so not that either!)
- Mix on low speed until everything is incorporated for about 30 seconds
- Scrape the bottom and sides of the bowl to help it along and mix on low to medium for 1 more minute.
- Slowly add the butter in small pieces while continuing to mix.
- Mix on medium speed for 8 minutes, stopping half way through to scrape the bottom and sides of the bowl.
- Place the dough into a lightly oiled bowl and set in a warm spot, covered for 30 minutes
- After 30 minutes, fold the dough over onto itself and continue the rest for another 15 minutes.
- After the 15 minutes fold the dough onto itself again this time as if you are folding a letter, into 3rds. Continue the rest for 15 more minutes.
- Turn the dough out onto a lightly floured surface and roll it to ½" thick
- Cut dough with a 3" round cutter for filled donuts and for ring style donuts you will take a smaller cutter (¾" diameter) and cut holes into the centers - save the holes to fry and make donut holes coated with sugar!
- It is not great to re-roll this dough so I like to take the scraps and twist them up to make crullers.
- Transfer the donuts to a parchment lined sheet pan and allow them to rest for 10 minutes while you heat the frying oil.
- In a large, deep heavy bottom sauce pot heat 2½ cups of canola oil to approximately 375°F (190°c)
- Fry the donuts for approximately 1 minute on each side using a metal or wooden utensil to do the flipping.
- Be very careful working with hot oil,it is very dangerous if it spills or splatters on your skin.
- Remove the donuts to a cooling rack or a sheet pan lined with paper towels to absorb the excess oil.
- For the ring style and twist donuts, while they are still warm~ but not hot ~ you will dip them in cinnamon sugar or confectioners sugar.
- For the filled donuts you can wait until they are cooled to handle then fill them with your choice of fillings below.
- Glaze cooled donuts in white or chocolate glaze and then dip in sprinkles!
They go stale quickly as all yeast products do.
You can freeze fried un-decorated and unfilled donuts in an airtight container from up to 1 month, thaw out and warm in the microwave or conventional oven, then decorate as you wish
For the Boston creme filled donuts be sure to fill them just before serving & do not let them sit out un refrigerated for more than 2 hours. Pastry Cream custard is highly perishable and you do not want to allow the cream to get to the danger zone according to food safety guidelines!
- Unsalted Butter 8 Tablespoons (113g)
- Whole Milk ½ cup (120ml)
- Light Corn Syrup 1 Tablespoon (14g) *may use glucose or honey or leave it out
- Vanilla Extract 2 teaspoons (10ml)
- Semi Sweet Baking Chocolate 4oz (110g)
- Confectioner's Sugar 2¼ cup (270g)
- Combine the butter, milk, corn syrup and vanilla over a double boiler and heat until the butter is melted.
- Remove from heat and stir in chocolate, whisk until it is smooth.
- Stir in the sifted confectioner's sugar and whisk smooth.
Refrigerate for up to 3 weeks
Rewarm and stir back to dip-able consistency
Click here for the Buttercream Recipe
*Donuts made with pastry cream custard are highly perishable and should only be filled minutes before serving them. Pastry cream must be kept refrigerated until using and since donuts are meant to be served at room temperature you must consider this in your plans when serving.