Rise and shine—it’s time to make the doughnuts.
Be the champ of your workplace by whipping up a homemade doughnut recipe that turns out utterly delicious.
Something about the aroma of sparkling doughnuts conjures up reminiscences of happy mornings and blissfully sticky fingers. Although they are satisfactory picked up from the store by the dozen, there’s nothing like warm doughnuts made right from your kitchen. That’s why we’re sharing these incredible tips and tricks for making the perfect homemade doughnuts every time.
With loads of topping options, they’re even better than from the bakery. Here’s how you can make your very own delicious doughnuts at home.
Step 1 – Dough for it
When you’ve made the dough, let it cool in the refrigerator for at least an hour or until its firm enough to shape easily. Turn the dough out onto a floured surface and, if it’s too sticky, mix in a little flour to reach the right consistency.
Step 2 – Make those rings
Forget the rolling pin—all you need to flatten the dough is your hands! Pat dough down to about a ¼ inch thickness, then cut with a 3 inch doughnut cutter. To keep the dough from sticking, wiggle the cutter in a little flour between each cut.
Step 3 – Make the glaze
Plain doughnuts are exquisite, but—come on—they’re truly impossible to resist when dunked in or swiped with glaze, frosting or a sugary coating.
Step 4 – Get sizzling
In an electric powered skillet or deep fryer, heat oil till it reaches 375 degree Fahrenheit. Then fry those rings in batches for a minute on every side. After each batch, make certain the oil reheats to 375 degree Fahrenheit before starting the next round. This ensures speedy frying and even browning for each doughnut.
Step 5 – Dip away
Now it’s time to dunk, drizzle and add all the tasty toppings of your choice. Grab your glaze of desire and get ready to dip.
Step 6 – Store and Freeze
Doughnuts are best eaten the day they’re made, preferably while they are still warm or no more than an hour or two out of the fryer. If they’re stored in a tightly sealed container, the moisture inside will enhance absorption of the icing, leading to soggy doughnuts later.