Ingredients
- All-Purpose Flour: The foundation of our donuts, providing structure and that classic fluffy texture.
- Granulated Sugar: Adds sweetness to the dough and glaze, balancing the other flavors and contributing to browning.
- Instant Yeast: Our leavening agent, making the donuts light and airy with a delightful rise.
- Salt: Enhances the flavors of all the ingredients and controls the yeast activity.
- Milk: Adds moisture and richness to the dough, contributing to a softer crumb.
- Eggs: Bind the ingredients together, add richness, and contribute to the donut’s tender texture.
- Unsalted Butter: Adds flavor, richness, and tenderness to the donuts. Melted butter helps create a moist crumb.
- Vanilla Extract: Enhances the overall flavor profile, adding a warm and comforting note.
- Vegetable Oil (for frying): Used for frying the donuts to golden perfection, creating a crispy exterior and soft interior. You can also bake them if you prefer.
- Powdered Sugar: The base for our sweet and smooth glaze, creating a beautiful canvas for the sprinkles.
- Milk (for glaze): Used to thin out the powdered sugar to the perfect glaze consistency.
- Pastel Sprinkles: The star of the show! These add a festive touch and delightful crunch, perfect for Easter.
Instructions
- Activate the Yeast: In a large bowl, warm the milk slightly (lukewarm to the touch). Add the instant yeast and a teaspoon of sugar to the warm milk. Stir gently and let it sit for 5-10 minutes until it becomes frothy. This indicates that the yeast is active and ready to work its magic.
- Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, remaining granulated sugar, and salt. This ensures the dry ingredients are evenly distributed before adding the wet ingredients.
- Mix Wet Ingredients and Yeast Mixture: In a separate bowl, lightly beat the eggs and vanilla extract. Once the yeast mixture is frothy, add the beaten eggs and vanilla extract to it. Stir to combine.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Using a wooden spoon or spatula, mix until just combined. Be careful not to overmix at this stage.
- Add Melted Butter: Gently fold in the melted and cooled unsalted butter into the dough. Mix until the butter is fully incorporated and the dough starts to come together. The dough will be slightly sticky, which is perfectly normal.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a tablespoon of flour at a time, but avoid adding too much as it can make the donuts tough. You can also use a stand mixer with a dough hook for kneading, which makes the process easier. Knead on low speed for about 6-8 minutes.
- First Rise (Bulk Fermentation): Place the kneaded dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for about 1-1.5 hours, or until it has doubled in size. This process, known as bulk fermentation, allows the yeast to work its magic and develop flavor and texture.
- Punch Down and Second Rise: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Knead it lightly for a minute or two to redistribute the yeast and relax the gluten.
- Shape the Donuts: Roll out the dough to about ½ inch thickness. Use a donut cutter (or two different sized round cookie cutters – one larger and one smaller for the hole) to cut out donut shapes. Place the cut donuts and donut holes on a parchment-lined baking sheet.
- Second Rise (Proofing): Cover the baking sheet with a clean kitchen towel and let the donuts proof in a warm place for another 30-45 minutes, or until they have puffed up and are almost doubled in size. This second rise, called proofing, is crucial for achieving light and airy donuts.
- Heat the Oil (for frying): While the donuts are proofing, prepare for frying. Pour vegetable oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 3-4 inches. Heat the oil over medium heat until it reaches 350°F (175°C). Use a candy thermometer to ensure accurate temperature. Maintaining the correct oil temperature is key for perfectly cooked donuts.
- Fry the Donuts: Carefully place a few donuts at a time into the hot oil, being careful not to overcrowd the pot. Fry for about 1-2 minutes per side, until golden brown and cooked through. Use a slotted spoon or tongs to flip the donuts halfway through.
- Drain Excess Oil: Remove the fried donuts with a slotted spoon or tongs and place them on a wire rack lined with paper towels to drain excess oil. Allow them to cool slightly before glazing.
- Make the Glaze: While the donuts are cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar and milk until smooth and creamy. Add a few drops of vanilla extract for extra flavor if desired. If the glaze is too thick, add a teaspoon of milk at a time until you reach the desired consistency. If it’s too thin, add a tablespoon of powdered sugar.
- Glaze the Donuts: Once the donuts are slightly cooled but still warm, dip each donut into the glaze, ensuring it is fully coated. Lift the donut and let any excess glaze drip off.
- Add Sprinkles: Immediately sprinkle the pastel sprinkles generously over the glazed donuts before the glaze sets. The warmth of the donut will help the sprinkles adhere to the glaze.
- Let the Glaze Set: Place the glazed and sprinkled donuts back on the wire rack and let the glaze set completely before serving. This usually takes about 15-20 minutes.
Nutrition
- Serving Size: one normal portion
- Calories: 250
- Fat: 12g