Hey Bread Heads! For those of you with a bit of a sweet tooth, we put together this simple yeasted donut recipe. Let's get into it!
- 550 g bread flour
- 1.5 tsp instant yeast
- 1.5 tsp salt
- 60 g (1/4 cup) cane sugar
- 2 eggs
- 60 g (1/2 stick) melted butter
- 200 g warm milk
- Container of vegetable oil
- 350 g powdered sugar
- 1/2 tsp vanilla extract
- 70 g hot water
We’re going to start with our enriched dough. If you’re a Breadbox kit user, you can use one of your ingredient packs for this recipe!
Mix your dry ingredients together in a bowl, then make a well in the middle. Eggs can vary by weight, so I like to melt the butter, then add milk and eggs while on my scale to ensure the total liquid weight comes to about 380 g. Add a little extra milk if you need more to reach your desired total volume. Beat the eggs, then pour in your liquid.
Mix together until you form a rough ball then dump out on your counter for kneading. This is a great recipe to use your stand mixer for if you have one. If using your hands, knead for at least 8-10 minutes until the dough is tacky and smooth, adding flour as needed if it sticks to your hands and counter. Proof in a lightly oiled bowl for 45-60 min or until doubled in size.
When the dough is ready, remove onto a lightly floured counter and roll it out until it is about ¾ inch thick. If you don’t have a rolling pin, use a wine bottle. You can get donut / cookie cutters at most kitchen supply stores or online fairly inexpensively. You can always use a glass and a bottle cap if you have no other option, or trace around the donut with a knife to cut out the center.
Flour your donut cutters and create as many donuts as your dough will allow. Be sure to save the donut holes, they are the best part! You can ball up the excess dough one more time and roll it out for more, but after that, just cut up the remaining scraps to fry as donut holes. Once all your dough is cut, place on a lightly floured piece of parchment paper and let rest covered in plastic wrap for about 30-45 minutes.
When your dough is almost ready, fill a Dutch oven about 2-3 inches deep with vegetable oil (enough so you can easily flip your donuts) and bring to about 360° F. We highly recommend you use a candy thermometer clipped to the side of the pot, but you can occasionally measure with an electric thermometer as well. Ensure you get your oil to the proper temperature, it can really impact the outcome of your donut if it is off.
When you’re ready, use a spider spatula to slowly drop your donuts into the frying oil. Fry for roughly 1 minute on each side, flipping when the dough looks golden brown. Remove onto a sheet lined with paper towels to soak up excess oil when finished. This goes without saying, but please be extra careful with your hot oil, don’t touch the spatula and avoid letting it splatter on you. Not a great feeling. The donut holes can be tricky to flip, but they will likely take more like 30-45 seconds to complete.
While your donuts cool, mix together 350 g powdered sugar, ½ tsp vanilla, and about 70g of warm water with a whisk. Once your donuts are cooled, dip each in the mix, let it drain for a second, then transfer to a wire rack with a sheet pan underneath to catch the remaining glaze. Repeat with all of your donuts until they are fully glazed.
If you’re looking for more variations on the recipe, feel free to play around with other coatings like chocolate and sprinkles. You can also keep the center of your donuts intact and insert a filling if you so choose. Donuts notoriously do not last very long, so these are best eaten within a couple hours of frying for best results. We hope you’ve enjoyed this breadbox tutorial!
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