Grow Your Own Magic Doughnuts Donuts
Dive into the whimsical world of baking with our "Grow Your Own Magic Doughnuts Donuts" recipe—a delightful combination of pillowy softness, golden crispness, and customizable sweetness. Perfect for home bakers, this step-by-step guide unveils the secrets to crafting light, airy doughnuts from scratch, starting with a perfectly proofed yeast dough. With just a few pantry staples like all-purpose flour, sugar, and butter, along with a touch of patience, you’ll achieve bakery-worthy results right in your kitchen. Fry these irresistible treats to golden perfection, then finish them with a dusting of powdered sugar or a glossy homemade glaze. Ideal for family breakfasts, brunches, or special occasions, these magical doughnuts offer a fun, interactive baking experience that’s as rewarding as it is delicious!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 0.25 cups Granulated sugar
- 0.5 teaspoons Salt
- 2.25 teaspoons Active dry yeast
- 1 cups Whole milk
- 4 tablespoons Unsalted butter
- 2 units Large eggs
- 4 cups Vegetable oil (for frying)
- 1 cups Powdered sugar (for dusting) or glaze of choice
Instructions
In a small bowl, heat the milk until warm (about 110°F/43°C). Add the yeast and 1 teaspoon of sugar to the milk. Let it sit for about 5-10 minutes until bubbles form, indicating the yeast is active.
In a large mixing bowl, combine the flour, 1/4 cup sugar, and salt. Mix well.
In a separate bowl, whisk the eggs, then add the melted butter (cooled slightly) and the yeast mixture. Stir until well combined.
Gradually add the wet ingredients into the dry ingredients, stirring with a wooden spoon or dough hook on a stand mixer until the dough comes together.
Turn the dough onto a floured surface and knead for about 8-10 minutes (or 5 minutes with a stand mixer) until the dough is soft and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm, draft-free place for about 1-1.5 hours, or until it doubles in size.
Once the dough has risen, punch it down to release the air. Roll the dough out on a floured surface to about 1/2-inch thickness.
Use a doughnut cutter or a 3-inch round cutter to cut out doughnuts. Use a smaller cutter for the center hole. Gather scraps, re-roll, and cut as needed.
Place the cut doughnuts and holes on parchment-lined baking sheets, cover with a clean towel, and let them rise for another 30 minutes, or until puffed.
In a deep fryer or heavy-bottomed pot, heat the vegetable oil to 350°F (175°C). Carefully fry 2-3 doughnuts at a time, cooking for about 1 minute per side, or until golden brown.
Remove the doughnuts with a slotted spoon and place them on a wire rack set over paper towels to drain excess oil.
Repeat with the remaining doughnuts and doughnut holes.
Once cooled slightly, dust the doughnuts with powdered sugar or dip them into your glaze of choice. Let the glaze set for a few minutes before serving.
Serve fresh and enjoy the magic of your homemade doughnuts!
Nutrition Facts
Calories |
11046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1016.2 g | 1303% | |
| Saturated Fat | 171.3 g | 857% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 1432 mg | 62% | |
| Total Carbohydrate | 511.5 g | 186% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 187.6 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 427 mg | 33% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 1109 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
