Saturday, June 13, 2009

A Sweet Treat

Earlier this month (June 3) was Doughnut Day!  Dunkin' Donuts along with Krispy Kreme gave out free donuts to celebrate this wonderful piece of deep fried goodness. I know, it's incredibly easy to go out and buy these sweet treats. But, believe me when I tell you, there is nothing like a fresh homemade donut. I attempted to make my own donuts with great success. A basic old fashioned donut with vanilla bean glaze. Trust me, you have to try this!


1 tablespoon active dry yeast

1/2 cup lukewarm water

1/2 teaspoon sugar

1 large egg

1/3 cup sugar

1/2 teaspoon salt

1/2 cup lukewarm milk

3 tablespoons unsalted butter, melted and cooled

3 1/2 cups all-purpose flour (or as needed)

Vegetable oil or vegetable shortening

Vanilla Glaze (recipe follows)

In a small bowl proof yeast in lukewarm water and sugar for 15 minutes, or until it is foamy. 

In a large bowl with an electric mixer beat 1 large egg with 1/3 cup sugar and 1/2 teaspoon salt until the mixture is thick and light. Beat in the yeast mixture, lukewarm milk, and melted and cooled butter. 

Gradually add all-purpose flour, or enough to form a soft dough. Knead the dough on a floured surface for 5 minutes, or until it is smooth and elastic, and form it into a ball. Put the dough in a buttered bowl, and let it rise, covered with plastic wrap, in a warm place for 1 hour and 30 minutes, or until it is double in bulk. 

Punch down the dough and on a floured surface roll it out 1/3 inch thick. With a 2 1/2-inch cutter dipped in flour cut out rounds. With a 1-inch round cutter dipped in flour cut out the centers from the rounds, reserving them. Gather the scraps into a ball, reroll the dough, and cut out doughnuts and holes in the same manner. 

Transfer the doughnuts and holes with a spatula to a baking sheet sprinkled lightly with flour and let rise, uncovered, in a warm place for 30 minutes to 1 hour, or until they are double in height.

In a large deep fryer heat 3 inches vegetable shortening or vegetable oil to 375 degrees F and in it fry the doughnuts, 4 at a time, for 1 minute on each side, or until they are golden brown and puffed, transferring them with a skimmer as they are fried to paper towels to drain. 

Dip the doughnuts and holes, 1 at a time, in the glaze, turning them to coat them, and transfer them with tongs to a rack set over wax paper to dry.


1/3 cup milk 

1 tablespoon unsalted butter 

1 teaspoon vanilla (I used vanilla bean paste)

2 cups confectioners' sugar

Mix in bowl and dip doughnuts while still warm.

*These donuts are equally as good sprinkled with powdered sugar 

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