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Posted in: Desserts
Prep Time:
1 hour
Serves:
24 to 30 doughnuts
Grill time:
1 to 2 mins per doughnut

Homemade Doughnuts

Three different Ways

Posted on February 25, 2013
Homemade Doughnuts
Serves 24 to 30 doughnuts
Prep Time: 1 hour
Grill time: 1 to 2 mins per doughnut

Ingredients:

    Doughnuts
    • 2¼ tsp. active dry yeast
    • 2 tbsp. warm water
    • ¾ cup lukewarm milk
    • ¼ cup white sugar
    • ½ tsp. salt
    • 1 egg
    • 3 tbsp. shortening
    • 2½ cups all-purpose flour
    • 1 quart peanut oil for frying
    The Glaze
    • 3 tbsp. butter
    • 1 cup confectioners’ sugar
    • ¾ tsp. vanilla
    • 2 tbsp. hot water
    Cinnamon Sugar Coating
    • 3 tbsp. sugar
    • 2 tsp. cinnamon
    Powdered Doughnuts
    • ½ cup powdered sugar

When working on something spectacular for later snacking, one needs a simple meal. This is the spectacular snackage mentioned in the Super Simple Salmon recipe. I have been itching to do homemade doughnuts for a while now. The recipe here is a little labour intensive, but entirely worth it. And having a bread machine will take some of the workload off you.

I will start by saying that we searched high and low for a recipe that would provide the perfect white doughnut. We combed through the reviews to see if there were pitfalls not mentioned in the recipe, and what the outcome would be. The recipe we found here on Dine & Dish met the criteria I had for the perfect doughnut.

rise of the doughnuts
rise of the doughnuts
rise of the doughnuts
roll and cut
rise of the doughnuts
roll and cut

Homemade Doughnuts

Serves: 24 to 30 doughnuts       Total Time: 3 hours

Ingredients

Doughnuts
  • 2¼ tsp. active dry yeast
  • 2 tbsp. warm water
  • ¾ cup lukewarm milk
  • ¼ cup white sugar
  • ½ tsp. salt
  • 1 egg
  • 3 tbsp. shortening
  • 2½ cups all-purpose flour
  • 1 quart peanut oil for frying
The Glaze
  • 3 tbsp. butter
  • 1 cup confectioners’ sugar
  • ¾ tsp. vanilla
  • 2 tbsp. hot water
Cinnamon Sugar Coating
  • 3 tbsp. sugar
  • 2 tsp. cinnamon
Powdered Doughnuts
  • ½ cup powdered sugar

Directions

Step 1
In your bread machine, first place the wet ingredients, the water, milk, shortening, followed by the dry stuff, sugar, flour, yeast. Set your machine to the dough setting and let it go. This will take about an hour, your dough and bread machine will do all the work. It will rise and everything.
Step 2
When your bread machine has done all the work, turn your dough out onto a well floured work surface and roll it out to about ½” thick. Use a floured cookie cutter to cut out the shape you want. We did hearts and circles using a cookie cutter. We didn’t have an actual doughnut cutter. But you can use a water bottle lid to cut the doughnut hole! You can also make nifty shapes with the cookie cutters you have, teddy bears, ghosts, pumpkins, stars, the sky is the limit. Place the cut doughnuts onto a plate in a single layer until you are ready to fry them.
Step 3
If you’re not ready to use the dough right away, you can leave them out for an hour or two covered with a tea towel. They will continue to rise, but that’s alright. If you’re not making your doughnuts until the following day, store them in the fridge over night in a single layer, covered with a tea towel.
Step 4
When you’re ready to cook the doughnuts up, heat the oil in a deep frying pan until a thermometer reaches 350°F. (You can use an electric wok if it would be easier) We use the side burner on the grill to keep the smell and the mess down. Slide the doughnuts gently into the oil, one to two at a time. Fry them on each side until they’re golden brown. Remove them from the oil to drain on a wire rack.
Step 5
Over medium heat, melt the butter in a saucepan. Mix in the confectioner’s sugar and the vanilla until it is smooth. Pull it off the heat and add the hot water until the icing is thin. You do not want it watery. Set this aside to cool a little.
Step 6
Dip your still warm doughnuts in the glaze and then flip them over to coat both sides. Set the glazed doughnuts on a wire rack with a plate or some paper towel under so that they can drain and dry.
Step 7
In a flat bowl, like a pie plate or pasta bowl, mix the cinnamon and sugar until they are evenly combined. Roll the doughnuts in the sugar combo until they’re well coated.
Step 8
Roll the still warm doughnuts in the confectioner’s sugar. When they’re cools, sprinkle your doughnuts again with the powdered sugar to give them that beautiful white coating.
Pouffy Doughnuts
Pouffy Doughnuts
Fry
Fry
Drain
Drain
Remove from glaze
Remove from glaze
Dip in cinnamon or sugar
Dip in cinnamon or sugar
Life is good
Life is good

SPRINKLES! I FORGOT SPRINKLES! Part of this whole thing was that I was craving a white glazed doughnut with rainbow sprinkles. Well that and … does anyone remember the little mini doughnut factory kiosks in the mall? YEAH, I wanted some of those too. Well. I totally forgot to put sprinkles on the doughnuts! Oh well. I am sure I can find another occasion to make these. What? Today is a day of the week ending in “Y” PERFECT! I’ll make doughnuts!

These were delicious. The dough wasn’t overly sweet, and not at all cakey, very light, scrumptious with the toppings. That was exactly what I was going for. The glaze was delicious, bringing to mind Krispy Kreme doughnuts. We made 28 whole doughnuts in total. You will have more if you make doughnut holes too. But there were only four of us for the little gathering on Sunday nights. There were three doughnuts left. It was because I was using them for photography. WE ATE 25 DOUGHNUTS!!! My husband pulled the puppy eyes and got the last three for breakfast.

Happy Grilling!

 

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