Thursday, April 10, 2014

Homemade Glazed Doughnuts (Ree Drummond)

I can't believe I made doughnuts!  I actually made homemade doughnuts...and they were SO tasty!  Here's my warning-these take a lot of time.  They're not a lot of work, just a lot of hurry up and wait (or rise).  I don't have a doughnut cutter so I just used a biscuit cutter and a smaller circular cookie cutter.  They worked just fine.


1/4 cup granulated sugar
1 1/8 cups whole milk, very warm
3 teaspoons instant yeast
2 large eggs
1 1/4 sticks unsalted butter, 
4 cups all purpose flour
1/4 teaspoon salt
4 cups vegetable shortening for frying (or peanut or safflower oil)

3 cups powdered sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup cold water

1.  In a medium bowl, add the granulated sugar to the warm milk.

2.  Then add the yeast.  Allow it to sit for 5-10 minutes, or until the yeast is starting to bubble.

3.  In a small bowl, beat the eggs.

4.  Then pour them into a bowl with the melted butter, whisking constantly.

5.  Add the butter/egg mixture to the bowl of an electric mixer.  Pour in the milk/sugar/yeast mixture.

6.  With the hook attachment, turn the mixer to low speed.

7.  Mix the flour and salt in a bowl, then retrieve 1/2 cup at a time...

8.  And add it to the mixing bowl, allowing it to slowly incorporate into the liquid mixture.

9.  Continue mixing for 5 minutes after the flour is combined.  Stop the mixer, scrape the bowl, and mix for 30 seconds more.  Then place the dough in a lightly oiled bowl, cover it with plastic wrap, and 
refrigerate it for 8-12 hours.  

10.  Remove dough from the fridge and allow it to come to room temperature and rise for 1 1/2 to 2 hours.  Put it in a warm spot if necessary to facilitate rising. 

11.  Turn it out onto a floured surface...

12.  And roll it out to about 1/4 inch thick.

13.  Use a doughnut cutter (or 2 biscuit cutters) to cut the doughnuts.

14.  Remove the holes and transfer the doughnuts to a lightly floured baking sheet lined with a baking mat or parchment.  Then cover with tea towels and place it in a draft free area of your kitchen for at least 
1 1/2 to 2 hours.  

15.  It'll take that long for them to do this. Light as a feather!  

16.  Melt the shortening in a pot over medium-heat till it reaches 350 on a candy thermometer.  Carefully drop the doughnuts  into the oil, a few at a time.  

17.  They should immediately float to the top and puff up.

18.  Then use a metal spoon to carefully flip them over.

19.  Remove them from the oil as soon as they're golden brown on both sides (this should take less than a minute).

20.  At the end, drop in the doughnut holes and fry them until golden brown.

21.  Place the doughnuts on paper towel lined plates to drain.

22.  To glaze the doughnuts, mix the powdered sugar, salt, vanilla and water in a bowl until smooth.  Drop in the doughnuts one at a time.

23.  Quickly turn them over.

24.  Then remove them...

25.  And place them on a rack so that the excess glaze can drip off.

26.  To make the most of the glaze, set the holes underneath the doughnuts so they can catch the extra good stuff.

27.  Now the most important part....take a big bite!  Yum!

1 comment:

  1. Loving this blog! :) It's so neat to see you bake and cook the recipes I have been looking at in the book for the past few days. I want to make them all, but I have to say that this one is pulling me in more than anything! Homemade doughnuts are hard to beat. Yours look amazing.