How to Make a Perfect Doughnut at Home

Making a perfect doughnut at home requires attention to detail, the right ingredients, and a little bit of patience. Whether you prefer a classic yeast-raised doughnut or a quick cake-style doughnut, the key to achieving the best results is following a well-tested recipe and mastering a few techniques. Here’s how to make the perfect doughnut at home.

Ingredients for Yeast Doughnuts

• 2 ¼ teaspoons active dry yeast (or 1 packet)

• 1 cup whole milk, warmed to 110°F (43°C)

• ½ cup granulated sugar

• 4 ½ cups all-purpose flour

• ½ teaspoon salt

• 2 teaspoons vanilla extract

• 2 large eggs

• 2 tablespoons unsalted butter, softened

• Vegetable oil for frying (or peanut oil)

Ingredients for Cake Doughnuts

• 2 cups all-purpose flour

• ¾ cup granulated sugar

• 2 ½ teaspoons baking powder

• ½ teaspoon salt

• ½ teaspoon ground cinnamon (optional)

• 2 large eggs

• ¾ cup buttermilk

• 2 tablespoons melted unsalted butter

• 1 teaspoon vanilla extract

• Vegetable oil for frying (or peanut oil)

Instructions for Yeast Doughnuts

1. Activate the Yeast:

   • In a small bowl, combine warm milk (around 110°F) with the yeast and 1 tablespoon of sugar. Stir to combine, then let it sit for 5-10 minutes until the mixture becomes foamy.

2. Prepare the Dough:

   • In a large bowl, combine the flour, remaining sugar, and salt. Add the foamy yeast mixture, eggs, vanilla extract, and softened butter. Mix until the dough begins to come together, and then knead the dough for about 8-10 minutes until smooth and elastic.

3. Let the Dough Rise:

   • Place the dough in a lightly oiled bowl, covering it with a clean kitchen towel or plastic wrap. Allow it to rise in a warm area for 1-1.5 hours, or until it has doubled in size.

4. Shape the Doughnuts:

   • Punch down the dough to release air bubbles. Roll the dough out onto a floured surface to about ½ inch thick. Use a doughnut cutter or two round cookie cutters to cut out the doughnuts and doughnut holes.

5. Heat the Oil:

   • Fill a deep pot with oil to about 3-4 inches and heat it to 375°F (190°C). Test the oil by dropping a small piece of dough into it. If it sizzles and rises to the top, the oil is ready.

6. Fry the Doughnuts:

   • Carefully place the doughnuts into the hot oil, frying them in batches to avoid overcrowding. Fry each doughnut for about 2-3 minutes on each side until golden brown. Use a slotted spoon to remove the doughnuts and place them on paper towels to drain excess oil.

7. Glaze or Top the Doughnuts:

   • Once the doughnuts have cooled slightly, dip them into your preferred glaze (such as a vanilla glaze made with powdered sugar and milk) or dust them with powdered sugar. You can also top them with chocolate glaze, sprinkles, or other toppings of your choice.

Instructions for Cake Doughnuts

1. Prepare the Dry Ingredients:

   • In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon if using.

2. Combine the Wet Ingredients:

   • In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until combined.

3. Mix the Doughnut Dough:

   • Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix, as this can lead to tough doughnuts.

4. Roll and Cut the Doughnuts:

   • Turn the dough out onto a floured surface. Roll it to about ¾-inch thickness. Use a doughnut cutter or two round cookie cutters to cut out the doughnuts and doughnut holes.

5. Heat the Oil:

   • Heat oil in a deep pot to 375°F (190°C). Once the oil is ready, carefully drop the doughnuts into the hot oil.

6. Fry the Doughnuts:

   • Fry the doughnuts in batches, cooking for about 2-3 minutes on each side until they are golden brown and puffed. Remove the doughnuts from the oil and drain them on paper towels.

7. Glaze or Coat the Doughnuts:

   • Once slightly cooled, glaze your cake doughnuts with a simple powdered sugar glaze, chocolate glaze, or dust them with cinnamon sugar for a classic touch.

Tips for Perfect Homemade Doughnuts

• Don’t Rush the Rising Process: Yeast doughnuts need time to rise properly. Be patient and allow the dough to rise for at least an hour.

• Use the Right Oil: A neutral oil like vegetable or peanut oil is best for frying doughnuts. Make sure the oil temperature stays consistent to prevent greasy or soggy doughnuts.

• Proper Dough Consistency: Yeast dough should be soft but not too sticky. If it sticks to your fingers, add a little more flour, but don’t overdo it.

• Fry in Batches: Avoid overcrowding the pot. Frying in smaller batches allows the doughnuts to cook evenly and ensures they remain light and crispy.

• Use Fresh Ingredients: Ensure your yeast is fresh and the oil is clean. Old oil or expired yeast will affect the taste and texture of the doughnuts.

• Glaze Variations: You can make different flavored glazes by adding cocoa powder, lemon juice, maple syrup, or flavored extracts to the basic glaze recipe.

Common Mistakes to Avoid

• Incorrect Oil Temperature: Too hot, and the doughnuts will burn on the outside but remain raw inside. Too cold, and the doughnuts will absorb too much oil and become greasy.

• Overmixing the Cake Doughnut Batter: This can result in dense and heavy doughnuts. Mix until just combined for a light texture.

• Not Letting Dough Rise Enough: Yeast doughnuts need a full rise to get that light, airy texture. Don’t cut this step short.

Conclusion

Making homemade doughnuts can be an enjoyable and rewarding process. Whether you opt for the light, airy texture of yeast doughnuts or the tender, crumbly cake doughnuts, following the right steps and using the best ingredients will ensure perfect results every time. With practice and a little patience, you’ll be able to create delicious, fresh doughnuts that are just as good—if not better—than store-bought versions. Enjoy your homemade doughnuts with your favorite glaze or topping, and share them with friends and family for a special treat!