Donuts 101

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Donuts 101

By Paula Deen Test Kitchen

There is nothing like one of Paula’s Homemade Yeast Donuts for a special morning treat or afternoon snack. Paula says they are about as close to heaven as you can get that early in the morning! Let us show you how easy they are to make.

Homemade Yeast Donuts
Makes a dozen 2” to 3” donuts and holes

Ingredients:
3/4 cup warm milk
1 packet active dry yeast
1/4 cup granulated sugar
2 1/2 cups all-purpose flour plus extra for dusting your dough and board
1/4 teaspoon kosher salt
2 tablespoons unsalted butter, at room temperature
2 egg yolks
Nonstick cooking spray
Peanut oil for frying (Can substitute vegetable oil)

Glaze:
1 stick butter, room temperature
2 1/2 cups confectioner’s sugar
2 teaspoons vanilla extract
4 tablespoons hot water
Sprinkles for garnish

Directions:

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Step 1 (mixing the dough): In the bowl of a standing mixer, pour warm milk, sugar and yeast. Let stand until yeast starts to foam. About 10 minutes. Attach dough hook to standing mixer while yeast is activating. In a medium mixing bowl, whisk together the flour and salt.  Add flour mixture, butter and egg yolks to the yeast mixture and beat on medium speed until it comes together and forms a ball. About 3-5 minutes. Cover the bowl and allow the dough to rise in a warm place for 1 hour.

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Step 2 (cutting out the donuts): Spray a sheet tray with nonstick cooking spray and set aside. Transfer the dough to a lightly floured work surface and roll out to a 1/2” thickness. Using a 2”-3” donut cutter (you can also use a drinking glass or biscuit cutter to cut out your donuts and a plastic bottle cap to cut out the holes), cut out donuts and transfer them and their holes to the prepared baking sheet, spacing them 1” apart. Spray the tops of the donuts and holes with nonstick cooking spray and cover with plastic wrap. Let stand in a warm place until they have almost doubled in size, about 30 minutes.

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Step 3 (frying the donuts): Using a deep fryer or dutch oven, heat oil to 350ºF. Line a baking sheet with paper towels or brown paper and set aside. Working in batches, fry the donuts and donut holes until lightly golden brown, about 1 minute per side. Transfer to the paper lined baking sheet and let cool for 10 minutes before glazing.

Step 4 (glazing the donuts): To make the glaze: In a large mixing bowl using a hand mixer or whisk, mix all ingredients together. Mixture should be thin. Add more hot water if needed to thin out the glaze. Keep glaze warm until ready to use.

Dip the donuts, one at a time, into the warm glaze, covering the top half of each donut with glaze. Dip glaze side down into a bowl filled with your favorite sprinkles and place on a tray to set for 10 minutes. Serve immediately.

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Leave a Comment

Reader Comments:

54321

I love your cooking so much I have made a cheese cake crust I named after you. I bet you can't guess what one of the ingredients 4 sticks of BUTTER makes more than one cheese cake but it is good. I would love to share my family recipe for dressing its creamy and rich with flavor if you messed with my grandmothers chicken and dressing or added something to it she would call you a Yankee and a damn Yankee at that. She was a hoot. Thank you for doing what you do.........Vern

By Vernon Camp on September 21, 2012

54321

These look really really good. But really fattening too. :/

By Anonymous on August 18, 2011

54321

Can you still make if you don't have a standing mixer?

By Missy on July 09, 2011

43211

Can this type of donut be baked instead of frying? Why does a donut have to be fried in fat? Thanks, Patricia

By Patricia Wood on July 09, 2011

54321

FROZEN PEANUT BUTTER PIE YOU CAN FREEZE IT...smile CRUST IS Made out of rice krispies with melted choclate and can be frozen... 1 CHOCLATE CRUNCH CRUST, 1 8 OUNCE PACKAGE CREAM CHEESE SOFTENED, 1 14 OZ CAN EAGLE BRAND SWEETENED CONDENSED MILK (NOT EVAPORATED)...3/4 C PEANUT BUTTER, 2 TABLESPOONS REALEMON LEMON JUICE FROM CONCENTRATE 1 TEASPOON VANILLA EXTRACT, 1 CUP(1/2 PINT) WHIPPING CREAM, WHIPPED OR 1 4 OUNCE CONTAINER NON DAIRY WHIPPED TOPPING,THAWED... CHOCOLOATE FUDE ICE CREAM TOPPPING.... PREPARE CRUST IN LARGE BOWL...BEAT CHEESE UNTIL FLUFFY; GRADUALLY BEAT IN SWEETENED CONDENSED MILK, THEN PEANUT BUTTER UNTIL SMOOTH.. STIR IN REALEMON AND VANILLA... FOLD IN WHIPPED CREAM... TURN INTO PREPARED CRUST DRIZZLE TOPPING OVER PIE.... FREEZE 4 HOURS UNTIL FIRM RETURN LEFTOVERS TO FREEZER........ CHOCOLATE CRUNCH CRUST... IN HEAVY SAUCEPAN, OVER LOW HEAT' MELT 1/3 CUP MARGARINE OR BUTTER AND I 6 OUNCE PACKAGE SEMISWEET CHOCOLATE CHIPS... REMOVE FROM HEAT...GENTLY STIR IN 2 AND 1/2 CUPS OVEN TOASTED RICE RICE CEREAL UNTIL COMPLETELY COATED... PRESS IN BOTTOM AND UP SIDES OF A BUTTERED 9 OR 10 INCH PIE PLATE CHILL 30 MINUTES

By LINDA on July 08, 2011

54321

Can the dough be made the night before and refrigerated and just brought to room temp to rise the next morning?

By Anonymous on July 08, 2011

54321

PAULA, I HAVE TO MAKE A COUPLE PIES FOR THE EASTER DINNER AT THE SENIOR CENTER. THEY ARE HAVING THEIR DINNER ON APRIL 26. I HAVE TO BE OUT OF TOWN FROM APRIL 23-27. SO, I HAVE TO MAKE THEM ON APRIL 22 AND THEY HAVE TO BE KEFT REFRIGERATED UNTIL APRIL 26. DO YOU HAVE ANY SUGGESTIONS FOR PIES THAT WILL KEEP THAT LONG AND STILL TASTE OK? THEY WOULD HAVE TO SET FOR 5 OR 6 DAYS. OR MAYBE SOME GREAT PIE RECIPES THAT COULD BE FROZEN AND TAKEN OUT THAT MORNING. THANKS FOR ANY HELP YOU CAN GIVE ME. LOVE YOU AND YOUR WEB SITE. THANKS, ELAINE

By antelane on April 12, 2011

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