Homemade Raised Doughnuts
Learn how to make fresh and easy homemade doughnuts right from the comfort of your own kitchen.
- Serves: 18 persons
- 2quarts cooking oil (or lard)
- 1tablespoon dry active yeast
- ⅓cup sugar (plus more for coating doughnuts)
- 3 ¼cups flour (plus more for rolling and shaping)
- 1cup water (warm)
- 4tablespoons butter (softened)
- ½teaspoon sea salt (fine)
Step 1Gather the ingredients.
Step 2Dissolve yeast in 1 cup of warm water.
Step 3Let sit about 5 minutes until the yeast foams a bit (so you know it's active).
Step 4Beat in 2 cups of the flour, 1/3 cup of sugar, egg, 4 tablespoons of butter, and 1/2 teaspoon of salt. Add the remaining 1 1/4 cups flour, 1/4 cup at a time until the dough starts pulling away from the sides of the bowl.
Step 5Cover bowl with plastic wrap or a clean kitchen towel and let sit in a warm place until the dough doubles in bulk — about 2 hours.
Step 6Punch down the dough and turn it onto a floured surface.
Step 7Roll dough to about 1/2 inch thick.
Step 8Use a large round biscuit cutter to cut circles and a smaller round cutter to cut out the holes. Obviously, if you are lucky enough to be in possession of a doughnut cutter, go ahead and use that!
Step 9Cover doughnuts (and holes) and let rise until puffy looking — about 2 hours.
Step 10Heat an inch or two of oil or lard in a large heavy pot to 350 F to 375 F. Set a cooling rack over a baking sheet and put them near the pot. Put about a cup of sugar in a medium bowl and have that handy as well.
Step 11Add 3 or 4 doughnuts (or 8 to 10 doughnut holes) to the oil. They should sizzle immediately as you add them to the fat.
Step 12Cook doughnuts until light brown on one side. Use tongs or a slotted spoon to flip the doughnuts, cook until the second side is light brown. Transfer cooked doughnuts to a cooling rack and let cool and drain for a few minutes. Dip doughnuts into sugar to coat. Repeat with remaining doughnuts.
Step 13Serve warm if at all possible.