Doughnut Recipe

Active dry yeast: This is a leavening agent that helps the dough rise and become light and fluffy.

Warm water: Used to activate the yeast.

Warmed milk: Adds richness and moisture to the dough.

Sugar: Sweetens the dough and helps with browning.

Melted butter: Adds flavor and tenderness to the dough.

Beaten eggs: Provide structure and richness to the dough.

All-purpose flour: The main structure of the dough.

Salt: Enhances the flavor of the dough.

Vegetable oil: Used for frying the doughnuts to a golden brown.

When dissolving yeast in warm water, ensure the water temperature is between 105°F and 115°F. Too hot, and it will kill the yeast; too cold, and the yeast won't activate properly. This step is crucial for achieving the right dough consistency and ensuring your doughnuts rise perfectly.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not need to be dissolved in water first.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the dough.

• warmed milk - Substitute with plant-based milk: Almond milk or soy milk can be used for a dairy-free option.

• sugar - Substitute with honey: Honey adds a different flavor profile and can make the doughnut slightly more moist.

• melted butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option and adds a subtle coconut flavor.

• beaten eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg, suitable for a vegan option.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the doughnut denser.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different flavor.

• vegetable oil - Substitute with canola oil: Canola oil has a similar smoke point and neutral flavor, making it a good alternative for frying.

• Allow the doughnuts to cool completely before storing or freezing. This prevents condensation, which can make them soggy.
• For short-term storage, place the doughnuts in an airtight container lined with paper towels. The paper towels will absorb any excess moisture.
• Store the container at room temperature for up to 2 days. If you need to keep them longer, consider freezing.
• To freeze, arrange the doughnuts in a single layer on a baking sheet. Place the sheet in the freezer for about an hour, or until the doughnuts are firm.
• Once frozen, transfer the doughnuts to a resealable plastic freezer bag or an airtight container. Label with the date to keep track of freshness.
• When ready to enjoy, thaw the doughnuts at room temperature for about an hour. For a warm treat, reheat in a preheated oven at 350°F (175°C) for 5-10 minutes.
• Avoid storing doughnuts in the refrigerator, as this can cause them to dry out and lose their fluffy texture.
• If you have glazed doughnuts, freeze them without the glaze. Add the glaze after thawing to maintain the best texture and flavor.

• Preheat your oven to 350°F (175°C). Place the doughnuts on a baking sheet lined with parchment paper. Bake for about 5-10 minutes until they are warmed through and slightly crispy on the outside.

• For a quick fix, use the microwave. Place the doughnuts on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 10-15 seconds. Be careful not to overheat, as this can make them tough.

• If you have an air fryer, preheat it to 350°F (175°C). Place the doughnuts in the basket in a single layer. Heat for 3-4 minutes, shaking the basket halfway through to ensure even warming.

• For a stovetop method, use a non-stick skillet over medium-low heat. Place the doughnuts in the skillet and cover with a lid. Heat for about 2-3 minutes on each side until warmed through.

• If you prefer a steam method, set up a steamer basket over boiling water. Place the doughnuts in the basket, cover, and steam for about 1-2 minutes. This method helps retain moisture and keeps them soft.

• Small bowl: Used to dissolve the yeast in warm water.

• Large mixing bowl: Used to combine the yeast mixture, milk, sugar, melted butter, beaten eggs, flour, and salt.

• Whisk: Used to beat the eggs before adding them to the dough mixture.

• Measuring cups: Used to measure out the ingredients like water, milk, sugar, and flour.

• Measuring spoons: Used to measure out the yeast and salt.

• Wooden spoon: Used to mix the dough until it forms.

• Floured surface: Used to knead the dough until smooth and elastic.

• Greased bowl: Used to let the dough rise until doubled in size.

• Doughnut cutter: Used to cut the dough into doughnut shapes.

• Deep fryer: Used to heat the oil to the correct temperature for frying the doughnuts.

• Large pot: An alternative to the deep fryer for heating the oil.

• Paper towels: Used to drain the excess oil from the fried doughnuts.

• Rolling pin: Used to roll out the dough to the desired thickness.

• Thermometer: Used to check the temperature of the oil to ensure it is at 350°F (175°C).

Prepare ingredients in advance: Measure and set out all ingredients before starting. This ensures a smooth workflow.

Use a stand mixer: Mixing the dough with a stand mixer saves time and effort compared to doing it by hand.

Proof in a warm oven: Speed up the rising process by placing the dough in a slightly warm oven.

Cut doughnuts efficiently: Use a doughnut cutter to quickly and uniformly cut the dough.

Fry in batches: Fry multiple doughnuts at once to save time, but avoid overcrowding the pot.