Happy National Donut Day, everyone!
For this momentous occasion I made a variety of donuts. Except…well…I didn’t actually know it was national donut day until after I already made donuts and my sister told me. Weird, right?! But it worked out perfectly!
I love how versatile this recipe is. I made chocolate glazed, maple glazed, jelly filled (with homemade strawberry jam!), and cinnamon sugar. YUM. These donuts have the perfect texture–airy and soft. Plus it doesn’t take too much time to whip up!
Trust me when I say that homemade donuts are so much better than the store. Especially when they come piping hot out of the fryer…oh my goodness. They’re even good dipped in just plain sugar!
And be sure not to throw away any leftover donut dough scraps. I fry them up first and put them in a plastic bag with cinnamon sugar. Donut bites!
Check it out.
Original recipe on AllRecipes
Makes 2-3 dozen donuts
|Happy National Donut Day!
|Chocolate Glazed. So easy to quickly make into boston cream. Just whip up some vanilla custard/pudding and fill!
|Take a bite!
|I love sprinkles. Doesn’t everyone?!
|Strawberry Jelly Filled.
|Made with my homemade strawberry jam!
2 (.25 ounce) envelopes active dry yeast
1/4 cup warm water (105 to 115 degrees)
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 teaspoon salt
2 large egg whites
1/3 cup coconut oil
5 cups all-purpose flour
1 quart coconut, peanut, or vegetable oil for frying
For Chocolate Glaze-
3/4 cup powdered sugar
2 tablespoons unsweetened dutch cocoa powder
1 1/2 TB milk
2 tsp pure vanilla extract
For Maple Glaze-
2 TB butter, melted
1/3 cup powdered sugar
3 TB maple syrup 1/2 TB milk
For Strawberry Jam-
7-8 large strawberries (about 1 1/2 cups)
2 TB milk
1 cup powdered sugar
1/2 TB fresh lemon juice
Cinnamon sugar, plain sugar, or sprinkles for topping (optional)
Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy. In a large bowl, mix together the yeast mixture, milk, sugar, salt, egg whites, coconut oil, and 2 cups of the flour. Mix for a few minutes at low speed. Stir in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until it doubles. Dough is ready if you touch it, and the indention remains.
Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured donut cutter. Let donuts sit out to rise again until double. Cover loosely with a cloth.
Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn donuts over as they rise to the surface. Fry donuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip donuts into the glaze or sugar while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.
For Chocolate Glaze-
Whisk together powdered sugar and cocoa powder. Stir in milk and vanilla extract until smooth. Dip your donuts, throw on some sprinkles if desired, and let the glaze harden.
For Maple Glaze-
Melt the butter and mix it with the maple syrup, milk, and powdered sugar until the sugar is well dissolved and you reached a creamy icing. Glaze the donuts and let them dry.
For Homemade Strawberry Jam-
Blend strawberries and milk in your blender on high speed until fully smooth. Strain liquid into a small pot. Add sugar and lemon, then heat on high until boiling. Once boiling, change to medium heat and let boil while stirring constantly for about 5 minutes until thick. Let it cool in the refrigerator. For jelly donuts, dip in plain sugar, let cool, and pipe strawberry jelly into side of donut to fill.
For Cinnamon Sugar-
Mix together cinnamon and sugar. Dip your donuts in sugar while still hot.