Donuts, those irresistible rings of fried dough, have been delighting taste buds for generations. From classic glazed to creative modern variations, these beloved pastries have evolved from simple street food to culinary works of art.
Whether you spell it "doughnuts" or "donuts," these sweet treats continue to capture hearts worldwide.
1. Classic Glazed Donuts
Mix 3 cups all-purpose flour (360 gr), 1/4 cup sugar (50 gr), 2 teaspoons active dry yeast, 1/2 teaspoon salt, and 1/4 teaspoon nutmeg in a large bowl. In a separate bowl, combine 1 cup warm milk (240 gr), 2 beaten eggs, 2 tablespoons melted butter, and 1 teaspoon vanilla extract. Mix the wet ingredients into the dry ones gradually until a soft dough forms. After five minutes of kneading, let it rise for an hour in a warm location.
Cut the dough into rings after rolling it to a thickness of 1/2 inch. Give it another half hour to rise. Fry the donuts for one to two minutes on each side, or until golden brown, in oil heated to 375°F. Mix 1/4 cup milk (60 gr), 1/2 teaspoon vanilla, and 2 cups powdered sugar (260 gr) to make the glaze. Place heated donuts on a wire rack to set after dipping them in glaze.
2. Chocolate Cake Donuts
Mix 2/3 cup sugar (133 gr), 1.5 teaspoons baking powder, 1/2 teaspoon salt, 1/2 cup cocoa powder (50 gr), and 2 cups flour (240 gr) using a whisk. Combine 2 eggs, 3/4 cup milk (180 gr), 2 tablespoons melted butter, and 1 teaspoon vanilla in a separate dish. Just blend the wet components with the dry mixture by stirring them in. The batter should be pipeable yet thick.
Fill each donut pan cavity about two thirds of the way to the top with batter using a spoon or pipe. Donuts should bounce back when touched after 10 to 12 minutes of baking at 350°F. Pour 4 ounces of chopped dark chocolate over 1/2 cup of heated heavy cream to make the chocolate glaze. Dip the cooled donuts into the glaze after stirring until smooth. If desired, garnish with sprinkles.
3. Boston Cream Donuts
3 cups flour (360 gr), 1/4 cup sugar (50 gr), 3/4 cup warm milk (180 gr), 2 eggs, 1/4 cup melted butter (57 gr), 2.25 teaspoons yeast, and 1 teaspoon salt are needed to make the dough. Allow to rise for one hour after mixing and kneading until smooth. Cut circles, roll out, and then let rise one more. Fry till golden brown in oil at 375°F.
For the filling, whisk 2 cups milk (480 gr) with 1/2 cup sugar (100 gr) and 1/4 cup cornstarch (30 gr) over medium heat until thick. Add 2 egg yolks and vanilla, then chill. For chocolate topping, melt 4 ounces chocolate (113 gr) with 1/4 cup butter (57 gr) and 2 tablespoons corn syrup. Cut cooled donuts horizontally, pipe in vanilla custard, then dip tops in chocolate glaze.
Whether you're a seasoned baker or trying your hand at donut-making for the first time, these recipes provide a delicious starting point for your culinary adventure. Remember, practice makes perfect, and even imperfect donuts are delicious donuts!
