17 Dec



A doughnut or donut  is a type of fried dough confectionery or dessert food. The doughnut is popular in many countries and prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty outlets. They are usually deep-fried from a flour dough, and typically either ring-shaped or without a hole and often filled. Other types of batters can also be used, and various toppings and flavorings are used for different types, such as sugar, chocolate, or maple glazing.   doughnuts  

The two most common types are the toroidal ring doughnut and the filled doughnut—which is injected with fruit preserves, cream, custard, or other sweet fillings. A small spherical piece of dough may be cooked as a doughnut hole. Other shapes include rings, balls, and flattened spheres, as well as ear shapes, twists and other forms. Doughnut varieties are also divided into cake and risen type doughnuts.

yeasted goughnuts

They can be very very addictive once started. At least we know what goes into the homemade doughnuts, if we make them at home.  Doughnuts are not ideal for breakfast because of their high calorie content and also their high carbohydrate content. Even as a snack, they are unhealthy, so your best course of action is to limit how many doughnuts you munch on. You can eat more doughnuts if you correspondingly increase your daily exercise in order to burn off all those extra calories and carbohydrates that you are taking in, but that is not realistic.

makes 16 large doughnuts and 20 holes.


  • 1/4 cup warm water
  • 3/4 cup milk
  • 1/3 cup sugar
  • 2 1/4 teaspoons active dry yeast
  • 2 large eggs, beaten
  • 1 1/3 stick  butter
  • 1 tablespoon vanilla
  • 4 cup all purpose flour
  • Pinch of salt
  • Oil for deep frying


1. Dissolve 1 tablespoon of sugar in the warm water. Sprinkle the yeast on top and allow to rest around 10 minutes or until foamy.

2. Mix the milk, sugar, eggs, butter, and vanilla in a bowl.

3. Add the yeast mixture and stir.

4. Combine the flour and salt. Add the flour in 1 cup increments to the liquid mixture and mix until dough comes together. (You may use more or less flour than specified in the recipe.)

5. Knead the dough until smooth and place dough in a greased bowl.

6. Cover the bowl with a towel or plastic wrap and store in the refrigerator for several hours or overnight.

7. Roll out dough to 1/3 in. thick and cut out doughnuts with a doughnut cutter or two biscuit or cookie cutters.

8. Place doughnuts on cookie sheets with parchment paper and let rise for half an hour.

9. Heat oil to 350-360F and carefully drop doughnuts in one at a time. Let each side cook until golden brown. Cooking time will vary based on the heat of your oil, but 15 seconds per side workes normally.  Remove doughnuts from the oil and pat with paper towels.

10. While they are still hot, dip the doughnuts in cinnamon sugar.

dough nuts

Chocolate Glaze

  • 2 tsp (113g) butter
  • 1/3 cup – dark cocoa powder
  • 3 cups (375g) powdered sugar
  • 2 1/4 teaspoons vanilla
  • 6 -9 tablespoons (90-135ml) evaporated milk (can substitute regular milk or water for milder flavor

Melt the butter and stir in powdered sugar,cocoa powder and vanilla until smooth.  Add milk (or water) until desired consistency is reached.When the doughnuts have cooled completely, dip them all in the glaze and place on a rack to set. If you have leftover glaze, double dip the doughnuts.



  • If you want to roll the doughnuts in cinnamon sugar, roll them in the (combined 1½ cups of granulated sugar and 1 tablespoon of cinnamon) immediately after removing them from the oil. If you want to use the glaze, wait to glaze them until they are completely cool.
  • To make some jelly-filled doughnut holes, simply make a hole in one side of the doughnut with a chopstick, and wiggle the chopstick around inside the doughnut hole to make room for the jam. Use a pastry bag with a metal tip, and squeeze the jam into the doughnut until it’s filled. Glaze or toss in powdered sugar.
  • These can be stored in an container with a loose fitting lid, separated by parchment paper, for 24 hours. Doughnuts truly are best when enjoyed the same day, but as long as you are careful with them, they are delicious the next day, too.
  • It is important when frying the doughnuts, that the oil maintain a temperature of 360 – 375ºF. If the oil is at the appropriate temp, they should evenly brown on each side after one minute of frying. If they darken to quickly once added to the oil, then it is likely too hot. The oil temp will reduce 10 degrees once you add the doughnuts, therefore start out with the oil a bit hotter.

yeast doughnuts

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…

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