Activate the Yeast:
In a small bowl, dissolve the yeast in warm water. Let it sit for 5-10 minutes until foamy.
Mix the Dough:
In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the warm milk, granulated sugar, salt, softened butter, and eggs.
Add the activated yeast mixture and mix until well combined.
Gradually add the flour, 1 cup at a time, mixing until a soft dough forms.
Knead the Dough:
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic. Alternatively, knead the dough using a stand mixer on medium speed for 5-7 minutes.
First Rise:
Place the dough in a greased bowl, turning once to coat the dough.
Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about 1-1.5 hours, or until doubled in size.
Chapter 3: Shaping and Frying
Roll and Cut the Doughnuts:
Punch down the dough and turn it out onto a lightly floured surface.
Roll the dough out to about 1/2-inch thickness.
Using a doughnut cutter or two round cookie cutters (one larger and one smaller for the center hole), cut out doughnut shapes. You can also use a glass and a smaller round object for the center hole.
Place the cut doughnuts on a lightly floured baking sheet, cover with a clean kitchen towel, and let them rise again for about 30-45 minutes until puffy.
Heat the Oil:
In a large, heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). Use enough oil to submerge the doughnuts.
Fry the Doughnuts:
Carefully place a few doughnuts into the hot oil, being careful not to overcrowd the pot.
Fry for about 1-2 minutes on each side, or until golden brown and cooked through.
Remove the doughnuts using a slotted spoon or spider skimmer and place them on a wire rack lined with paper towels to drain excess oil.
Chapter 4: Glazing and Serving
Prepare the Glaze:
In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Dip each warm doughnut into the glaze, coating both sides evenly.
Decorate (Optional):
Sprinkle the glazed doughnuts with sprinkles, chopped nuts, or shredded coconut if desired.
Serve:
Serve the homemade doughnuts warm and fresh. They are best enjoyed the same day they are made.
Chapter 5: Tips for Success
Oil Temperature: Maintain a consistent oil temperature of 350°F (175°C) for perfectly fried doughnuts.
Flour for Dusting: Use flour sparingly for dusting when rolling out the dough to prevent the doughnuts from becoming tough.
Resting and Rising: Allow enough time for the dough to rise adequately during both rising stages to achieve light and fluffy doughnuts.
Variations: Experiment with different glazes such as chocolate, maple, or caramel, or fill the doughnuts with jelly or custard for variety.
Conclusion
Homemade doughnuts are a delightful treat that can be enjoyed on special occasions or any time you crave something sweet and comforting. With this recipe, you can create fluffy, golden-brown doughnuts with a sweet glaze that will impress your family and friends. Enjoy making and indulging in these delicious homemade treats!
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