While the rest of the blog world is busy sharing healthy and light, my brain is like, “Seems like a good day to make some doughnuts!” What’s wrong with me? Please don’t tell me.
Because if these doughnuts are wrong, I don’t wanna be right. Complete doughnut heaven. I’m going to blame the husband. He bought me this really nifty oil and candy thermometer for Christmas, and I could hardly wait to use it. It’s very easy to use, and I love that it responds really quickly to the changes in temperature, so the guess work is eliminated. This is one of those kitchen tools that doesn’t cost much, but really makes things easier! Especially if you want to turn your lovely little kitchen into your own personal doughnut shop.
I could have gone crazy with glazes and frosting and sprinkles, but that sweet crunch of plain sugar on the outside of that perfectly golden doughnut was so good I just didn’t even mess with it.
Had to include this last shot, just so there’s proof that I did at least share my doughnuts.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?
- 1/4 ounce packet (2 1/4 teaspoons) rapid rise yeast
- 2 tablespoons warm water
- 2 cups warm milk (I use whole)
- 1/2 cup sugar
- 1 egg beaten
- 6 cups flour, divided
- 1 teaspoon salt
- 3/4 cup butter, melted
- peanut oil (for frying)
- sugar (for coating the doughnuts)
- In a large bowl, dissolve the yeast into the warm water. Let the yeast sit and proof for about 3 minutes. Then pour in the milk and stir.
- Add the sugar and egg and mix by hand.
- Add 3 cups of flour and salt, and mix.
- Add 3/4 cup melted (should be warm, not hot) butter and mix, then add 3 more cups of flour mixing well with wooden spoon between each one. Sometimes it works best to use clean hands for the final mixing. The dough should still be a bit sticky.
- Cover the bowl with plastic wrap and let rise for one hour at room temperature.
- Remove the dough from the bowl and place on a well floured surface.
- Knead dough for 30 seconds, adding about 1/2 cup more flour so that it is no longer sticky.
- Roll the dough out to about 1/2 inch thick on the well floured surface, checking to make sure it is not sticking as you go.
- Using a 3 inch circle cutter (or the rim of a glass) and a 1 inch circle cutter, cut out the doughnuts and place them on a Silpat or parchment paper lined baking sheet. Gather the excess dough and roll out, repeating the cutting process until all the dough is used.
- Cover the cut out doughnuts with a clean kitchen towel and let rise again for 30 minutes.
- In a large pot, heat 2 inches of oil to 300-310 degrees F. Using a thermometer is very helpful!
- Carefully place 2-3 doughnuts into the oil and fry 1-2 minutes per side.
- Remove them from the oil, and let them drain on a paper towel. Dip both sides in sugar.
Disclaimer: the links in this post for the digital candy thermometer are Amazon affiliate links.