After years of looking at Krispy Kreme, Dunkin’ Donuts, Yum Yum, Spudnuts, WHATEVER sprout up all around me, I really miss good old mom-and-pop donut shops.
Had one from Dunkin’ the other day. Can I say GROSS?
Don’t get me wrong, a melt-in-your-mouth hot donut from Krispy Kreme still hits the spot… for about three seconds. And I’m always left wanting more.
Still a bit of a chew though, I don’t want it to just melt away in my mouth too quickly.
With a glaze that’s not too sugary sweet that I feel like I’m going to have a diabetic attack from eating it.
I was whining to my mom that I wanted some good old-fashioned donuts, and she looked at me like the answer was obvious.
“Why don’t we make some then?”
“But I’ve never made a donut before!”
That is true. Good point, Mom.
And these donuts were perfect.
I love the little donut holes!
If you have time to make your own, I would suggest you do so! No grease, no extra lard butter whatever nastys are in franchise donuts, and they taste so much better! Love it. It’s really not all that difficult if you make the dough the night before and let them rise for an hour before frying in the morning.
And who doesn’t love donuts? Fried dough? C’mon. Whoever thought of that was GENIUS.
People will be amazed at these.
You will be revered.
Statues will be erected in your name.
Poems written for you.
Legends about your good deeds will live on in progeny.
And how can they not? LOOK AT THESE DONUTS.
I love it when my mom has great ideas.
Glazed Old-fashioned Donuts
Yield: 8 ring donuts & 4 twist donuts (you can do any variation you like)
1/4 cup lukewarm water
2 teaspoons yeast
3/4 cup warm milk
1/3 cup white sugar
3 tablespoons butter, softened
1 teaspoon salt
1/2 teaspoon nutmeg
4 cups + all purpose flour
Whisk together the water, yeast, milk, sugar, butter, salt, and 1 1/2 cups of the flour until combined. Then, add the eggs and beat until incorporated into the dough.
Add the rest of the flour, and using the dough hook, beat for about eight minutes until the sides completely pull away from the insides of the bowl. The dough should be smooth and soft. If the dough looks too sticky, add more flour one tablespoon at a time until the dough is the right consistency.
When finished, cover the top of the bowl with plastic wrap and let rise in a warm place until doubled in size, about one hour.
After the dough has risen, roll it out onto a floured surface at a thickness about 1/2 inch thick and cut out into desired shapes. Feel free to make rings, only donut holes, or twist them into whatever shape you desire. (Personally, I like twist donuts best)
After cutting out the shapes, place them on a greased pan, cover with plastic wrap, and let rise for one more hour.
If you are making them in advance, say the night before, you can wrap them (but make sure the covering is airtight) the same way and put them in the fridge overnight. Then, one hour before you want to fry them, leave them out with the wrap still on and let rise for one hour.
After they’ve risen to about double their size, heat up oil in a frying pan on simmer to medium heat. Be careful not to be impatient and heat the oil on too high a heat! You want your oil to be about 180 – 190 degrees F. If it’s too high, they’ll burn! (We burned a few so I know… Trust me. Haha)
When your oil is the right temperature, place the dough in the oil and fry for about 60-90 seconds on each side. You only want to flip the donut once! So, check the bottom and see if its a nice golden color before flipping it.
Remove them from the oil and place them on a pan lined with paper towels to drain the excess oil.
Then, you can glaze them while they’re hot, roll them in powdered sugar, granulated sugar, whatever you like!
And EAT EAT EAT!
10 donuts disappeared between the four of us like it was nothing. :)
Vanilla Glaze Recipe
2 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla
Whisk all the ingredients together very quickly until smooth and combined. Brush over donuts while still hot!