Homemade Donuts Better Than A Bakery
About this recipe
These homemade donuts are a game changer, delivering that perfect bakery-quality taste right in your kitchen. With a simple yet effective method, you'll be able to whip up a dozen delicious donuts that are fluffy and flavorful.
Nick from Nick's Kitchen shares his foolproof recipe, emphasizing the importance of activating the yeast properly and achieving the right dough consistency. Get ready to impress your friends and family with these delightful treats!
Ingredient notes
- Use warm milk to activate the yeast; it should be around 240 ml.
- Butter must be melted and cooled to room temperature before adding it to the mixture.
Tips from Nick's Kitchen’s video
- Make sure your yeast is bubbly after 15 minutes; if not, repeat the activation process to ensure your donuts rise properly.
- Knead the dough until it pulls away from the sides of the bowl and forms a uniform dough, which should take about 7 to 10 minutes on high speed.
- When rolling out the dough, aim for an even thickness of about half an inch to ensure uniform frying.
Good to know
- How long does it take to make these donuts?
- The total time for making these donuts is about 2 hours.
- How many donuts does this recipe yield?
- This recipe yields 12 donuts.
- What should I do if my yeast doesn't activate?
- If your yeast doesn't become bubbly after 15 minutes, repeat the activation process.
- What is the best way to cut the donuts?
- Use a donut cutter or ring mold, and make sure to dip it in flour to prevent sticking.
No life story here — the video and the recipe are the whole point. All credit to Nick's Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Activate the yeast by mixing warm milk, sugar, and active dry yeast in a bowl. Let it sit for 15 minutes until bubbly.
- 2
Add melted and cooled butter, eggs, vanilla extract, and salt to the yeast mixture. Mix for about 1 minute until mostly combined.
- 3
Gradually add flour in three parts: first a third, then half of the remaining flour, and finally the rest. Mix until a sticky dough forms.
- 4
Increase mixer speed and knead the dough for 7 to 10 minutes until it pulls away from the sides and forms a uniform dough.
- 5
Lightly flour a work surface and knead the dough for 1-2 minutes until it's no longer sticky. Shape it into a ball.
- 6
Butter a bowl, place the dough ball inside, cover with plastic wrap, and let it rest in a warm place for 1 hour.
- 7
After the dough has risen, punch it down to deflate it. Roll it out on a floured surface into an 11 by 14 inch rectangle, about half an inch thick.
- 8
Use a donut cutter to cut out donuts and place them on parchment paper. Let them proof for another hour.
- 9
Heat oil in a deep pan. Carefully drop the donuts into the hot oil using the parchment paper. Fry for 1 minute on each side until golden brown.
- 10
Transfer the fried donuts to a wire rack lined with paper towels to drain excess oil.
- 11
Prepare the chocolate frosting by mixing cocoa powder, confectioners sugar, milk, and a pinch of salt until smooth. Frost the cooled donuts.
Heads up — we had to guess a little:
- The quantity of flour was inferred based on standard donut recipes.
Credit where it’s due: this recipe was transcribed from Nick's Kitchen’s original video on YouTube. Follow them there — it’s their dish.
Are you Nick's Kitchen? Claim this page or ask us to take it down. Your call, always.
