Donuts and Donut Holes are popular for a good reason: they are super delicious! While store-bought options can lack quality, this recipe allows you to prepare them easily in the comfort of your home. You will have the chance to taste the best Donuts and Donut Holes you have ever had.
Tom the Chef Founder
Let’s talk about important parts of the recipe before you start…
Donuts and Donut Holes are popular for a good reason: they are super delicious! While store-bought options can lack quality, this recipe allows you to prepare them easily in the comfort of your home. You will have the chance to taste the best Donuts and Donut Holes you have ever had. In this guide, I will walk you through the process of making this amazing Dessert Recipe using fresh Yeast Dough.
To begin our Homemade Donuts journey, we start with the dough preparation. I place 4 cups of Bread Flour, ½ cup of granulated sugar, 1 TBSP of active dry yeasts, and a pinch of salt into a kitchen mixer with a hook attachment. I briefly stir these dry ingredients with a whisk just enough to combine all ingredients, which takes about 1 minute. Next, I add the wet ingredients: 1 cup of lukewarm milk, 1 stick of melted butter, and 3 eggs. I knead this mixture at a low speed until all ingredients are partially incorporated, taking about 1 to 2 minutes. Then, I increase the speed to medium-high and knead until a sticky Yeast Dough is formed, which usually takes about 3 to 4 minutes. This forms the base of our delicious Pastry Desserts.
Once the kneading is complete, raising the dough is a crucial step for these Comfort Food treats. I remove the bowl from the mixer and cover it with a plate or plastic wrap. I let it rise in a warm place until it has at least doubled in size. This process typically takes about 2 to 3 hours. Allowing the Yeast Dough to rise properly ensures that your Donuts and Donut Holes will have the perfect texture.
When the dough is ready, I work on a lightly floured surface. I place the dough on the floured surface and, using a rolling pin, flatten the dough to about ½” thickness. If the dough sticks to the rolling pin, I consider gently flouring the top. I cut each donut using a 3” cookie cutter, then use a 1” cookie cutter to cut out the center for a classic American donut—a future donut hole. I place both on a lightly floured baking sheet and repeat with the remaining dough. I form the leftover dough together with my hands and roll it again with a rolling pin to cut more Donuts and Donut Holes. After this step, I usually cut the rectangular shapes instead (Long Johns) to make the process easier and to avoid any extra leftover dough because the dough should not be reformed again.
Before we start Deep Frying, we must attend to proofing and oil temperature. I let the Donuts and Donut Holes proof in a warm place for about 30 minutes or at room temperature for about 45 minutes. I am not looking for any specific volume increase; I just want to give the dough an opportunity to recover. While they proof, I set my oil to preheat to 320°F. It is important to carefully monitor the oil temperature. If the oil reaches a higher temperature (usually over 400°F), it becomes flammable. This attention to detail ensures safe and delicious Freshly Fried treats.
Now comes the exciting part: Deep Frying our Donuts and Donut Holes. I fry them in batches based on the size of my deep fryer or pot. I place each donut and donut hole carefully into the preheated hot oil by hand. If I find this task too complicated, I optionally use a slotted turner to place the donuts in. I fry until a nice color is reached, which takes about 2 to 3 minutes. Then, I turn and fry until the second side reaches a nice color, taking another 1 to 3 minutes. Once done, I carefully remove them from the hot oil right to the cooling rack or paper towel to let the oil drain off before repeating with the remaining batch.
To top off this Dessert Recipe, I prepare a sweet glaze. I place all ingredients into a medium mixing bowl: 2 cups of confectioners’ sugar, 3 to 5 TBSP of water, and 2 TBSP of vanilla extract. Optionally, I can add food coloring following the package’s instructions. I thoroughly stir together with a whisk until fully incorporated, about 30 seconds. A helpful tip I use is to work one by one, and after finishing the first one, try to determine if the glaze thickness meets my expectations. If I find out that I would prefer a thicker glaze, I simply stir in some confectioners’ sugar. If I find out that I would like a thinner glaze, I simply stir in some water.
Finally, I assemble the Donuts and Donut Holes once they are cool enough to touch. I take each one and place it into the glaze, letting it sit in the glaze for a few seconds. I slowly take it out and let part of the glaze drip for a few seconds before turning. Then, I place it on the baking sheet or plate and optionally decorate it with sprinkles. For the best results with these Pastry Desserts, I let the glaze harden at room temperature before serving, which usually takes about 10 to 15 minutes.
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