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Wednesday, June 13, 2018

HOW TO MAKE DOUGHNUT, RECIPE

Recipe courtesy ofRee Drummond
Total:
12 hr 15 min
Prep:
35 min
Inactive:
11 hr 5 min
Cook:
35 min
Yield:
24 doughnuts
Level:
Intermediate
 SAVE RECIPE

Ingredients

Doughnuts:
Glaze:

Directions

Special equipment: 1 doughnut cutter, or 2 concentric cutters Candy thermometer
For the doughnuts: Add the granulated sugar to the warm milk in a medium bowl, and then add the yeast. Allow it to sit until the yeast starts to bubble, 5 to 10 minutes.
In a small bowl, beat the eggs and then pour them into a bowl with the melted butter, whisking constantly. Add the butter/egg mixture to the bowl of an electric mixer. Pour in the milk/sugar/yeast mixture. With the hook attachment, turn the mixer to low speed.
Mix the flour and salt in a bowl, and then retrieve 1/2 cup at a time and add it to the mixing bowl, allowing it to slowly incorporate into the liquid mixture.
Continue mixing for 5 minutes after the flour is combined. Stop the mixer, scrape the bowl and then mix about 30 seconds more. Then place the dough in a lightly-oiled bowl, cover it with plastic wrap and refrigerate, 8 to 12 hours.
The next morning, remove the dough from the fridge and allow it to come to room temperature and rise, 1 1/2 to 2 hours. Put the dough in a warm spot, if necessary, to facilitate rising.
Turn out the dough on to a floured surface and roll it out to about 1/4-inch thick. Use a doughnut cutter (or 2 concentric cutters) to cut out the doughnuts. Remove the holes and transfer the doughnuts to a lightly-floured baking sheet lined with a baking mat or parchment. Then - and this is the vital part - cover the doughnuts lightly with tea towels and place it in a draft-free area, at least 1 1/2 to 2 hours. It will take that long for them to rise. If they don't seem to be rising much, move the pan to a warm place.
Melt the shortening in a pot over a medium-high heat until it reaches 350 degrees F on a candy thermometer. (Or you can drop one of the doughnut holes in the oil, if it sizzles and immediately rises to the surface, the oil is ready.) The doughnuts should immediately float to the top and puff up. Then use a metal spoon or spatula to carefully flip them over to the other side. Remove them from the oil as soon as they're golden brown on both sides (this should take less than 1 minute in total). At the end, drop in the doughnut holes and fry them until they are golden brown.
Place the doughnuts on paper-towel-lined-plates to drain. Don't worry if they're a little imperfect; if your fingers leave impressions when you dropped them into the oil, that just means they were extra light and fluffy.
For the glaze: To glaze the doughnuts, mix the powdered sugar, 1/2 cup cold water, salt and vanilla in a bowl until smooth. Drop in the doughnuts one at a time. Quickly turn them over then remove them. Place them on a rack so any excess glaze can drip off.
To make the most of the glaze, set the holes underneath the doughnuts so they can catch the extra good stuff.
Show: The Pioneer Woman
Episode: All Work and Some Play
Categories:
Doughnut Recipes
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21 REVIEWS, 2 COMMENTS

ADD YOUR REVIEW
Anonymous97 days ago
I used this recipe to surprise my boyfriend’s family while on holiday, and they were a tremendous hit. Wonderfully light and airy, yet with more substance than a Krispy Kreme donut. I cook at a 2 Michelin star restaurant, and made these for family meal only two weeks later - my chef wrote the recipe down to make for his own family. Absolutely fantastic. Please follow the recipe to a T, any substitutions or deviations from what is written will result in a different donut. That includes refrigerator time (yeast eating the sugar), proofing time, what to fry it in. Done exactly as written, these donuts are a dream. 
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Mel L.249 days ago
I just made the dough and put it in my refrig. I won't be able to make these until around noon tomorrow. Is that too long to leave the in the refrig.?
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Kelie Hill277 days ago
Al who left a review on September the third must not know how to cook.These are absolutely amazing.My 4 and 6 year old granddaughters love helping with this recipe.Easy to fallow and great donuts.
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al283 days ago
I tried this recipe and it turned out 24 donuts like it said. they were all nice and fluffy. But, putting in 5 times the butter of other donut recipes left these donuts very greasy inside, and tasting like a stick of butter...completely and utterly disgusting. The 3 teaspoons SAF instant yeast also made them taste weird.  Seems a bit too much.
In any case, I threw them all out.  The grease inside was unbearable...and I fried them in crisco vegetable shortening, not in oil.  Also, I felt that the milk inhibited a better rise compared to warm water. Going to try OneEyedBaker dot com's recipe...or not.  the effort is overwhelming considering the time it takes.
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Anonymous689 days ago
5 stars for the great ratings

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Anonymous742 days ago
This was my first time making doughnuts and these were amazing!  It was a fun process to learn and was an easy to follow recipe with detailed instructions.  I would probably try a different glaze next time.d
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happie h.908 days ago
can you use corn oil instead of shortening and use active dry yeast thank you somebody for answering my question
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Marsha M.243 days ago
I would never recommend corn oil for frying; she says why in the episode. My grandmother (who was raised in Oklahoma) always used lard to fry donuts. Never oil.
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Anonymous1066 days ago
Hello Ree Drummond. Your recipe is what made me sign up with FoodNetwork.com I have tried other doughnut recipes,but yours is by far the best recipe for homemade doughnuts I have ever tried. The main test was how they would taste hours from when they was made and or the next morning. They was just as soft and delicious as when I took them out the frier. Thank You for this wonderful recipe.
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darrinjohnson12341140 days ago
People shouldn't give bad reviews to recipes they alter, or don't even try to make.  Live is about reward and sacrifice.  I will eat three donuts and then spend 3 hours in the gym.  This recipe is worth spending 3 hours in the gym.  Keep up the great work Ree.  When your a rancher you need a higher calorie/fat diet then normal people.  Try 12 -16 hours of hard labor every day on rabbit food.  
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Anonymous1083 days ago
You're* and Than**. =)
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Guest1324 days ago
very good the kids love them
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