Donuts from Scratch

Mix dry ingredients. 

Whisk 

3 cups (360 g) all-purpose flour, 

1/3 cup (67 g) sugar, 

2 1/4 tsp (7 g) instant yeast, and 

1 tsp (6 g) salt

 in a large bowl

Add wet. 

Stir in 

1 cup (240 ml) warm water and 

2 tbsp (30 ml) neutral oil. 

Add 1 beaten egg  

Mix until a rough dough forms

Knead. 

Knead 8–10 minutes in a stand mixer or 12–15 minutes by hand until the dough is smooth and springs back.

First rise. 

Place dough in a lightly oiled bowl, cover, and proof for 45–60 minutes until doubled. In a cool kitchen, it might take 60–90 minutes.

Cut and shape. 

Cut the dough in 12 equal pieces and roll into balls. With your finger poke a whole in the middle of the ball and shape it into a ring. 

     Or..

Roll your dough out to about 1/2 inch thickness. Use a 3inch cutter and 1inch cutter for the center. Re-roll scraps once. From this batch you should get about 12 standard donuts, which means you can plan servings precisely.

Second proof. 

Place the donuts on a floured sheet, cover, and proof 25–35 minutes until puffy.

Fry. 

Heat oil to 350°F (177°C). Fry donuts 60–70 seconds per side until golden (total ~2–2.5 minutes). Let the donuts drain and cool on a rack for about 10 minutes before adding your topping.

Cinnamon sugar: Toss warm donuts in 

1/2 cup granulated sugar + 2 tsp ground cinnamon. This adds a sweet crunch. 

     

                    ENJOY! 😋