Super Soft Glazed Doughnuts
Light, fluffy, airy, soft glazed doughnuts!!! These may just be the best homemade doughnuts you will ever make and they are sinfully addictive!
Servings: 25 doughnuts
- 1 and 1/2 cups milk, lukewarm (whole milk or 2%)
- 1 stick unsalted butter ( 1/2 cup ), room temperature
- 4 and 1/2 teaspoons active dry yeast
- 3 large eggs, room temperature
- 6 tablespoons sugar
- 1 and 1/2 teaspoons salt
- 1 teaspoon freshly grated nutmeg
- 5 cups + 1/4 cup + 2 tablespoons all purpose flour, divided
- additional flour for dusting
- vegetable oil, for deep frying
To make doughnuts
Combine first 7 ingredients (milk through nutmeg) and 2 cups all purpose flour in the bowl of your stand mixer. Beat on medium speed with a flat beater for 2-3 minutes (dough will look like slightly curdled cake batter). Add remaining all purpose flour ( 3 cups + 1/4 cup + 2 tablespoons ) and switch to a dough hook, knead on medium speed for additional 3 minutes (dough will be very soft).Remove bowl from the mixer, scrape the sides of the bowl and cover bowl with a clean kitchen towel and place in the warmest spot in your kitchen. Let dough rise for about 1 1/2 hours or until doubled in size.
Dust working surface liberally with all purpose flour, Dump dough and dust flour on top. Gently roll into 1/2 to 3/4th inch thick, cut circles with a doughnut cutter ( if you don't have one, then use a 3-inch circle cookie cutter and with a small cookie cutter in the middle of each doughnuts, to make the holes). You can cut more holes out of the scraps.
Place doughnuts and holes on two lightly floured cookie sheets, spacing about an inch apart. Cover with a kitchen towel, let rise again for 45 - 60 minutes.
Line a large baking sheet with paper towels and place a wire rack on top.
When ready to fry, add vegetable oil in a large dutch oven until comes to about 2-inches height. Place over medium high heat until 330 to 340 degrees (use a deep fry thermometer , refer notes if you do not own one). Deep fry about 4 doughnuts at a time (do not overcrowd the pan), until golden brown on both sides (45-60 seconds per side). Remove doughnuts onto the cooling rack.
Repeat until all doughnuts and holes have been fried.
These soft glazed doughnuts are best eaten hot!!! However, to enjoy them later (not more than a day) microwave one doughnut for 7 seconds.
Luke warm milk - An easy way to check without a thermometer- sprinkle few drops of water on the inside of your wrist. It should neither feel hot nor cold.
Nutmeg, gives the classic doughnut shop flavor to the doughnuts. Do not use nutmeg powder, grate freshly with a microplane or a fine grater.
During cooler days, I adopt the oven method to rise the dough : Set oven temperature to 170 degrees F (or the lowest that your oven can go to). As soon as the oven begins to heat, let it warm up for 20-30 seconds (don’t let it go to 100 degrees). Turn off oven and place the bowl inside and let rise until doubled. If oven reaches 100 degrees or higher, leave the oven door open for a minute or two to cool down a touch before keeping the dough
Oil temperature – magic temperature is 330-340 degrees F. Hotter will get the outside brown fast before the doughnuts have a chance to rise fully in the oil. If you own a deep fry thermometer then this is great time to use. If not, medium heat is perfect and test one doughnut – it should take about a minute on each side to get golden. Adjust heat accordingly.