Name: Homemade Doughnuts
Total time: 30 min
Yield: 20
Cuisine: American
Ingredients: 4 ½ teaspoons SAF Instant yeast or 2 envelopes active dry yeast; ¼ cup warm water 105 to 115 degrees; 1 ½ cups lukewarm milk see note above; ½ cup white sugar; 1 teaspoon salt; 2 large eggs; ⅓ cup shortening; 5 ½ cups all-purpose flour; 1 quart vegetable oil for frying; ⅓ cup butter; 2 cups confectioners' sugar; 1 ½ teaspoons vanilla; 4 tablespoons hot water or as needed; 1 ½ cups powdered sugar sifted; ½ cup unsweetened cocoa sifted; 1 teaspoon vanilla; 2-4 tablespoons milk; 2 cups powdered sugar sifted; 1 teaspoon Mapeline maple extract; 2-4 tablespoons milk; 2 cups powdered sugar sifted; 1 teaspoon clear vanilla extract; 2-4 tablespoons milk; ¼ cup white sugar; 1 ½ tablespoons ground cinnamon; Just powdered sugar!:)

Homemade Doughnuts

Total 30 minutes

Serves 20

Breakfast

American

Jump to the recipe

A photo of a plate of an assortment of homemade doughnuts.

I’ve always wanted to make homemade doughnuts. I’ve made apple cider doughnuts and baked caked donuts before, but they were of the cake variety. Yeast doughnuts, however, have been on my baking to do list for quite some time. So on Mother’s Day my kids and I made the most amazing homemade doughnuts with several glazes, including maple, buttery vanilla, chocolate, white, powdered sugar and cinnamon.

An overhead photo of a plate of an assortment of homemade doughnuts.

The chocolate is the most visually impressive, followed closely by the maple. The vanilla glazes didn’t cover as well but tasted just as spectacular as the ones that did.

A photo of a pan of an assortment of homemade doughnuts.

I don’t deep fry things too often, so it can be quite a production when I do. This wasn’t too bad though. I used my cast iron Dutch oven and my candy thermometer. The most important thing was keeping the temperature around 350 F. Anything higher and the outside of the dough will cook too quickly leaving you with a doughy interior and terribly browned exterior.

A photo of a half eaten homemade doughnut.

This is what you really want to achieve. Absolute doughnut amazingness. Really. Just like a doughnut shop!

Sorry for all the pictures, but I couldn’t pick a favorite angle, so you’re getting them all. None of these went to waste. This recipe made 15 doughnuts and 15 large doughnut holes. I don’t have a doughnut cutter, so I used the smallest biscuit cutter I have, which is 1.5″ (hence the huge doughnut holes), and for the actual doughnuts I used a plastic hamburger patty maker from Tupperware. Hey, ya use what ya got!

$A photo of a happy mother\'s day sign made by one of my sons on the fridge.$

My 14 year old son snuck down to my craft room, pulled out some construction paper and foam sticker letters to make this.:) Awww!

RECIPE NOTES: I was actually out of milk.:-o My husband’s doctor told him he should drink more milk, so we’ve been going through it like crazy lately. For this recipe I actually used 1 1/4 cups of half and half and 1/4 cup water. So if you are out of milk, just letting you know the substitution worked fine. I also needed more flour than the original recipe called for. I didn’t measure, but I used all the flour in the recipe plus probably another half of a cup or so. I have made the adjustment in the ingredient list already.

Homemade Doughnuts
adapted from AllRecipes

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