Description
These donuts are the ultimate sweet treat, perfect for a cozy morning or an indulgent dessert. A simple recipe with big flavor!
Ingredients
Units
Scale
- 1 1/8 cups (265 ml) whole milk
- 1/4 cups (50 g) sugar
- 2 1/4 teaspoons instant or active dry yeast
- 2 large eggs
- 1 1/4 sticks (140 g) unsalted butter
- 4 cups (500 g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cups (100 g) sugar
- Enough water to just submerge the sugar
- Dash of cardamom
- Granulated sugar
- Cinnamon
- Oil
Instructions
- Prepare the Dough:
- Warm the milk until warm, but not hot.
- Dissolve 1/4 cup of sugar in the warm milk, add the yeast, and let it sit for 10 minutes until frothy.
- In a separate bowl, combine beaten eggs with melted butter.
- Pour the yeast mixture into the butter and egg mixture, whisking until combined.
- Slowly add flour and salt, mixing for about 10 minutes until the dough comes together.
- If sticky, add more flour. Knead until you have a springy, smooth dough.
- Transfer the dough to a lightly oiled bowl, cover, and let it sit for about 30 minutes at room temperature.
- After the initial rise, refrigerate for at least 8 hours, or overnight.
- Shape and Rise:
- Remove the dough from the fridge and roll it out to 1/4 to 1/3-inch thickness.
- Cut out as many rounds as possible using a 3-inch cutter, then cut holes in each round using a 1 1/2-inch cutter.
- Place the doughnuts and holes on a floured baking sheet, cover, and let them rise for at least an hour in a warm spot.
- Fry the Doughnuts:
- Heat enough oil in a large pot to fry the doughnuts. Test with a small piece of dough; it should sizzle and rise slowly.
- Fry the doughnuts in batches, 1-2 at a time, for about 1 minute per side until golden brown. Remove and drain on paper towels.
- Fry the doughnut holes for about 30 seconds per side.
- Glaze and Coat:
- In a small pan, combine 1/2 cup of sugar with enough water to submerge it and a dash of cardamom. Cook over medium heat until the sugar dissolves and thickens.
- Brush each doughnut with the syrup while still warm. Dip the glazed doughnuts in a mixture of granulated sugar and cinnamon.
- Serve:
- Serve warm or at room temperature.
Notes
- For a richer flavor, use brown sugar instead of granulated sugar in the glaze.
- To prevent sticking, ensure your oil temperature is correct before frying; use a candy thermometer for precision.
- Leftover donuts can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to a month.
- Prep Time: 30 minutes
- Rising Time: 8 hours
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 300
- Sugar: 30
- Sodium: 100
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0g
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 50