Doughnut
Soft, airy rings of yeasted dough, fried until golden and dipped in glaze, sugar or chocolate. They are a sweet breakfast and coffee-break favorite.
Glazed-Donut: Evan-Amos, Public domain (Wikimedia Commons)
Where it comes from
Fried dough sweets are found in many cuisines. Dutch settlers brought olie koecken to North America, and the ring shape became popular in the 1800s. Doughnut shops are now a fixture of towns and cities.
Explore the cuisine of United States.
Recipe
Make Doughnut at home
Ingredients
- 3 1/2 cups all-purpose flour
- 1/4 cup sugar
- 2 1/4 tsp instant yeast
- 1 tsp salt
- 1 cup warm milk
- 2 eggs
- 4 tbsp butter, melted
- Oil for frying
- 2 cups powdered sugar
- 3 tbsp milk
- 1 tsp vanilla
How it's made
- Mix flour, sugar, yeast and salt, then add warm milk, eggs and melted butter. Knead 8 minutes until smooth.
- Cover and let rise 1 hour until doubled.
- Roll out 1/2 inch thick and cut rings with a doughnut cutter.
- Rest the rings on parchment for 30 minutes until puffy.
- Heat oil to 350 F (175 C) and fry 1 to 2 minutes per side until golden.
- Drain on a rack.
- Whisk powdered sugar, milk and vanilla into a glaze and dip the warm doughnuts.
Variations
- Cake doughnut: made with baking powder and no rising time.
- Filled: jelly or custard in a ball-shaped doughnut.
- Cinnamon sugar: tossed warm in cinnamon and sugar.
Cook’s tip: Keep the oil at 350 F; too cool makes greasy doughnuts, too hot browns the outside before the center cooks.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Glazed-Donut: Evan-Amos, Public domain (Wikimedia Commons)