Fluffy Homemade Doughnuts Recipe
Ingredients
All-purpose flour: Provides the structure, ensuring the doughnuts are soft yet sturdy enough to hold their shape.
Unsalted butter: Adds richness and tenderizes the dough by shortening gluten strands.
Active dry yeast: The leavening agent that makes the dough rise, resulting in fluffy, airy doughnuts.
Warm milk: Activates the yeast and adds moisture to the dough.
Granulated sugar: Not only sweetens the dough but also tenderizes it, affecting the texture.
Salt: Enhances flavor and controls yeast growth to prevent over-proofing.
Eggs: Enrich the dough, providing color and structure.
Vegetable oil: Used for deep frying, giving the doughnuts their golden, crispy exterior.
Powdered sugar: For a sweet finish that complements the fried dough.
Step by Step Guide to Creating Fluffy Doughnuts
- Yeast Activation: Begin by dissolving the yeast in warm milk. Let it sit for about five minutes until it becomes frothy, indicating the yeast is active and ready.
- Preparing the Dough: In a large bowl, mix the flour, sugar, and salt. Integrate the softened butter, eggs, and frothy yeast mixture. Stir until a sticky dough forms. This initial mix is crucial for developing the texture of your doughnuts.
- Kneading to Perfection: Transfer the dough to a floured surface and knead for 5-10 minutes until it’s smooth and elastic. Proper kneading is essential for developing the gluten, which gives the doughnuts their delightful chewiness.
- First Rise: Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm, draft-free place until it doubles in size about 1-2 hours. This rise is vital for developing the dough’s flavor and texture.
- Shaping the Doughnuts: Once risen, roll out the dough to about 1/2 inch thickness. Use a doughnut cutter or a large drinking glass rimmed with a smaller cutter for the holes, and cut out your doughnuts.
- Second Rise: Arrange the cut doughnuts on a parchment-lined baking sheet, cover them lightly, and let them rise again for 30 minutes. They should puff up noticeably, which is key for achieving the ultimate fluffy texture.
- Frying to Golden Perfection: Heat vegetable oil in a deep fryer or a heavy pot to 350°F (180°C). Fry the doughnuts in batches, careful not to overcrowd the pot, for 1-2 minutes on each side until golden brown. Drain on paper towels to remove excess oil.
- The Final Touch: While still warm, dust the doughnuts with powdered sugar for a sweet, attractive finish. This not only adds flavor but also gives them a tempting, snowy look.
