My answer, when it comes to donuts, is an unequivocal YES! Yeah, yeah, it takes a lot longer but if you plan ahead, you can have fresh donuts on a Sunday morning. Like we did today!
I have attempted donuts twice before. Both times were disasters. My jelly donuts were…. hockey pucks with burnt jelly on them, and my glazed donuts were the size of dinner plates. No kidding.
I am a much better cook than I was then. I understand a lot more about the science of what I’m doing. Oh, and I practiced. I read literally 100 recipes. I rejected many out of hand… again that science stuff. I have a better understanding of what works and what doesn’t. And let’s face it, my last two attempts did not call for refrigerating the dough, so I started there. I made lots of dough. If your husband likes to eat raw dough (sigh!) you have to hide it. FYI.
With a few adjustments, I made donuts that my family thought were better than the local bakery AND donut shop. Yay! Win for me!
So here we go. Remember, you are starting the day before you want to serve them. Or eat them all yourself. Or give some to the neighbors. Whatever!
For the dough, pour 1C + 2T warm milk in your mixing bowl. Whisk in 1/4C sugar. Sprinkle 1 envelope active dry yeast on the surface and let sit 5 or so minutes. Then stir it. Add 10T melted butter, 2 beaten eggs, and 1/2t salt. Mix well. On low speed, add 4C flour, 1 cup at a time, scraping sides of bowl often. Run mixer on medium speed for ten minutes to make a good dough. Let rest 10 minutes. Scrape dough into an oiled bowl, cover with plastic wrap, and stick that baby in the fridge til the next morning.
You won’t believe how the dough has changed when you take it out. It will have risen, be light, airy, and no longer sticky! The wonders of the fridge!
Okey dokey…. lightly flour your counter and plop down that beautiful dough on your floured counter and roll it out to 1/2 inch thickness. Use a donut cutter if you have one. I didn’t, so I used a 3″ round glass and cut the holes with a soda bottle. Lay cut donuts on a lightly sprayed baking sheets. Reroll scraps and cut more donuts! Keep the holes, you can cook them too. Cover and let rise til doubled, 1 hour or so.
You can use a heavy frying pan with about three inches of oil. I used a fryer. If using a pan, check your oil temp to be sure it’s at 375 F.
Carefully put in a few donuts at a time. Cook about 90 seconds flip, and cook 90 seconds more. They should be browned and puffy. Drain on paper towels. While still warm, dip one side in a glaze made of 4T melted butter, 2T vanilla, 4C powdered sugar, and 1/2 C milk. Set on wire rack to cool and set. But eat ’em warm! Cook and dip your donut holes, too!
At last! Delicious donuts! I did the frying and my hubby did the dipping. These were SO good! I’m going to look into more ways to use refrigerated dough, as this was a roaring success!