All desserts I made at home inspire by my daughters. When I go to shop at grocery store with them and when they see some sweet treat like donuts, they would say "Mommy, I want some donuts, buy donuts". So, I decided to grant their wish to made donuts at home for them to try and I pack some mini donuts for their lunch box for school to surprise them.
Honestly, I have never made donuts before and this time will be the very first time I made donuts at home by doing dip-fry in a cast iron pot with vegetable oil then finish the process with glazed some more sweet on top of the donuts.
This donuts batter using yeast and will need a bit more time to let it rise before cook the donuts. After I done the first time then second and more time will be just easy like peeling a banana, right!
There are dry ingredients; all purpose flour, nutmeg, sugar, salt, yeast and dry ingredients; milk, butter, eggs, and vanilla extract. I usually take all cold ingredients out for couple hours at room temperature. So, the cold will not mess up with the active yeast and the dough will rise properly and make the donut fluffy.
Sugar already make the donuts have some sweet flavor already and if you prefer not too sweet, they are ready to eat when it done but to have a better sweet flavor as regular donuts like they are selling in grocery store, I will glazed the donuts then sprinkle some sweet over the donuts or dipped with some sugar and ready to serve for breakfast, brunch, or afternoon break with hot tea or ice tea.
Menu Ingredients Make for 30 Mini Glazed Donuts
Donuts Ingredients
2 and 1/4 teaspoons of Active Dry Yeast
1 cup of Warm Whole Milk
1/3 cup of Granulated Sugar, Separated 1 tablespoon
2 Large Eggs
6 tablespoons of Unsalted Butter, melted or softened at room temperature
1 teaspoon of Pure Vanilla Extract
1/4 teaspoon of Ground Nutmeg
1/2 teaspoon of Salt
4 cups of All Purpose Flour
1 to 2 quarts of Vegetable Oil
Donut Glaze Ingredients
2 cups of Confectioners Sugar, Shifted
1/3 cup of Heavy Cream, Half & Half, or Whole Milk
1/2 teaspoon of Pure Vanilla Extract
Donut Batter Preparation
In a large mixing bowl, added warm milk, yeast, and 1 tablespoon of sugar, mixed well and let the yeast active for about 5 to 10 minutes or until start to foam on the surface.
Add the left of sugar and butter into the batter then add dry ingredients, nutmeg, salt and 2 cups of flour and using a silicone spatula mixed the batter until corporate and smooth then let the dough set and rise for about 15 minutes.
Then transfer the dough to the surface of the counter top with sprinkle some flour on the counter and using hand kneel and massage the dough with some flour over the dough for about 5 to 10 minutes.
Flatted the down and using round mini cutter size 3 inches and then cut a hold with 1/2 inch to make it look like a donuts. Place on a baking sheet and let it rise for another 15 minutes before cooking on a medium heat vegetable oil for about less than 1 minute each side and transfer to the rack to let all the oil out and let it cool down
Finish the donuts with glaze by dipping or over the donut and some sprinkle over the glaze and ready to serve with hot or ice teas.
The donuts should come out soft and fluffy donuts like at this picture. My kids love it and they eat more after they got back from school and it gone within a day or two. They just knew how to make mommy happy. "You are the best baker mom ever" that is my younger daughter always said to me. ^^ Until next sweet treat!