DOUGHNUTS No1 SNACKS.. YOU'VE GOT TO LOVE IT

You've got to get this right.. Pie is first; cake is close to the top of my listing; and i've never met a cookie I did not like. but doughnuts.. there isn't a good deal globally this is higher than a good — no, a extremely good — doughnut. positive, they can be doused in sugary glaze and crowned generously with sprinkles, but the dough itself is not too candy — it is just yeasty and smooth and pillowy and best. it is the best canvas for limitless variations to fit your whims.

How to make Doughnut

Ingredients
Yield: About 18 doughnuts

2 packages (1/4 ounce each) active dry yeast

1 cup warm water (110° to 115° F)

1-1/4 cups warm milk (110° to 115° F)

1/2 cup canola oil

1 cup sugar

1/2 teaspoon salt

3 eggs

6 cups all-purpose flour

Neutral oil, like canola or peanut, for deep-fat frying

Confectioners’ sugar or additional sugar, optional

Step 1: Prime the yeast

Unless you’re using the instant kind, you’ll want to proof the yeast for 5 to 10 minutes. In a large bowl, dissolve yeast in warm water (110° to 115° F). Set aside until the mixture is bubbly.

Pro Tip: If your yeast hasn’t bubbled much after 10 minutes, it may be expired. Toss the mixture and start again with a new yeast packet.

Step 2: Bring the dough together and let it rest

Once the yeast is bubbly and fragrant, add the warm milk, oil, sugar, salt and eggs and stir to mix. Stir in flour until the dough comes together to a very sticky mixture. Cover the bowl with a clean kitchen towel and let it rise in a warm place until it has doubled in size, about 45 minutes.

When your timer goes off, stir the dough to release the air. Replace the kitchen towel and let the mixture rise for another 45 minutes.

Step 3: Cut the doughnuts and let them rise

Gently stir down the dough and roll it out onto a well-floured surface. Roughly shape the dough into a large, 1/2-inch thick rectangle. Cut out your doughnut shapes with a floured 2-1/2-inch doughnut cutter and place the doughnuts on a greased baking sheet. Cover the baking sheets with a towel and let the doughnuts rise for 45 minutes.

Step 4: Fry ’em up

In an electric deep fryer or Dutch oven, heat about a quart of neutral oil (like canola or peanut) to 375° F. Add the doughnuts three or four at a time, taking care not to add so many that the oil will drop more than 10° F. Fry the doughnuts for 2 to 4 minutes, flipping once, until they are golden brown on both sides.

Drain the doughnuts on a baking sheet lined with a cooling rack and continue frying until all the doughnuts are cooked. Dust the cooked doughnuts with confectioners’ sugar, if desired.

Step 5: Glaze away

Plain doughnuts are awesome, but—come on—they’re truly irresistible when dunked in a sweet glaze. Check out some of our favorite glaze recipes below and stir up your favorite (or all of them!). For a translucent look, plunk the doughnut into glaze while it’s still warm. Want it more opaque? Let the doughnut cool a bit before dunking. Feel free to double dunk. And if you just can’t decide, don’t! Drizzle a second glaze over already-dipped doughnuts to get the best of both worlds.

Pro tip: Doughnuts are best eaten the day they’re made, preferably while they are still warm or no more than an hour or two out of the fryer. If they’re stored in a tightly sealed container, the moisture inside will enhance absorption of the icing, leading to soggy doughnuts later. Try glazing only the doughnuts that will be eaten that day. Any remaining can be frozen in a resealable plastic freezer bag. To reheat, place frozen doughnuts on an ungreased baking sheet. Cover lightly with foil and heat at 350° for 10-15 minutes or until heated through. Glaze while warm.

Quick Doughnut Glaze Recipes

The best part about making a plain cake doughnut at home is jazzing it up exactly the way you want. These quick glazes, frostings and sugary coatings make it easy to create your own perfect at-home assortment.

Chocolate Glaze: Bring 1/2 cup heavy whipping cream and 2 Tbsp. light corn syrup just to a boil; pour over 6 oz. chopped semisweet chocolate. Stir with a whisk until smooth. Stir in 2 tsp. vanilla extract. Makes 1 cup.

Quick Chocolate Frosting: Prepare Chocolate Glaze, then stir in 2 cups confectioners’ sugar until smooth. Let stand 15 minutes or until spreadable. Makes 1-3/4 cups.

Maple Glaze: Whisk 2 cups confectioners’ sugar, 3 Tbsp. 2% milk, 2 Tbsp. maple syrup and 1/2 tsp. maple flavoring until smooth. Makes 1 cup.

Ginger-Sugar: In a bowl, combine 3/4 cup sugar with 2-3 Tbsp. ground ginger. Add warm doughnuts and toss until coated. Makes 3/4 cup.

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