Warm, fragrant and tender, homemade doughnuts are a sweet start to a rainy day. Whip up a batch of these goodies for some soul satisfaction.
There’s something magical about doughnuts. You don’t have to be Homer Simpson to swoon when you’re greeted with all those bright colors and sparkly decorations in a doughnut shop display case. Believe it or not, they’re not hard to make at home.
Basic Varieties
Buttermilk Cake Doughnut: A classic, this is a great place to begin. The method is similar to a cake recipe but with a slightly thicker dough. Leavened with baking powder and a little baking soda, these doughnuts don’t need time to rise.
Devil’s Food Doughnut: For chocolate lovers, there’s nothing like a great devil’s food doughnut. These are made with a technique similar to the buttermilk cake doughnuts. The trick here is adding a good amount of chocolate to the recipe — both melted chocolate and cocoa — for depth of flavour. Add some coffee to help bring out the chocolate flavour.
Glazes
Glazes, the essential doughnut topping, are simple to make. Here are some recipes:
Chocolate: Heat cream, water, butter and a little vanilla, then stir over a bowl of chocolate chunks to melt.
Maple: Whisk together maple syrup with some powdered sugar and browned butter.
Fresh fruit: Whisk chopped or pureed berries with powdered sugar and vanilla.
Devil's Food Doughnuts
Ingredients (Makes about 18)
4 ounces bittersweet chocolate n 3 tbsp butter n 3 cups flour n 2 tsp baking powder
1/2 tsp baking soda n 1/2 tsp salt n 2/3 cup unsweetened cocoa n 2 eggs n 2 egg yolks n 1/2 cup sugar n 1/2 cup sour cream n 1 1/2 tsp vanilla n 1/2 cup strong coffee, cooled n Canola oil for frying
Method
In a bowl, combine bittersweet chocolate and butter. Microwave, stirring every 30 seconds, until the chocolate and butter have melted and are combined.
In a large bowl, sift together flour, baking powder, baking soda, salt and cocoa.
In a large bowl, use a hand mixer to beat together eggs, egg yolks and sugar until lightened in colour, 2-3
minutes. Beat in sour cream, vanilla and melted chocolate.
Gently beat half of the flour mixture, a spoonful at a time, into the egg mixture, then beat in the coffee. Continue until a sticky dough is formed.
On a well-floured surface, roll the dough into a round just over one-half inch in thickness. Using a doughnut cutter or 2 biscuit cutters, cut into doughnut shapes.
Fill a deep fryer with oil and heat to 350 degrees. Place doughnuts in the fryer, being careful not to crowd. Fry on each side until puffed and golden, about 4 minutes, flipping every 30 seconds.
Drain on a rack and cool slightly, then frost and decorate as desired.
Buttermilk Doughnuts
Ingredients (Makes about 18)
4 1/4 cups flour n 1 tbsp baking powder n 1/2 tsp baking soda n 3/4 tsp salt n Pinch grated nutmeg n 1/4 tsp cinnamon n 2 eggs n 1 egg yolk
3/4 cup sugar n 1 tsp vanilla n 1 cup buttermilk n 3 tbsp butter, melted
Method
In a large bowl, sift together flour, baking powder, baking soda, salt, grated nutmeg and cinnamon.
In a large bowl, use a hand mixer to beat together eggs and egg yolk with sugar and vanilla until light and fluffy.
In a measuring cup, stir together the buttermilk and butter. Alternately beat the dry ingredients and buttermilk mixture into the egg mixture, one-third at a time, until a soft and sticky dough is formed.
With floured hands, remove dough to a floured board and gently roll out until it’s one-half inch thick. Using a doughnut cutter or 2 biscuit cutters, cut into doughnuts shapes.
Fill a deep fryer with oil and heat to 350 degrees.
Gently place the doughnuts in the oil, being careful not to crowd. Fry on each side until puffed and golden, about 1 1/2 to 2 minutes on each side.
Drain on a rack and cool slightly, then frost and decorate as desired.
Finally, be sure to enjoy the doughnuts while they are still warm and soft. Pair with a hot mug of coffee and take in the beautiful rainy morning.
Method
In a large bowl, sift together flour, baking powder, baking soda, salt, grated nutmeg and cinnamon.
In a large bowl, use a hand mixer to beat together eggs and egg yolk with sugar and vanilla until light and fluffy.
In a measuring cup, stir together the buttermilk and butter. Alternately beat the dry ingredients and buttermilk mixture into the egg mixture, one-third at a time, until a soft and sticky dough is formed.
With floured hands, remove dough to a floured board and gently roll out until it’s one-half inch thick. Using a doughnut cutter or 2 biscuit cutters, cut into doughnuts shapes.
Fill a deep fryer with oil and heat to 350 degrees.
Gently place the doughnuts in the oil, being careful not to crowd. Fry on each side until puffed and golden, about 1 1/2 to 2 minutes on each side.
Drain on a rack and cool slightly, then frost and decorate as desired.
Finally, be sure to enjoy the doughnuts while they are still warm and soft. Pair with a hot mug of coffee and take in the beautiful rainy morning.