Homemade Mini Donuts by Anita Marcela
Making doughnuts at home it only takes a lot of patience and organization in following step-by-step the instructions. I like to split the process into two days so it doesn't get so long. The first day in the afternoon I prepare the dough and let it grow, then I put it in the fridge. The next morning, I take out the direct dough to stretch it, cut the doughnuts and then grow back, fry them. If you don't have an electric mixer, you can beat the mixture with a wooden spoon.
If you're going to make the donuts with the kids, involved them from the second day so they don't get too carried away with waiting times. Similarly, if you are going to prepare them for a party or playdate, make the dough the day before and fry them the same day they are going to be consumed. Fresh are much richer.
Read the recipe slowly, prepare the ingredients and venture to make some rich homemade doughnuts!
What you'll need //
- 1 cup warm water
- 4 1/2 teaspoons active dry yeast
- 1 cup wheat flour all use
- 2/3 cup sugar
- 2/3 cup unsalted butter at room temperature
- 3 eggs
- 2 teaspoons vanilla
- 1 teaspoon salt
- 3 1/2 cups all-use wheat flour
In the bowl of the electric mixer, mix the yeast and warm water. Wait 5 minutes until it'd dissolved. Add the flour cup and mix well. Cover the bowl with plastic paper and leave at a room temperature in a cool place for 30 minutes.
Add sugar, butter, eggs, vanilla and salt. Mix them using the blender hook, then add the rest of the flour and mix until the dough separates from the bowl walls.
Remove the bowl from the blender and cover with plastic paper. Leave the dough to grow for 2 hours or until it triples in size.
Remove the dough from the bowl and put it in a plastic bag. Put it in the fridge for at least 3 hours and can be refrigerated for up to 16 hours.
Remove the dough from the refrigerator, roll out it on a floured surface and cut the doughnuts with the special cutter. If you don't have a doughnut cutter, you can use two circle cookie cutters, one large and one small for the hole. Let them sit for an hour to grow back and fry them immediately after they grow.
To fry them, use very hot oil. Fry them in batches, take about 2 minutes on each side for each doughnut. Then take them out with a tweezer and put them on absorbent paper. Once they are cool, you can sprinkle them with powdered sugar or cover with icing.
These doughnuts are better the day they are prepared, but you can also keep them in an airtight container for up to 2 days.