I’ve been craving doughnuts lately. Several local doughnut shops have fed my desire for sweet, fried dough, but I’ve been wanting to try to make our own doughnuts at home. The new CBS comedy “Superior Donuts,” a show about a longtime Chicago doughnut maker and his innovative new assistant, has further fueled my intense yearning to create our own baked treats at home. But I didn’t want to deal with a complicated or time-consuming recipe. After all, I’m not much of a baker. Molly fills that role in our house.
So I went online searching for doughnut recipes. Many use yeast, and I didn’t want to go that route. Others use shortening, and I’m not a fan of working with that ingredient. It’s more the consistency I have an issue with. (Though Molly’s biscuits are delicious!)
After some browsing, I finally found a recipe on cooks.com, a recipe search site, that seemed to meet my criteria of simple ingredients, easy process. We tried it out on a weeknight, and I’ll just say that we were extremely pleased with the results. You’ll have to read our comments below the recipe to get the full verdict!
1 cup milk
1 cup sugar
2 ½ tbsp butter
5 cups all-purpose flour
4 tsp baking powder
1 ½ tsp salt
¼ tsp cinnamon
Cooking oil (your choice of kind)
- In a medium or large mixing bowl combine sugar and butter. Blend in eggs. Add milk and mix all together.
- In another large mixing bowl, combine flour, baking powder, salt and cinnamon.
- Gradually add liquid mixture to flour mixture, beating vigorously. (It is possible to hand-mix/beat with a whisk or large spoon, but it is probably easiest to use a mechanical mixer.)
- Flour a work surface generously. Knead mixed dough on surface and add flour to all sides to keep from sticking.
- Roll out dough about ¼ inch thick.
- Use a solid-edge cup or other circular item (we used a solid plastic drinking cup) to cut out doughnuts. Be sure to flour the edge of the cutting surface to keep from sticking. Use a small utensil (we used an apple corer) to cut out holes in the middle of doughnut, if desired.
- Fry in deep, hot oil, beginning at a medium-high heat on stovetop. We used a large pot for frying. And we used a metal slotted spoon to slide doughnuts easily into the hot oil.
- When doughnuts rise to top, turn only once. We used kitchen tongs to turn and remove the doughnuts from the oil.
- Drain doughnuts on absorbent paper.
- You can top these doughnuts with powdered sugar, make a glaze, cover in a chocolate sauce or spread, or enjoy them plain.
Yield: We got 22 doughnuts out of this recipe, sized by the cup we used to cut out the dough.
Molly’s Take: Warm, fluffy, soft doughnuts with a hint of sweetness and a hearty helping of old-fashioned flavor. Matthew has been dying to make doughnuts at home, and I was pleasantly surprised at how easy it was to make this homemade recipe! It does take prep and time, but the end result is a truly delicious, homemade confection well worth the wait. I covered half my first doughnut with powdered sugar, and the other half with Nutella. I don’t need to tell you how amazing this combination was. Mm!
Matthew’s Take: These doughnuts only took about an hour total to make, from gathering the ingredients in our kitchen to mixing the dough to frying and cooling. In addition to the simplicity, the recipe creates a soft, slightly sweet doughnut that I would describe as a cross between a solid cake doughnut and an “old-fashioned” doughnut. The recipe doesn’t produce a light Krispy Kreme-type confection for all you KK-only fans out there, but it’s a delicious doughnut. I’d be curious to see how slightly modifying the recipe would impact the flavor and the consistency. But, honestly, for a first batch, these turned out amazing, and as Molly said, our house smelled like a doughnut factory!