When I was really pregnant with my third, I called my husband saying only, “DOUGHNUTS.”
Nothing much has changed since I am now pregnant with my fourth and today I waited around for a little over an hour for dough to rise so I could construct these fantastic little gems.
And then I ate four of them while they were still dripping with butter.
For the record, you don’t have to fry doughnuts for them to taste authentic and naughty. I have in the past made doughnut muffins with chocolate glaze and people still can’t get over how much they taste like doughnuts.
These ones are doughy-doughnuts. And to be quite frank – perfection.
Here’s how to make them!
recipe adapted from Honey & Jam
Makes 14-16 doughnuts
1/4 cup sugar
1 cup milk, heated to 115F
1 tablespoon active dry yeast
1 teaspoon salt
2 teaspoons vanilla extract
2 1/2 to 3 1/2 cups all purpose flour, divided, plus more for kneading
1/2 cup (1 stick) butter, cut into 1 inch cubes
1/4 stick butter, melted
1 cup sugar + 2 tablespoons cinnamon, mixed together
In the bowl of a stand mixer, beat the egg and sugar together, about 1 minute. Add in the salt and vanilla extract.
In a separate bowl, warm the milk and add the yeast, letting it sit for about 2-3 minutes to allow the yeast to ferment.
Combine the milk to the batter and add in 2 cups of flour, adding 1/2 cup at a time, mixing with the paddle attachment for 2 minutes.
Switch to the dough hook and add in the chunks of butter. Allow the bread hook to knead the dough for as long as it takes for the butter to become combined with the dough, about 3-5 minutes. Add in another 1/2 – cup of flour until the dough pulls apart from the sides, is elastic, but not overly sticky.
Place dough into a greased bowl and let rise in a warm place until it’s doubled in size, at least an hour.
When dough has risen, roll out the dough to be about 1/2 inch thick and 10 inches wide. Using a pizza cutter, cut the dough lengthwise, making two large 5 inch wide strips. Then slice down width-wise, about an inch each strip. Each 5×1 inch strip will be your doughnut.
Take one of the strips and create a circle by pinching the sides, and place down onto an ungreased cookie sheet. Pat down to flatten slightly. Do this for all the remaining strips, leaving about 1/2 inch between doughnut. Cover with a towel and allow to rise again, about 20 minutes.
Preheat oven to 400 degrees and cook for 5-6 minutes, making sure NOT to over bake.
Let the doughnuts rest for a few minutes. While the doughnuts rest, melt the butter and mix the sugar and cinnamon in a separate bowl.
Dip the doughnuts into the butter mixture, then the sugar and place on a wire rack to cool.
Serve warm and serve often!