Oh! My! God! Doughnuts!
Written by joythebaker on August 20, 2008 – 1:30 pm -
Some things I make for the love of others. I’ve been known to gaze lovingly at ingredients. Wrap cookies in little bows, and present a friend with box of still warm chocolate chip cookies at just the right moment.
Other things I make because I’m a selfish hungry girl. These doughnuts. Oh my God! These doughnuts I made because I’m a selfish girl who loves loves loves doughnuts.
Three facts about this, my first doughnut making experience:
These puppies took me about 3 hours and 15 minutes from start to finish. I started craving them after my morning run, and sunk my teeth into my first warm doughnut bite around 2pm. Worth every minute! Seriously.
I burned my mouth, yes, four times eating donut balls that were just too fresh from the fryer. Worth it. I’d do it all over again.
If I didn’t get the what was left after the “Joy vs. Doughnut Throwdown 2008″ out of my house, I might well have eaten every singe one. Not a joke. Fact.
If you’ve never made doughnuts before, here is my advice to you: Oh my God! Take the afternoon off. Turn off your phone. Make these donuts. Eat five to eight, and then promptly walk over to your neighbors house and beg them to take the rest off your hands. If your neighbors aren’t home you might even want to call the cops, they’ll be able to stop you from eating the remainder. You’ll need handcuffs.
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Oh My God! Chocolate Glazed Doughnuts!
Gourmet, December 2006
makes 1 dozen doughnuts
1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
2 tablespoons warm water (105–115°F)
3 1/4 cups all-purpose flour plus additional for sprinkling and rolling out dough
1 cup whole milk at room temperature
1/2 stick (1/4 cup) unsalted butter, softened
3 large egg yolks
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
About 10 cups vegetable oil for deep frying
Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If yeast doesn’t foam, discard and start over with new yeast.)
Mix together flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture in mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more.
Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). Cover bowl with a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)
Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin into a 12-inch round (1/2 inch thick). Cut out as many rounds as possible with 3-inch cutter, then cut a hole in center of each round with 1-inch cutter and transfer doughnuts to a lightly floured large baking sheet. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts). Do not reroll scraps.
Heat 2 1/2 inches oil in a deep 4-quart heavy pot until it registers 350°F on thermometer. Fry doughnuts, 2 at a time, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain. (Return oil to 350°F between batches.)
I also fried the doughnut holes for about 1 minute and them tossed them in powdered sugar and cinnamon sugar straight out of the hot grease.
Chocolate Glaze
recipe from Alton Brown
This is enough glaze for a double batch of doughnuts! 
1/2 cup unsalted butter
1/4 cup whole milk, warmed
1 tablespoon light corn syrup
2 teaspoons vanilla extract
4 ounces bittersweet chocolate, chopped
2 cups confectioners’ sugar, sifted
Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.
Want more options for doughnut glazes? Chocolate doesn’t float your boat? See if any of these toppings fit your fancy!
Tags: Chocolate, chocolate glaze, doughnuts, how to make doughnuts, yeast doughnuts
Posted in Bread, Breakfast, Cakes, Recipes, Snacks | 69 Comments »
[...] year’s doughnut hunt was inspired by the crazyinsane (new word) doughnuts I made a few months back. They were painfully good and inspired me to… well… bring doughnuts [...]
Oh my god is right! These look incredible!
totally off topic, but this is on the day of my 11th birthday!!!!!!!!!!
-catherine eng, almost 12!
[...] Eat, All At Once October 19, 2008, 9:37 pm Filed under: DIY | Tags: reading Oh! My! God!, just say the word…give me a reason to make [...]
Hi Joy, I am going to make these for my cousin’s wedding brunch. They look just wonderful. I would love to make part of the recipe the night before to save time…do you think the doughnuts will really turn out just as well if the dough is left to rise in the refrigerator overnight?
[...] Source: Gourmet, December 2006 [...]
Great pictures! I’ve made the same Alton Brown recipe except dairy-free and was really happy with it. And I’m sorry but baked “doughnuts” are not doughnuts but muffins with holes. Nothing beats fried dough.
I made these last night sans the chocolate frosting. I rolled mine in powdered sugar & cinnamon sugar. I had to give some to the neighbors.
I went through two packets of yeast before giving up, I don’t think mine foamed, but the donuts still rose in the fryer…
Just finished making these, it took a long time but so worth it. I’ve never fried anything before so I learned a lot. Other than the first couple that I BURNED, they turned out so good and cute. I used the chocolate glaze and colored sprinkles. Thanks for the great recipes and inspiration!
Something tells me I’m in a whole world of trouble after reading this…I’ll take your advice and make sure my neighbor is home because there is no way I’ll be able stop on my own. Did you really have to make them look so beautiful? I should probably just renew my gym membership indefinitely
Hi!
Um, so, I just made these, and, um, They Were Wonderful! Seriously, I never knew one could make doughnuts at home! So thank you, Joy the Baker!
First time I made doughnuts from scratch… Oh my goodness! Joy, you are right I had to hurry and give the rest away before I ate them all! They were oh so yummy! I’m making some more tomorrow!!! =)
about how many donuts does this make?
[...] this afternoon I made homemade donuts (recipe via Joy the Baker). They turned out pretty good for a first attempt. The chocolate glaze wasn’t quite right in [...]
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[...] soul wanted to eat. Ironically enough, my soul didn’t wax on about chocolate, or pudding or fresh doughnuts. All my insides wanted was a big, fresh, home-crafted Caesar [...]
[...] I’ve gone from taking pictures with my camera phone to running an entire site and keeping up with designers and coders and hosting and CSS and CPM and IE6 compatibility and… DUDE! This mess is complicated!!! Bourbon. Where is the Bourbon? Also doughnuts. I need doughnuts! [...]
These look absolutely perfect!
[...] almost set her house ablaze trying to make these doughnuts. [...]