Homemade Donuts
Warm, fluffy homemade donuts covered in perfect toppings and best served with a cold glass of milk. The perfect way to brunch!
Ingredients
- 1 1/4 cups plus 3 Tbsp whole milk divided
- 2 1/4 tsp active dry yeast
- 2 large eggs at room temperature
- 8 Tbsp butter melted and cooled slightly
- 3/4 cup granulated sugar divided
- 1 tsp kosher salt
- 4 1/2 cups all-purpose flour
- 2 quarts canola oil for frying
- 3 cups powdered sugar divided
- 1/4 cup unsweetened cocoa powder
- 2 tsp pure vanilla extract
- 2 Tbsp ground cinnamon
Instructions
- Heat 1 1/4 cups milk in microwave in 30-second intervals until it is warm but not hot, about 90°F. Combine milk and yeast in the bowl of a stand mixer fitted with the dough hook.
- Beat in eggs, butter, 1/4 cup granulated sugar, and salt; beat in 2 cups flour, and mix until combined. Beat in remaining flour on medium speed 3 to 5 minutes or until dough pulls away from sides of bowl.
- Transfer dough to a large greased bowl, and cover. Let rise at room temperature until doubled in size, about 1 hour.
- Turn out dough onto a well-floured surface; roll to 1/2-inch thickness. Cut out donuts with 2 round cookie cutters (1 large and 1 small) or a drinking glass and a shot glass, flouring cutters as you work (be sure to save the donut holes).
- Knead any scraps together, being careful not to overwork the dough, and let rest before repeating the process. Divided donuts between 2 baking sheets lined with parchment paper, cover with a kitchen towel and let rise until slightly puffed, about 45 minutes.
- Meanwhile, heat oil in a large Dutch oven or stock pot over medium heat until it reaches 375°F. Line 2 wire cooling racks or plates with paper towels.
- Carefully add donuts and donut holes to oil, a few at a time. Cook 45 to 60 seconds or until donuts are deeply golden before very carefully flipping to other side using heat-proof tongs; cook additional 45 seconds or until deeply golden on both sides.
- Transfer donuts to paper towel-lined racks or plates, and repeat with remaining donuts, being sure to keep oil temperature at 375°F.
- Whisk 1 1/2 cups powdered sugar, cocoa, 3 Tbsp milk, and vanilla in a medium-sized bowl until smooth. Dip tops of donuts into glaze; top with sprinkles.
- Combine 1/2 cup granulated sugar and cinnamon in another medium-sized bowl. Place donuts in bowl, turning to coat.
- Add 1 1/2 cups powdered sugar to another separate bowl and place donuts in bowl, turning to coat.