Diy Donuts

Homemade donuts (or, doughnuts) are an extra-special treat that I save for weekends when family visits from out of town. Admittedly they're not the healthiest breakfast, but everything in moderation, right?

The recipe I chose to use was a highly recommended, well-thought out tutorial by The Pioneer Woman. I've decided not demonstrate the step-by-step method of this recipe, as Ree (the author) obviously put so much work into it and deserves every bit of credit.

I am going to show you the cooking method of my donuts, and really, you can use whichever recipe out there you like. I've even used the canned biscuit dough method, and it worked like a charm, although there's no question that homemade donut dough can't be beat. Once we've cooked the donuts, I am going to show you my favorite toppings for this melt-in-your mouth treat.

Ingredients

Donut dough, fully prepared, risen and refrigerated
oil for frying - I used canola as it is a little heart-healthier
flour

for glaze
1 cup confectioners sugar
1/2 tsp vanilla
2 tablespoons milk

for chocolate glaze
1 cup confectioners sugar
1/2 tsp vanilla
2 tablespoons milk
1 tablespoon cocoa powder
1 tablespoon butter
pinch of salt

for rolling donuts
cinnamon
sugar

optional
sprinkles

tools
rolling pin
baking pan
mixing bowls
a pot for frying
tongs or slotted spoon
cooling rack
paper towels
donut or cookie cutters

directions

Begin by removing your previously prepared donut dough from the refrigerator. I placed mine onto a floured baking sheet, and rolled it out.

After rolling out my dough, I began to cut out my donut shapes with cookie cutters. If you have a round donut cutter with a smaller cutout for the center hole, then that is great. The reason that donuts usually have the center cut out is because donuts tend to cook quickly and unevenly in the oil - the outsides tend to brown while the center remains doughy. Cutting a hole in the center solves this problem.

I don't have a round or donut cutter, but I did have these very cute Autumn-themed cookie cutters (a leaf, a pumpkin, a pine cone, and a crescent moon, if you were curious). They're pretty small, so I wasn't too worried about the centers not cooking thoroughly. Lightly grease the inside of your cutters to prevent sticking to the dough.

If you're using Ree's recipe, she further instructs you to allow the cut dough to rise again, for an hour in a warm, moist place. This will produce a very light and fluffy donut. If you like a thicker, chewier donut, you could skip this step, which I've done and still been pleased with the results.

The next step is to fry the cut dough. I filled my pan with a little over an inch of canola oil. I did not measure my temperature as Ree did, but once the oil began to simmer, I began to place the donut dough in, starting with just one.

Once the bottom began to brown, I flipped it over. The cooking usually happens pretty quickly, and you don't want to over cook.

Once fully cooked, I removed the donut with a slotted spoon (tongs could work, too), and placed it on a double-layer of paper towels to soak up the extra grease.

If you want cinnamon sugar donuts, roll the donut while still pretty moist and hot in a shallow bowl or small brown paper bag with cinnamon and sugar. I honestly don't measure out my cinnamon and sugar mixture, but 3 parts sugar to 1 part cinnamon should do the trick.

For glazed donuts, I let them cool a bit longer.

To prepare the glaze, I microwave the milk and vanilla for 30 seconds in a microwave-safe bowl. Next, stir in the confectioners (powdered) sugar until well blended. Dip the donuts in the bowl of glaze, one side at a time, and it works well to place on a cooling rack over a baking sheet to catch any drips.

For chocolate glaze, combine the butter, milk, and vanilla in a microwave-safe bowl, microwave for 30 seconds, and then stir in confectioners sugar, cocoa powder, and just a pinch of salt. Mix well, and dip donuts in the glaze, one side at a time, and allow to dry on a cooling rack over a baking sheet.

And that's it! You can also leave these plain, and they're still great when eaten warm with a cup of coffee. These donuts can be left out for a while, or placed in a paper bag. You could keep in an airtight container, but expect them to get a bit sticky and gooey.

ashley paul indie pretty projectOut to find ways to make life simpler, Ashley is tackling life one DIY project at a time. Learning as she goes, she also spends her days writing Indie Pretty Projects and creating for her Etsy shop.

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