American Donuts are a beloved treat, known for their golden-brown exterior and fluffy, airy interior. The process to create these delightful confections begins with proofing active dry yeast, which involves dissolving it in warm water until it becomes frothy. This step ensures that the donuts will rise beautifully.
The magic continues as warm milk, granulated sugar, and salt are mixed until well-combined. Melted butter and the frothy yeast mixture are then introduced, enhancing the richness and texture of the dough. A gently beaten egg is added next, bringing everything together into a cohesive mixture.
Flour is gradually incorporated, transforming the mixture into a pliable dough. It’s then kneaded until smooth and elastic, a crucial step that develops the gluten structure necessary for the perfect donut texture. The dough is left to rise until it doubles in size, allowing the yeast to work its leavening magic.
After this initial rise, the dough is rolled out and cut into classic donut shapes. The cutouts are left to rise again, ensuring they are light and airy.
Frying these donuts to a golden brown in hot oil creates a crisp exterior while keeping the interior tender. A final dusting of powdered sugar, sometimes with a hint of vanilla, completes these iconic treats.
American Donuts are more than just a sweet snack; they are a cultural symbol, often enjoyed with a cup of coffee or as part of festive celebrations. Their versatility and simple joy make them a staple in American cuisine, cherished across generations.
Ingredients
2 1/4 tsps active dry yeast
1/4 cup warm water (110°F/45°C)
3/4 cup warm milk (110°F/45°C)
1/4 cup granulated sugar
1/2 tsp salt
1/4 cup unsalted butter, melted
2 1/2 cups all-purpose flour
1 large egg
Vegetable oil (for frying)
1/2 cup powdered sugar (for dusting)
1 tsp vanilla extract (optional)
Directions
1. In a small bowl, dissolve the active dry yeast in the warm water and let it sit for about 5 minutes until it becomes frothy.
2. In a large bowl, mix the warm milk, granulated sugar, and salt until the sugar is dissolved.
3. Add the melted butter to the milk mixture, followed by the frothy yeast mixture.
4. Gently beat the egg and add it to the bowl, mixing everything together.
5. Gradually add the all-purpose flour to the mixture, one cup at a time, stirring continuously. Once the dough starts to come together, transfer it to a lightly floured surface.
6. Knead the dough for about 5-7 minutes until it becomes smooth and elastic.
7. Place the kneaded dough back into a lightly greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours or until it has doubled in size.
8. After the dough has risen, punch it down to release the air.
9. Roll out the dough on a floured surface until it’s about 1/2 inch thick.
10. Use a donut cutter or two round cutters (one large and one small) to cut out the donut shapes. Retain the donut holes for frying as well.
11. Place the cut donuts and holes onto a baking sheet lined with parchment paper. Cover them with a cloth and let them rise for another 30-45 minutes until they are puffy.
12. In a large pot, heat vegetable oil to 350°F (175°C).
13. Carefully place the donuts into the hot oil, a few at a time, being cautious not to overcrowd the pot. Fry each donut for about 1-2 minutes per side until they are golden brown.
14. Once fried, use a slotted spoon to transfer the donuts to a plate lined with paper towels to drain any excess oil.
15. In a small bowl, mix the powdered sugar and vanilla extract (if using). While the donuts are still warm, dust them with the powdered sugar mixture.
16. Let the donuts cool slightly before serving.