Homemade Donuts
Donut Type
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Ingredients
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Ingredients
- All-purpose flour375 g
- Sugar150 g
- Baking powder10 g
- Baking soda3 g
- Salt5 g
- Nutmeg2 g
- Buttermilk180 ml
- Eggs2 pcs
- Butter (melted)60 g
- Vanilla extract10 ml
- Oil for frying1000 ml
Substitution Options:
Instructions
Cake: Mix dry ingredients. Yeast: Proof yeast in warm milk.
💡 Cake: Don't overmix
💡 Yeast: Should foam in 5 min
Cake: Add wet to dry, mix gently. Yeast: Make dough, knead 8 min.
💡 Cake: Thick batter is normal
💡 Yeast: Smooth and elastic
Cake: Chill 30 min. Yeast: Rise 1-2 hours until doubled.
💡 Cake: Easier to handle cold
💡 Yeast: Warm spot helps
Roll dough 1/2 inch thick. Cut donuts with cutter or glasses.
💡 Save holes to fry!
💡 Re-roll scraps once
Cake: Fry immediately. Yeast: Let rise 30 min before frying.
💡 Yeast donuts double in size
💡 Should look puffy
Heat oil to proper temp. Fry 1-2 minutes per side.
💡 Use thermometer!
💡 Don't crowd pan
Drain on paper towels. Glaze or coat while warm.
💡 Work quickly for best coating
💡 Let excess drip off
Expert Tips
Temperature is Critical
Too hot = burnt outside, raw inside. Too cool = greasy donuts. Use a thermometer and maintain steady heat.
Oil Calculator
Need 2-3 inches depth. Dutch oven: 6 cups. Deep fryer: follow manufacturer. Can reuse oil 2-3 times if strained.
Coating Variations
Classic glaze, cinnamon sugar, powdered sugar, chocolate. Calculator includes amounts for different coatings.
Nutrition Information
Per 1 donut
Glazed yeast donut
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