How to Make Homemade Doughnuts

By Food & Wine
Updated March 08, 2017
Credit: Photo © David Malosh
Two Seattle bakers—Top Pot Doughnuts owners Mark and Michael Klebeck—with a cult following inspire DIY devotees at home with their homemade doughnut recipes.
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The Mission: DIY Doughnuts

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First: Make the Dough

Credit: Photo © Matthew Armendariz - mattbites.com
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In a small saucepan, warm the milk, vanilla seeds and 1 tablespoon of the sugar over moderate heat until the temperature registers 105° on a candy thermometer.

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Credit: Photo © Matthew Armendariz - mattbites.com
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Transfer to the bowl of a standing electric mixer fitted with the dough hook. Add the yeast.

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Credit: Photo © Matthew Armendariz - mattbites.com
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Let stand until foamy, 5 minutes.

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Credit: Photo © Matthew Armendariz - mattbites.com
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Add the shortening, egg yolks and the remaining 1/2 cup of sugar and beat at medium speed just until the shortening is broken up.

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Credit: Photo © Matthew Armendariz - mattbites.com
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Beat in the salt, baking powder and mace. At low speed, add the flour, 1 cup at a time, until the dough is firm but still tacky (you may need to add more or less flour to achieve the desired consistency).

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Credit: Photo © Matthew Armendariz - mattbites.com
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Transfer the dough to a lightly floured work surface and knead a few times; pat it into a disk and transfer to a floured baking sheet.

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Credit: Photo © Matthew Armendariz - mattbites.com
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Dust with flour and cover with a towel.

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Place the baking sheet in the center of a turned-off oven.

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Credit: Photo © Matthew Armendariz - mattbites.com
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Set a large roasting pan on the bottom rack and fill it halfway with boiling water.

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Credit: Photo © Matthew Armendariz - mattbites.com
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Close the oven door and let the dough stand until doubled in bulk, about 1 hour.

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Credit: Photo © Matthew Armendariz - mattbites.com
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Line 2 baking sheets with wax paper and dust with flour.

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Next: Roll and Cut Out the Doughnuts

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Turn the dough out onto a floured work surface and roll out to a 12-inch round, 1/2 inch thick.

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Credit: Photo © Matthew Armendariz - mattbites.com
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Use a floured 2 3/4-inch doughnut cutter (or 2‚ 3/4-inch and 1 1/4-inch cookie cutters) to stamp out the doughnuts as close together as possible.

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Credit: Photo © Matthew Armendariz - mattbites.com
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Credit: Photo © Matthew Armendariz - mattbites.com
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Transfer the doughnuts and/or holes to the baking sheets and return to the oven.

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Credit: Photo © Matthew Armendariz - mattbites.com
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Let stand until the dough has doubled in bulk, 45 minutes.

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Credit: Photo © Matthew Armendariz - mattbites.com
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Set a rack on a baking sheet and cover with paper towels.

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Next: Fry the Doughnuts

Credit: Photo © Matthew Armendariz - mattbites.com
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Fry 3 or 4 doughnuts at a time; adjust the heat to keep the oil between 350° and 360°. Fry the doughnuts until golden brown, 1 minute per side. If frying doughnut holes, cook them in batches of 12.

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Credit: Photo © Matthew Armendariz - mattbites.com
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Using a slotted spoon, transfer the doughnuts to the paper towels.

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Next: Glaze the Doughnuts

Credit: Photo © David Malosh
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While the doughnuts are still warm, dip them in the glaze to coat the tops and invert them on a rack. Let stand.

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When the first coat of glaze is slightly hardened, dip the doughnuts a second time and let the glaze set again.

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Credit: Photo © David Malosh
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Flavored sugars are easy to make by blending herbs, dried fruits or spices with granulated sugar. In addition to doughnuts, they're delicious sprinkled on pancakes, French toast and oatmeal.

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