Doughnuts are delicious but in my opinion, they are incredibly sweet and that is why I like to make my own. Not only are homemade doughnuts so tasty, they are not overloaded with sugar and go perfect with a cup of strong coffee. However, I must say, if I HAD to choose a local place with the BEST doughnuts, it would be Donuts Delite on Empire Blvd in Rochester, NY. Cannoli donut is my FAVORITE.
Going back to homemade, I have learned to appreciate homemade doughnuts because my mom makes them all the time. She has so many incredible recipes of different kinds and they all form a unique donut. Some are fluffier, others crispier but they all have one thing in common. Mom's doughnuts are the best.
My Mom also makes Macedoninan doughnuts, called "krofni." These are slightly different but also incredibly delicious.
Let me know in the comments below, if you would like to see what they look like and how they are made.
The recipe that I have posted below is for doughnuts that are fried and super soft on the inside. In this the whole recipe, about 12 or so doughnuts, there is only 1/4 cup of sugar, plus about a couple teaspoons if you dip in more sugar. This amount is significantly less than store bought doughnuts so you feel slightly less guilt eating them.
While I don't included it in my recipe, you can fill the doughnuts with whatever you like. While you can choose plain, there are also other filling options that are equally delicious, just a little sweet. Some of my favorite fillings are jelly, pastry cream, and Nutella! Yes- I said Nutella. If you haven't tried Nutella filled doughnuts, now is your time to shine!Be sure to let me know how you liked this recipe in the comments below!
- 3½ cups all purpose flour plus more for dusting
- 1 cup warm milk, 110F
- 2¼ tsp yeast (one package)
- ¼ cup granulated sugar plus 1 teaspoon
- 3 tbsp butter melted
- 2 tsp vanilla extract
- 1 egg yolks
- 1 whole egg
- ¼ salt
- Canola Oil for frying
- In a medium bowl, add warm milk, yeast, and 1 teaspoon granulated sugar.Mix it slightly and let it sit for about 5 minutes until the yeast activates. You will see a layer of foam form at the top of the surface.
- In a large mixing bowl fitted with a dough hook, whisk together all purpose flour, ¼ cup granulated sugar, and salt. Then, add eggs, vanilla extract, melted butter, and yeast mixture. On a medium speed, mix until dough comes together. Then increase to high speed a mix for about 10-15 minutes. The dough will form a slightly tacky dough. You can also knead dough by hand, however the process will take longer.
- Once kneaded, mix using your hand, form into a ball and drizzle about a tablespoon of oil on the top to prevent a crust from forming. Let the dough rest for 1-2 hours or until it has doubled in size.
- After the dough has doubled in size, deflate the dough. Then, lightly dust your working surface with flour. Roll out the dough until it is roughly 1/2 inch thick. Cut out as many circles as you can. I like to use a 3 inch size cookie cutter. Transfer cut donuts and place onto a baking sheet lined with parchment paper.
- Cover donuts with a kitchen towel and let rise again. This time for about 45 minutes.
- In a large pot, add about 1-2 quarts of oil. Heat to 350°F. Add 2-3 doughnuts at a time and cook about 2 minutes per each side or until golden brown. Transfer on a wire rack or paper towel to soak up the extra oil.
- Once doughnuts have cooled, dip in powdered or granulated sugar.