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Doughnuts: Take 2

In case you missed my last post, I kinda failed at making my first ever batch of doughnuts. So in true Sharon fashion, I wouldn’t settle for failure and found a new recipe to try (and hopefully succeed this time).

And things went a lot better with this recipe! They had the color I expected; the icing was AMAZING; and the texture was fluffy and cake-like.

There is still some work to do before I can say that I’ve made the perfect doughnut. But theses were pretty damn close. The doughnut is pretty flavorful but just a little more dense then I’d prefer. I wouldn’t change the icing recipe one bit. I’ll keep you posted on how my quest goes for the perfect doughnut!

Until then, here’s the recipe I used (courtesy of Serious Eats):


  • 3 1/2 cups unbleached all purpose flour
  • 1 envelope or 2 1/4 tsp instant yeast
  • 6 tablespoons sugar
  • 1/2 teaspoons salt
  • 2/3 cups whole milk, at room temp
  • 2 large eggs, beaten lightly
  • 6 tablespoons (3/4 stick) butter, softened but still cool
  • 6 cups shortening or oil to fry in (I used shortening because so many of the recipes I found suggested it)

In a medium bowl, whisk together 3 cups of flour, the yeast, 5 tbsp sugar, and the salt. Set aside.

Place the milk and eggs in the bowl of a standing mixer fitted with the dough hook. Add the flour mixture and mix on low speed for 3 to 4 minutes, or until ball of dough forms. Be careful not to mix too much or the doughnuts will become tough.
Add the softened butter one piece at a time, waiting about 15 seconds after each addition. Continue mixing for about 3 minutes longer, adding the remaining flour 1 tablespoon at a time (if necessary), until dough forms a soft ball.

Place the dough in a lightly oiled medium bowl and cover with plastic wrap. Let the dough rise at room temp until nearly double in size, 2 to 2 1/2 hours. Place the dough onto a floured surface and, using a rolling pin, roll it out. Cut out the doughnuts (again, I used a coffee mug and bottle cap).

Place the doughnut rings and holes onto a floured baking sheet. Loosely cover with plastic wrap and let rise at room temp until slightly puffy, 30 to 45 minutes.

Meanwhile, fit a candy thermometer to the side of a large Dutch oven (or use a fryer if you have one). Add the shortening or oil to the pot and gradually heat over medium-high heat to 375°F. Place the rings and holes carefully into the hot fat 4 or 5 at a time. Fry until golden brown, about less than a minute on each side. Glaze with icing (recipe below) while still warm.


  • 1/2 cup plus 2 tablespoons powdered sugar, sifted
  • 1/4 cup heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt

In a small stainless steel bowl set over a pot of gently simmering water, combine the powdered sugar, cream, vanilla extract, and salt. Heat until just warm, stirring frequently. The glaze should be thin and translucent; if necessary, thin it down with more cream.

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