Donuts from Scratch

There are many things Eric and I miss from our small town of Dexter, where we both grew up. Perhaps top of the list ( if not the top) is the Dexter Bakery!!! We have searched high and low around Indy and NOWHERE compares… And don’t get us started on the Dexter Cider Mill donuts because for some bizarre reason no cider mills around here even sell donuts, gasp, I know crazy right?! So, due to this donut shortage we have not been able to eat our yearly donut quota. Last year on Pinterest I came across a recipe for DIY donuts using biscuits from a can. They were yummy, and we did eat every last one, but we were not fully satisfied. So we kept on going, donut-less, but constantly on the search for a recipe to try.

A few weeks ago Eric came across a recipe from Paula Deen. Rarely being dissatisfied from anything she makes, I decided this was one to save and try at a later date. So without further ado, here is another adventure of ours in donut making.

3/4 c warmed milk
1 packet active dry yeast
1/4 c granulated sugar
2 1/2 c all purpose flour ( plus some for cutting board)
1/4 tsp kosher salt
2 TB unsalted butter, room temp
2 egg yolks
Vegetable/ peanut oil for frying

glaze ingredients
1 stick butter, softened
2 1/2 c confectioners sugar
2 tsp vanilla
4 TB hot water

In a stand mixer mix warmed milk, yeast and sugar. Let stand for 10 minutes or until yeast begins to bubble. In a medium bowl mix together flour and salt. Add flour mixture, butter and egg yolks to yeast and knead using dough hook.

Knead on medium speed until dough forms a ball. Cover, and let stand for an hour. Transfer dough onto a floured surface and roll until about 1/2″ thick.

Using a biscuit cutter cut out your donuts. No biscuit cutter? No fear. We used the tops of our glasses:)

20130602-225738.jpg. Next cut out the centers of your donuts. No cutter for that? We used the top to a bottle. Worked perfectly!

After all your donuts are cut to perfection, cover them and let rise for an additional 30 minutes.

In a medium saucepan heat oil to 350 degrees. Then carefully place donuts ( about 3 at a time) and donut holes in pan. Allow to cook 1-2 minutes per side.


Now it is time to get your glaze together. This batch we glazed all our donuts. Next time we may roll some in sugar to give a variety. In a mixing bowl combine butter, sugar and vanilla. Mix on medium speed. Add one TB of hot water at a time. You really want the glaze to be quite thin. Once glaze is finished, dip donuts in. We only dipped in the top half as to hopefully make the consumption less messy.


Then, tada, you have some yummy donuts from scratch! Crisp on the edges, smooth and fluffy inside! No Dexter Bakery, we have still not mastered your donut, but these were worth every delicious calorie. And we will be making you again! Our search for new recipes, however, is far from over!!!



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