Homemade Vs. Store-Bought: Doughnuts
Get ready for a sweet showdown! These homemade doughnuts are fluffy, flavorful, and totally worth the effort - but if you're short on time, we won't judge you for grabbing a few from your favorite bakery.
Tasty Team
89% would make again
Total Time
3 hr
3 hr
Prep Time
2 hr 30 min
2 hr 30 min
Cook Time
30 minutes
30 min
Total Time
3 hr
3 hr
Prep Time
2 hr 30 min
2 hr 30 min
Cook Time
30 minutes
30 min
Ingredients
for 12 servings
- 1 ½ cups milk (360 mL), warm to the touch
- 1 cup sugar (200 g)
- ½ oz yeast (70 g)
- 1 stick unsalted butter, softened
- 3 eggs
- 1 tablespoon vanilla extract
- 5 cups flour (625 g), sifted
- 1 teaspoon vegetable oil
- shortening, for frying
- ½ cup sprinkles (100 g), for decorating
Glaze
- 2 cups powdered sugar (320 g)
- 3 tablespoons milk, warm to the touch
White Ganache
- 6 oz white chocolate chip (170 g)
- ¼ cup heavy cream (60 mL), warm to the touch
Pink Ganache
- 6 oz white chocolate chip (170 g)
- ¼ cup heavy cream (60 mL), warm to the touch
- ¼ teaspoon pink food coloring
Violet Ganache
- 6 oz white chocolate chip (170 g)
- ¼ cup heavy cream (60 mL), warm to the touch
- ¼ teaspoon violet food coloring
Milk Chocolate Ganache
- 6 oz milk chocolate chips (170 g)
- ¼ cup heavy cream (60 mL), warm to the touch
- ¼ teaspoon violet food coloring
Preparation
- In a bowl, add the milk, sugar, and yeast together and stir to combine.
- In a separate bowl, add butter, eggs, and vanilla extract and mix well.
- Add the milk mixture to the bowl with eggs and mix well. Gradually add the flour, little by little, until fully incorporated.
- Place the dough on a lightly floured surface and knead for 5 minutes until smooth.
- Gently press the dough with a finger to ensure it springs back up from the indentation.
- Place the dough in an oiled bowl. Cover the dough lightly with oil. Cover the bowl with plastic wrap.
- Let the dough rise in a warm place for an hour or until doubled in size.
- Knead the dough one more time and place the dough in an oiled bowl. Once placed, cover with plastic wrap and let rest in the refrigerator overnight.
- Roll out the dough on a floured surface until ¼ inch (6 mm) thick.
- Cut out the doughnuts and doughnut holes with a cookie cutter and piping tip.
- Melt enough shortening over medium heat to come just 2 inches (5 cm) up on the side of a heavy pot.
- Once liquified, heat the shortening to 375°F (190°C).
- Fry the donuts in batches for 45 seconds on each side or until golden brown.
- To make the glaze, combine the milk and sugar and stir until smooth.
- To make the white chocolate ganache, add the chocolate chips to a bowl with warm heavy cream. Let it rest for about 5 minutes, or until the chocolate melts, and stir until smooth.
- To make the pink ganache, add the chocolate chips and food colorant to a bowl with warm heavy cream. Let it rest for about 5 minutes, or until the chocolate melts, and stir until smooth.
- To make the violet ganache, add the chocolate chips and food colorant to a bowl with warm heavy cream. Let it rest for about 5 minutes, or until the chocolate melts, and stir until smooth.
- To make the milk chocolate ganache, add the chocolate chips to a bowl with warm heavy cream. Let it rest for about 5 minutes, or until the chocolate melts, and stir until smooth.
- Dunk or drizzle your doughnuts and top with sprinkles (optional).
- Enjoy!
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