So, it's Sunday afternoon, and I crave something sweet. Bad news for me because I emptied my fridge and pantry of all my guilty pleasure of junk food. I told myself I would be starting my keto diet on Monday, January 4th. I gave myself some extra days after New Year's to start my diet. But I prematurely gave away all my snack foods. It has been rainy and cold in New York, and I did not want to leave the house to pick up one last sweet dessert. Plus, I had just put hair rollers in my hair; I was about to wait to start that process over.
I had a massive craving for a warm glazed donut. I was telling the hubby about my appetite and wanted one last day of having a sweet bit. Dwayne knows the key to my heart is FOOD. So, he told me, hey, I can make you some donuts if you want me to. I am like you would do that for little ole me. Mind you, and he already was preparing our Sunday dinner. He took time out of his schedule to make me some glazed donuts from scratch. I was in heaven. This was the last day of our staycation, and we are returning to work on Monday. But let me tell you, I'm ashamed to say I had three donuts in 15 minutes. I was able to eat them right out of the fryer. So warm and sweet. Okay, I'm done rambling, but before I get to the recipe, you guys know I love to bless you with the history of the recipe that the hubby and I make, so check out below the back story of how the donut was created.
Dutch Doughnuts
“Records show that the Dutch were making olykoeks, or “oil cakes,” as early as the mid-19th century. These early doughnuts were simply balls of cake fried in pork fat until golden brown. Because the center of the cake did not cook as fast as the outside, the cakes were sometimes stuffed with fruit, nuts, or other fillings that did not require cooking”.
“As Dutch immigrants began to settle in the United States, they continued to make their olykoeks, where they were influenced by other cultures and continued to morph into what we call doughnuts today.”
Origins of the Doughnut Shape
The Dutch solution to the gooey, uncooked center of the doughnut was to stuff it with fillings that did not require cooking. Still, Hansen Gregory, an American ship captain, had another solution. In 1847, Gregory punched a hole in the center of the dough ball before frying it. The hole increased the surface area and exposure to the hot oil, eliminating the uncooked center.
More colorful versions of Gregory’s invention of the doughnut hole include him impaling a doughnut on the ship’s steering wheel so that he could use both hands to steer or the idea for the shape being delivered to him in a dream by angels. However Gregory came up with putting a hole in the middle of his olykoek, he is credited with inventing the classic hole-in-the-middle shape.
Where Did the Word "Doughnut" Come From?
The origin of the name “doughnut” is also highly debated. Some say it refers to the nuts that were placed inside of the ball of dough to prevent the uncooked center, while others claim it refers to “dough knots,” which were another popular shape for the olykoeks.
FOR THE DOUGHNUTS
One ¼ cups milk
Two ¼ teaspoons (one package) active dry yeast
Two eggs
Eight tablespoons (1 stick) butter, melted and cooled
¼ cup granulated sugar
One teaspoon salt
Four ¼ cups all-purpose flour, plus more for rolling out the dough
Two quarts neutral oil, for frying, plus more for the bowl.
FOR THE GLAZE
2 cups powdered sugar
¼ cup milk.
Preparing the dough: You want to Mix the yeast, sugar, and warm milk in the bowl of your stand mixer with a dough hook or paddle attachment. Cover and allow to sit for five minutes. The mixture should be a little foamy on top after 5 minutes. If not, you want to start over with new yeast.
Add butter, eggs, vanilla, nutmeg, salt, and 2 cups of flour. Beat on low speed for one minute. You are scraping down the sides of the bowl with a spatula as needed. Now add the remaining flour and beat on medium speed until the dough comes together and pulls away from the bowl's sides, about two minutes; if needed, add more flour, 1 Tablespoon at a time, until the dough is separated from the bowl's sides. Do not add too much flour. You want a slightly sticky dough. If you don't own a mixer, mix this dough with a rubber spatula or large wooden spoon.
Knead the dough: Keep the dough in the mixer and beat for another two minutes, or knead by hand on a lightly floured surface for two minutes.
Let Dough Rise:
Gently grease a large bowl with oil or nonstick spray.
Place the dough in the bowl, turning it to coat all sides in the oil.
Cover the bowl with plastic wrap, aluminum foil, or a kitchen towel.
I preferred to use a kitchen towel. Allow the dough to rise moderately warmly for 1.5-2 hours or until double in size. (For a tiny reduction in waking time,
Shape Doughnuts)
When the dough is ready, punch it down to release the air.
Remove dough from the bowl and turn it out onto a lightly floured surface.
If needed, punch down again to release any more air bubbles.
Using a rolling pin, roll the dough out until it is 1/2 inch thick. Using a 3-3.5-inch doughnut cutter, cut into 12 doughnuts. If you cannot fit 12, re-roll the scraps and cut more.
Line one or two baking sheets with silicone baking mats or parchment paper. Place doughnuts and doughnut holes on each. (Feel free to get rid of doughnut holes if desired.) cover and allow to rest as you heat the oil. They will rise a bit as the rest. Now, Place a cooling rack over another baking sheet.
Pour oil into a large Dutch Pot or heavy-duty pot set over medium heat to 375°F. Add two doughnuts and cook for 1 minute on each side. Carefully remove the doughnut with a metal-slotted spoon or metal spatula. Place fried doughnuts onto the prepared rack. Repeat with the remaining doughnuts, then turn off the heat.
Making the glaze: Whisk all the glaze ingredients together. Dip each warm doughnut (do not wait for the donut to cool!) into the glaze, making sure to coat each side. Put back onto the prepared rack as excess glaze drips down. After about 15 minutes, your glaze will set + harden.
Doughnuts are best on the same day. You can store it in an airtight container at room temperature or in the refrigerator for 1-2 extra days.