Donut Mix

Cuisine: European

Cook Time: 2 Hours

Serves: 15

Who doesn’t love a doughnut, right? Making them is easier than it seems as well. A good doughnut mix recipe can go a long way. You can add your flavorings to it. You can also add your toppings to the cooked doughnuts or have it as a basic sugar or glazed doughnut.

1 ¼ cup milk
¼ cup granulated sugar
Dry yeast
4 ½ cup flour
Salt
2 eggs
6 tbsp butter (melted)
1 tsp vanilla extract
2 cups powdered sugar

A perfect mix for your doughnut cravings

Heat a cup of milk until lukewarm.
Add granulated sugar and dissolve completely.
Add yeast to it and let it rest for about 8 minutes.
Whisk sugar, butter, eggs, and vanilla extract in a big bowl.
In another bowl, mix flour and salt.
Add the yeast mix into the first bowl (sugar, eggs, etc..).
Add the flour mix to this bowl as well.
Mix properly.
Take it out on a flat surface and knead until elastic.
Place the dough in a lightly oiled bowl, cover, and rest at a warm spot for an hour.
Spread the dough on parchment paper and use a doughnut cutter to cut the shapes.
Knead the leftovers together and repeat the cutting process with them.
Place the doughnuts on a baking tray lined with baking paper, cover, and rest for about 40 mins.
Cook the doughnuts in the oil on both sides.
For the glaze, mix ¼ cup milk, 2 cups powdered sugar, and ½ tsp vanilla extract well.
Once the doughnuts are cooked, drain excess oil.
Pour over the glaze or dip doughnuts in it and serve.

Chef Tip: Don’t rush the resting period both times. It allows the yeast to rice, and your doughnuts become fluffy and airy.

A simple recipe for a basic doughnut. You can make different glazes, add different flavors, and even make assorted ones from just one doughnut mix recipe.

Quick Bites

Fun Fact

John Haight, who consumed 29 donuts in just over 6 minutes, holds the Guinness World record for doughnut eating.
Donuts weren’t always round. These treats were flat or rolled in uneven shapes that resembled walnuts.

Historical Fact

In 1673, a Dutch woman named Mrs. Anna Joralemon in New York City opened the first doughnut shop. And it was so awesome that, a street was named after her.
It's also stated that a woman named Elizabeth Gregory made a wicked deep-fried dough that cleverly used her son’s spice cargo of nutmeg and cinnamon, along with lemon rind, put hazelnuts in the center, and called it dough nut.