Doughnut Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Sugar: Adds sweetness to the dough and helps with browning.

Baking powder: A leavening agent that helps the dough rise and become fluffy.

Salt: Enhances the flavor of the dough.

Milk: Adds moisture and richness to the dough.

Butter: Adds flavor and tenderness to the dough.

Vanilla extract: Adds a rich, aromatic flavor to the dough.

Egg: Helps bind the ingredients together and adds richness.

Vegetable oil: Used for frying the doughnuts to a golden brown.

When mixing the wet ingredients with the dry ingredients, be careful not to overmix. Overmixing can develop too much gluten in the dough, making your doughnuts tough rather than light and fluffy. Stir just until the ingredients are combined and a soft dough forms.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the doughnuts denser.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture, but you may need to reduce the liquid in the recipe slightly.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different flavor profile.

• milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that works well in baking.

• butter - Substitute with coconut oil: Coconut oil can be used in the same quantity and adds a subtle coconut flavor.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor, though it is stronger, so use half the amount.

• egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water and let it sit for a few minutes to thicken. This is a good vegan alternative.

• vegetable oil - Substitute with canola oil: Canola oil has a similar frying temperature and neutral flavor, making it a good substitute.

• Allow the doughnuts to cool completely at room temperature before storing or freezing. This prevents condensation and sogginess.
• For short-term storage, place the doughnuts in an airtight container. Line the container with a paper towel to absorb any excess moisture. Store at room temperature for up to 2 days.
• To keep doughnuts fresh for a longer period, wrap each one individually in plastic wrap or aluminum foil. Place the wrapped doughnuts in a resealable plastic bag or an airtight container. Store in the refrigerator for up to 5 days.
• For freezing, wrap each doughnut tightly in plastic wrap, then place them in a resealable freezer bag. Squeeze out as much air as possible before sealing. Label the bag with the date.
• Store the doughnuts in the freezer for up to 3 months. For best results, place the bag in the coldest part of the freezer.
• When ready to enjoy, thaw frozen doughnuts at room temperature for about 1-2 hours. Alternatively, microwave each doughnut on a microwave-safe plate for 10-15 seconds on medium power.
• To refresh the texture of thawed doughnuts, preheat the oven to 350°F (175°C). Place the doughnuts on a baking sheet and warm them in the oven for 5-7 minutes.
• Avoid storing doughnuts in the refrigerator for extended periods, as this can cause them to dry out and lose their soft texture.
• If you plan to glaze or frost the doughnuts, do so after they have been thawed and warmed. This ensures the glaze or frosting adheres properly and maintains its desired consistency.

• Preheat your oven to 350°F (175°C). Place the doughnuts on a baking sheet lined with parchment paper. Bake for about 5-7 minutes until they are warmed through and slightly crispy on the outside.
• For a quick fix, use the microwave. Place a doughnut on a microwave-safe plate and heat on medium power for 10-15 seconds. Be cautious not to overheat, as this can make the doughnut rubbery.
• If you have an air fryer, preheat it to 350°F (175°C). Place the doughnuts in a single layer in the basket and heat for 3-4 minutes. This method helps retain the crispiness.
• For a stovetop method, heat a non-stick skillet over medium heat. Place the doughnuts in the skillet and cover with a lid. Heat for 2-3 minutes on each side until warmed through.
• If you prefer a steam method, place a doughnut in a steamer basket over simmering water. Cover and steam for about 1-2 minutes. This method keeps the doughnut moist and soft.

• Mixing bowl: Use this to combine the dry ingredients like flour, sugar, baking powder, and salt.

• Mixing bowl: Use another one to mix the wet ingredients such as milk, melted butter, vanilla extract, and egg.

• Whisk: This will help you thoroughly mix the wet ingredients together.

• Doughnut cutter: Essential for cutting the dough into doughnut shapes after rolling it out.

• Rolling pin: Use this to roll out the dough on a floured surface.

• Frying pan: Heat the oil in this pan to fry the doughnuts.

• Thermometer: Use this to ensure the oil reaches the correct temperature of 375°F (190°C).

• Tongs: Handy for flipping the doughnuts in the hot oil to ensure they cook evenly on both sides.

• Paper towels: Place the fried doughnuts on these to drain excess oil.

• Cooling rack: Let the doughnuts cool on this before serving.

Prepare ingredients in advance: Measure and mix dry ingredients and wet ingredients separately the night before.

Use a stand mixer: Combine wet and dry ingredients quickly and efficiently with a stand mixer.

Preheat oil while prepping: Start heating the vegetable oil as you roll out the dough to save time.

Use a doughnut cutter: A doughnut cutter ensures uniform shapes and faster cutting.

Batch frying: Fry multiple doughnuts at once to reduce cooking time.