Learn how to make this delicious homemade donuts with this easy recipe. Ingredients are simple and you might already have it in your kitchen.
Prep Time40 minutesmins
Cook Time15 minutesmins
Resting Time2 hourshrs
Total Time2 hourshrs55 minutesmins
Course: Dessert
Cuisine: American
Keyword: easy doughnut, homemade donuts
Servings: 18
Calories: 731kcal
Author: Jenalyn Rose Forbes
Ingredients
1cupwarm milk
⅓cupgranulated sugar
2 ¼tspactive dry yeast1 sachet
2largeeggs
6tbspunsalted buttermelted
1tspvanilla extract
¼tspground nutmeg
½tspsalt
4cupsall-purpose flour
4cupsvegetable oilfor frying
Sugar Glaze
1cupconfectionary sugarsifted
⅓cupheavy creamor thickened cream
½tspvanilla extract
Cream Filling
1cupmilk
2tbspgranulated sugar
1egg yolk
1tspvanilla extract
2 ½tbspall-purpose flour
pinch of salt
Chocolate Ganache
⅓cupheavy creamthickened cream
200gchocolate melts
Instructions
To prepare the dough, combine the warm milk and sugar. Stir until the sugar is dissolved. Add the active dry yeast and let it sit for 5-10 minutes or until it becomes foamy.
In a bowl, combine butter, eggs, vanilla extract and yeast mixture.
Gradually add the flour while mixing it, then add nutmeg and salt. Continue to mix until well incorporated. See Notes for more tips.Using a stand mixer: If you are using stand mixer, mix it in low speed then scrape down the sides. Continue to mix at medium speed for 2-3 minutes until smooth. Manual kneading: Alternatively, mix the dough with a large wooden spoon or rubber spatula until it pull away from the sides of the bowl. Transfer in a clean flat surface and manually knead it for 3 minutes.
Lightly grease a large bowl, place the dough in the bowl, cover with tea towel or plastic wrap and allow it to rise for 1-2 hours in a relatively warm environment.
When the dough is ready, punch it down to release the air. Transfer the dough into a lightly floured flat surface. Using a rolling pin, flatten the dough to ½ inch thick. Use 3 inch donut cutter, cut into 18 donuts. You may re-roll the scrap and cut more.
Place the cut dough in a baking tray with parchment paper. Cover again with tea towel and allow it to rest for 30 minutes or while you are heating the oil.
Pour the oil in a wide deep pan over medium heat. Heat the oil then add 4 donuts at a time, cook for 1 minute on each side or until golden. Carefully remove from the pan and place in a wire rack to drain excess oil.
To make the glaze, combine the cream or milk, vanilla extract and powdered sugar in a bowl. Whisk until smooth and well blended.
To make the cream filling, heat a saucepan over medium heat, combine milk, egg yolk, vanilla extract, sugar, flour and salt. Stir until the sauce becomes smooth and thick. Allow to slightly cool then transfer into a piping bag.
To make the chocolate ganache, use a saucepan over medium heat, mix heavy cream and chocolate melts. Stir until smooth and slightly thick. It should coat the back of the spoon.
Dip each warm donut into the glaze, making sure to coat both sides. Place it back in a rack to let the excess drips down. To make the Boston Cream Donut, pipe the filling through one side of the donut. Dip each donut into the chocolate ganache. You may add candy sprinkles for decoration. You can store in an airtight container at room temperature or in the refrigerator for 1-2 extra days.
Notes
Note: If the dough is too wet, add more flour, about 1 tablespoon at a time. You want to have a slightly sticky down so don't add too much flour.