A perfect treat for National Doughnut Day or any time of the year!! Once you get the dough right, you can make doughnut ring, filled doughnuts, long johns, Boston cream doughnut or donut holes. Then glaze or top it with whatever you love. My favorite ones are maple glazed doughnuts (donuts), vanilla glazed with toasted coconut, doughnuts with sprinkles, and cinnamon sugar coated doughnuts. I have detailed recipe for all of the glazes and coatings below. Some of my other favorites include chocolate glaze and custard filled donuts. What is your favorite donut flavor? Do write in the comment section below. I would love to try them. First of all before getting into the recipe thanks to NYT Cooking. The entire credit for the recipe goes to them. You can also check the full recipe on their website.  I still remember my first time trying the doughnuts at Krispy Kreme New York Penn Station. But I always thought making it at home was a tedious job. I was wrong. The entire process is not only fun and easy, the result is outstanding. Now I make it very often for my little one. He just loves doughnuts.

For the dough: First, activate the yeast in warm milk.  Beat the eggs in this mixture with some salt. To this add half of the flour and knead. Then add rest of the flour and continue kneading till the dough pulls from the side of the bowl. This dough should not be wet. If you feel its too wet or sticky add more flour, a table spoon at a time. Let this dough rest in a warm place for about 1 hour 30 minutes or until doubled in size. Transfer the dough to a floured surface and using a rolling pin roll it into ½ inch thick rectangle. Now using a cookie cutter, or a donut cutter or drinking glass and bottle cap cut them into doughnuts. Keep the donut holes aside. Do not cut in middle if you are planning to make any filled donuts. Combine the left over scraps, knead it and roll it again to form donuts and donut holes. Important tip here: Make around 15 small square parchment pieces and transfer each doughnut into these parchment squares. This will make it easier to handle while frying. Cover them and let it rise for about 1 hour. For frying : Heat oil on medium flame in a heavy bottomed pan for frying. Meanwhile prepare all the glaze, coating, cooling racks and plate with paper towels. Once the oil is hot, add doughnuts few at time, depending on the size of your pan. Cook them on medium flame. Do not over crowd the pan. Once the bottom turns golden brown, flip and cook on the other side. Once you are done cooking doughnuts cook the doughnut holes. They cook faster. So be quick here to avoid it from turning black. Transfer these doughnuts to cooling racks or paper towels. When its still warm enough, glaze it the way you prefer. For the Glaze (Glaze with your favorite flavors)  I did 3 maple glazed, 9 vanilla glazed (of which I topped 3 with sprinkles and 3 with toasted coconut). Coated the rest in cinnamon sugar. Coat or glaze the donut holes the way you love. Make sure these glaze, coating and toppings are ready before you start frying the doughnuts. For the Vanilla Glaze:  Whisk confectioner’s sugar or powdered sugar, heavy cream, vanilla extract, and butter (for rich flavor). Dip warm doughnus into glaze. Don’t wait for them to cool. Place these onto the wired rack so that any excess glaze will drip down. Immediately sprinkle toasted coconuts or sprinkles. This will harden and set in 20 minutes.

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