The Best Homemade Donuts
These are a must bake! Absolutely delicious, and easy to make donuts! Such a fun treat, you will be craving them!
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Ingredients
- 4 cups All-Purpose Flour
- ¼ cups Sugar
- 1 ½ tbsp Yeast Instant or Quick Rise will work
- 1 tsp Salt
- 2 Large Eggs or 3 Small Eggs
- ⅓ cups Ghee, Melted Butter, or Avocado Oil
- 1 tsp Vanilla
- 1 cup Water
- 4 cups Avocado Oil or Lard For Frying
Chocolate Ganache
- ½ cup Chocolate Chips For dipping
- 2 tbsp Cream or Milk For dipping
Jelly Donuts
- ½ cup Powdered or Granulated Sugar for coating
- 1-2 cups Jam for filling
Custard Filling
- 2 cups Milk
- 3 tbsp Flour
- 2 Eggs
- 4 tbsp Sugar
- ½ cup Butter
- 1 tsp Vanilla
Instructions
Custard Filling:
- Heat milk in a saucepan until it starts to steam, whisking constantly so that it does not scald.
- In a bowl milk together eggs, flour, sugar, and vanilla.
- Once milk is heated, take 1/4 cup of the milk and add it to the egg mixture, and whisk constantly. This is tempering your eggs, so that they do not cook in the milk.
- Add another 1/4 cup of the hot milk, and continue to mix.
- Then add the egg mixture into the saucepan of milk, and whisk on low heat until custard thickens.
- Once it has thickened, remove from heat and add but, stir in well.
- Allow to cool for a few moments, transfer to a bowl.
- Cover tightly with plastic wrap and place in the refrigerator until cooled completely.
Making the Donuts:
- Into the bowl of a stand mixer, add flour, sugar, yeast & salt. Whisk to combine.
- Add water, eggs, ghee (or butter, avocado oil), & vanilla , and mix on low until dough starts to form.
- Knead with dough hook on medium speed for 5 - 10 minutes, until dough is smooth and elastic.
- Cover dough with tight fitting lid or plastic wrap, and let rise for 1-2 hours. Until dough has doubled in size. (If using quick rise or instant yeast, this timeline will be shorter.)
- Once dough has risen, punch it down and transfer to a floured surface.
- Roll dough out to about 1/4" thick, and using a 2-3" round cutter, cut out rounds. Re-rolling out edges, to stamp out as many as you can get.
- Transfer rounds to parchment lined baking sheet, cover with tea towel and let rise for 30 minutes.
- Add avocado oil to heavy bottom pot or dutch oven and heat on medium high heat, until oil reaches 160℃ (320℉).
- Once your donuts have rested for 30 minutes, work in batches of 2-3 donuts, frying each side for 2 minutes. It's important not to let oil get too hot, or the outside of your donuts will be overcooked and the insides will be undercooked.
- Remove and place them onto a rack positioned over paper towel, so that excess oil can drip off.
- Once all of your donuts have cooked, allow them to completely cool.
Making Chocolate Dipping:
- As they cool you can make your chocolate dip: Place chocolate chips and cream in a microwave safe dish, and heat for 30 seconds. Mix well, if all of the chocolate has not melted heat for another 15 seconds until its smooth and full melted.
Assembling The Donuts:
- Add Jam and/ or custard to piping bags, I used a ziploc bag and cut a small hole in the corner.
- Once donuts have completely cooled, slice a small hole in the side of each donut.
- Fill donuts with either jam or custard by placing the end of the piping bag into the small in the side of the donut, squeeze the filling in gently. Try not to overfill too much.
- Once you have your donuts filled, you can either dip the tops in the chocolate, and let sit on a cookie sheet until the chocolate hardens a bit.
- If you are making jam donuts, lightly brush the outside of the donut with melted butter and dip them in sugar coating.
- Donuts are best enjoyed fresh that day, or up to 24 hours after. They can be stored in a sealed container for about 5 days after, but they are definitely better eaten on the same day.
Servings: 12 donuts