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Delicious doughnuts you can make at home


Glazed, sprinkled, baked, or fried—it’s hard to resist the delicious smell of homemade doughnuts.

Mary Berg shows us how to make these tasty treats three different ways.

 

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Vanilla Cake Doughnuts
Makes 12 doughnuts and 12 doughnut holes

WHAT YOU NEED:

  • 2 ¾ cups all-purpose flour
  • ½ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 1 egg
  • ¼ cup unsalted butter, melted
  • 2 teaspoons vanilla extract

 

WHAT YOU DO:

  1. In a large bowl, sift together the flour, sugar, baking powder, and salt and make a well in the centre of the dry ingredients.  In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla.  Pour this wet mixture into the well and mix just until a soft dough forms.  Cover your bowl with plastic wrap and refrigerate the dough for 1 hour.
  2. Remove the dough from the fridge and heat about 2 inches of vegetable oil in a large, deep pot over medium heat until a thermometer registers at 350F.  On a generously floured work surface, roll out your chilled dough to a ½ inch thickness and, using a 3-inch round cutter, cut out as many rounds as possible.  Using a 1-inch round cutter, remove the very centre of each circle, giving you doughnuts and doughnut holes!  
  3. Feel free to bring the remaining dough together to reroll and cut out more doughnuts but only do this once as rerolling the dough a third time might make the doughnuts a bit tough.
  4. Before frying, prepare a draining station for your doughnuts by lining a cookie sheet with paper towel and a cooling rack.
  5. Now, it’s time to fry!  Gently lower four or five doughnuts into the hot oil and cook, flipping once, until all the doughnuts are golden brown and lovely.  Remove the cooked doughnuts to the rack-lined cookie sheet and continue to fry until all of your doughnuts and doughnut holes are done.
  6. When cooled, dunk each doughnut and doughnut hole in classic vanilla or chocolate glaze and leave to set for at least 30 minutes.

 

Classic Vanilla Dip Glaze

WHAT YOU NEED:

  • 1 ¾ cups icing sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 8 drops red food colouring
  • Sprinkles, for decorating

 

WHAT YOU DO:

  1. In a small bowl, whisk together the icing sugar, milk, vanilla, and food colouring until smooth.  Dunk your doughnuts into the glaze followed immediately by a scattering of sprinkles and allow the doughnuts to set up for at least 30 minutes.

 

Chocolate Glaze

WHAT YOU NEED:

  • ½ cup chocolate chips
  • 2 tablespoons unsalted butter
  • 2 teaspoons light corn syrup
  • 1 tablespoon milk
  • 1 cup icing sugar
  • 1 – 2 tablespoons hot water, if needed

 

WHAT YOU DO:

  1. Fill a medium saucepan with 1 inch of water and set over medium low heat to simmer.  Place a heatproof bowl on top of the saucepan and add the chocolate chips, unsalted butter, corn syrup, and milk.  Stir occasionally while this all gently melts together.
  2. Remove the bowl from the heat and add in the icing sugar.  Stir to combine.  If the mixture is too thick or “batter-like” in consistency, add 1 – 2 tablespoons of the hot water from the saucepan and whisk until smooth.
  3. Keep the glaze warm over the simmering water while you dunk your doughnuts.  Decorate however you wish and allow the glaze to set up for at least 30 minutes.

 

Pumpkin Spice Sour Cream Glazed Doughnuts
Makes 12 doughnuts and 12 doughnut holes

WHAT YOU NEED:

  • 2 ½ cups all-purpose flour
  • ½ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ + 1/8 teaspoon cinnamon, divided
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon clove
  • 1 cup sour cream
  • 2 tablespoons milk or buttermilk
  • 1 egg
  • ¼ cup + 2 tablespoons unsalted butter, melted, browned, and divided
  • 1 + ½ teaspoon vanilla extract, divided
  • 1 ½ cups icing sugar
  • 1 ½ tablespoons maple syrup
  • 3 – 4 tablespoons warmed milk

 

WHAT YOU DO:

  1. In a large bowl, sift together the flour, sugar, baking powder, salt, and spices and make a well in the centre of the dry ingredients.  In a separate bowl, whisk together the sour cream, milk/buttermilk, egg, ¼ cup of the browned butter, and 1 teaspoon of the vanilla.  Pour this wet mixture into the well and mix just until a soft dough forms.  Cover your bowl with plastic wrap and refrigerate the dough for 1 hour.
  2. Meanwhile, prepare your glaze by mixing the icing sugar, remaining 2 tablespoons of browned butter, ½ teaspoon of vanilla, maple syrup, and 3 tablespoons of warmed milk in a small bowl.  You want this glaze to be on the thinner side so, if needed, add another tablespoon of warmed milk.  Cover the glaze directly with plastic wrap and set aside.
  3. Remove the dough from the fridge and heat about two inches of vegetable oil in a large, deep pot over medium heat until a thermometer registers 350F.  On a generously floured work surface, roll out your chilled dough to a ½ inch thickness and, using a 3-inch round cutter, cut out as many rounds as possible.  Using a 1-inch round cutter, remove the very centre of each circle, giving you doughnuts and doughnut holes!  
  4. Feel free to bring the remaining dough together to reroll and cut out more doughnuts but only do this once as rerolling the dough a third time might make the doughnuts a bit tough.
  5. Before frying, prepare a draining station for your doughnuts by lining a cookie sheet with paper towel and a cooling rack.
  6. Now, it’s time to fry!  Gently lower four or five doughnuts into the hot oil and cook, flipping once, until all the doughnuts are golden brown and lovely.  Remove the cooked doughnuts to the rack-lined cookie sheet and continue to fry until all of your doughnuts and doughnut holes are done.
  7. When cooled, dunk each doughnut in the glaze and allow them to drain and dry on a rack-lined cookie sheet.