Homemade Donuts

Homemade donuts are a delicious sweet that is good for breakfast, snack, dessert or snack.

One of the critical points when making donuts is frying. If they are fried too quickly the donuts will be raw inside, and if they are fried too slowly the dough will absorb the oil.

It is best to fry them in a small frying pan half full of oil and control the temperature with the thermometer (170ºC / 180ºC). Another caveat is that donuts should be eaten on the day, because they dry out. Although they can also be frozen in an airtight bag.

Recipe: Homemade Donuts

Ingredients (for about 20 donuts)

For the donuts

• 10-12 cardamom seed capsules (expendable)
• Peel of 1 orange (only the orange part because the white is bitter)

• 220 g of loose or pastry flour
• 80 g of bread or bakery flour
• 1 teaspoon of salt
• 80 ml milk
• 40g butter
• 25 g fresh yeast
• 30 g of invert sugar
• 1 egg
• Sunflower oil for frying

For the frosting

• 2 butter spoons
• 3 tablespoons of water
• 6-8 tablespoons icing sugar

Elaboration

• First, open the cardamom seed capsules by placing them in a cloth and hitting them with a rolling pin. Discard the shell and extract the black seeds they contain.
• Put the cardamom seeds in a blender glass with the orange peel, the flour, the salt and blend well at maximum speed, until it is fine. Reservation.
• In a saucepan add the milk, butter and invert sugar. Over low heat, beat the mixture on medium power.
• Add the egg and beat again.
• Then, remove from the heat and add the cardamom and flour mixture. Beat again until smooth.
• Form a ball with the dough, cover with a damp cloth and let it rest for an hour and a half.

• After that time, preheat the oven to 40-50ºC.
• Take the ball out of the saucepan and roll it out on a flat surface with a rolling pin, until it is about 2 cm thick.
• Next, cut the donuts. With a pasta cutter it is given the outer shape and with a stopper or a shot glass the central circle is cut. The remaining trimmings are kneaded again, rolled out again with the rolling pin and cut again.
• Finally, turn off the oven and put the donuts in until they are double or triple their initial volume (about 15-20 minutes). Be careful because if they stay for a long time they can go down again.

Making the glaze

• To start, melt the butter in the microwave, add the icing sugar and mix until everything is well combined. Add the water and keep mixing. Add icing sugar until you get the desired texture.

• When the homemade donuts have doubled or tripled in size, fry them in plenty of sunflower oil, which is not too hot, as they are done quickly. Donuts shouldn’t get too colored, or the crust will be too crispy.
• Remove the donuts from the pan and immediately, while hot, spread the glaze with a brush. (Enough, for them to absorb it).
• If you want to freeze, now is the time. They are wrapped with plastic wrap or in an airtight bag and put in the freezer. When they are going to eat, they will have to be taken out 1 or 2 hours before.
• Instead of frosting them with butter and icing sugar, they can be dipped in chocolate or covered in sugar.

Homemade donuts are a good option to avoid the preservatives in industrial sweets. Plus, kids will love them!