While doubtful to some, I'm determined to tell you that homemade doughnuts are totally doable. They're the perfect sweet bite for your brunch spread.
The best part about yeast doughnuts is they’re infinitely adaptable, and their sense of nostalgia invokes the child in each of us. I find it particularly perfect for Mother's Day, when we relish in memories and stories of family meals and trips to the doughnut shop (ours being Gibson's in Memphis).
I opted to bake my batch for a "cakier" consistency, but frying yours is welcomed as well. Don't forget to take full advantage of the doughnut holes, too. They make for perfect pre-meal poppers.
Need a simple finish? Toss them in a simple cinnamon sugar. Looking to dress them up? Try a glaze with the Republic of Vermont maple syrup provided in your box – and then sprinkle the tops with chopped pecans or walnuts to tie into the rustic table arrangement.
Makes 16 doughnuts
3 cups unbleached all purpose flour
1/8 cup sugar
1/2 teaspoon salt
2 teaspoons instant yeast
1/4 teaspoon ground nutmeg
1 large egg
1 cup milk
2 tablespoons melted butter
1/2 teaspoon vanilla extract
2 tablespoons maple syrup
1. In a large bowl, whisk dry ingredients. In a small bowl, whisk egg, milk, butter, vanilla and syrup. Add combined wet ingredients to dry. Mix on low speed just until the dough forms. Cover and rest for 5 minutes.
2. Either use dough attachment or transfer dough to a lightly floured surface and knead for 6-8 minutes until smooth and slightly sticky. Place dough in a greased bowl, turn it over to coat the top, cover with a kitchen towel, and let rise for 1.5-2 hours (until doubled).
3. Transfer risen dough to a lightly floured surface and gently roll into a 1/4” thick shape. Use your doughnut cutter to cut out doughnuts. Cover loosely with plastic wrap and allow doughnuts to rise for 30 minutes more.
4. Preheat oven to 400 degrees. Carefully place doughnuts on two greased baking sheets. Brush melted butter on top and bake for 5-7 minutes, until golden brown.
5. Transfer doughnuts to baking racks. Glaze and serve warm.
Maple Glaze
1 cup confectioner’s syrup
2 tablespoons maple syrup
Pinch of salt
1 tablespoon milk
Crushed pecans
1. Mix and stir until smooth. Spread doughnuts into glaze, sprinkle with pistachios, and return to baking racks until glaze is set.
