Homemade Boston-style Doughnuts
Indulge in the delightful experience of making your own Boston-style doughnuts at home. These treats are light, fluffy, and just sweet enough to satisfy your cravings without being overwhelming. Unlike their commercial counterparts, these doughnuts boast fresh, homemade flavors with no artificial aftertaste. Perfectly golden brown and served warm, each bite is a delightful combination of pillowy dough and glossy glaze. And the best part? You have control over the size and ingredients, ensuring a personal touch to every batch. Serve them fresh, enjoy the doughnut holes, and experience a true taste of homemade goodness that you can share with friends and family!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
whole milk
1 (heated to 100°F)
active dry yeast
2 (teaspoons)
bread flour
2 1/4 (cups, divided)
egg yolks
3 (separate from whites)
superfine sugar
2 (tablespoons)
salt
1/2 (teaspoon)
vanilla extract
1/2 (teaspoon)
unsalted butter
1/4 (cup, melted)
vegetable oil
as needed (for frying)
powdered sugar
1 (cup)
vanilla extract
1/2 (teaspoon)
milk
2 (tablespoons)
Instructions
1
Start by heating the whole milk to a temperature of 100°F, either in the microwave or on the stovetop. This temperature is crucial for activating the yeast.
2
In a medium bowl, stir in 2 teaspoons of active dry yeast into the warm milk until thoroughly dissolved.
3
Add 3/4 cup plus 2 tablespoons of bread flour to the yeast mixture and stir until smooth. Cover the bowl with a cloth to prevent drying out and place it in a warm spot. Let it rise until doubled in size, about 1 hour.
4
Once risen, transfer the mixture to a mixer fitted with a paddle attachment. Mix in the egg yolks, superfine sugar, and salt at low speed until smooth.
5
Incorporate 1/4 cup of melted unsalted butter and 1/2 teaspoon of vanilla extract, mixing until fully combined.
6
With the mixer running, gradually add the remaining flour (1-1/4 cups plus 2 tablespoons) until the dough forms a cohesive, slightly sticky ball. If too wet, add more flour one tablespoon at a time until manageable.
7
Lightly grease the bottom of the mixing bowl with vegetable oil and place the dough back into the bowl. Cover and allow to rise again in a warm spot until doubled, approximately another hour.
8
After the second rise, refrigerate the dough for 15 minutes to make rolling easier.
9
On a well-floured surface, roll the dough out to a thickness of 3/8 to 1/2 inches. Cut out doughnut shapes using cookie cutters. Save the doughnut holes for frying.
10
Place cut doughnuts on a lined cookie sheet, cover with plastic wrap, and let rise again in a warm area until puffy, about 1 hour.
11
Heat vegetable oil in a deep fryer or large pot to 360°F. It's ideal for frying because it helps maintain consistent temperatures and keeps the frying environment cleaner.
12
Fry the doughnuts in batches, turning them halfway through, until they are golden brown on both sides—this should take less than 2 minutes total. Once fried, place them on paper towels to absorb excess oil.
13
To prepare the glaze, mix 1 cup of powdered sugar, 1/2 teaspoon of vanilla extract, and 2 tablespoons of milk in a small bowl until smooth.
14
While the doughnuts are still hot, drizzle the glaze over them for a delicious finishing touch. For reheating, warm in the microwave for about twenty seconds.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Homemade Boston-style Doughnuts?
They are light, fluffy, homemade treats that are golden brown and topped with a glossy glaze.
What is the ideal temperature for the milk in this recipe?
The whole milk should be heated to 100°F to properly activate the yeast.
How do I activate the yeast?
Stir 2 teaspoons of active dry yeast into the warm milk until it is thoroughly dissolved.
How long is the initial rise for the yeast and flour mixture?
It should rise in a warm spot for about 1 hour or until it has doubled in size.
What type of flour is recommended for these doughnuts?
Bread flour is used to give the doughnuts the right structure and texture.
When should I add the egg yolks?
Mix the egg yolks, superfine sugar, and salt into the risen yeast mixture at low speed until smooth.
How much butter is needed for the dough?
The recipe calls for 1/4 cup of melted unsalted butter.
What should I do if the dough is too wet?
Gradually add more flour one tablespoon at a time until the dough forms a manageable, slightly sticky ball.
How many times does the dough need to rise?
The dough rises three times: once for the initial yeast mixture, once after mixing the dough, and once after cutting the shapes.
Why should the dough be refrigerated before rolling?
Refrigerating the dough for 15 minutes makes it easier to roll out.
What is the recommended thickness for rolling the dough?
Roll the dough to a thickness of 3/8 to 1/2 inches before cutting.
What can I do with the doughnut holes?
Save the doughnut holes and fry them alongside the larger doughnuts.
At what temperature should the oil be for frying?
Heat the vegetable oil to a consistent 360°F.
How long does it take to fry each doughnut?
They should fry for less than 2 minutes total, turning halfway through until golden brown.
What is the best way to drain the doughnuts after frying?
Place the fried doughnuts on paper towels to absorb any excess oil.
How do I make the glaze for these doughnuts?
Mix 1 cup of powdered sugar, 1/2 teaspoon of vanilla extract, and 2 tablespoons of milk until smooth.
When is the best time to apply the glaze?
Drizzle the glaze over the doughnuts while they are still hot.
How do I reheat leftover doughnuts?
Warm them in the microwave for approximately twenty seconds.
Is there an artificial aftertaste in these doughnuts?
No, these doughnuts boast fresh, homemade flavors without the artificial aftertaste found in commercial versions.
What equipment is needed to mix the dough?
A mixer fitted with a paddle attachment is used to incorporate the ingredients.
Can I heat the milk in the microwave?
Yes, you can heat the milk in either the microwave or on the stovetop.
What kind of sugar is best for the dough?
Superfine sugar is recommended for a smooth dough consistency.
What is the texture of a Boston-style doughnut?
They are described as pillowy, light, and fluffy.
Why is vegetable oil used for frying?
It helps maintain consistent temperatures and keeps the frying environment cleaner.
How many egg yolks are required?
The recipe uses 3 egg yolks.
What is the total amount of bread flour used?
A total of 2 1/4 cups of bread flour is used, divided into different stages.
How long is the final rise after cutting the shapes?
Let the cut doughnuts rise for about 1 hour until they are puffy.
Should the mixing bowl be greased?
Yes, lightly grease the bottom of the bowl with vegetable oil before the second rise.
How do I ensure the yeast is activated?
Ensure the milk is exactly 100°F and the mixture is allowed to double in size.
Are these doughnuts very sweet?
They are designed to be just sweet enough to satisfy cravings without being overwhelming.