Crispy and Creamy Doughnuts Recipe – American Special
Crispy and Creamy Doughnuts feature light, fluffy dough that’s deep-fried glaze-coated for a perfect golden crunch followed by melting sweetness. These doughnuts deliver a bakery-style indulgence without leaving your kitchen—a classic homemade treat that’s nostalgic, comforting, and satisfyingly delicious.
- Prep Time10 min
- Cook Time30 min
- Perform Time2 hr
- Total Time2 hr 40 min
For the Doughnuts Ingredients:
- 2 1/4 tsp active dry yeast
- 1/4 cup warm milk (110°F/45°C)
- 1/4 cup sugar
- 1/4 cup butter, softened
- 1/2 tsp salt
- 1 large egg
- 2 cups all-purpose flour
- 1/2 cup heavy cream
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
- For Frying
- Oil (for frying)
Prepare the Dough:
Activate Yeast: Dissolve yeast in warm milk and let it sit for 5 minutes until frothy.
Mix Ingredients: In a large bowl, mix sugar, butter, salt, egg, and yeast mixture. Gradually add flour, mixing until combined.
Knead Dough: Knead the dough on a floured surface until smooth and elastic, about 5-7 minutes.
Let Rise: Place dough in a lightly oiled bowl, cover with a cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
Shape and Fry:
Roll Out Dough: On a floured surface, roll out the dough to about 1/2 inch thickness.
Cut Doughnuts: Use a doughnut cutter or two round cutters (one large and one small) to cut out doughnut shapes.
Let Rise Again: Place the cut doughnuts on a floured tray and let them rise for another 30 minutes.
Heat Oil: Heat oil in a deep fryer or large pan to 350°F (175°C).
Fry Doughnuts: Fry the doughnuts in batches until golden brown, about 1-2 minutes per side. Remove and drain on paper towels.
Prepare the Glaze:
Mix Glaze: In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
Glaze Doughnuts:
Dip Doughnuts: Dip warm doughnuts into the glaze, coating them evenly. Let excess glaze drip off.
Set: Allow the glaze to set before serving.
Recipe Notes:
Ensure yeast proofing by activating yeast in warm water (around 105–115 °F); the mixture should become foamy before using.
Maintain the correct oil temperature (350–375 °F) to achieve a golden exterior while keeping the interior tender and not greasy.
For proper glaze consistency, start with confectioners’ sugar, butter, and vanilla; add hot water gradually until smooth and pourable but not runny.
Storage suggestions: Keep doughnuts in an airtight container at room temperature for 1–2 days. To refresh, warm briefly in the oven for that just-made texture.
