Ever since my glory days of living in Brooklyn and getting donuts from Dough on the weekly (…erm, daily?), I’ve really wanted to try making donuts myself. I’ve always thought of donuts as something that could be successfully made only by pastry chefs with years of schooling and experience. But when I recently got into making ice cream myself, I thought that perhaps making donuts is not so complicated after all. And I think I am right, for the most part.
In fact, I’m starting to get the impression that making any kind of food is not such a complicated venture as I’d thought, after all. Given the current technological advantages that we all have today, such as the instant access to thousands upon thousands of recipes on almost any given type of food, I can decide first thing in the morning to make some special food and find a couple of great recipes that breaks the whole process down for me, pictures and all. Of course, this doesn’t mean that the end product that I make will be knock-your-socks-off great – becoming great at something requires constant practice, mindfulness, a desire to improve, and time. But at least it is a start, and that’s what so fucking awesome about the times that we live in, I guess. I mean, can you imagine a time when in order to learn about something, you either had to do it entirely alone or go to some specialized school for years where people tell you that you suck at what you’re doing until they finally say you’re ready to graduate?
Anyways, what I’m trying to say through my rambling is that I wanted to make donuts, so I researched it, planned it, and I fucking made them. It really was as simple as that. And you know what, they came out pretty damn great for someone who had never made donuts before because I paid really close attention to what I was doing the whole time. And so can you.
Without further adieu, here’s the story of my first donut-making adventure.
Making the donuts
Whenever, I go to a new donut shop, I always get two donuts: Plain Glazed and whatever else strikes my fancy (often this is Chocolate Frosted). I tend to judge a donut shop by the quality of their Plain Glazed donut – if its on point, there’s a good chance the rest of the donuts will be really good as well.
Thus, for my first donut-making experiment, I decided to make my two favorite kinds of donuts: Plain Glazed and Chocolate Frosted. I found two great recipes from New York Times Cooking for both:
The recipe basically involves mixing the ingredients (milk, yeast, sugar, butter, eggs, flour, and salt) until a dough is formed, letting the dough rise for a bit, rolling it out and cutting the dough into donut shapes, and deep frying just until golden brown. Donuts really are as simple as that. Even Donald Trump could probably make donuts if he tried, and I’m sure they’d really be the very best and everyone would know it.
Anyway, follow along with the recipe while perusing the photos below, if you’d like…
Observations / Improvements for next time
These donuts turned out pritaaay, pritaaay thick, tough, and dense – eating one of the smaller donuts made me feel so full that I could hardly stomach another. Its possible that I overworked, under-hydrated, and/or did not let the dough rise enough the first time. I will pay more attention to these issues more next time.
Next time, I will probably, fry the donuts for a little less time, as I think I slightly overcooked them. Some of the donuts came out a little bit too crispy for my taste (I like really soft, fluffy donuts).
I also plan on experimenting with different glazes in the future. I’m really intrigued by fruit glazes, so I’ll probably do something with strawberries and/or blueberries.
I must say that these donuts came out great for a first timer like myself. I ate as many as I could, as fast as I could. However, I need to invite people over next time I make donuts so that they can eat them all right away, since donuts do not store very well overnight.