Friday, June 14, 2013

Classic Powder Donuts (Donut Fridays!)

So how are we all enjoying these Donut Fridays?? Are you enjoying them or is it just making you want to scream at me for posting donuts during bikini weather?

It's ok. You can yell if you like. I'll just be sitting in the corner crying. But really. Go ahead.

I'm fine.

Now that we have that out of the way, I'm going to ask another risky question. Here goes...

Do you like me?

Whoa whoa. That's a loaded question. It's not really what I meant, so let me try and break it down.

You see, I just added a sweet new feature to this here blog. Do you see that pink bar at the top of the page (it follows you around too when you scroll - but not in the creepy way!)? Well it takes you to my email subscription.

And I was thinkin... well... if you like me and all, maybe you could just click on it, and subscribe to my new posts.

That way I have at least ONE person other than my mom reading my new posts.

I sound like a real catch don't I??

You know, but whatever you like. I'm not gonna be one of those creepers asking you to date me every five seconds. I promise.


Let's talk donuts shall we??

This was my first yeast-risen donut attempt ever. And it was the same day I made the Hummingbird Donuts.

Talk about donut overload. In the best way possible.

You could say I was exhausted at the end of that day. But it was well worth it. These were the best homemade donuts EVER! I may or may not have eaten two that night. Ok three.

Four! It was FOUR alright?! Now stop staring at me like that!

I made them the good ole old fashioned way. Two rises for the dough, ghetto donut cuttin' tools and all.

And then fried them in a saucepan with a deep frying thermometer and vegetable oil.

Let me tell you a secret. Glass stoves aren't the best resources for deep frying. The heat isn't consistent enough at all times. Some batches took a long time (read = five minutes - I have patience problems), and other batches burned in two minutes because I couldn't keep the heat down!

Buy a gas burning stove immediately!

Or a deep fryer.

Or just pay closer attention than I did.

Whatever suits your budget.

I found the recipe for the donuts in the March issue of Saveur Magazine. It's a special issue on donuts, and that's part of what got me started on this series. There are just so many tasty recipes to try!

The original recipe called for vanilla glaze, and as seriously good as that sounded, since I had literally spent the entire day making, baking, rolling, cutting and frying donuts, I could hardly lift a finger at the end, let alone make a glaze for these.

So I went the classic powder direction.

But really it was just being lazy. It happens to the best of us.

But really who can blame a girl? These take all darn day to make!

But holy cow they are worth it! Put these on you to-make list! Only though when you have a day to dedicate to them.

And the best part is you get little donut holes out of them too! Aren't they so cute! I shall call them squishy and they shall be mine! (I know you know that movie!!)

So what we learned today is.... we are all happy with Donut Fridays (rigggggggggght?), you should become an email subscriber of my blog, and you shouldnt listen to the crazy lady who eats four donuts in one night.

Ok it was five. *hangs head in shame*

Classic (Yeast Risen) Powder Donuts | Printable Recipe
makes roughly 1 1/2 - 2 dozen donuts (plus donut holes)

  • 2 (1/4oz) pkg dry active yeast
  • 1/2 cup white sugar
  • 6 Tbsp hot water
  • 1 1/2 cup milk
  • 1 tsp kosher salt
  • 2 eggs
  • 6 Tbsp vegetable shortening, plus extra for greasing bowl
  • 5 cups all purpose flour, plus extra for rolling dough
  • Roughly 1.5 L vegetable oil, for frying
  • Roughly 2 cups (more or less as needed) powdered sugar, for coating donuts
  1. In the bowl of a stand mixer, stir together yeast, water and 1 Tbsp of the white sugar (taken out of the 1/2 cup reserved for later). Let stand until frothy, roughly ten minutes.
  2. While the yeast mixer is frothing, put milk in a small saucepan over high heat. Cover and bring to boil. Immediately take off heat once it comes to a boil and allow to cool.
  3. Once yeast mixture is frothy, add remaining sugar, scaled and cooled milk, salt, eggs and shortening to the mixture and beat until well combined. Don't worry if you see small chunks of shortening.
  4. Turn the mixer to low, and slowly add flour until it is all added and well combined.
  5. Using a paper towel, wipe shortening over the inside of a large bowl to grease the inside well. Transfer dough to greased bowl, lightly cover with plastic wrap and allow dough to double in size (place in a warm area of your house). This will take at least an hour and a half.
  6. Once dough is risen, remove from bowl and place on a lightly floured counter space. Roll dough out evenly, to about 1/4 - 1/2 inch thick (I did 1/4" roughly). Using circle cookie cutters, or I used a glass and the large end of a piping tip, cut dough into donut shapes (roughly 2 1/2" diameter cup and 1/4" piping tip), reserving the donut holes to fry. Flouring the cutters helps the dough not to stick. Reuse the scraps as desired.
  7. Place on greased baking sheets. cover with plastic wrap lightly, and allow to rise another 45 minutes, until doubled in size.
  8. Place oil in a deep saucepan at least 2" deep with oil, place a deep frying or candy thermometer in the oil, and allow to rise to 350°F. Try not to let it shift much in temperature. This could cause under cooking or burning.
  9. Once oil is to temperature, carefully place a couple donuts at a time into the oil and cook about 3-4 minutes each side, until golden. NOTE: I used a slotted spoon to place in oil, turn over and remove from heat. DO NOT burn yourself!!
  10. Repeat with remaining donuts, being careful of burning yourself and the donuts. Allow to cool completely before coating with powdered sugar.
TIPS for donuts:
  • Wait to coat the finished donuts until you are ready to eat them. Store in an airtight container and coat no more than a couple hours before you consume.
  • BE CAREFUL of hot oil!! It can leave nasty burns!
  • Use slotted spoon to place donuts in hot oil. Don't use your fingers!! And do not drop them in the oil.
  • You can use this donut recipe with tons of different toppings and glazes. Go nuts with them :)
  • Have fun and be careful! Don't make when you are tired or cannot contribute the time to the recipe.
Recipe Source: March 2013 issue Saveur Magazine (# 154) -minus the glaze

See the other DONUT FRIDAY posts here! (Click on the pictures to get to recipe):

This post is linked to TidyMom's I'm Lovin It Fridays

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  1. I'm guessing you have some of these ready for your mama's visit. Can't wait.

  2. I had a donut earlier but now I want more!

  3. These look amazing, Carla! I always loved powdered donuts!

  4. are so funny! I will gladly join your mom on the email list :) These look delicious and lucky me owns a gas stove and a deep fryer, or maybe that isn't so lucky ;)

  5. Oh dear lordy, I need these in my life, Carla! Powdered donuts are the best. And the greatest part is licking the powder off your lips! Nom.

  6. I could make dinner out of these donuts!

  7. Giiiiiiirl, I want to eat a dozen of these. So bad.


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