Doughnut Recipe

All-purpose flour: The base ingredient for the dough, providing structure and texture.

Sugar: Adds sweetness to the dough and helps with browning during frying.

Baking powder: A leavening agent that helps the doughnuts rise and become fluffy.

Salt: Enhances the flavor of the doughnuts by balancing the sweetness.

Milk: Adds moisture to the dough, making it soft and tender.

Butter: Adds richness and flavor to the dough.

Vanilla extract: Provides a subtle, sweet aroma and enhances the overall flavor.

Eggs: Bind the ingredients together and add richness to the dough.

Oil: Used for frying the doughnuts, giving them a crispy exterior.

When mixing the wet ingredients into the dry ingredients, make sure to do it gradually and gently. Overmixing can lead to tough doughnuts. Aim for a smooth, cohesive dough without overworking it.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser doughnut.

• all-purpose flour - Substitute with gluten-free flour blend: Ideal for those with gluten intolerance or celiac disease, though texture may vary.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture, but adjust the liquid content in the recipe.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different mineral flavor.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and can make the doughnuts more tender.

• butter - Substitute with coconut oil: Coconut oil is a dairy-free option that adds a subtle coconut flavor.

• butter - Substitute with margarine: Margarine is a non-dairy alternative that can be used in the same quantity.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile.

• vanilla extract - Substitute with maple syrup: Maple syrup adds a unique sweetness and depth of flavor.

• eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg for a vegan alternative.

• eggs - Substitute with applesauce: Use ¼ cup unsweetened applesauce per egg for a moist and slightly sweet doughnut.

• oil for frying - Substitute with coconut oil: Coconut oil is a healthier option with a high smoke point suitable for frying.

• oil for frying - Substitute with avocado oil: Avocado oil has a high smoke point and neutral flavor, making it great for frying.

• Allow the doughnuts to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the doughnuts in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store at room temperature for up to 2 days. For longer storage, consider freezing.
• To freeze, arrange doughnuts in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer doughnuts to a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to enjoy, thaw doughnuts at room temperature or reheat in a 350°F oven for 5-10 minutes to restore their freshness.
• Avoid refrigerating doughnuts as it can dry them out and alter their texture.

• Preheat your oven to 350°F (175°C). Place the doughnuts on a baking sheet lined with parchment paper. Warm them in the oven for about 5-7 minutes until they are heated through and slightly crispy on the outside.

• If you prefer a quicker method, use a microwave. Place the doughnuts on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 10-15 seconds. Be careful not to overheat, as they can become rubbery.

• For a crispy exterior, use an air fryer. Preheat the air fryer to 350°F (175°C). Place the doughnuts in the basket in a single layer and heat for 3-4 minutes, shaking the basket halfway through to ensure even heating.

• You can also reheat doughnuts on the stovetop. Heat a non-stick skillet over medium heat and place the doughnuts in the pan. Warm each side for about 1-2 minutes until they are heated through and slightly crispy.

• If you have a toaster oven, it works great for reheating doughnuts. Set the toaster oven to 350°F (175°C) and place the doughnuts on the rack. Heat for 5-7 minutes until they are warm and slightly crispy.

• Mixing bowl: Use this to combine the dry ingredients and the wet ingredients separately before mixing them together.

• Whisk: This is essential for thoroughly blending the wet ingredients.

• Doughnut cutter: This tool helps you cut out perfectly shaped doughnuts from the rolled-out dough.

• Rolling pin: Use this to roll out the dough to the desired thickness.

• Frying pan: This is where you will heat the oil and fry the doughnuts.

• Paper towels: These are used to drain the excess oil from the fried doughnuts.

• Measuring cups: These ensure you measure out the correct amounts of flour, sugar, and milk.

• Measuring spoons: Use these to measure out the baking powder, salt, butter, and vanilla extract.

• Spatula: This helps you flip the doughnuts in the frying pan to ensure they cook evenly on both sides.

• Cooling rack: Place the doughnuts here after frying to cool slightly before serving.

Prepare ingredients ahead: Measure and mix dry ingredients and wet ingredients separately the night before.

Use a stand mixer: Save time by using a stand mixer to combine dough ingredients quickly and efficiently.

Preheat oil: Start heating the oil while you roll out and cut the doughnuts to save time.

Cut dough efficiently: Use a doughnut cutter to quickly and uniformly cut out doughnuts.

Batch frying: Fry multiple doughnuts at once to reduce cooking time.