Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

Get ready to carb load this weekend in celebration of National Donut Day! Try making your own donuts at home with our weekend recipe guide.

• Easy Homemade Donuts (courtesy of cookingclassy.com)

Ingredients

• 1 1/4 cups (176g) all-purpose flour (scoop and level to measure)

• 2 tsp baking powder

• 1/4 tsp salt

• 1/2 cup (120 ml) buttermilk*

• 1/4 cup (50g) granulated sugar

• 3 Tbsp (42g) melted butter

• 3 - 4 cups vegetable oil, for frying

Directions

1. Pour about 1/2-inch oil into a large saute pan or pot and heat over medium heat to 355 degrees F. (keeping an eye on it as it is heating). Meanwhile prepare donut dough.

2. In a medium mixing bowl, whisk together flour, 1/4 cup sugar, baking powder and salt.

3. Separately whisk together buttermilk and melted butter. Pour buttermilk mixture into flour mixture and using a fork, stir in dry ingredients and mix just until combine (be careful no to over-work dough).

4. Roll dough into 1/2 Tbsp balls. Once the oil has reached 355 degrees F, fry about 1/2 the dough balls at a time.

5. Fry until just golden brown on bottom, then flip and cook reverse side until golden brown.

6. Carefully remove with a spider strainer or metal tongs drain onto a paper towel lined baking sheet.

7. Pour 1/3 cup sugar into a dish, roll donuts in sugar. Repeat this process with remaining dough

• Glazed Donuts (courtesy of sallysbakingaddiction.com)

Ingredients

• 1 cup (240ml) whole milk, warmed to about 110°F (43°C)

• 1 Tablespoon active dry yeast

• 1/3 cup (65g) granulated sugar

• 2 large eggs

• 6 Tablespoons (86g) unsalted butter, melted and slightly cooled

• 1 teaspoon pure vanilla extract

• 1/4 teaspoon ground nutmeg

• 1/2 teaspoon salt

• 4 cups (490g) all-purpose flour (spoon & leveled), plus more as needed

• 1 – 2 quarts vegetable oil

  Glaze

• 2 cups (240g) confectioners’ sugar, sifted

• 1/3 cup (80ml) heavy cream or whole milk (I prefer cream for thicker consistency)

• 1/2 teaspoon pure vanilla extract

Directions

1. Prepare the dough: Whisk the warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes. The mixture should be a little frothy on top after 5 minutes. If not, start over with new yeast.

2. Add the eggs, butter, vanilla, nutmeg, salt, and 2 cups (245g) flour. Beat on low speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula as needed. Add remaining flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If needed, add more flour, 1 Tablespoon at a time, until the dough pulls away from the sides of the bowl. Don’t add too much flour, though. You want a slightly sticky dough. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!

3. Knead the dough: Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes.

4. Let Dough Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1.5-2 hours or until double in size.

5. Shape Doughnuts: When the dough is ready, punch it down to release the air. Remove dough from the bowl and turn it out onto a lightly floured surface. If needed, punch down again to release any more air bubbles. Using a rolling pin, roll the dough out until it is 1/2 inch thick. Using a 3-3.5 inch doughnut cutter, cut into 12 doughnuts. If you can’t quite fit 12, re-roll the scraps and cut more.

6. Line 1 or 2 baking sheets with parchment paper or silicone baking mats. Place doughnuts and doughnut holes on each. (Feel free to discard doughnut holes if desired.) Loosely cover and allow to rest as you heat the oil. They will rise a bit as they rest. Place a cooling rack over another baking sheet.

7. Pour oil into a large heavy-duty pot set over medium heat. Heat oil to 375°F (191°C). Add 2-3 doughnuts at a time and cook for 1 minute on each side. Carefully remove with a metal spatula or metal slotted spoon. Wear kitchen gloves if oil is splashing. Place fried doughnuts onto prepared rack. Repeat with remaining doughnuts, then turn off heat.

8. Make the glaze: Whisk all of the glaze ingredients together. Dip each warm doughnut (don’t wait for them to cool!) into the glaze, making sure to coat both sides. Place back onto prepared rack as excess glaze drips down. After about 20 minutes, the glaze will set + harden.

9. Doughnuts are best enjoyed the same day. You can store in an airtight container at room temperature or in the refrigerator for 1-2 extra days.

• Strawberry Donuts (courtesy of keyingredient.com)

Ingredients

DOUGHNUTS:

• 1 cup flour

• 1/3 cup sugar

• 1 teaspoon baking powder

• 1/4 teaspoon cinnamon

• 1/2 teaspoon salt

• 1/3 cup milk

• 1 egg

• 1 tablespoon melted butter

• 10 medium to large strawberries (between 1/2 and 3/4 cup depending on size), puréed with 2 teaspoons seedless strawberry jam

• 1 tablespoon pure maple syrup

  GLAZE:

• 3 cups powdered sugar

• 1/2 teaspoon salt

• 1/2 teaspoon vanilla

• 1/2 cups cold milk

Directions

1. Preheat oven to 425°F.

2. Grease a 6-doughnut pan with baking spray.

3. To make doughnuts combine dry ingredients in a large bowl and whisk together. Create a well in the center of the dry ingredients and add in milk, egg, butter, and maple syrup. Stir until well combined. Stir in strawberry mixture, starting with 1/2 of it and adding more only if needed.

4. Batter should be wet, but not runny. Put dough into a pastry bag or plastic bag and snip approximately 1-inch off end. Pipe batter into each well, reserving extra batter. Bake for 7-9 minutes until doughnuts spring back when touched. Let cool five minutes and turn onto a cooling rack to cool completely. While doughnuts are cooling make glaze.

5. To make glaze, stir all ingredients together until smooth. When doughnuts are cooled dip each into glaze (twice if you want to be naughty about it) and place back on cooling rack to let glaze set. When glaze has set enjoy!

Enjoy!