It’s another Friday, the best day of the week for some people. Before the day gets buzzing and we journey fully into what the weekend has in stock for us, let us try out a food recipe. The fluffy doughnut.
We will guide ourselves on two ways to make fluffy doughnuts: the classic yeast recipe and the faster buttermilk recipe. At the end of the day, you pick your choice.
The Yeast Doughnuts
Yeast doughnuts are usually light and airy. Tiny yeasts eat sugar in the dough, making bubbles that puff up the dough when you fry them.
Ingredients:
3 ½ cups flour
2 ¼ teaspoons yeast
¼ cup sugar
½ teaspoon salt
1 cup warm milk
3 tablespoons softened butter
1 egg
Oil for frying
Steps to make them:
Wake up the yeast: Mix warm milk, sugar, and yeast in a bowl. Let it sit for 5-10 minutes until it gets foamy.
Mix the dry stuff: In another bowl, whisk together flour and salt.
Make the dough: Add butter and egg to the yeast mixture. Slowly stir in the dry ingredients until a soft dough forms.
Knead It Out: Knead the dough on a floured surface for 8-10 minutes until smooth and stretchy.
Let It Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1-2 hours, or until doubled in size.
Shape Your Doughnuts: Punch down the dough and roll it out to ½ inch thickness. Use cookie cutters to make your doughnut shapes.
Second Rise: Put the doughnuts on a baking sheet and let them rise again for 30 minutes.
Frying Fun: Heat oil in a pot to 350°F (175°C). Carefully fry the doughnuts for 1-2 minutes per side, until golden brown.
Glaze Time (Optional): While the doughnuts are warm, dip them in your favorite glaze (powdered sugar, chocolate, vanilla) for extra sweetness.
READ ALSO: Try Out A Perfect Oreo Doughnut This Weekend
The buttermilk doughnuts
Buttermilk doughnuts use buttermilk instead of yeast. Buttermilk makes the dough rise faster and gives it a slightly tangy flavor.
Ingredients:
2 ½ cups flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup buttermilk
3 tablespoons melted butter
1 egg yolk
Oil for frying
Steps:
Whisk It Up!: In one bowl, whisk together flour, sugar, baking powder, and salt.
Wet Ingredients: In another bowl, whisk together buttermilk, melted butter, and egg yolk.
Combine and Knead: Slowly add the wet ingredients to the dry ingredients until just combined. Knead for a minute until smooth.
Short Rest: Let the dough rest in the bowl for 10 minutes.
Shape Your Doughnuts: Follow steps 6 and 7 from the yeast doughnut recipe.
Frying Fun: Follow steps 8 and 9 from the yeast doughnut recipe.
After all said and done, you decide your choice.
Both recipes make delicious doughnuts, but with different textures. Yeast doughnuts are fluffier, while buttermilk doughnuts are a bit denser and have a tangy taste.
Try both and see which one you like best, meanwhile just so you know leftover doughnuts can be stored in an airtight container for up to 2 days.
