Homemade doughnuts are simply crazy tender and delicious. A bit of cardamom in the dough adds a wonderful warm spice flavor perfect with coffee or tea. The dough itself isn't terribly sweet, so the coating of sugar doesn't make them cloying at all.
You might also like these Sour Cream Old-Fashioned Doughnuts.
Prep Time: 30 minutes
Cook Time: 15 minutes
Rising Time: 4 hours
Total Time: 4 hours, 45 minutes
Yield: 18 doughnuts and doughnut holes
- 1 tablespoon of dry active yeast
- 1/3 cup sugar, plus more for coating doughnuts
- 3 1/4 cups flour, plus more for rolling and shaping
- 1 egg
- 4 Tbsp. softened butter
- 1/2 tsp. salt
- 1/4 tsp. ground cardamom
- Vegetable oil, canola oil, or lard for frying
- Dissolve yeast in 1 cup of warm water. Let sit about 5 minutes until the yeast foams a bit (so you know it's active).
- Beat in 2 cups of the flour, sugar, egg, butter, salt, and cardamom. Add the remaining 1 1/4 cup flour 1/4 cup at a time until the dough starts pulling away from the sides of the bowl. Cover bowl with plastic wrap or a clean kitchen towel and let sit in a warm place until the dough doubles in bulk, about 2 hours. Alternatively, you can chill the dough overnight.
- Punch down the dough and turn it onto a floured surface. Roll dough to about 1/2-inch thick and use a large round biscuit cutter (a drinking glass works too) to cut circles and a smaller round cutter to cut out the holes. Obviously, if you are lucky enough to be in possession of a doughnut cutter, go ahead and use that!
- Cover doughnuts (and holes) and let rise until puffy looking, about 2 hours. Alternatively, you can put the cut doughnuts on floured baking sheets, cover, and chill the cut dough overnight.
- Heat an inch or two of oil or lard in a large heavy pot to 350°F - 375°F degrees. Set a cooling rack over a baking sheet and put them near the pot. Put about a cup of sugar in a medium bowl and have that handy as well.
- Add 3 or 4 doughnuts (or 8 to 10 doughnut holes) to the oil. They should sizzle immediately as you add them to the fat. Cook doughnuts until light brown on one side. Use tongs or a slotted spoon to flip the doughnuts, cook until the second side is light brown. Transfer cooked doughnuts to cooling rack and let cool/drain for a few minutes. Dip doughnuts into sugar to coat. Repeat with remaining doughnuts. Serve warm if at all possible.
Makes about 18 homemade doughnuts and doughnut holes.