When your pregnant sister has a donut craving in the middle of quarantine, you make donuts - even if you haven’t made them before.

I always was hesitant to make donuts in the past. All the recipes I looked up online were intimidating - plus I didn’t have a donut cutter on hand. But, when my sister, who is in her third trimester, was craving donuts during a pandemic I though I’d challenge myself.

It is time consuming, but it’s definitely worth the wait. Because I didn’t have a donut cutter I simply used a flower cookie cutter set I got for my birthday years ago. I used size 3” and 1” for the hole. I used a variation of the Delish recipe here.

INGREDIENTS

FOR DOUGH

1 cup milk

1/4 cup plus 1 tsp. granulated sugar, divided

1 packet (or 2 1/4 tsp.) active dry yeast 

3 3/4 cups all-purpose flour, plus more if needed

1/2 tsp. salt

6 tbsp. melted butter

2 large eggs

1 tsp. pure vanilla extract

Crisco or vegetable oil, for frying

FOR GLAZE

1/4 cup milk

2 cups powdered sugar

1 tsp. pure vanilla extract

Multi-coloured sprinkles for decoration

METHOD:

1. Grease a large bowl with cooking spray and set aside. In a small, microwave-safe bowl or glass measuring cup, add milk. Microwave until lukewarm, 40 seconds. Add a teaspoon of sugar and stir to dissolve, then sprinkle over yeast and let sit until frothy, about 10 minutes.

2. In a medium bowl, whisk together flour and salt. In a large bowl, whisk together remaining sugar, butter, eggs, and vanilla with a wooden spoon. Pour in yeast mixture, mix to combine, then add in dry ingredients, stirring with a wooden spoon until a shaggy dough forms. Transfer to a lightly floured surface and knead until elastic and only slightly tacky, adding more flour a teaspoon at a time if needed, about 5 minutes. 

3. Form into a tight ball then place dough in oiled bowl and cover with a clean dish towel. Let dough rise in a warm spot in your kitchen until doubled in size, about 1 hour.

4. Line a large baking sheet with parchment. Punch down dough, then turn onto a lightly floured work surface and roll out into a ½” thick rectangle. Using a doughnut cutter or cookie cutters, punch out your doughnuts. Re-knead scraps together and punch out as well. Place doughnuts and holes onto baking sheets, cover with dish towel, and let rise again, about 40 minutes more.

5. Make glaze: In a large bowl, whisk together milk, powdered sugar, and vanilla until smooth. Set aside.

6. Line a large baking sheet with paper towels. In a large dutch oven over medium heat, heat 2'' oil to 350°F. Cook doughnuts, in batches, until deeply golden on both sides, about 1 minute per side. Holes will cook even faster!

7. Transfer doughnuts to paper towel-lined baking sheet to drain and cool slightly. Dip into glaze, then place onto a cooling rack and add sprinkles immediately.

8. Eat them immediately or wait a few minutes for them to cool down.

9. Store in an air-tight container for up to 5 days.