This recipe is my ode to Homer Simpson.
I recently bought the Lego Simpsons House (I’m a huge Lego and Simpsons fan) and the most adorably small Cuisinart deep fryer. My goal was to eat donuts while putting the house together. Since I’ve been having fun with my mom’s roll dough, I wanted to see if I could adapt it for donuts. I thought about adding more sugar, but I didn’t want the dough to be too sweet, since there was going to be glaze.
I thought that frying the donuts this time would be easier since I had a deep fryer. It wasn’t. Maintaining consistent oil temperature is still tricky for me, and making sure that the donuts are done without absorbing too much oil. The first few donuts were a bit oily, but by donut six, they were getting better.
I loved these donuts! They were light and fluffy, and rich from the butter. The slight tartness from the pomegranate glaze was very nice. I think Homer would’ve been proud.
Old-Fashioned Glazed Yeast Donuts
- ¼ water (, warm)
- 2 ¼ teaspoons (1 pkg instant dry yeast)
- ¾ cup milk (, lukewarm)
- ¼ cup sugar
- 1 teaspoon salt
- 4 cups all-purpose flour (, sifted)
- 6 tablespoons (3/4 stick) unsalted butter
- 2 eggs
- 5 tablespoons unsalted butter
- ¼ cup evaporated milk
- 2 ½ teaspoons pomegranate juice
- 1 ¼ cups confectioners' sugar
Make the donuts
- Combine yeast and warm water in a small bowl and let sit until the yeast has become frothy. Combine milk, sugar, butter, and salt in the bowl of a stand mixer. Let cool to room temperature.
- Using a dough hook, add 1 ½ cup of flour to milk mixture, and combine on medium speed until well combined. Add yeast and eggs, beating well. Slowly add remaining flour forming a soft dough and beat well. Dough will be a bit tacky. Place dough in a greased bowl, cover with plastic wrap and let rise until double (about 1 ½ hours).
- Prepare a sheet pan with parchment paper and spray with pan coating. Turn out dough on a very generously floured surface. Dust surface of dough with flour then punch down dough to about ½ inch high. Using a floured two- or three-inch donut or biscuit cutter, cut out donuts. Carefully transfer donuts to parchment lined baking sheets. Cover sheets with a clean dish towel and set in a warm place to rise until doubled in size, about 30 minutes.
- Add canola oil to your deep fryer according to instructions or fill a large pot with 2 inches of oil. Heat oil to 325°F. Once oil reaches the proper temperature use a heat resistant spatula or shallow strainer to carefully drop doughnuts in, one at a time, cooking a maximum of 3 at once. Cook doughnuts until a warm, deep brown on one side, then using heat resistance tongs turn the donut and cook the other side until it reaches the same degree of doneness. Remove from oil and let drain on a wire rack for cooling. Test your first doughnut to make sure that the insides are completely cooked, if not adjust your cooking time accordingly. Let doughnut cool.
Make the glaze
- Melt butter over low heat in a small saucepan. Add milk, juice and sugar whisking until smooth. Add more juice if necessary. Dip the donuts in the glaze coating the top and return to wire rack until glaze is set.