It’s no surprise that I make a lot of treats in my house, but I don’t think anything has ever brought the family running to the kitchen faster than when I announced “Fresh Donuts!” Once reserved for early Saturday morning soccer games and after church socials, homemade donuts can turn any day into a celebration of sugary, fried dough. 

I try to limit my recipes to as few “pain points” as possible. But if you are new to working with yeast and/or deep frying, then you might find the idea of homemade donuts overwhelming. 

Fear no more - that’s what we are here to talk about today! Working with my basic yeast donut recipe, I have three different variations for you to try that all use the same base. Review the past posts all about yeast, grab yourself a deep-fry or probe thermometer, and get to work on these pillowy puffs of fried dough.

Style Sweet Bake Club

All About Yeast

Hi Bakers! It’s getting chilly out there, so we are getting warm and cozy in the kitchen. I can’t think of anything more comforting than fresh breads and pillowy sweet doughs. This month, we are diving into yeast-risen baked goods. Chewy focaccia, homemade pizza dough, bouncy morning buns, and buttery brioche - yes please…

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a year ago · 1 like · 2 comments · Tessa Huff

Fresh Strawberry Donuts

These have a classic donut shape with a vibrant pink frosting. Ripe strawberries are blended then slightly cooked until syrupy. Mix with confectioners’ sugar to form a thick glaze for dipping. Perfect for summertime!

Boston Cream Donuts

I love pastry cream so much, and these Boston Cream donuts combine many of my favorite things. Real vanilla bean freckles the luscious cream filling while the glossy chocolate glaze makes them utterly irresistible.

Cinnamon Twists

These donuts are so delightful! Crisp on the outside, soft in the middle. 

Use the same dough but cut into strips instead of rounds. Twist the strips to create flaky, pillowy donuts. Be sure to dust them in the cinnamon sugar while they are still warm. Finger-licking encouraged.

Style Sweet Bake Club

Let it Rise! All About Yeast - Part 2

Hi Bakers! It seems like there is an infinite amount of things to discuss when it comes to yeast-risen baked goods - how it works, different recipes, what might go wrong, etc. I was not able to cover everything in last week’s newsletter, All About Yeast…

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a year ago · 2 likes · 2 comments · Tessa Huff

Frying Tips

• Use a large, heavy-bottomed pot. A dutch oven works great. The oil should fill the pot at least 2-inches but be no more than half full to keep hot oil from bubbling over.

• Use a neutral flavored oil with a high smoke point, like canola oil. 

• Maintain an even temperature. As you fry, the temperature of the oil will fluctuate. Allow the temp to rise/lower before the next batch goes in.

• Always take caution when working with hot oil. Long sleeves and closed-toed shoes are recommended.

• Drain donuts first with a slotted metal spoon then on a paper towel-lined wire rack.

Now let’s get on with the recipes!