Done to Fry: How to Make Sublime Donuts at Home | To cook

Making donuts at home is actually a simple process that can be conquered by almost any home baker. Sure, it might not be as simple as heading to a local donut shop to pick your favorite dozen, but frying donuts at home means you can experiment with flavors and toppings – everything. like Kamal Grant of Sublime Donuts in Atlanta, Georgia does. in his shop.

Grant brings us some of his tried-and-true donut recipes — a starter canned cookie dough option as well as a more advanced one — and three topping recipes. Because let’s face it: what’s a donut without icing?

yeast donuts

Grant says this recipe for classic yeast donuts is a great start at home. Remember that you will need a kitchen scale for this recipe (most professional baking recipes are formulated for weight rather than volume measurements) and knowledge of a few professional techniques, which we describe below. -below.

Yield: About 2 dozen donuts

  • 1 lb 13 oz all-purpose flour, plus more for rolling and shaping
  • 4 ounces) sugar
  • 1/4 oz baking powder
  • 1/2 ounce of salt
  • 1 1/2 oz instant yeast
  • 16 oz boiled milk*
  • 3 ounces butter, softened
  • 4 ounces beaten eggs
  • Neutral oil, such as vegetable oil

In a large bowl using a wooden spoon or in the bowl of a stand mixer, mix all the ingredients together. Mix and knead the dough (either on the counter with your hands or in the mixer) for 10-12 minutes, or until you reach full gluten development. (See note below.)

Shape the dough into a tight ball and let it rest on your work surface for 5 minutes. Lightly dust the counter and a rolling pin and roll out the dough until it is 1 inch thick. Let the dough rest for 5 minutes; cut into your desired shapes. Transfer the donuts to a tray lightly dusted with flour and let the donuts rise (covered with a lightly dampened towel, beeswax wrap, or plastic wrap) in a warm, draft-free place until they have tripled in size.

In a deep electric skillet or large pot on the stove, heat a few inches of neutral oil (like vegetable oil) to 370ºF. Use an instant-read or candy thermometer to monitor the temperature and adjust the heat as needed. Once the oil is up to temperature, add a few donuts at a time to the hot oil, being careful not to crowd the donuts. Fry on each side for 90 seconds. Remove the donuts from the oil and drain on a paper towel lined tray. Garnish or fill as desired once slightly cooled. We recommend homemade orange frosting, cream cheese frosting or easy dulce de leche, recipes below.

Scalded milk is milk heated to 115°F (or until small bubbles form along the edge of a pan and steam begins to form) and then cooled. Note: To check that the gluten has developed in your dough, perform the glass pane test: take a small ball of dough (about the size of a quarter) and slowly stretch it out until you can begin to see light through the dough. If it stretches without breaking, the gluten has fully developed. If the dough tears, continue kneading for a few more minutes.

Canned Cookie Donuts









Press? Try using store-bought cookie dough (found in the refrigerated section of your local supermarket) to make ring-shaped donuts that turn into airy, flaky treats.

Yield: about 8 to 10 donuts

  • 1 box of refrigerated cookie dough
  • Neutral oil

Open the box of cookie dough and separate the pre-cut cookies into rounds. Cut a small round hole (½ to 1 inch) in the center of each cookie.

In a deep electric skillet or large saucepan on the stove, heat a few inches of neutral oil (like vegetable oil) to 370ºF. Use an instant-read or candy thermometer to monitor the temperature and adjust the heat as needed. Once the oil is up to temperature, add a few donuts at a time to the hot oil, being careful not to crowd the donuts. Fry on each side for 90 seconds. Remove the donuts from the oil and drain on a paper towel lined tray. Garnish or fill as desired once slightly cooled. We recommend homemade orange frosting, cream cheese frosting or easy dulce de leche.

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Filling




Orange glaze

This simple donut frosting is a mainstay at Sublime Donuts, where the orange dream star donut is a popular flavor any time of the day.

Yield: about 1/3 cup

  • 1 large orange
  • 1/4 cup powdered sugar

Zest the orange with a microplane over a mixing bowl. Cut the orange in half and squeeze it until you have 2 ounces of fresh orange juice. Add the juice to the orange zest, then add the powdered sugar. Whisk until frosting is well combined with no lumps.

Cream cheese frosting

Sublime Donuts’ most popular donut flavor – fresh strawberries and cream – builds on this cream cheese frosting recipe to serve as a sweet and tangy contrast to the bright notes of fresh fruit.

Yield: about 1/3 cup

  • 4 ounces unsalted butter, softened
  • 4 oz cream cheese, softened
  • 8 ounces of powdered sugar
  • 1 teaspoon vanilla extract

Cream the butter and cream cheese together and whisk until fluffy. (A stand mixer with a whisk attachment or a hand mixer works best for this.) Slowly stir in the sugar, then add the vanilla. Whisk again until light and airy.

Easy Dulce de Leche

One-ingredient baking is something anyone can enjoy, but keep in mind that this recipe takes a few hours of free time. Try filling or topping your donuts with this dulce de leche, or stir a few tablespoons (or to taste) into the cream cheese frosting recipe, whisking carefully to combine.

Yield: About 1 cup

1 can sweetened condensed milk

Place the unopened milk can in a pan of water, completely submerging the can. (You can set the can on its side if needed.) Simmer, covered, for 4 hours. Leave to cool before opening.