Name: Grandma Donuts: The Ultimate Guide to Delicious Homemade Donuts
Prep time: 30 min
Cook time: 15 min
Total time: 150 min
Yield: 12 donuts plus donut holes
Ingredients: 3 cups all-purpose flour, plus more for dusting; 1/2 cup granulated sugar; 1 teaspoon salt; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cinnamon; 1 package (2 1/4 teaspoons) active dry yeast; 1/2 cup warm milk (105-115°F); 1/4 cup unsalted butter, melted; 2 large eggs, lightly beaten; 1 teaspoon vanilla extract; Vegetable oil, for frying (about 6-8 cups); 2 cups powdered sugar; 1/4 cup milk, plus more as needed; 1 teaspoon vanilla extract; 1/2 cup granulated sugar; 2 teaspoons ground cinnamon

Grandma Donuts, the mere mention of them conjures up images of cozy kitchens, the sweet aroma of cinnamon and sugar, and the warmth of family gatherings. Have you ever bitten into a donut so perfect, so nostalgic, that it instantly transported you back to your childhood? That's the magic of these timeless treats.

While the exact origins of donuts are debated, their presence in various cultures throughout history is undeniable. From the Dutch "olykoeks" to the early American "dough-nuts," these fried dough delicacies have evolved over centuries. But it's the recipes passed down through generations, like my own Grandma Donuts, that truly hold a special place in our hearts and kitchens. These aren't just donuts; they're edible heirlooms.

What makes these donuts so irresistible? It's the perfect combination of a soft, pillowy interior and a slightly crisp exterior. The simple yet satisfying flavors of vanilla, nutmeg, and a hint of cinnamon create a symphony of taste that's both comforting and exciting. Plus, let's be honest, who can resist the sheer joy of biting into a freshly made donut, especially when it's been lovingly prepared with a recipe that's been cherished for years? Get ready to experience a taste of nostalgia with every delicious bite!

Ingredients:

For the Dough:

3 cups all-purpose flour, plus more for dusting
1/2 cup granulated sugar
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 package (2 1/4 teaspoons) active dry yeast
1/2 cup warm milk (105-115°F)
1/4 cup unsalted butter, melted
2 large eggs, lightly beaten
1 teaspoon vanilla extract

For Frying:

Vegetable oil, for frying (about 6-8 cups)

For the Glaze (Optional):

2 cups powdered sugar
1/4 cup milk, plus more as needed
1 teaspoon vanilla extract

For Cinnamon Sugar Coating (Optional):

1/2 cup granulated sugar
2 teaspoons ground cinnamon

Preparing the Dough:

Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, nutmeg, and cinnamon. Make sure everything is evenly distributed. This ensures a consistent flavor throughout the donuts.
Activate the Yeast: In a separate small bowl, dissolve the yeast in the warm milk. Let it stand for 5-10 minutes, or until foamy. This step is crucial to ensure the yeast is alive and active, which will help the dough rise properly. If the yeast doesn't foam, it's likely dead, and you'll need to start with fresh yeast.
Combine Wet Ingredients: In another bowl, whisk together the melted butter, eggs, and vanilla extract. Make sure the butter isn't too hot, or it could cook the eggs.
Combine Wet and Dry: Pour the yeast mixture and the wet ingredients into the bowl with the dry ingredients. Use a wooden spoon or a stand mixer with a dough hook to mix until a shaggy dough forms.
Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic. If you're using a stand mixer, knead with the dough hook for about 6-8 minutes. The dough should be slightly sticky but not unmanageable. Add a little more flour, one tablespoon at a time, if needed to prevent sticking.
First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size. This is where the magic happens! The yeast is working its wonders, creating those airy pockets that make donuts so delicious.

Shaping and Second Rise:

Punch Down the Dough: Gently punch down the dough to release the air. This helps to redistribute the yeast and create a more even texture.
Roll Out the Dough: Turn the dough out onto a lightly floured surface. Roll it out to about 1/2-inch thickness. You want the donuts to be thick enough to have a good bite but not so thick that they don't cook through properly.
Cut Out the Donuts: Use a donut cutter or two different-sized round cookie cutters to cut out the donuts. A standard donut cutter is about 3 inches in diameter, and the center hole is about 1 inch. If you don't have cutters, you can use a glass or a jar for the larger circle and a smaller bottle cap for the center.
Cut Out Donut Holes: Don't throw away the donut holes! They're just as delicious as the donuts themselves.
Second Rise: Place the cut-out donuts and donut holes on a baking sheet lined with parchment paper. Cover them loosely with plastic wrap or a clean kitchen towel. Let them rise for another 30-45 minutes, or until they are puffy. This second rise is crucial for creating light and airy donuts.

Frying the Donuts:

Heat the Oil: Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium heat to 350-375°F (175-190°C). Use a deep-fry thermometer to monitor the temperature. Maintaining the correct temperature is essential for frying the donuts properly. If the oil is too hot, the donuts will brown too quickly on the outside and be raw on the inside. If the oil is too cold, the donuts will absorb too much oil and become greasy.
Fry the Donuts: Carefully place a few donuts at a time into the hot oil. Do not overcrowd the pot, as this will lower the oil temperature and result in greasy donuts. Fry for 1-2 minutes per side, or until golden brown.
Fry the Donut Holes: Fry the donut holes for about 1 minute per side, or until golden brown. They cook much faster than the donuts, so keep a close eye on them.
Remove and Drain: Use a slotted spoon or a spider strainer to remove the donuts and donut holes from the oil. Place them on a wire rack lined with paper towels to drain excess oil.

Glazing or Coating the Donuts:

Prepare the Glaze (Optional): In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, one tablespoon at a time, if needed to reach your desired consistency. The glaze should be thick enough to coat the donuts but thin enough to drip slightly.
Prepare the Cinnamon Sugar (Optional): In a shallow dish, combine the granulated sugar and cinnamon.
Glaze or Coat the Donuts: While the donuts are still warm (but not too hot), dip them into the glaze or toss them in the cinnamon sugar. If glazing, dip the top of the donut into the glaze and then place it back on the wire rack to allow the excess glaze to drip off. If using cinnamon sugar, toss the warm donuts in the mixture until they are evenly coated.
Let Set: Allow the glaze or cinnamon sugar to set for a few minutes before serving. This will help prevent the glaze from being too sticky and the cinnamon sugar from rubbing off.

Tips for Perfect Donuts:

Temperature is Key: Make sure your milk is warm enough to activate the yeast but not too hot, or it will kill the yeast. The ideal temperature is between 105-115°F (40-46°C).
Don't Overknead: Overkneading can result in tough donuts. Knead until the dough is smooth and elastic but not overly firm.
Proper Rising: Allow the dough to rise in a warm, draft-free place. This will help the yeast work its magic and create light and airy donuts.
Oil Temperature: Maintaining the correct oil temperature is crucial for frying the donuts properly. Use a deep-fry thermometer to monitor the temperature and adjust the heat as needed.
Don't Overcrowd: Avoid overcrowding the pot when frying the donuts. This will lower the oil temperature and result in greasy donuts.
Fresh is Best: Donuts are best enjoyed fresh, so try to eat them within a few hours of making them.

Variations:

Chocolate Glaze: Add 1/4 cup of cocoa powder to the glaze for a chocolatey twist.
Maple Glaze: Substitute maple syrup for some of the milk in the glaze for a maple-flavored glaze.
Lemon Glaze: Add lemon zest and lemon juice to the glaze for a bright and citrusy flavor.
Filled Donuts: Use a pastry bag to fill the donuts with your favorite filling, such as jelly, cream, or custard.
Sprinkles: Add sprinkles to the glaze for a fun and festive touch.

Enjoy your homemade Grandma's Donuts! I hope you love them as much as my family does. They're perfect for a weekend breakfast, a special occasion, or just a sweet treat any time of day.

Conclusion:

So there you have it! These Grandma Donuts are more than just a recipe; they're a warm hug from the past, a sweet memory waiting to be made. I truly believe this is a must-try recipe for anyone who loves that classic, comforting donut flavor. The slightly crisp exterior giving way to a soft, pillowy interior is simply irresistible. It's the kind of treat that brings smiles and happy sighs with every single bite.

What makes these donuts so special, in my opinion, is their simplicity. They don't rely on fancy ingredients or complicated techniques. It's all about the quality of the ingredients and the love you put into making them. And trust me, that love shines through in the final product. You'll be amazed at how something so simple can taste so incredibly delicious.

But the best part? You can totally customize them to your liking! While the classic cinnamon sugar coating is always a winner, feel free to get creative. Imagine these beauties dipped in a rich chocolate glaze, sprinkled with colorful sprinkles, or even drizzled with a tangy lemon icing. For a more sophisticated touch, you could try a maple glaze with chopped pecans. The possibilities are endless!

Serving Suggestions and Variations:

Enjoy them warm with a cup of coffee or tea for the perfect breakfast or afternoon treat.
Serve them as a dessert at your next gathering – they're always a crowd-pleaser.
Make mini donuts for a fun and bite-sized snack.
Try adding a touch of nutmeg or cardamom to the dough for a warm and spicy twist.
For a healthier option, you can bake these donuts instead of frying them, although the texture will be slightly different.
Consider filling them with your favorite jam or cream for an extra special treat.

I've shared this Grandma Donuts recipe with so many friends and family members over the years, and it's always a hit. I've seen kids devour them in seconds, and adults reminisce about their own childhood memories. It's a recipe that truly brings people together.

Now, it's your turn! I'm so excited for you to try this recipe and experience the joy of homemade donuts. Don't be intimidated by the frying process – it's easier than you think! Just follow the instructions carefully, and you'll be rewarded with the most delicious donuts you've ever tasted.

I really want to know what you think! Once you've made these Grandma Donuts, please come back and share your experience in the comments below. Did you try any variations? What was your favorite part about making them? I'd love to hear all about it. And don't forget to share photos of your creations on social media using [Your Hashtag]! I can't wait to see your donut masterpieces!

Happy baking (and frying!), and I hope these donuts bring you as much joy as they've brought me and my family over the years. Enjoy!