By After Aiden said that about Marc, I just stood at the counter for a minute. The next morning I wanted to make something else—something I could shape with my hands, something warm and sweet that filled up the kitchen the way Marc used to fill up a room. These no-fry doughnuts felt right: soft, simple, and easy to make a whole dozen of. Because he really would have eaten twelve.
No-Fry Doughnuts
Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes | Servings: 12
Ingredients
- 2 1/4 teaspoons active dry yeast (1 packet)
- 3/4 cup warm milk (about 110°F)
- 1/4 cup granulated sugar
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 large egg
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Activate the yeast. Stir yeast into warm milk with a pinch of sugar. Let stand until foamy, about 5 minutes.
- Mix the dough. In a large bowl, whisk together flour, sugar, salt, and nutmeg. Add the yeast mixture, egg, softened butter, and vanilla. Stir until a soft dough forms.
- Knead. Turn dough out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
- Let rise. Place dough in a greased bowl, cover with a clean towel, and let rise in a warm spot for about 1 hour or until doubled in size.
- Shape the doughnuts. Punch down the dough and roll out to about 1/2-inch thickness. Cut with a doughnut cutter or two round cutters (one large, one small). Place on a parchment-lined baking sheet. Let rise again for 20 minutes.
- Bake. Preheat oven to 375°F. Bake doughnuts for 10–12 minutes until just golden on the bottom and set on top. Do not overbake.
- Glaze. Whisk together powdered sugar, milk, and vanilla until smooth. Dip the warm doughnuts into the glaze, turning to coat. Set on a wire rack to let the glaze set.
Nutrition (per serving)
Calories: 190 | Protein: 4g | Fat: 3g | Carbs: 38g | Fiber: 1g | Sodium: 65mg