Homemade Yeast Doughnuts

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Earlier this year, we tested a doughnut recipe in the #FoodieScore kitchen that allowed us to make the sweet treats without using yeast. The result was a flavorful doughnut we enjoyed and shared with you. But the doughnuts from that batch became much heavier as they sat for a day or two, and I found myself wanting a lighter, airier doughnut that could last a bit longer. After all, we shared some of the doughnuts with family, but we still had plenty to eat ourselves and could only eat so many at a time, within reason.

So, I searched for a yeast doughnuts recipe, hoping the inclusion of yeast would produce a lighter result and thinking such an ingredient might take a little more work to prepare. Both of those expectations were accurate with the recipe I selected. Molly did most of the preparation on these doughnuts, which required the incorporation, settling and rising of yeast, and the frying. The process did take more time and effort, but the recipe did produce a slightly airier doughnut.

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However, after a few days, the doughnuts still became a bit heavier and drier than when first made. So, I have a hypothesis about this and all doughnut recipes: They’re meant to make and enjoy right away. From our doughnut tests, we’ve learned there’s a reason why doughnut shops make their treats and sell them fresh on the day of production. A doughnut just isn’t as good after a few days. That also tells me something about those packages of Krispy Kreme and other doughnuts you see on the shelves in grocery and convenience stores. What kind of preservatives must they contain to help them maintain flavor and texture longer?

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This recipe linked here was provided by Ree Drummond, known as the Pioneer Woman, for the Food Network. It’s a solid set of ingredients and instructions, and we thoroughly enjoyed the resulting doughnuts. We also enjoyed getting creative with our decorations and toppings, leaving holes in some doughnuts and filling them with creams, icing others and adding drizzles, sprinkles, bacon and more. But most of all, we suggest that you use any doughnut recipe with plans to eat your tasty creations within just a couple of days. You’ll enjoy them more that way.

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Simply Sweet Homemade Doughnuts

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I’ve been craving doughnuts lately. Several local doughnut shops have fed my desire for sweet, fried dough, but I’ve been wanting to try to make our own doughnuts at home. The new CBS comedy “Superior Donuts,” a show about a longtime Chicago doughnut maker and his innovative new assistant, has further fueled my intense yearning to create our own baked treats at home. But I didn’t want to deal with a complicated or time-consuming recipe. After all, I’m not much of a baker. Molly fills that role in our house.

So I went online searching for doughnut recipes. Many use yeast, and I didn’t want to go that route. Others use shortening, and I’m not a fan of working with that ingredient. It’s more the consistency I have an issue with. (Though Molly’s biscuits are delicious!)

After some browsing, I finally found a recipe on cooks.com, a recipe search site, that seemed to meet my criteria of simple ingredients, easy process. We tried it out on a weeknight, and I’ll just say that we were extremely pleased with the results. You’ll have to read our comments below the recipe to get the full verdict!

Ingredients

1 cup milk

1 cup sugar

2 ½ tbsp butter

3 eggs

5 cups all-purpose flour

4 tsp baking powder

1 ½ tsp salt

¼ tsp cinnamon

Cooking oil (your choice of kind)

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Steps

  1. In a medium or large mixing bowl combine sugar and butter. Blend in eggs. Add milk and mix all together.
  2. In another large mixing bowl, combine flour, baking powder, salt and cinnamon.
  3. Gradually add liquid mixture to flour mixture, beating vigorously. (It is possible to hand-mix/beat with a whisk or large spoon, but it is probably easiest to use a mechanical mixer.)
  4. Flour a work surface generously. Knead mixed dough on surface and add flour to all sides to keep from sticking.
  5. Roll out dough about ¼ inch thick.
  6. Use a solid-edge cup or other circular item (we used a solid plastic drinking cup) to cut out doughnuts. Be sure to flour the edge of the cutting surface to keep from sticking. Use a small utensil (we used an apple corer) to cut out holes in the middle of doughnut, if desired.
  7. Fry in deep, hot oil, beginning at a medium-high heat on stovetop. We used a large pot for frying. And we used a metal slotted spoon to slide doughnuts easily into the hot oil.
  8. When doughnuts rise to top, turn only once. We used kitchen tongs to turn and remove the doughnuts from the oil.
  9. Drain doughnuts on absorbent paper.
  10. You can top these doughnuts with powdered sugar, make a glaze, cover in a chocolate sauce or spread, or enjoy them plain.

Yield: We got 22 doughnuts out of this recipe, sized by the cup we used to cut out the dough.

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Molly’s Take: Warm, fluffy, soft doughnuts with a hint of sweetness and a hearty helping of old-fashioned flavor. Matthew has been dying to make doughnuts at home, and I was pleasantly surprised at how easy it was to make this homemade recipe! It does take prep and time, but the end result is a truly delicious, homemade confection well worth the wait. I covered half my first doughnut with powdered sugar, and the other half with Nutella. I don’t need to tell you how amazing this combination was. Mm!

Matthew’s Take: These doughnuts only took about an hour total to make, from gathering the ingredients in our kitchen to mixing the dough to frying and cooling. In addition to the simplicity, the recipe creates a soft, slightly sweet doughnut that I would describe as a cross between a solid cake doughnut and an “old-fashioned” doughnut. The recipe doesn’t produce a light Krispy Kreme-type confection for all you KK-only fans out there, but it’s a delicious doughnut. I’d be curious to see how slightly modifying the recipe would impact the flavor and the consistency. But, honestly, for a first batch, these turned out amazing, and as Molly said, our house smelled like a doughnut factory!

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Foodie Travels: Sunny’s Donuts, Gaffney, S.C.

Pay careful attention as you near the intersection of Granard, Logan and Yale streets in Gaffney, S.C. You don’t want to miss this.

It looks like a convenience store and gas station, and it is. But Sunny’s Quik Stop offers so much more on one corner of the shop.

Look for the blue and orange-yellow sign that announces “Sunny’s Donuts.” It’s flanked on each side by “Voted Best Donut Shop in South Carolina” signs. And you know you’re in South Carolina because one of those signs offers University of South Carolina Gamecocks colors and the other Clemson University Tigers colors.

Most importantly, inside you’ll find a donut display case that offers a plethora of tasty treats. There’s everything from basic donuts to bear claws to peach fritters and more. If I had to liken the donuts to something familiar for everyone, I’d say they’re more Dunkin’ than Krispy Kreme. But don’t let that deter you if you have a hard allegiance to a brand and product. This place is special, and with all of the establishments you’ll find on #FoodieScore it’s all about the one-of-a-kind angle.

The shop and its owners have a unique story behind them. You can read more about that here.

There is a convenience store in the other part of the building, but the Donut wing is what makes this a destination more than just a stop on the highway.

Many of the treats you choose will provide more than you’re able to eat in one sitting. So bring the family or a group of friends, prepare to take some home and go ahead and make plans to come back when you get to Gaffney.

Unique donut shops and bakeries are commonplace in big cities, but they’re somewhat of a rare breed these days in some small towns in the South. Don’t pass this one.

Sunny’s Donuts

720 S. Granard St., Gaffney, S.C.

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Foodie Travels: Dutch Broad Cafe, Forest City, N.C.

EDITORS NOTE: Dutch Broad Market & Cafe moved from Spindale to Forest City following this original posting.

Farm-fresh, local food is one of America’s hottest, sustaining culinary movements. Sourcing menus with ingredients grown nearby and incorporated into dishes is quite the chic practice, and it’s a common trend across North Carolina, a state historically known for its wide variety of farms and products.

Our slice of the world, however, still seems to have a meager plate of options from which to choose a fresh-prepared meal with ingredients that are a combination of locally grown, organic and healthy. Luckily, that’s exactly what a new restaurant in Rutherford County provides, along with many other delightful features.

The Dutch Broad Cafe in Forest City bases its menu on a farm-to-table concept that accents the local, health-conscious options that more and more people are asking for. The restaurant and coffee shop along the main business district of the small town offers a perfectly simple list of food choices through its cafe, and it serves those items in what I would call a nice-casual environment. In other words, you’ll find nice tablecloths and cloth napkins, but you can be comfortable wearing your shorts and T-shirts.

The menu itself offers an easy-to-navigate variety of sandwiches, wraps and salads, along with a few appetizer and dessert options.

Molly ordered the chicken caesar salad, which delivered a large portion of fresh lettuce and tomatoes, crispy bacon pieces, tasty croutons and a heaping helping of flavorful grilled chicken, along with a delicious house-made caesar dressing. Most people could make three portions out of the salad, which also comes with a warm, soft croissant topped with honey butter.

True to my ordering form, I chose the burger option on the menu. But this was no ordinary American restaurant burger. No, this was a grass-fed patty with beef from Hickory Nut Gap Farm in Asheville, N.C., topped with lettuce, tomato, condiments and my choice of cheese. I selected the Dutch cheese, which the chef with Holland roots brings from the country herself. All of that comes on a fresh bun, with a side of crispy-outside, soft-inside Dutch-style fries. The burger was top notch, in taste, in toppings, in size and in price.

After our entrees, we sampled the vanilla bean creme brûlée, which the chef delivered to the table herself and torched in front of us. It was a scrumptious vanilla custard, with a crispy coating top, and accompanied by two wafers on the plate beside it. We enjoy creme brûlée because it’s a nice light, not super-sweet dessert to immediately follow a meal. And this one was as good as any we’ve had in the region.

We also had a chance to sample the warm, fresh donut holes you’ll find on the menu. The soft dough pieces came with an organic dark chocolate and a smooth-sweet caramel pair of dipping sauces.

“We don’t use anything that’s day old,” one of our servers told us near the end of our meal. Based on our first visit to the Dutch Broad Cafe, I’d agree. This is not a place where you’ll find a never-ending menu or all of the heavy and calorie-packed American food items you can get at all the other restaurants.

This is a place where you will be greeted by multiple smiles and hellos when you enter. Based on our experience, it’s a place where you’ll get an ample portion of quality food that is commensurate with the price you’ll pay. And it’s a place where fresh ingredients are the basis of every item on the menu.

Dutch Broad Cafe is old-school hospitality, mixed with the contemporary fresh-food concept and a Holland-influence twist. It’s a formula that works, and it’s one we’re ecstatic to support.

Dutch Broad Cafe

654 W. Main St., Forest City, N.C.

$ (on scale of $ very affordable, $$ middle of the road, $$$ expensive)

On Facebook: Dutch Broad Cafe

Foodie Travels: Davis Donut House, Forest City, N.C.

The often-circular sweet treat always comes filled with debate. Is it doughnut or donut? In our part of the world, is it Krispy Kreme or Dunkin’? Is it cake or glazed? Is it plain or filled with a cream?

At one of my favorite local shops off West Main Street in Forest City, N.C., the answers to all of those questions are simple.

It’s Donut.

It’s Davis, instead of Krispy Kreme or Dunkin’.

And it’s any variety you like, including delicious cinnamon rolls, bear claws, iced, cream-filleds and crullers, all baked fresh every day and available until they sell out.

Sprinkles

The star of the show at Davis is quite possibly the orange twist, a treat rarely seen at most donut shops, chain and unique. The slightly orangey, icing-coated twist of dough has, along with other favorites from the large glass donut counter at Davis, delighted Rutherford County residents for decades. It was among the favorite Davis items of my grandfather, who first took me to Davis when I was a young boy.

Back then, the shop was on a side street right along the main stretch of town in Forest City. The location was ideal, but the seating was almost nonexistent as I remember it. Davis has since moved west along Main Street headed toward Spindale and, while it’s a bit farther from our home than it used to be, it offers more display space for donuts and seating for customers to enjoy confections, coffee and more.

The individual treats are very inexpensive and satisfyingly filling, but you may want to be sure you have a little extra money with you on your visit. You can take home a square white box filled with any variety of Davis Donut specialties you like. And if you plan on telling your friends about the place, you should probably have an example to share with them.

Davis Donut House

652 West Main St., Forest City, N.C. (Update October 2017: And now served in multiple locations in western North Carolina!)

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