Donuts are a rare treat and one that we typically save for trips to our favorite bakery in New Jersey. If you’re ever in Morristown, NJ, we highly recommend stopping at the Swiss Chalet Bakery & Café (swisschaletbakery.com). Regardless of the special treat you pick, you will not be disappointed.
When we moved to North Carolina over 20 years ago, we searched for a local bakery, like the ones we remembered from our childhood. Unfortunately, we were disappointed to find that our options were limited. This motivated us to try making some of the treats we remembered from our childhood.
Over the years, we have made countless batches of cookies, bars, brownies, muffins, cupcakes, breads and special occasion cakes, but we had never attempted making a donut… until recently. There are two basic types of donuts: yeast and cake-based donuts. Within these two categories, there are endless varieties of donuts. we are sharing one of each, a glazed donut made from a yeast dough and an apple cider donut which has a cake-like dough.
Making donuts is a labor of love that requires patience and time. We have included the a link to the Food Network’s Apple Cider Donut recipe that we like to use. Then below is a copy of our own Glazed Donut recipe.
In the past few years, options for high quality baked goods have certainly increased throughout the Charlotte area, but for us, there is something special about a homemade dessert. We hope you try making your own donuts and see how rewarding it is to make these delicious treats for your family and friends.
Shookhill Glazed Donuts
Ingredients
- 1 cup warm milk
- ½ Tbls active dry yeast
- 3 cups all-purpose flour (plus more for rolling dough)
- 1 egg, room temp
- 2 Tbls butter, unsalted
- ½ tsp salt
- oil for frying
- rainbow sprinkles (optional)
Chocolate Glaze
- 1½ cups Confectioners sugar
- 4 Tbls cocoa powder
- 2 tsp vanilla
- 1 Tbls melted butter
- 3-4 Tbls milk
Instructions
- In the bowl of an electric stand mixer, add 1 cup of warm milk and sprinkle with the ½ Tablespoon of yeast. Let sit uncovered for 7 minutes at room temperature. Add ½ cup flour, 2 Tablespoons of sugar and whisk until blended.
- Cover with plastic wrap and let rise at room temperature for 35-45 minutes (or in a 100° oven for 25 minutes). It will look puffy.
- Whisk in 1 egg, remaining 2 Tablespoons of sugar, 1 Tablespoon of butter and ½ teaspoon of salt.
- Using the dough hook on a stand mixer on low speed, add the remaining 2 ½ cups of flour (½ cup at a time). Let the dough blend after each addition. Add more flour 1 Tablespoon at a time, just until the dough is no longer sticking to fingertips or the walls of the bowl as it mixes for 10 minutes.
- Cover bowl with plastic wrap and let the dough rise at room temperature about 2 hours (or in a 100° oven for 1 hour). Dough should be double in size.
- On a well-floured surface, gently press out dough to ⅜-inch thick. Cut out dough using a 2 ½-inch donut cutter.
- Set donuts on a floured baking sheet, cover lightly with a tea towel and let rise for 30 minutes.
- Preheat the oil in a deep fryer or dutch oven to 350°. Gently place donuts in the oil. Fry until golden brown on both sides.
- Transfer donuts to a cooling rack or paper towels placed on a baking pan. Allow to cool for 15 minutes before glazing.
Vanilla or Chocolate Glaze
- Mix together the glaze ingredients – adding the last Tablespoon of milk a little at a time, until you get a smooth dipping consistency. If you would like a vanilla glaze, just omit the cocoa powder and reduce the milk used to create the dipping consistency.
