After tasting the best doughnuts EVER from at Dough in Brooklyn, we really wanted to create our own version here at home since we live too far to indulge in them whenever we have a craving. Our favorite flavor was the Hibiscus glazed doughnut, so after lots of tries (and a few failures), we came up with this recipe that will make you want to get in the kitchen and give doughnuts a chance. Until then, here’s a quick video by on Dough! Be prepared to drool.
To be honest, doughnuts are not the easiest to make and they take time… but ohhhh are they worth it! Don’t worry, we will share all the little secrets that we discovered (the hard way) making them! A special thanks to our friend Erika, who made it happen with her extensive knowledge and experience with yeast! We did it and so can you! Just follow these steps.
You have to start with the concentrate since it takes some time to infuse well and then cool down.
- 1 cup of dried hibiscus flowers
- 4 cups water
- 1 cup sugar
- In a sauce pan, boil water and sugar until the sugar is dissolve.
- Remove from stove, add the flowers, let cool.
- We let ours cool and infused for most of the doughnut making time to make sure that we had a strong taste of the hibiscus.
- Once cool, strain and reserve the liquid.
While the cut doughnuts are rising (about an hour), make the glaze.
- 1/4 cup Hibiscus concentrate
- 2 cups icing sugar
- In a small bowl, mix together until smooth.
- Adjust ingredients to obtain desired flavor.
- Pour in a shallow dish and set aside.
- 4 cups (1L) of canola oil or vegetable oil
12-15 doughnuts. 3 hours.
[Recipe from .]
- 1 tsp sugar
- 1 cup warm water (125°F) – VERY IMPORTANT
- 1 pkg active dry yeast
- 1 cup all-purpose flour
- In bowl, dissolve sugar in warm water (125°F). *It is so important for the water to be warm (almost hot), we had to try a few times to get that one (thanks Erika)!
- Sprinkle in yeast; let stand until you see that the water becomes milky, about 10 minutes. You can also stir it a little to make sure all is well dissolve. This step is very important. The yeast needs the sugar to feed and to start blooming.
- Stir in flour and mix with wooden spoon until smooth.
- Cover with plastic wrap; let stand in a warm place until bubbly, about 30 minutes. *When we say warm me mean warm! The best spot? On top of the dryer or the stove.
- 1/4 cup butter, room temperature
- 1/4 sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 tsp salt
- 2 3/4 cups all-purpose flour
- In large bowl, beat butter with sugar until fluffy.
- Beat in eggs, vanilla and salt.
- Beat in your first step (the yeast mixture you just made in first step).
- With wooden spoon, stir in flour in the whole mixture to form sticky dough.
- Transfer to floured surface; knead for 8 minutes. The dough will be smooth.
- Place in greased bowl (grease dough all over).
- Cover with plastic wrap; let rise in warm place until tripled in size, about 1-1/2 hours.
On floured surface, roll out to 1/2-inch thickness. Using 3-inch doughnut cutter or round cutter with 1-inch hole, cut out doughnuts. Transfer doughnuts baking sheet lines with parchment paper. Cover with damp clothe and let rise about 1 hour.
In a big pot or sauce pan, heat oil until thermometer reads approximately in between 360-370°F. *We suggest to heat at medium, it will take time but if you go to fast the oil is hard to keep steady at the right temperature (again lots of try on this one).
Fry for about 1 minute on each side, make sure to turn only once. When fluffy and golden, remove to paper towels with slotted spoon. Transfer to rack; let cool.
Once cooled pour glaze over or put the glaze in a shallow dish and dip. The dipping should be done twice, it will give it a nice thick coat.
Note: Homemade doughnuts are meant to be enjoyed on the spot or preferably the same day for the optimal fluffy texture and best flavor!