The best homemade yeasted doughnuts are impossibly rich and light all at once. Yes, they require a little effort to make, but there’s no comparing them to the mass-produced doughnuts sold in franchises everywhere.
Why This Recipe Works
To get the tender texture that we were after in our doughnut recipe, we preferred all-purpose flour to bread flour, which made dense, tough doughnuts reminiscent of bagels. Testing uncovered the right amount of sugar needed in our doughnut recipe to add a noticeable yet restrained sweetness that would complement a sugary glaze. We tried different liquids in our doughnut dough and milk came out on top—the doughnuts made with it had the softest, most tender texture.
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