Crazy Dough Doughnuts – make a bunch of homemade doughnuts from scratch in just 1 hour!
There are so many things you can do with Crazy Dough, as you probably already know if you’re reading my blog for some time. Since there are both yeast and baking powder in the dough, I thought it should not be to hard to turn it into doughnuts. Also, when I was making panzerotti using Crazy Dough, I remember thinking: “they taste like savory doughnuts”. And on top of that, my readers are inquiring about the possibility of making doughnuts with Crazy Dough, so here it is.
To make the dough taste more like doughnuts, and less like bread, I added one egg yolk, some butter, sugar and vanilla extract. It made the batter thin, so I had to add more flour. How much flour you will need depends on other ingredients that you choose to use. For instance, if you’re using rum or brandy, you will need about 3/4 cup flour. If not, probably 1/4 – 1/2 cup will be enough.
It is always good idea to add some alcohol, like rum or brandy, to dough that you’re going to fry because it doesn’t soak too much oil during frying. But that’s optional.
My favorite doughnut recipe is my family’s recipe for Homemade Doughnuts (krapfen, krafne). I especially like the aroma of orange and lemon zest, so I used it in this recipe. If you don’t want to use it, you don’t have to, it’s also optional.
When you add the doughnut ingredients to the basic Crazy Dough, you will need to let the dough proof until double in size. I put it in 50 C (122 F) oven and it took about 30 minutes. If you do it in a cold kitchen it will take longer time.
After cutting the donuts, you will need to let them rise for another 10-15 minutes in a warm place.
Frying goes quickly, just about a minute per side.
If you already have some Crazy Dough in your fridge or freezer, try making these doughnuts. If making from scratch, just mix all the ingredients together and you’ll have the dough in a minute.
Crazy Dough Doughnuts can be decorated any way you like – with granulated sugar or powdered sugar, with combination of sugar and cinnamon (like I did for my Churro Doughnuts) melted chocolate, sugar glaze and sprinkles etc.
- 1/2 batch Crazy Dough*
- 1 egg yolk
- 1/4 cup melted butter
- 1/3 cup sugar
- 1 tsp vanilla extract
- 1/4 - 3/4 cup flour, or as needed
- OPTIONAL INGREDIENTS: 1/2 tsp lemon zest, 1/2 tsp orange zest, 1 Tbsp rum or brandy
In a large bowl, mix Crazy Dough with egg yolk, butter, sugar and vanilla extract. Add optional ingredients like orange and/or lemon zest and rum or brandy.
Smear the cling film with some oil and cover the dough with it. Put in a warm oven, about 50 C (122 F), and let it rise for about 30 minutes or until double in size. If your kitchen is very warm, you can let it rise on your kitchen counter, but it will probably take longer time.
Place the dough on a floured counter or table. Roll to 1/2 inch thickness. Use doughnut cutter to cut the dough. If you don't have a doughnut cutter, you can use a large glass and a bottle cap or a cake decorating nozzle. Place doughnuts on a floured baking tray. Cover and place in the oven for another 10-15 minutes.
Take doughnuts out of the oven, uncover them and let dry for about 10 minutes.
Gently place the doughnuts into the hot oil, top side down, 3 to 4 at a time. Fry for about 1 minute on each side, or until they're golden brown.
Sprinkle doughnuts with some sugar (granulated or powdered).
*You can find the recipe for Crazy Doug here: http://www.kitchennostalgia.com/bread/crazy-dough-for-everything.html