First-prize doughnuts are the epitome of heavenly indulgence. These delectable treats have been satisfying sweet cravings for generations, winning hearts and accolades with their irresistible flavors and textures. The recipe for first-prize doughnuts has stood the test of time, capturing the essence of homemade goodness and becoming a beloved staple in the world of pastries. Prepare to embark on a journey of culinary delight as we explore the history, ingredients, and step-by-step instructions to create these award-worthy doughnuts.

The origins of doughnuts can be traced back to ancient cultures, with evidence of similar fried pastries found in various regions of the world. However, the modern doughnut, as we know it today, can be attributed to Dutch settlers who brought their tradition of olykoeks (“oily cakes”) to America in the 18th century. These early doughnuts were simple, sweetened balls of dough fried in pork fat.

As the popularity of doughnuts grew, different variations and flavors emerged. The concept of the ring-shaped doughnut, with a hole in the center, is believed to have originated in the mid-19th century when a young sailor named Hanson Gregory invented the shape. The story goes that he found the center of the doughnut often undercooked, leading him to punch out the center using the ship’s tin pepper box.

Over time, doughnuts became a beloved treat in America, finding their way into bakeries, coffee shops, and households across the country. First-prize doughnuts gained their name from the recognition they received at fairs, competitions, and bake-offs, where they consistently took the top prize for their exceptional taste, texture, and appearance.

PREP: 25 MIN. + RISING

COOK: 5 MIN./BATCH

MAKES: 20 DOUGHNUTS

INGREDIENTS

• 4 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons active dry yeast
• 1 teaspoon salt
• 1 cup whole milk, warmed
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• Vegetable oil, for frying

FOR THE GLAZE:

• 2 cups powdered sugar
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• Food coloring (optional)
• Sprinkles or toppings of your choice (optional)

INSTRUCTIONS

1. In a large mixing bowl, combine the flour, sugar, yeast, and salt. Mix well to ensure the dry ingredients are evenly distributed.
2. In a separate bowl, whisk together the warmed milk, melted butter, eggs, and vanilla extract.
3. Pour the wet ingredients into the bowl of dry ingredients. Stir until a dough starts to form.
4. Transfer the dough to a floured surface and knead for about 5-7 minutes, or until the dough becomes smooth and elastic.
5. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free area for about 1-2 hours, or until it doubles in size.
6. Punch down the risen dough and transfer it to a floured surface. Roll out the dough to a thickness of about 1/2 inch.
7. Use a doughnut cutter or two differently sized round cookie cutters to shape the doughnuts. Cut out the doughnuts and place them on a baking sheet lined with parchment paper. Allow them to rise for an additional 30 minutes.
8. Meanwhile, heat vegetable oil in a large pot or deep fryer to a temperature of 350°F (175°C).
9. Carefully lower the doughnuts into the hot oil, cooking them in small batches to avoid overcrowding. Fry each doughnut for about 2-3 minutes on each side, or until they turn golden brown. Use a slotted spoon or tongs to remove them from the oil and drain them on a paper towel-lined plate.
10. In a medium-sized bowl, whisk together the powdered sugar, milk, and vanilla extract to create the glaze. Add food coloring if desired.
11. Dip each cooled doughnut into the glaze, allowing any excess glaze to drip off. Place the glazed doughnuts on a wire rack set over a baking sheet to allow the glaze to set. Add sprinkles or other toppings immediately, if desired.
12. Repeat the glazing process with the remaining doughnuts.
13. Once the glaze has set, your first-prize doughnuts are ready to be enjoyed! Serve them fresh and savor the delectable combination of soft, fluffy dough and sweet glaze.

NOTES:

• This recipe yields approximately 12-15 doughnuts, depending on the size. Remember to adjust the frying time accordingly for larger or smaller doughnuts. These doughnuts are best enjoyed on the day they are made, but they can be stored in an airtight container for a day or two. Reheat them briefly in the oven or microwave for a warm, fresh taste when serving the next day.
• Indulge in the irresistible allure of homemade first-prize doughnuts, and delight in the sweet satisfaction that comes with mastering this timeless treat.