Recently, you may have noticed folks on social media discussing + sharing pics from their adventures in stress baking, whose meditative elements — like measuring + mixing — can help diminish fear + anxiety. Creating and eating desserts + carbs can be especially comforting, because eating them encourages your body to produce serotonin, thereby boosting your mood.
In honor of National Doughnut Day, a day that officially takes place the first Friday in June and which Editor Ali + I unofficially observe the other 364 days of the year, I’m pleased to share with you something simple + reliably delicious: a basic yeasted doughnut recipe from Ivory Road Cafe & Kitchen. And while I know the debate between cake vs. yeast can get heated, it is my personal belief that all doughnuts are beautiful and worthy of being devoured.
The eatery, located in Arden, has been in business since 2016 and specializes in seasonally-driven meals, including all-day breakfast, lunch, and dinner. Here you can enjoy treats like chicken pot pies, salads, sandwiches, espresso drinks, fresh juices, parfaits, and quiche.
Ivory Road has been offering curbside carry out and drive through service, and recently reopened their restaurant to accommodate socially distant indoor + outdoor dining. And before Phase 2 of the Governor’s reopening plan began, they put their skills to good use by bringing over 2215 meals to area healthcare workers. So drop by for curbside pick up, hit up their drive through, or drop in and support this independent restaurant, bakery + tea room.
And when you’re home, you can whip up a batch of doughnuts using Ivory Road’s very own recipe. Just follow along below and bring some sensational sweet treats into your abode.
Basic Yeast Doughnuts
Courtesy of Ivory Road Cafe & Kitchen
Yields 10 doughnuts and 10 doughnut holes
This recipe uses measurements of grams. We have also provided standard conversions using this website.
200g (or ¾ cup plus 1 Tbsp.) warm water
12g (or 1 tbsp + 1 tsp) dry active yeast
142g (or ¾ cup + 2 tbsp.) all-purpose flour
5 ounces (or ½ cup + 2 Tbsp.) butter, room temperature
142g (or ½ cup + 3 Tbsp.) sugar
3 large eggs
3/4 Tbsp. vanilla extract
1 tsp. salt
472g (or 2 cups + ¾ cup + 3 Tbsp.) all-purpose flour
A tray with a wire rack to allow oil drips
- Combine warm water, yeast, and first amount of flour in a medium bowl with a wooden spoon. Mix just until combined.
- Cream butter and sugar with an electric mixer until fluffy and pale in color. Add eggs one at a time, scraping in between each addition to make sure everything mixes well.
- Add vanilla, salt, and the second amount of flour, as well as the yeast-water-flour mixture. Mix gently until everything is well combined, but do not overmix. Transfer dough to a larger bowl and refrigerate for at least 2 hours, but ideally overnight.
In the morning, generously flour a surface for rolling the dough. Flour your rolling pin and the top of the dough generously – don’t be shy! Roll dough to 1/2″ thickness. Cut doughnuts and doughnut holes using a round cutter, of whatever size you prefer, keeping in mind they will “grow” or expand when fried. After cutting the doughnuts, allow them to rise for 30 minutes in a warm spot – somewhere near your heating oil works best. In the last few minutes of rising, begin heating oil.
Heat vegetable oil in a large, wide pot to 350 degrees. Use a thermometer; it is important to regulate the oil temperature – increase the heat when it drops and lower the heat when you are almost at 350 degrees.
When you’re ready to fry, make sure you have tongs, a tray with a wire rack to allow oil drips, and your glaze of choice nearby. Drop doughnuts into hot oil carefully – beware of spitting hot oil!
Depending on size, fry on each side for 3-4 minutes, or until a deep golden brown color is achieved. Don’t forget the doughnut holes!
When doughnuts are fried through, transfer to the wire rack to cool. Glaze as desired, or toss in cinnamon sugar, and enjoy.