Learn to make your own at home

The Central Market Cooking School, 3815 Westheimer, is offering a doughnut-making class for the first time on July 30. The new class is in response to requests, said Juan Gonzalez, manager of the Central Market Cooking School. “With the influx of all these doughnut shops opening up, people are curious to see if they can make them at home,” he said. The class will offer hands-on instruction in making yeastraised doughnuts, apple-cider cake donuts and French crullers. For class details, go to centralmarket.com.

Airy Yeast Donuts

From Central Market Cooking School 4 tablespoons butter ¼ cup vegetable oil 2¼ cups whole milk 3 eggs, beaten 1½ tablespoons dry active yeast 2 cups all-purpose flour 2 cups bread flour ¾ cup granulated sugar 2 teaspoons kosher salt Canola oil for frying Doughnut glaze or topping of your

choice

Instructions: Melt the butter in a small saucepan over medium-low heat. Whisk in the vegetable oil and milk, followed by the eggs. Bring the mixture up to between 100 and 110 degrees and transfer to a stand mixer.

Make sure the wet ingredients in the stand mixer bowl are at or below 110 degrees, then whisk in the yeast. Let rest for about 10 minutes.

Sift both flours into a mixing bowl, and add in the sugar and salt. Whisk to combine.

Using the dough-hook attachment, set the mixer to medium-low and add the flour mixture to the wet ingredients, one large spoonful at a time, until completely incorporated.

Set the mixer to medium-high and mix until the dough is smooth and pulls away from the sides of the bowl, 10-20 minutes.

Spray your work surface and a large mixing bowl with nonstick spray. Form the dough into a ball, place it in the mixing bowl, cover it and set it in the fridge for an hour.

Dust a work surface and the top of the dough in the bowl with flour. Punch down the dough, then transfer it directly onto the floured surface. Lightly dust the top of the dough with flour. Roll it out to about a ½-inch thick.

Use 3-inch and 1¼-inch ring molds to cut out your doughnuts, dipping the bottoms of the molds in flour before every cut. You can make doughnut holes with the balls from the middles.

Line a half-sheet pan with parchment paper, spray the paper with nonstick spray and transfer the doughnuts to it, leaving 2-3 inches between them. Spray the doughnut tops with the nonstick spray, then cover them with plastic wrap. Don’t let the plastic touch the doughnuts much. Allow them to proof on the counter.

In a large pot over medium heat, bring at least 2 inches of oil to 350 degrees, stirring occasionally to even out the heat.

One at a time, place a doughnut in the fryer and fry it for 15 seconds, then flip with a spider strainer and cook until the bottom has a dark, amber color, about 80 seconds. Flip it and cook for about another 80 seconds. Transfer to a rack over a halfsheet pan lined with paper towels.

Let the doughnuts cool for 15 minutes before adding your favorite toppings.