Classic Glazed Doughnuts
User Reviews
5
Classic Glazed Doughnuts
Description
These Classic Glazed Doughnuts begin by activating yeast in warm milk with sugar to create a bubbly starter. Combined with flour, softened butter, egg, and salt, the dough is kneaded until it becomes slightly tacky but manageable. The dough rests in a warm spot until it doubles in size, developing lightness and airiness.
Portioned into rounds and flattened, centers are cut out with a small round cutter, producing the traditional doughnut shape. The doughnuts are fried in hot peanut or neutral vegetable oil until golden brown on both sides, developing a crisp exterior contrasting with a soft, fluffy interior.
Once cooled slightly, the doughnuts are coated in a vanilla glaze made from powdered sugar, milk, and vanilla extract, giving them a sweet, smooth finish. This glaze adds moisture and a pleasant vanilla aroma without overwhelming the doughnut's flavor.
For additional flavor, a teaspoon of vanilla extract can be incorporated into the dough. The dough's consistency is important; it should be tacky but not excessively sticky to ensure proper shaping and rise.
Ingredients
Doughnuts:
- 80 ml milk warm, whole
- 20 g granulated sugar increase to 30g if you prefer a sweeter dough
- 7 g active dry yeast
- 200 g all-purpose flour
- 15 g butter softened, unsalted
- 1 egg large
- pinch salt sea salt
For frying:
- 4 C peanut oil or neutral vegetable oil
Vanilla glaze:
- ½ C powdered sugar or to your taste
- 1 tablespoon milk whole
- 1 teaspoon vanilla extract
Instructions
For key visual process photos, refer to the body of the blog post.
Make the doughnuts:
- In a small bowl, combine warm milk, sugar and yeast and give it a stir. Let it sit and become active and bubbly.
- In a large bowl or a stand mixer bowl fitted with a dough hook attachment, add in the all-purpose flour, butter, egg and sea salt.
- Pour in the yeast mixture and knead until the dough comes together.
- If the dough is too sticky, add a teaspoon of flour until it's not overly sticky. It should feel slightly tacky to the touch.
- Place the dough ball into a lightly oiled bowl and cover. Let it rest in a warm location until doubled in size, about 1 hour.
- Once the dough has risen, punch the dough down and divide into 6 equal portions, roughly 60 grams each.
- On a lightly floured surface, form each portion into a round ball and flatten to about ½" thickness with a rolling pin.
- Place the dough onto a square piece of parchment paper on a baking tray.
- Use a shot glass or small round cutter to cut out the centre.
- Remove the small donut hole and set aside to fry later.
- Repeat with the remainder.
- Cover loosely with plastic wrap or an inverted baking tray and let the dough become risen and slightly puffy, another 20 minutes.
- In a small sauce pot or deep fat fryer, heat the frying oil to 350°F/177°C.
- Carefully tip the doughnut into the hot oil and remove the parchment paper.
- Fry for about 2 minutes per side, until light golden brown, flipping halfway.
- Check the oil temperature to make sure that it remains at 350°F/177°C.
- Strain the doughnut and place onto a baking sheet or cooling rack lined with paper towel to drain.
- Repeat with the remainder.
- Fry the donut holes in the same manner.
Glaze the doughnuts:
- In a bowl, combine the powdered sugar, milk and vanilla extract.
- Stir until the mixture is smooth.
- Take one doughnut and dip it into the glaze.
- Remove the doughnut and place onto a wire rack to set.
- Repeat with the remainder.
- Serve immediately.
Notes
- Adding 1 teaspoon vanilla extract into the dough enhances the doughnut’s flavor.
- Ensure the dough is slightly tacky but manageable for best shaping and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 35mg | 12% |
| Sodium | 18mg | 1% |
| Potassium | 83mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 128IU | 3% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
