Glazed Donuts
User Reviews
5
Glazed Donuts
Description
This recipe begins by activating yeast in warm milk with sugar to ensure proper rising. The dough is prepared by combining eggs, melted butter, vanilla, salt, and flour, kneaded until it is slightly sticky but elastic. The dough is allowed to rise in an oiled bowl to prevent sticking and promote even fermentation.
Cut donuts are fried in hot vegetable oil until golden brown and puffy, then quickly coated in a sweet glaze made from confectioners sugar, milk, and corn syrup, which provides a smooth sheen and subtle stickiness. The combination of the soft interior and crisp fried exterior creates the classic donut texture.
To maintain freshness, store donuts in an airtight container for up to two days. Uncooked dough can be refrigerated for a couple of days or frozen after cutting into shapes to preserve for longer storage. Proper yeast handling is crucial; use fresh yeast and check its viability by looking for froth after activating. Avoid pouring used oil down the drain—dispose of it safely after cooling.
Ingredients
Donuts
- 1 cup milk warm (110°F)
- 1 tablespoon active dry yeast
- ½ cup sugar granulated
- 2 large egg
- ½ cup butter (1 stick), melted
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 4 cups all-purpose flour plus more as needed
- 4 cups vegetable oil for frying donuts
Glaze
- 3 cups powdered sugar same as icing sugar or confectioners sugar
- ⅓ cup milk
- ¼ cup light corn syrup
Instructions
- Activate the yeast: In the bowl of your mixer add the warm milk, yeast and sugar and mix with the dough hook or paddle attachment. Let it rest for 5 minutes, the mixture should be frothy on top. If not, start over with new yeast.
- Make the dough: Add the eggs, butter, vanilla extract, salt and 2 cups of the flour to the mixer bowl and beat on low speed for 1 minute. Scrape down the sides of the bowl, if needed. Switch to the dough hook if you were using the paddle attachment, and add remaining 2 cups of flour to the mixer bowl. Continue mixing on medium speed for another 2 to 3 minutes, the dough should come clean from the sides of the bowl, if still sticky add a bit more flour, 1 tbsp at a time. Don't add too much flour, you want the dough slightly sticky. If you poke it with your finger, it should bounce back from the indentation.
- Let the dough rise: Place the dough in a large bowl that's been lightly oiled and coat the dough as well with oil. Cover the bowl with plastic wrap and let the dough rise in a warm place for about an hour, or until doubled in size.
- Cut out donuts: Punch down the dough to release air. Lightly flour your clean work surface. Place the dough on the surface and using a rolling pin, roll the dough until it's about ½ inch in thickness. Using a donut cutter, cut out donuts. If you don't have a donut cutter, using a cookie cutter and a piping tip for the small holes. Transfer the donuts to a baking sheet. Place a cooling rack over another baking sheet.
- Fry donuts: Pour oil in a large Dutch oven or heavy-duty pot and heat over medium heat to 375°F. Add 2 to 3 donuts at a time and cook for 1 minute per side. Carefully transfer cooked donuts using a slotted spoon onto the prepared cooling rack. Repeat with remaining donuts.
- Make the glaze: Combine all the glaze ingredients together and whisk until smooth. Either dunk the donuts in the glaze or drizzle the glaze over the top of the donuts.
Notes
- If you lack a donut cutter, substitute with a cookie cutter or use a glass and piping tip to form the holes.
- Verify yeast viability by checking that the mixture becomes frothy when activated; if not, the yeast is expired and should be replaced.
- Store unopened yeast in a cool, dry place or refrigerate/freezer to maintain freshness; thaw yeast to room temperature before use.
- Keep finished donuts in an airtight container at room temperature for up to 2 days to maintain softness.
- Refrigerate uncooked dough in an airtight container for up to 2 days; allow to warm to room temperature before frying.
- Freeze cut but unbaked donuts on a tray, then transfer to airtight containers for up to 1 month; thaw fully before frying.
- Dispose of used frying oil safely by cooling and discarding in sealed containers instead of pouring down drains.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Serving | 1donut | |
| Calories | 249kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 64mg | 3% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 163IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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