Glazed Donuts
User Reviews
4.9
Glazed Donuts
Description
The dough for these glazed donuts is prepared by activating active dry yeast in warm milk with sugar, followed by combining with flour, melted butter, eggs, and salt to form a stretchy but soft dough. After rising, the dough is rolled out and cut into donut shapes with holes, then fried in vegetable oil until puffed and golden. The frying temperature and oil volume are emphasized to maintain a crisp exterior without oiliness.
The glaze is made by mixing powdered sugar with milk and vanilla extract, creating a smooth coating that sets on the warm donuts. Tools like chopsticks or cake dowels are recommended for flipping donuts while frying and glazing without mess. The recipe highlights using a scale to prevent dense donuts by avoiding over-measuring flour.
Donuts are best enjoyed freshly made, but the recipe allows for flavor variations in the glaze by adding zest, cocoa, or extracts for customization. Proper handling of yeast and frying temperature ensures a light, airy texture contrasted by the sweet glaze.
Ingredients
For the Dough:
- 1 cup whole milk 105 to 110F (250mL, warm
- 2 packages active dry yeast 4 1/2 teaspoons, 0.5-oz.
- ¼ cup granulated sugar plus 1 teaspoon, divided (54g)
- 4½ cups all-purpose flour plus additional for dusting (540g)
- ½ teaspoon salt
- 6 tablespoons butter melted (85g, unsalted
- 2 large egg at room temperature
- vegetable oil for frying
For the Glaze:
- 3 cups powdered sugar (360g)
- 6 tablespoons milk 90mL, whole
- ½ teaspoon vanilla extract
Instructions
For the Dough:
- In a small bowl, whisk together the warm milk, yeast, and 1 teaspoon sugar. Let sit until bubbly, 5 to 10 minutes.
- In a large bowl, whisk together the flour and salt. In another large bowl, whisk together melted butter, eggs, and remaining ¼ cup sugar until smooth. Stir in yeast mixture until combined. Stir in flour mixture until a shaggy dough forms. On a lightly floured surface, knead the dough until smooth and elastic (dough may be slightly tacky), about 5 minutes. (you can also do this in a stand mixer with the dough hook.) Place the dough in a large, lightly oiled bowl. Cover and let rise in a warm place until doubled in size, about 1 hour.
- Line a large, rimmed baking sheet with parchment paper.
- Punch down the dough. On a lightly floured surface, roll the dough into a ¾-inch-thick rectangle. Using a donut cutter or 3-inch and 1-inch round cookie cutters, cut 12 rounds and 12 holes in each round, re-rolling scraps as necessary. Place the cutouts on the prepared baking sheet as you work. Loosely cover and let rise in a warm place until doubled in size, about 40 minutes.
- While the donuts are rising, place a wire rack inside a rimmed baking sheet. Fill a Dutch oven with 2-inches of oil. Heat over medium heat until a deep-fry thermometer registers 350F.
- Working a few at a time, fry donuts in the hot oil until golden brown, about 1 minute per side for large donuts and 1 minute, constantly stirring, for the donut holes. Transfer to the wire rack to drain.
For the Glaze:
- In a medium bowl, whisk together powdered sugar, milk, and vanilla until smooth. Dip warm donuts and donut holes into the glaze and return to the write rack to set.
Notes
- Measure flour by weight or fluff and level with a spoon and knife to avoid dense donuts from excessive flour.
- Use chopsticks or cake dowels to flip donuts in oil and handle them while glazing to keep hands clean.
- Customize the glaze by substituting vanilla with citrus zest, cocoa, bourbon, rum, or other extracts.
- If a 1-inch cookie cutter is unavailable for donut holes, use the base of a large pastry tip.
- Use a large pot for frying to prevent oil overflow, and monitor oil temperature carefully to avoid greasy or tough donuts.
- Fry donuts in small batches to maintain oil temperature and allow space for expansion and flipping.
- If needed, powdered sugar for glaze can be homemade using a separate recipe.
- Do not overheat milk when activating yeast as high temperature can kill the yeast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Serving | 2donuts | |
| Calories | 385kcal | 19% |
| Carbohydrates | 72g | 24% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 123mg | 5% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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