Glazed Donuts Recipe (VIDEO)
User Reviews
5
Glazed Donuts Recipe (VIDEO)
Description
The Glazed Donuts Recipe starts by scalding and cooling milk to activate yeast in the dough mixture along with sugar, flour, and other ingredients. After a short rest, the dough is kneaded gently to develop structure while maintaining softness. Once shaped, the doughnuts are fried in a neutral oil until golden brown, yielding an airy and tender texture inside with a crisp yet light exterior.
The glaze is a simple combination of powdered sugar, water, and vanilla extract, which is applied while the donuts are still warm for optimal adherence and shine. The balance of the rich dough and sweet glaze results in a classic glazed donut experience.
This recipe requires attention to proving the yeast and kneading just enough for a soft dough. The donuts are ideal fresh but may not keep crisp for long. Frying with the right oil temperature ensures even cooking and a light texture without greasiness.
Ingredients
Donut Dough:
- 2 1/2 cups all-purpose flour divided, plus more for dusting
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 instant yeast quick acting or rapid rise (about 2 1/4 tsp, packet
- 2/3 cup milk scalded and cooled to 115˚F
- 1/4 cup olive oil or vegetable oil or canola oil, light
- 2 egg room temperature, yolk
- 1/2 tsp vanilla extract
Donut Glaze:
- 1 lb powdered sugar (4 cups)
- 5-6 Tbsp water
- 1 Tbsp vanilla extract
- neutral cooking oil for frying such as peanut oil or vegetable oil, generic cooking oil
Instructions
- Scald milk: Pour milk into a small saucepan over medium/low heat, stirring constantly to prevent film from forming. Once milk reaches 180˚F, or you see milk steaming, remove from heat and transfer to a measuring cup to cool to 115˚F on a thermometer.
- Proof dough: In a large mixing bowl, add 1 cup flour, 1/4 cup sugar, 1 packet yeast and 1/4 tsp salt, and whisk to combine. Add 2/3 cup warm milk, whisk in 1/4 cup oil, 2 egg yolks, and 1/2 tsp vanilla extract and whisk to combine. Cover with plastic wrap and let rest at room temperature 10-15 minutes or until some bubbles form on the surface (this indicates your yeast is active).
- Knead: Use a firm spatula to mix in most of the remaining 1 1/2 cups flour, adding just enough flour until dough holds together and no longer sticks to the sides of the bowl (add the last 2 Tbsp flour only if needed). Kead the dough in the bowl by hand for 5 minutes. If dough is really sticking to your hands, dust lightly with flour then continue kneading. Dough should be soft and slightly sticky.
- Let dough rise: Cover bowl with plastic wrap and set in a warm 100˚F oven for 45 min or at room temp for 1.5 to 2 hours until doubled in size.
- Roll and cut donuts: Turn dough out onto a floured surface. Roll dough with a rolling pin to 1/4” to 1/3” thick and use a donut cutter to make 11-12 donuts and donut holes. Gently press together scraps and re-roll to get another donut if desired.
- Let donuts rise: Place donuts and donut holes on a parchment lined baking sheet, with just enough space so they are not touching. Cover with a tea towel and let donuts rise again in a warm place for 20 minutes or at room temperature for 45 minutes until puffed.
- Make glaze: combine all glaze ingredients in a bowl and stir together until sugar is dissolved then set aside.
- Fry Donuts: In a dutch oven with clip on thermometer or in a deep fryer, Heat oil to 375˚F. Once donuts have puffed, fry 2 donuts at a time for 45 to 60 seconds per side until golden on each side, flipping once.
- Glaze donuts: Remove donuts from the oil one at a time and Immediately dip both sides in glaze then transfer to a wire rack.
- Fry donut holes: Fry and glaze the donut holes in 2 batches. Serve donuts as soon as the glaze is set.
Notes
- Nutrition values are approximate since frying oil absorption can vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12donuts
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbs | 40g | |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 33mg | 11% |
| Sodium | 57mg | 2% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 69IU | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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