Homemade Glazed Donuts
User Reviews
5
Homemade Glazed Donuts
Description
Homemade Glazed Donuts start with a yeasted dough combining instant dry yeast, warm water, sugar, evaporated milk, vegetable shortening, eggs, vanilla, flour, and salt. The dough is kneaded until smooth, allowed to rise, rolled out, and cut into rounds. After a second rise, the donuts are fried in vegetable oil heated to 350 degrees Fahrenheit until golden brown. A glaze made from melted butter, powdered sugar, evaporated milk, vanilla, and water coats the donuts for a shiny, sweet finish. The frying yields a tender interior with a lightly crisp surface, complimented by the sweet glaze.
The finished donuts are best enjoyed fresh and warm, either as a breakfast treat or snack. They pair well with coffee or milk. The dough’s use of evaporated milk and shortening provides richness and softness, while the glaze adds sweetness and moisture.
Vegetable shortening can be substituted for frying oil if preferred, using about 2 cups. Maintain oil temperature to ensure even cooking and avoid greasy or undercooked donuts. The dough should be moist but not sticky for easy handling. Letting the donuts rise adequately before frying helps produce a light texture.
Ingredients
Basic Donut Dough
- 2 1/2 teaspoons instant dry yeast
- 1/2 cup water warm, approximately 100 degrees
- 1/4 cup granulated sugar
- 1/4 cup evaporated milk
- 1/2 teaspoon salt
- 1/4 cup vegetable shortening
- 2 egg
- 1/2 teaspoon vanilla extract
- 2 1/2 to 3 cups all-purpose flour
- 1 quart vegetable oil
Donut Glaze
- 2 tablespoons butter melted
- 1 1/3 cups powdered sugar
- 1 pinch salt
- 2 teaspoons evaporated milk
- 1/2 teaspoon vanilla extract
- 2 to 4 teaspoons water
Instructions
- Combine the yeast, water, sugar, evaporated milk, salt, shortening, eggs, and vanilla in the bowl of a stand mixer. Pour in 2 cups of the flour and knead on a medium-low speed with a dough hook until well combined. Slowly add in the remaining flour until a smooth dough ball forms. Dough should be wet, but should not stick to your fingers or the sides of the bowl.
- Transfer the dough to a lightly greased mixing bowl, cover with plastic wrap or a clean dish towel, and let rise 1 1/2 hours.
- Roll the dough out onto a lightly floured surface 1/4 to 1/2-inch thick. Use a drinking glass or round cookie cutter to punch out 12 donuts, re-rolling the dough as necessary to get a dozen donuts and use almost all of the dough. Let rise another 30 minutes.
- Meanwhile, pour vegetable oil into a large pot, enough for the oil to be 1-inch deep. Heat to 350 degrees Fahrenheit. While the frying oil is coming to temperature, make the glaze in a medium-size mixing bowl by whisking together melted butter, powdered sugar, pinch salt, 2 tsp evaporated milk, and vanilla extract. Add in water 1 teaspoon at a time until it is just thin enough to dip something in easily. It shouldn't be runny, but it shouldn't be thick either.
- Fry the donuts a few at a time until golden brown, flipping halfway through. It is helpful to do a test donut to ensure that the donut gets cooked through. Transfer the donuts to a wire rack covered with a layer of paper towels. Let cool for 1 to 2 minutes then dip the top of the donut into the glaze and place it back on the wire rack.
Notes
- You can substitute vegetable shortening for frying instead of vegetable oil; about 2 cups of shortening is needed.
- Make sure the dough is smooth and slightly sticky to avoid dryness but should not stick excessively to hands or bowl sides.
- Maintain the frying oil temperature at 350°F for best results and even cooking.
- Allow donuts to rise fully before frying to achieve a tender texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12donuts
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Serving | 1donut | |
| Calories | 265kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 34mg | 11% |
| Sodium | 137mg | 6% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 111IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
