It’s always a good idea to make a batch of these glazed donuts. They’re perfect for breakfast along with a hot mug of chocolate or coffee or as an after-dinner dessert. Don’t be intimidated by the idea of deep-frying.
Milk — I recommend blooming yeast in warm whole milk. Milk has natural sugars such as lactose to help activate the yeast. You’ll also need milk for the glaze as it adds flavor.
Active dry yeast — make sure the yeast you have on hand has not expired. It’s always best to purchase a fresh packet as the donut dough may not rise as well.
Flour — no need to break out any special flours to make glazed donuts, a basic all-purpose flour is perfect.
Butter — I recommend using unsalted butter since the glazed donut dough has salt added to it. Salted butter is not consistent between various brands, so it’s best to use unsalted butter to make sure the donuts aren’t salty.You can also use melted margarine.
How To Prepare And Make Glazed Donuts
1. In a small bowl, whisk together the warm milk, yeast, and a teaspoon of sugar. Let sit until bubbly, 5 to 10 minutes. Then, whisk together melted butter, eggs, and remaining ¼ cup sugar until smooth in another large bowl.Combine the two.
2. In a large bowl, whisk together the flour and salt. 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, about 5 minutes. Place the dough in a large, lightly oiled bowl, then cover and let rise in a warm place until doubled in size.
3. Deflate 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. Place the cutouts on a lined baking sheet or tray as you work. Loosely cover and let rise in a warm place until doubled in size.
4. Fill a deep pan or a fryer with 2 inches of oil. Heat over medium heat until 177 C. Working a few at a time, fry the 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.
5. In a medium bowl, whisk together powdered sugar, milk, and vanilla essence until smooth. Dip warm donuts and donut holes into the glaze and return to the wire rack to set. Enjoy the glazed donuts while still warm.
Glazed Donuts Recipe
Ingredients
Instructions
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In a small bowl, whisk together the warm milk, yeast, and a teaspoon of sugar. Let sit until bubbly, 5 to 10 minutes. Then, whisk together melted butter, eggs, and remaining ¼ cup sugar until smooth in another large bowl.Combine the two.
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In a large bowl, whisk together the flour and salt. 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, about 5 minutes. Place the dough in a large, lightly oiled bowl, then cover and let rise in a warm place until doubled in size.
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Deflate 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. Place the cutouts on a lined baking sheet or tray as you work. Loosely cover and let rise in a warm place until doubled in size.
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Fill a deep pan or a fryer with 2 inches of oil. Heat over medium heat until 177 C. Working a few at a time, fry the 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.
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In a medium bowl, whisk together powdered sugar, milk, and vanilla essence until smooth. Dip warm donuts and donut holes into the glaze and return to the wire rack to set. Enjoy the glazed donuts while still warm
