HOMEMADE GLAZED DOUGHNUTS

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Make and share this Homemade Glazed Doughnuts recipe from Food.com.

Provided by MrsBakesAlot

Categories     Breads

Time 27m

Yield 18 Doughnuts, 18 serving(s)

Number Of Ingredients 12

1 1/8 cups whole milk, Warm
1/4 cup sugar
2 1/4 teaspoons yeast, Instant (one Package) or 2 1/4 teaspoons active dry yeast (one Package)
2 large eggs, Beaten
5/8 cup unsalted butter, melted
4 cups all-purpose flour
1/4 teaspoon salt
canola oil
3 cups powdered sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup cold water or 1/2 cup milk

Steps:

  • To Make the Dough:.
  • 1. Make sure milk is nice and warm, but not overly hot.
  • 2. Add sugar to milk. Stir to dissolve.
  • 3. Add yeast into a small bowl.
  • 4. Pour milk/sugar mixture over yeast. Stir gently, then let sit for 10 minutes.
  • 5. Melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won't be overly hot.
  • 6. Add beaten eggs to melted butter, stirring constantly to make sure the butter's not too hot for the eggs.
  • 7. Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook.
  • 8. With the mixer on 3 or medium-low speed, pour in the yeast mixture.
  • 9. Allow the dough hook to stir this mixture for a couple of minutes, making sure it's thoroughly combined.
  • 10. With the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone.
  • 11. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes.
  • 12. After five minutes, stop the mixer and scrape the bottom of the bowl.
  • 13. Turn on the mixer for 30 seconds.
  • 14. Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes.
  • 15. After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge.
  • 16. Refrigerate dough for at least 8 hours, or overnight.
  • To Make the Doughnuts:.
  • 1. Remove bowl from fridge and turn out dough onto a lightly floured surface.
  • 2. Roll out to 1/4 to 1/3-inch thickness.
  • 3. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc.
  • 4. Cut holes out of each round using a 1 1/2-inch cutter.
  • 5. Place both doughnuts and holes on a floured baking sheet.
  • 6. Cover with large tea towel and place in a warm place in your kitchen; my kitchen is very drafty, so I have to briefly warm the griddle, then turn it off and set the sheets on top to keep warm.
  • 7. Allow doughnuts to rise undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughuts should be visibly puffier and appear to be airy.
  • To Fry the Dougnuts.
  • 1. Heat plenty of canola oil in a large pot until the temperature reaches 375 to 380 degrees-do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor.
  • 2. One to two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly.
  • 3. Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off.
  • 4. Place doughnut immediately on several layers of paper towels. Count to five, then flip it over onto a clean part of the paper towels. Count to five, then flip it over again; the purpose, obviously, is to drain as much grease as possible before it soaks into the doughnut.
  • 5. Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side.
  • 6. Allow doughnuts to slightly cool.
  • To Glaze.
  • 1. Mix all glaze ingredients in a bowl until completely smooth.
  • 2. One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.).
  • 4. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.).
  • 5. Serve warm if possible, or room temperature.

Nutrition Facts : Calories 265.3, Fat 7.8, SaturatedFat 4.6, Cholesterol 42, Sodium 112.8, Carbohydrate 44.8, Fiber 0.9, Sugar 23.3, Protein 4.3

Kiggundu Abbey
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I'm so glad I found this recipe. These doughnuts are now my go-to recipe for glazed doughnuts.


HD R
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These doughnuts were so easy to make! I can't wait to try more recipes from this website.


Vihaan Arjun
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I'm not a huge fan of doughnuts, but these were really good. The glaze was especially tasty.


PORTIA GUMEDE
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These doughnuts were perfect! They were fluffy, light, and the glaze was the perfect amount of sweetness.


jonshan jonshan
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Overall, I thought these doughnuts were pretty good. I would definitely make them again, but I might try a different glaze.


Haji Khannn
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The glaze on these doughnuts was a bit too runny, but the doughnuts themselves were delicious.


Md minhaj Md minhaj
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These doughnuts were a bit too dense for my liking, but they still tasted good.


Zolan Nyadu
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I love that this recipe uses simple ingredients that I already had on hand.


Baipidi Mogotsi
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These doughnuts were super easy to make. I'll definitely be making them again.


wonderful thera
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The glaze on these doughnuts was amazing! It was so thick and flavorful.


Saima Kashif
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These doughnuts were a bit too sweet for me, but my kids loved them.


Azad Azadmeena
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My family loved these doughnuts! They said they were the best doughnuts they'd ever had.


Saniya Meeks
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I've made these doughnuts several times now, and they're always a hit. They're so easy to make, and they always turn out perfectly.


Imaad Kammies
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These doughnuts were absolutely delicious! The glaze was the perfect combination of sweet and tangy, and the doughnuts themselves were fluffy and light.