Classic Glazed Doughnuts Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CLASSIC GLAZED DONUTS RECIPE BY TASTY



Classic Glazed Donuts Recipe by Tasty image

Making donuts and munchkins from scratch can seem like an intimidating endeavor, but once you go homemade, it's really hard to go back to store-bought. After you make the dough and let it rise overnight, you'll cut the donut and donut hole shapes and fry them in a heavy pan. While they rest, whisk together the glaze and either drizzle over the donuts or dunk them in it. Add sprinkles if you want and enjoy your warm, fresh-baked treats - this recipe makes a lot of them!

Provided by Frank Tiu

Categories     Desserts

Yield 12 servings

Number Of Ingredients 13

1 ½ cups milk, warm to the touch
1 cup sugar
½ oz yeast
1 stick unsalted butter, soft
3 eggs
1 tablespoon vanilla extract
5 cups flour, sifted
1 tablespoon vegetable oil
shortening, for frying
3 cups powdered sugar
1 cup dry milk powder
1 tablespoon vanilla extract
½ cup water, hot

Steps:

  • In a medium bowl, add the milk, sugar, and yeast, stirring to combine.
  • In a separate medium bowl, add the butter, eggs, and vanilla extract, stirring to combine.
  • Add the milk mixture to the egg mixture and whisk to combine. Transfer to a large bowl and add the flour in thirds, stirring between each addition.
  • Dump the dough onto a lightly floured surface and knead for 5 minutes, until smooth. Gently poke the dough with a finger--the dough should bounce back up from the indentation.
  • Place the dough in a large bowl, and lightly coat the dough with oil. Cover the bowl with plastic wrap.
  • Let the dough rise in a warm place for an hour, or until doubled in size.
  • Take the dough out and knead on a floured surface for 5 minutes until smooth. Place the dough in an oiled bowl and repeat with rise overnight in refrigerator.
  • Roll out the dough on a floured surface until ¼ inch (6 mm) thick.
  • Cut out the doughnuts and donut holes with a cookie cutter and piping tip.
  • Melt enough shortening over medium heat to come up just 2 inches (5 cm) up on the side of a heavy frying pan. Heat the shortening to 375°F (190°C)
  • Fry the donuts and donut holes for 45 seconds on each side, or until golden brown.
  • In a bowl, combine the powdered sugar, dry milk powder, vanilla extract and hot water until smooth.
  • Strain the glaze through a fine-mesh sieve to remove any lumps.
  • Dunk the donuts in the glaze or drizzle the glaze on top.
  • Enjoy!

Nutrition Facts : Calories 518 calories, Carbohydrate 99 grams, Fat 7 grams, Fiber 1 gram, Protein 13 grams, Sugar 53 grams

HOMEMADE GLAZED DOUGHNUTS



Homemade Glazed Doughnuts image

The Pioneer Woman's Homemade Glazed Doughnuts for Food Network allow you to make a batch of the ever-popular pastry at home.

Provided by Ree Drummond : Food Network

Time 12h15m

Yield 24 doughnuts

Number Of Ingredients 11

1/4 cup granulated sugar
1 1/8 cups whole milk, warmed
3 teaspoons instant yeast
2 large eggs
1 1/4 sticks unsalted butter, melted
4 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
4 cups vegetable shortening, for frying (or peanut or safflower oil)
3 cups powdered sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract

Steps:

  • For the doughnuts: Add the granulated sugar to the warm milk in a medium bowl, and then add the yeast. Allow it to sit until the yeast starts to bubble, 5 to 10 minutes.
  • In a small bowl, beat the eggs and then pour them into a bowl with the melted butter, whisking constantly. Add the butter/egg mixture to the bowl of an electric mixer. Pour in the milk/sugar/yeast mixture. With the hook attachment, turn the mixer to low speed.
  • Mix the flour and salt in a bowl, and then retrieve 1/2 cup at a time and add it to the mixing bowl, allowing it to slowly incorporate into the liquid mixture.
  • Continue mixing for 5 minutes after the flour is combined. Stop the mixer, scrape the bowl and then mix about 30 seconds more. Then place the dough in a lightly-oiled bowl, cover it with plastic wrap and refrigerate, 8 to 12 hours.
  • The next morning, remove the dough from the fridge and allow it to come to room temperature and rise, 1 1/2 to 2 hours. Put the dough in a warm spot, if necessary, to facilitate rising.
  • Turn out the dough on to a floured surface and roll it out to about 1/4-inch thick. Use a doughnut cutter (or 2 concentric cutters) to cut out the doughnuts. Remove the holes and transfer the doughnuts to a lightly-floured baking sheet lined with a baking mat or parchment. Then - and this is the vital part - cover the doughnuts lightly with tea towels and place it in a draft-free area, at least 1 1/2 to 2 hours. It will take that long for them to rise. If they don't seem to be rising much, move the pan to a warm place.
  • Melt the shortening in a pot over a medium-high heat until it reaches 350 degrees F on a candy thermometer. (Or you can drop one of the doughnut holes in the oil, if it sizzles and immediately rises to the surface, the oil is ready.) The doughnuts should immediately float to the top and puff up. Then use a metal spoon or spatula to carefully flip them over to the other side. Remove them from the oil as soon as they're golden brown on both sides (this should take less than 1 minute in total). At the end, drop in the doughnut holes and fry them until they are golden brown.
  • Place the doughnuts on paper-towel-lined-plates to drain. Don't worry if they're a little imperfect; if your fingers leave impressions when you dropped them into the oil, that just means they were extra light and fluffy.
  • For the glaze: To glaze the doughnuts, mix the powdered sugar, 1/2 cup cold water, salt and vanilla in a bowl until smooth. Drop in the doughnuts one at a time. Quickly turn them over then remove them. Place them on a rack so any excess glaze can drip off.
  • To make the most of the glaze, set the holes underneath the doughnuts so they can catch the extra good stuff.

CLASSIC GLAZED DOUGHNUTS



Classic Glazed Doughnuts image

Provided by Lara Ferroni

Categories     Mixer     Brunch     Dessert     Fry     Kid-Friendly     Mother's Day     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 to 12 doughnuts

Number Of Ingredients 13

1 tablespoon plus 1 teaspoon active dry yeast
1 cup whole milk, heated to 110°F
2 to 2 1/2 cups (320 to 400 grams) bread flour
1 teaspoon pure vanilla extract
3 large egg yolks
2 tablespoons (30 grams) superfine sugar
1/2 teaspoon table salt
4 tablespoons (1/2 stick or 2 ounces) unsalted butter, softened at room temperature and cut into cubes
Vegetable oil for frying
Basic Sugar Glaze
Chocolate Glaze
Special Equipment
Stand mixer fitted with the paddle attachment and dough hook, 2 large baking sheets, non-terry dish towel, 3-inch-diameter doughnut cutter with 1-inch-diameter hole (or cookie cutters), wire cooling rack, deep-fry thermometer

Steps:

  • In a medium bowl, combine 1 tablespoon of the yeast with 3/4 cup of the warm milk and stir to dissolve the yeast. Add 3/4 cup of the flour and stir to create a smooth paste. Cover the bowl with plastic wrap and let the flour mixture rest in a warm place for 30 minutes.
  • Once 30 minutes have passed, in the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 teaspoon yeast with the remaining 1/4 cup milk (the milk will be room temperature at this point). Add the rested flour mixture along with the vanilla and egg yolks and mix on low until the ingredients are incorporated and the dough is smooth, about 30 seconds. Turn off the mixer and add 1 cup of flour, along with the sugar and salt. Mix on medium until the dough starts to come together, about 30 seconds. Add the butter and mix on medium until it's incorporated, about 30 seconds.
  • Remove the paddle attachment from the mixer, and switch to the dough hook. Start adding the remaining flour, 1/4 cup at a time (turning the mixer off for each addition) and knead the dough on medium until it completely pulls away from the side of the bowl and is smooth and not too sticky, about 1 minute. The dough will be very soft and moist but not so sticky that you can't roll it out. (For this step, you may only need to use as little as 1/4 cup flour, so there may be flour leftover.) Cover the bowl with plastic wrap and let the dough rest in a warm place for 30 minutes.
  • Once 30 minutes have passed, gently press down on the dough to remove any gas bubbles then chill, covered, for at least 1 hour and up to 12 hours.
  • When ready to roll out the dough, line a baking sheet with a lightly floured non-terry towel. Lightly flour a work surface and roll out the dough to a 1/2-inch thickness. Using doughnut or cookie cutters, cut out 3-inch-diameter rounds with 1-inch-diameter holes. (For filled doughnuts, don't cut out the holes.) Arrange the doughnuts on the prepared baking sheet, leaving at least 1 inch between doughnuts. Cover the doughnuts loosely with plastic wrap and let them proof in a warm place until almost doubled in size, 30 to 40 minutes. Check to see if the doughnuts are ready every 5 to 10 minutes. To test, use a fingertip to lightly touch one of the doughnuts. If the dough springs back immediately, it needs more time; if it springs back slowly, it's ready; and if the dough doesn't spring back at all, it's over-proofed. You can punch down and reroll over-proofed dough once.
  • While the doughnuts are proofing, line a baking sheet with 2 layers of paper towels and place a wire rack on top of the towels. In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 360°F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Fry, flipping once, until light golden brown, 1 to 2 minutes per side. Transfer as done to the wire rack and return the oil to 360°F between batches. Let the doughnuts cool slightly before glazing with the Basic Sugar Glaze or Chocolate Glaze .

CLASSIC GLAZED DOUGHNUTS



Classic Glazed Doughnuts image

Homemade doughnuts are a bit of a project, but they're less work than you might think, and the result is a truly great, hot, crisp doughnut. Once you've mastered this basic recipe for a fluffy, yeasted doughnut, you can do pretty much anything you like in terms of glazes, toppings and fillings.

Provided by Mark Bittman

Categories     dessert

Time 3h

Yield About 1 dozen

Number Of Ingredients 10

1 1/4 cups milk
2 1/4 teaspoons (one package) active dry yeast
2 eggs
8 tablespoons (1 stick) butter, melted and cooled
1/4 cup granulated sugar
1 teaspoon salt
4 1/4 cups all-purpose flour, plus more for rolling out the dough
2 quarts neutral oil, for frying, plus more for the bowl.
2 cups powdered sugar
1/4 cup milk.

Steps:

  • Heat the milk until it is warm but not hot, about 90 degrees. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
  • Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at a time, if the dough is too wet. If you're using an electric mixer, the dough will probably become too thick to beat; when it does, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.
  • Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a doughnut cutter, concentric cookie cutters or a drinking glass and a shot glass (the larger one should be about 3 inches in diameter), flouring the cutters as you go. Reserve the doughnut holes. If you're making filled doughnuts, don't cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process.
  • Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes. If your kitchen isn't warm, heat the oven to 200 at the beginning of this step, then turn off the heat, put the baking sheets in the oven and leave the door ajar.
  • About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 375. Meanwhile, line cooling racks, baking sheets or plates with paper towels.
  • Carefully add the doughnuts to the oil, a few at a time. If they're too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. It's O.K. if they deflate a bit; they'll puff back up as they fry. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they're deep golden all over. Doughnut holes cook faster. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375. Glaze or fill as follows, and serve as soon as possible.
  • Whisk together 2 cups powdered sugar, 1/4 cup milk and 1 teaspoon vanilla until smooth. When the doughnuts are cool enough to handle, dip into the glaze; if you like, flip them so the tops they're completely covered. Put on racks to let the glaze harden.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 15 grams, Carbohydrate 60 grams, Fat 18 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 219 milligrams, Sugar 25 grams, TransFat 0 grams

GLAZED YEAST DONUTS



Glazed Yeast Donuts image

Leavened with yeast and gently fried in hot vegetable oil, these donuts are puffy, golden, and light as a feather. Give them a quick dip in our lemon, strawberry, or chocolate glaze -- you can't go wrong!

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 4h45m

Yield Makes about 12, plus holes

Number Of Ingredients 14

3 cups confectioners' sugar
1/4 teaspoon kosher salt
6 to 8 tablespoons fresh lemon juice (from 2 to 3 lemons)
1 3/4 cups unbleached all-purpose flour, plus more for dusting
1 3/4 cups bread flour
2/3 cup warm water
1/3 cup whole milk
2 1/4 teaspoons instant dry yeast (one 1/4-ounce package)
1 large egg plus 1 large yolk, room temperature
1/3 cup granulated sugar
2 teaspoons kosher salt
4 tablespoons unsalted butter, room temperature, cut into pieces
Vegetable-oil cooking spray
Vegetable, peanut, or safflower oil, for frying (about 8 cups)

Steps:

  • Lemon Confectioners'-Sugar Glaze: Whisk together confectioners' sugar and salt. Whisk in juice until mixture is smooth and thick, and has the texture of pourable honey. Glaze can be refrigerated in an airtight container up to 3 days; stir until smooth before using. (Makes 1 1/2 cups.)
  • Donuts: Whisk together flours. Combine water and milk in the bowl of an electric mixer fitted with the dough-hook attachment, then sprinkle yeast over top. Stir in 1 cup flour mixture. Cover with plastic wrap; let stand in a warm place until bubbling and doubled in volume, about 1 hour. Add egg and yolk, granulated sugar, salt, and remaining flour mixture. Beat on medium speed 3 minutes. Continue beating while adding butter, a few pieces at a time, beating to combine after each addition. When all butter has been added, keep beating until a shiny, sticky dough forms around hook, about 4 minutes more. Scrape down sides of bowl.
  • Cover dough with plastic wrap. Let stand in a warm place until almost doubled in volume, about 1 hour. Refrigerate at least 8 hours and up to 24.
  • Cut out 24 three-inch squares of parchment. Spray two baking sheets with oil; arrange parchment squares in a single layer on them. Spray parchment. Transfer dough to a lightly floured baking sheet; pat out 1/2 inch thick. Using a floured 2 1/2-inch donut cutter, cut out donuts (or use a 2 1/2-inch cookie cutter to cut out rounds, then cut out holes with a 1-inch round cutter). Transfer to parchment squares. Drape with oil-sprayed plastic wrap and let stand in a warm spot until slightly more than doubled in bulk and very soft, about 1 hour.
  • Meanwhile, pour oil into a large, deep, heavy pot, such as a Dutch oven, until it reaches 2 inches up side, leaving about 2 1/2 inches headroom. Clip a deep- fry thermometer to pot and heat oil over medium to 350 degrees to 360 degrees. Working in batches of 3 so as not to crowd pot, carefully use parchment to transfer donuts to hot oil and cook, flipping a few times, until puffed and golden brown all over, 2 to 3 minutes total for donuts (1 1/2 to 2 minutes for holes), maintaining oil temperature between 350 degrees and 360 degrees at all times. Transfer donuts to a wire rack set in a rimmed baking sheet; let cool 10 minutes.
  • While still slightly warm, dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side, then place, glaze-side up, on rack. Let stand until glaze sets and donuts are cool, about 1 hour.

DOUGHNUT GLAZE



Doughnut Glaze image

Provided by Alton Brown

Categories     dessert

Time 13m

Yield enough glaze for 20 to 25 doughnuts

Number Of Ingredients 3

1/4 cup whole milk
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, 1 at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving.

More about "classic glazed doughnuts recipes"

GLAZED DONUTS - THE BEST YEAST RAISED GLAZED DONUT RECIPE
glazed-donuts-the-best-yeast-raised-glazed-donut image
2018-02-21  · Yeast Donuts – The Best Yeast Raised Donuts Recipe. The Quest for creating the perfect Yeast Raised Bakery Style Donut. Fun on the Homestead is …
From funonthehomestead.com
Category Breakfast, Snack
Total Time 2 hrs 2 mins
  • Please do not make any substitutes for this recipe. If you want to create a bakery type yeast raised donut. I also found using my bread machine on the dough cycle produced a more delicate donut.
  • In a bowl - Start your yeast -1/4 cup of warm water, yeast, and 1 tsp of sugar. Mix well and allow to bloom.
  • Either in your bread machine or mixing bowl - Add your flour, sugar, salt, nutmeg, egg, shortening, Buttery Sweet Dough, Bakery Emulsion, water, and yeast mixture.
See details »


ORIGINAL GLAZED DONUTS (KRISPY KREME RECIPE COPYCAT) | THE ...
original-glazed-donuts-krispy-kreme-recipe-copycat-the image
2015-06-04  · In a medium bowl, heat the milk in the microwave until it is warm to the touch, about 45 seconds. Add in the yeast and give it gentle stir. Let the mixture sit until there is some foam on top, about 5 minutes. Using a stand mixer fitted with the dough hook, beat together the yeast …
From theworktop.com
4.4/5 (346)
Total Time 1 hr 30 mins
Category Breakfast, Brunch, Donuts
Calories 292 per serving
See details »


HOMEMADE GLAZED YEAST DOUGHNUTS | RED STAR YEAST
homemade-glazed-yeast-doughnuts-red-star-yeast image
2014-10-06  · Fry doughnuts a few at a time, turning once, until golden brown. Drain on absorbent paper towels. Glaze doughnuts (see below) or shake warm in a paper sack with sugar. Make Glaze: In small bowl, combine all ingredients and blend until smooth. Dip warm doughnuts into glaze. Place on racks until glaze …
From redstaryeast.com
5/5 (6)
Estimated Reading Time 3 mins
Servings 24
See details »


BAKED GLAZED DOUGHNUTS - RECIPES FOR HOLIDAYS
2021-01-12  · In a large bowl, whisk together the cake flour, sugar, baking powder and salt. In a separate bowl, whisk together the buttermilk, eggs, butter and vanilla. Add the dry ingredients to the milk/egg mixture and whisk together just until combined. Fill each doughnut …
From recipesforholidays.com
5/5 (2)
Category Breakfast
Cuisine American
Total Time 39 mins
  • Make the DOUGHNUTS:In a large bowl, whisk together the cake flour, sugar, baking powder and salt. In a separate bowl, whisk together the buttermilk, eggs, butter and vanilla. Add the dry ingredients to the milk/egg mixture and whisk together just until combined. Fill each doughnut cavity 2/3-full. It's easiest to do this if you put the doughnut batter into a piping bag with a large open tip and pipe it into the pan.
  • Bake for 7 to 9 minutes, or until the tops of the doughnuts spring back when touched. Let the doughnuts cool in the pan for 4 to 5 minutes before removing them to a rack.
  • Add the GLAZE:These doughnuts are best when they are fresh. So let them cool some and then add the glaze. In a medium bowl, whisk the glaze ingredients together. Dip the tops of the doughnuts in the glaze and then set them on a rack to set the glaze. Then go through and dip them a second time (double dipping!) and set them on the rack again. Serve soon after glazing- as soon as the glaze is set.
See details »


CLASSIC DOUGHNUTS RECIPE | SIDECHEF
2021-05-10  · Warm the Milk (1 1/2 cups) to around 115 degrees F (45 degrees C). Add to a small bowl, add the Granulated Sugar (1 pinch) and sprinkle over the Instant Dry Yeast (1/2 Tbsp) . Step 2. Allow to stand for around 5 minutes or until the yeast …
From sidechef.com
5/5 (15)
Total Time 4 hrs
Category Baked Goods
Calories 32 per serving
  • Warm the Milk (1 1/2 cup) to around 115 degrees F (45 degrees C). Add to a small bowl, add the Granulated Sugar (1 pinch) and sprinkle over the Instant Dry Yeast (1 3/4 teaspoon).
  • In the meantime, combine the remaining Granulated Sugar (1/3 cup), Unsalted Butter (1/2 cup), Egg (2) and Salt (3/4 teaspoon) in the bowl of a stand mixer with the dough hook attached.
See details »


EASY GLAZED DOUGHNUTS RECIPE | A FARMGIRL'S KITCHEN
2019-01-18  · How to make Glazed Donut glaze: Whisk together 2 cups powdered sugar, 4-5 tablespoons whole milk and ½ teaspoon pure vanilla extract. You’ll want your glaze to be fairly thin, so it just coats the doughnuts …
From afarmgirlskitchen.com
5/5 (16)
Total Time 2 hrs 2 mins
Category Breakfast or Brunch, Dessert
Calories 436 per serving
  • In a large mixing bowl of a stand mixer dissolve the yeast in the warm water. Add the warm milk, sugar, honey and eggs. Add the dough hook attachment, and stir in the flour and salt. Scrape the bottom and sides of the bowl occasionally with a rubber spatula. Cut the butter into small pieces and incorporate into the dough. Scrape the bowl a few times. Beat the dough until it becomes smooth, about 5-7 minutes.
  • Turn the dough out onto a floured work surface and knead for 5-6 minutes, making a smooth dough. This dough is going to be sticky when you turn it out. After kneading, shape into a round ball and place back into the greased mixing bowl. Cover loosely with plastic wrap and drape with a clean kitchen towel. Place in a warm area and let rise until doubled in size, about 1 to 1 1/2 hours. Turn the dough out onto a lightly floured work surface and knead the dough for a few minutes. Turn back into the greased bowl (spray with cooking spray again if needed) and let rise until doubled, about 1 hour.
See details »


CLASSIC BAKED DONUT RECIPE WITH COLORFUL GLAZE WITH ...
2020-10-22  · A soft and tender baked donut recipe that only takes 15 minutes! These donuts are extremely easy to make, taste just like a piece of cake and look adorable with a bright colored glaze and fun sprinkles. Perfect for birthdays, a weekend treat or even a wedding, these donuts …
From sugargeekshow.com
5/5 (10)
Calories 313 per serving
Category Breakfast, Dessert
  • Preheat your oven to 450ºF (232ºC) and weigh out all of your ingredients, bringing the buttermilk and egg to room temperature.
See details »


HOMEMADE GLAZED VANILLA DOUGHNUTS - BAKERS TABLE
2019-05-29  · In the bowl of a stand mixer, combine flour, yeast, baking powder, sugar, and salt. With the mixer running, add the milk, eggs, vanilla, and butter. Mix on low speed for 1-2 minutes, or until the dough is combined. Turn off the mixer and switch to the dough hook.
From bakerstable.net
4.6/5 (21)
Total Time 1 hr 49 mins
Category Breakfast
Calories 365 per serving
See details »


CLASSIC GLAZED DOUGHNUT RECIPE - HOT CHOCOLATE HITS
2020-05-10  · Variations: Jam doughnut: Instead of cutting out the hole in the doughnut, fry a 5-inch circle, then using a piping bag fitted a nozzle and filled with your favourite jam, "inject" the doughnuts and squeeze gently to release the jam. Then dust with confectioners' sugar; Chocolate glazed doughnut: Add 2-3 tbsp of cocoa powder to the glaze recipe, and top with sprinkles.
From hotchocolatehits.com
Servings 8-10
Total Time 3 hrs 30 mins
Estimated Reading Time 6 mins
See details »


BEST HOMEMADE GLAZED DONUTS RECIPE | HOW TO MAKE DONUTS
2020-11-14  · Homemade Glazed Donuts recipe makes light and fluffy donuts that are truly the best donuts I’ve ever eaten. They’re my absolute favorite! If you are new to donut making, this is the perfect donut recipe. Keep reading for an easy step-by-step tutorial with photos! Fluffy Glazed Donuts . Can I tell you a secret? I am in love with glazed donuts. There’s just something about the fluffy and ...
From blessthismessplease.com
Reviews 109
Calories 248 per serving
Category Dessert
See details »


HOW TO MAKE DONUT GLAZE AT HOME THAT'LL RIVAL ANY DONUT SHOP
2019-06-04  · Skip your next Dunkin’ run thanks to these copycat recipes. How to Make Donut Glaze Ingredients: 2 cups confectioners’ sugar; 5 tablespoons half-and-half cream; 1/2 teaspoon vanilla extract; Yield: Enough glaze for about 2 dozen doughnuts. Step 1: Prep the sugar. Shift the confectioners’ sugar into a wide-edged bowl. Sifting gets rid of any clumps and works to aerate the confectioners ...
From tasteofhome.com
Author Caroline Stanko
Estimated Reading Time 6 mins
See details »


EASY BAKED GLAZED DONUTS - RUN LIFT EAT REPEAT
2018-03-06  · Baked Glazed Donuts – Key Ingredients. There's not many ingredients for this easy donut recipe, most of which you probably already have on hand! In the recipe notes (at the bottom of the recipe) I also take a deeper dive into ingredient substitutions. Flour: This donut recipe doesn't require much flour, just 1 and 1/4 cups. It's just enough ...
From runlifteatrepeat.com
See details »


CLASSIC GLAZED DONUTS | TASTY RECIPES - COOKING VIDEOS AND ...
2018-02-22  · In a bowl, add the milk, sugar, and yeast together, stirring to combine. In a separate bowl, add butter, eggs, and vanilla extract, stirring to combine. Add the milk mixture to the bowl with eggs, stirring to combine. Then add the flour in thirds, stirring between each addition.
From recipestasty.com
See details »


CLASSIC GLAZED DOUGHNUTS — ADD1TBSP
2015-06-14  · Steps. To make the preferment, warm milk in a small saucepan just enough to take the chill off, about 110 °F. Pour 6 oz (3/4 cup) of milk into a medium-sized mixing bowl, sprinkle the yeast over the milk, and stir to dissolve with a wooden spoon.
From add1tbsp.com
See details »


CLASSIC GLAZED DOUGHNUTS (EPICURIOUS) | ELKE'Z RECIPEZ
2021-03-03  · Fry, flipping once, until light golden brown, 1 – 2 min per side. Transfer as done to the wire rack and return the oil to 360° F between batches. Let the doughnuts cool slightly before glazing with the Basic Sugar Glaze or Chocolate Glaze. Makes 8 to 12 doughnuts. Basic Sugar Glaze. 1 1/2 c confectioners’ sugar, sifted to remove any lumps
From elkezrecipes.wordpress.com
See details »


ORIGINAL DOUGHNUTS, EASY SOFT DOUGHNUTS RECIPE, GLAZED ...
2015-12-28  · Classic Original Glazed Doughnuts Recipe #yeasted #doughnuts #glazed #classic #original #donut #creamy #homemade #scratch #baking #foolproof #tested #recipe #holidays #treat #yummy. Ingredients. Scale 1x 2x 3x. For the doughnuts. 1 cup lukewarm milk; 2 tablespoon granulated sugar; 2 1/4 teaspoon Active dry yeast; 350 grams All purpose flour (maida) 1/2 teaspoon freshly …
From kannammacooks.com
See details »


CLASSIC GLAZED BEER DOUGHNUTS - THE BEERONESS
2013-08-27  · Although that isn’t to prevent you from placing a large plate of homemade Classic Glazed Beer Doughnuts in front of a table full of friends and saying, “I put beer in this!” Print. Yum. Classic Glazed Beer Doughnuts. Yield: 12-16 doughnuts . Ingredients. Doughnuts 3 cups bread flour ¼ cup granulated sugar 1 packet rapid rise yeast (2 ¼ tsp) ¾ cup wheat beer 1/2 teaspoon vanilla 3 ...
From thebeeroness.com
See details »


CLASSIC DONUT GLAZE RECIPE | CHEF LINDSEY FARR
Add coffee extract or a little cocoa powder to bump up that flavor! To flavor with jam: make the recipe as above but hold back about ¼ cup of the milk. Add desired jam (raspberry, concord, etc.), whisk until smooth and then add milk a little at a time until the glaze runs smoothly from the whisk. donut glaze glazed donut.
From cheflindseyfarr.com
See details »


THIS MONTH'S RECIPES | ANNA OLSON
While the doughnuts are rising, prepare the glaze. Whisk the melted butter, with the icing sugar, vanilla and 3 tbsp of the milk until smooth, adding more milk if needed to make a thin glaze (it should be quite fluid). Preheat vegetable oil to 350°F in a tabletop fryer, or in a deep pot over medium high heat (fill the pot with 2 inches of oil).
From annaolson.ca
See details »


CLASSIC GLAZED DONUTS | ALWAYS EAT DESSERT
2019-07-23  · Classic Glazed Donuts. Published: Jul 23, 2019 by Allison Ferraro · Modified: Jul 24, 2020 · Leave a Comment. With a light and airy interior, a golden, fried exterior, and a sweet vanilla glaze, these classic glazed donuts prove that homemade donuts are worth the effort! If you've ever eaten a donut fresh out of the fryer - still warm and just a little bit greasy - then you already know that ...
From alwayseatdessert.com
See details »


HOW TO MAKE HOMEMADE GLAZED DOUGHNUTS | SALLY'S BAKING ...
2016-05-02  · Fry the doughnuts. Working with 2-3 doughnuts at a time, cook for 1 minute on each side. Carefully remove from the oil and place onto prepared rack. Repeat with remaining doughnuts. (See my recipe note about making the doughnut holes.) Make the glaze. Dip each warm doughnut into the glaze and coat both sides. After about 20 minutes, the glaze ...
From sallysbakingaddiction.com
See details »


Related Search