CLASSIC GLAZED DOUGHNUTS
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
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
HOMEMADE GLAZED CHOCOLATE DOUGHNUT HOLES
Skip the store-bought doughnuts in favor of an easy recipe for glazed chocolate doughnut holes with sprinkles.
Provided by Kelly Senyei
Time 7m
Number Of Ingredients 15
Steps:
- In a medium bowl, sift together the confectioners sugar and cocoa powder. Slowly stir in 3 tablespoons of milk and the vanilla extract until the mixture is smooth. If the glaze isn't thin enough, stir in 1 additional tablespoon of milk. Cover the glaze with plastic wrap and set it aside while you make the doughnut holes.
- In a large bowl, whisk together the flour, cocoa powder, baking powder and salt.
- In a separate small bowl, whisk together the eggs, sugar, buttermilk and melted butter. Stir the wet ingredients into the dry ingredients until combined. (The dough will be very wet.) Cover the bowl with plastic wrap and refrigerate it for 2 to 3 hours until chilled.
- When you are ready to make the doughnuts, attach a deep-fry thermometer to the side of a large heavy-bottomed pot. Add 3 to 4 inches of oil, ensuring there are at least 2 inches from the top of the oil to the top of the pot. Begin heating the oil over medium-high heat. (The oil is ready for frying when it reaches 375ºF.)
- Scrape the dough onto a well-floured work surface. Flour your hands then pat the dough out until it is about 1/2-inch thick all around. (The dough will be very sticky and wet. Do not hesitate to add more flour as needed to prevent the dough from sticking.)
- Flour the cookie cutter, lightly flour a small baking sheet and line a separate baking sheet with paper towels. Using the cookie cutter, cut out circles from the dough and transfer them to the floured baking sheet, re-flouring the cookie cutter after each cut. Gather the scraps, pat them down and cut out as many additional circles as you can. Once the oil reaches 375ºF, carefully add the doughnut holes in batches of 3 or 4, cooking them for 1 to 2 minutes per side and flipping them as needed. (See Kelly's Notes.)
- Using a slotted spoon, transfer the doughnut holes to the paper towel-lined baking sheet. Allow the doughnut holes to cool completely then dip them into the prepared glaze, shake off any excess and decorate them with sprinkles (optional). Place the doughnut holes on a cooling rack to allow the glaze to set slightly. Serve the doughnut holes immediately or store them in an air-tight container.
- For chocolate doughnut holes with vanilla glaze, use the vanilla glaze recipe from my Easy Homemade Glazed Doughnut Holes.
- This is a very wet dough. The less you handle it, the better. It's also very important that it's properly chilled and that you use enough flour when patting out the dough and cutting it into circles.
- The dark color of these doughnut holes makes it harder to decide when they're fully cooked. Test the exact cooking time by adding one doughnut hole to the hot oil and then testing the doneness at different intervals using a toothpick. Insert the toothpick into the doughnut and then remove it. If it comes out clean, the doughnut hole is fully cooked and you'll know the exact time to cook the doughnut holes.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 158 kcal, Carbohydrate 31 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 31 mg, Sodium 65 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
GLAZED DOUGHNUT HOLES
Here's a simple recipe to create a colorful and fun breakfast-or snack! For the glaze, use any type of juice you like. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Brunch
Time 5m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- Whisk together sugar and enough juice concentrate to achieve a thick glaze. Dip doughnut holes in glaze; transfer to waxed paper., Variation: For lemon glaze, whisk together sugar and lemon juice until smooth. Dip doughnut holes and transfer to waxed paper.
Nutrition Facts : Calories 225 calories, Fat 4g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 69mg sodium, Carbohydrate 49g carbohydrate (44g sugars, Fiber 0 fiber), Protein 1g protein.
EASY HOMEMADE GLAZED DOUGHNUT HOLES
All this recipe takes is a few simple ingredients and 30 minutes or less for easy homemade glazed doughnut holes.
Provided by Kelly Senyei
Time 25m
Number Of Ingredients 12
Steps:
- Sift the confectioners' sugar into a medium bowl. Slowly stir in 3 tablespoons of milk and the vanilla extract until the mixture is smooth. If the glaze isn't thin enough, stir in 1 additional tablespoon of milk. Cover the glaze with plastic wrap and set it aside while you make the doughnut holes.
- Add the vegetable oil to a large, heavy-bottomed pot. (There should be at least 2 inches of oil in the pot and at least 2 inches between the top of the oil and the top of the pot.) Attach the deep-fry thermometer to the pot and begin heating the oil over medium heat to 350ºF. Line a baking sheet with paper towels.
- In a small bowl, whisk together the milk and the egg.
- In a separate medium bowl, whisk together the flour, sugar, baking powder and salt. Stir the milk-egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft dough forms.
- Once the oil has reached 350ºF, use a small ice cream scoop to drop about 1 tablespoon scoops of dough into the oil, careful not to overcrowd the pan. (See Kelly's Notes.) Fry the doughnut holes, flipping them in the oil, for about 2 minutes or until they're golden brown. Using a slotted spoon, transfer the doughnut holes to the paper towel-lined baking sheet.
- Allow the doughnut holes to cool slightly. Place a cooling rack atop a baking sheet, then one by one, dip the doughnut holes into the glaze and transfer them to the rack to allow the excess glaze to drip off. Serve immediately.
- The dough expands when fried, so 1 tablespoon of batter will yield about a 2-inch doughnut hole. If you prefer smaller doughnut holes, drop about 1 teaspoon of batter into the oil. This recipe yields about 2 dozen of the larger doughnut holes or 4 dozen of the smaller variety.
- The roundness of the doughnut holes depends on how clean of a scoop of batter you drop into the hot oil. If you don't have a small ice cream scoop, you can use two small spoons to form the batter into mounds, however your doughnut holes will not be as uniformly round in shape.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 99 kcal, Carbohydrate 17 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 13 mg, Sodium 57 mg, Sugar 9 g, ServingSize 1 serving
HOMEMADE GLAZED DOUGHNUTS
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
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 DONUTS RECIPE BY TASTY
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
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
GLAZED YEAST DOUGHNUTS
Yeast doughnuts covered with glazed icing... even better than the store bought ones! Easy and fun to make.
Provided by Sanah
Categories Bread Yeast Bread Recipes
Time 2h55m
Yield 24
Number Of Ingredients 12
Steps:
- In a medium bowl, stir together the scalded milk, sugar, and salt. Set aside to cool until tepid. If using nutmeg, stir it into the flour, and add 2 cups of the mixture to the milk, and beat until well blended.
- In a small bowl, dissolve the yeast in warm water. Stir into the milk and flour mixture, then mix in the butter and eggs. Mix in the remaining flour 1/2 cup at a time. When dough is firm enough, turn it out onto a floured surface, and knead for 3 to 4 minutes. Place into an oiled bowl, cover and allow dough to rise until doubled in bulk. This should take 30 to 45 minutes.
- On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into circles using a donut cutter, or round cutter. Set aside to rise for 30 to 40 minutes, or until light.
- Heat one inch of oil in a deep heavy frying pan to 375 degrees F (190 degrees C). Fry donuts a few at a time. Cook on each side until golden brown, then remove to drain on paper towels. Glaze while warm, or just sprinkle with sugar.
- To make the glaze, stir together the confectioners' sugar and 6 tablespoons milk until smooth. Dip warm donuts into glaze, and set aside to cool.
Nutrition Facts : Calories 193.7 calories, Carbohydrate 29.4 g, Cholesterol 23.2 mg, Fat 7.1 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 2.4 g, Sodium 53.6 mg, Sugar 13.2 g
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