Glazeddoughnuts Recipes

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

GLAZED YEAST DOUGHNUTS



Glazed Yeast Doughnuts image

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

¾ cup scalded milk
⅓ cup granulated sugar
¼ teaspoon salt
1 (.25 ounce) envelope active dry yeast
¼ cup warm water
4 cups sifted all-purpose flour
1 teaspoon freshly grated nutmeg
⅓ cup butter or margarine
2 eggs, beaten
oil for deep frying
2 cups confectioners' sugar
6 tablespoons milk

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

HOMEMADE GLAZED DOUGHNUTS



Homemade Glazed Doughnuts image

Homemade glazed doughnuts are easier to make than you think! For best success, take your time and read through the recipe before beginning.

Provided by Sally

Categories     Breakfast

Time 2h

Number Of Ingredients 13

1 cup (240ml) whole milk, warmed to about 110°F (43°C)*
1 Tablespoon active dry yeast*
1/3 cup (65g) granulated sugar
2 large eggs
6 Tablespoons (86g) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
4 cups (500g) all-purpose flour (spoon & leveled), plus more as needed
1 - 2 quarts vegetable oil*
2 cups (240g) confectioners' sugar, sifted
1/3 cup (80ml) heavy cream or whole milk (I prefer cream for thicker consistency)
1/2 teaspoon pure vanilla extract

Steps:

  • Whisk the warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes. The mixture should be a little frothy on top after 5 minutes. If not, start over with new yeast.
  • Add the eggs, butter, vanilla, nutmeg, salt, and 2 cups (245g) flour. Beat on low speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula as needed. Add remaining flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If needed, add more flour, 1 Tablespoon at a time, until the dough pulls away from the sides of the bowl. Don't add too much flour, though. You want a slightly sticky dough. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
  • Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes.
  • Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1.5-2 hours or until double in size. (For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
  • When the dough is ready, punch it down to release the air.Remove dough from the bowl and turn it out onto a lightly floured surface. If needed, punch down again to release any more air bubbles. Using a rolling pin, roll the dough out until it is 1/2 inch thick. Using a 3-3.5 inch doughnut cutter, cut into 12 doughnuts. If you can't quite fit 12, re-roll the scraps and cut more.
  • Line 1 or 2 baking sheets with parchment paper or silicone baking mats. Place doughnuts and doughnut holes on each. (Feel free to discard doughnut holes if desired.) Loosely cover and allow to rest as you heat the oil. They will rise a bit as they rest. Place a cooling rack over another baking sheet.
  • Pour oil into a large heavy-duty pot set over medium heat. Heat oil to 375°F (191°C). Add 2-3 doughnuts at a time and cook for 1 minute on each side. Carefully remove with a metal spatula or metal slotted spoon. Wear kitchen gloves if oil is splashing. Place fried doughnuts onto prepared rack. Repeat with remaining doughnuts, then turn off heat.* (See note for doughnut holes.)
  • Whisk all of the glaze ingredients together. Dip each warm doughnut (don't wait for them to cool!) into the glaze, making sure to coat both sides. Place back onto prepared rack as excess glaze drips down. After about 20 minutes, the glaze will set + harden.
  • Doughnuts are best enjoyed the same day. You can store in an airtight container at room temperature or in the refrigerator for 1-2 extra days.

GLAZED DOUGHNUTS



Glazed Doughnuts image

The light coffee flavor in these tasty sugar-glazed doughnuts makes them a perfect start to the morning...on Christmas Day or any day. You'll find that the recipe is a delectable way to use up leftover potatoes. -Pat Siebenaler, Random Lake, Wisconsin

Provided by Taste of Home

Time 30m

Yield about 4 dozen.

Number Of Ingredients 20

1 medium potato, peeled and cubed
2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
2 cups warm 2% milk (110° to 115°)
1/2 cup butter, softened
3 large eggs, room temperature
1/2 teaspoon lemon extract, optional
1 cup sugar
1-1/2 teaspoons salt
1/2 teaspoon ground cinnamon
9-1/4 to 9-3/4 cups all-purpose flour
COFFEE GLAZE:
6 to 8 tablespoons cold 2% milk
1 tablespoon instant coffee granules
2 teaspoons vanilla extract
3/4 cup butter, softened
6 cups confectioners' sugar
1/2 teaspoon ground cinnamon
Dash salt
Oil for deep-fat frying

Steps:

  • Place potato in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain potatoes; return to pan. Mash until very smooth., In a large bowl, dissolve yeast in warm water. Add milk, butter, potato, eggs and, if desired, extract. Add sugar, salt, cinnamon and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and let rise in a warm place until doubled, about 1 hour. , Stir down dough. On a well-floured surface, roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. Place on greased baking sheets; cover and let rise for 45 minutes. , Meanwhile, for glaze, combine 6 tablespoons milk, coffee and vanilla; stir to dissolve coffee. In a large bowl, beat butter, sugar, cinnamon and salt. Gradually add milk mixture; beat until smooth, adding milk to reach a good dipping consistency. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden, about 1-1/2 minutes per side. Drain on paper towels. Dip tops in glaze while warm.

Nutrition Facts : Calories 281 calories, Fat 13g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 127mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

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.

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.

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

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.

GLAZED DOUGHNUTS



Glazed Doughnuts image

This is the recipe my MIL made when I was a child. My SIL, who was a friend from my childhood as well, used to bring these to school for her birthday treats. Our classes always looked forward to 'her' birthday each year! One year I had the privlege of being asked to walk home with her during lunch to help carry them back for the afternoon milk break and birthday treats. Her mom, my future MIL, threw in an extra and said it was for me as a reward for coming with Trudy to help carry them back. After we returned to school, Trudy 'found' someone else she decided she wanted to be her new 'best friend' and decided that she was going to give 'my donut' to 'that' friend instead of me...needless to say, there was no way I was going to let her get away with 'that'! I am sharing this recipe as a result of a request on the boards. This is still the best homemade doughnut recipe that I've come across and I've tried quite a few of them, but always return to this one! Hope you enjoy it as much as my family does... :-)) I've never timed any of the process of making these, so I really don't have a clue. My family also likes to have me cook the center cut-outs as little doughnut balls too. The amount you will get from this recipe will depend on the size of the doughnut cutter(s) you use (I have several sizes). I've never counted; my family begins digging in as soon as they start coming out of the hot grease. I do know that this recipe makes a lot of doughnuts! My MIL has made them for years for the annual family reunion potluck.

Provided by Cindy Lynn

Categories     Yeast Breads

Time 40m

Yield 50 doughnuts

Number Of Ingredients 8

1 cup milk
1 (1/4 ounce) package yeast or 2 1/2 teaspoons bulk yeast
1 cup lukewarm water
1/2 cup shortening
2/3 cup sugar
2 eggs, beaten
1 teaspoon salt
7 cups flour

Steps:

  • Scald milk; cool to lukewarm.
  • Soften yeast in warm water (and proof by allowing to set for 10 minutes, watching for bubbling to begin to occur); add to milk.
  • Cream the shortening and sugar together.
  • Add eggs and beat.
  • Add salt to milk and yeast mixture.
  • Alternately add flour and creamed shortening, sugar and eggs mixture.
  • Stir until smooth.
  • Cover and let stand until double in bulk.
  • Roll 1/2 inch thick on lightly floured surface.
  • Cut and let rise until double in bulk, again.
  • Fry in deep fat fryer until light brown on each side.
  • Remove and place on paper towels to absorb excess oil (into the paper towels, rather than the doughnuts).
  • Change paper towels frequently.
  • While still warm: Glaze with powdered sugar glaze.
  • If you prefer, they can be put into a sack with dry powdered sugar, crystal sugar or brown sugar and shaken gently to coat, or frosted with one of your favorite icings and sprinkles or nuts.
  • When completely cool and glaze or frosting has set, store in an airtight container.
  • They can also be frozen for later use (eliminate as much air as possible).
  • If frozen, when ready to serve, remove from freezer, place on microwave-safe dish, cover with wax paper and run on defrost cycle until warmed through.
  • They will be almost as fresh as when you first made them!

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

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 .

More about "glazeddoughnuts recipes"

GLAZED BAKED DOUGHNUTS - EIGHT FOREST LANE
2020-03-21 Preheat oven to 180°C and lightly spray a doughnut pan with cooking oil. In a medium size bowl sift flour, baking powder, nutmeg and salt and mix gently with a spatula to combine. In a large bowl, whisk together egg, sugar and vanilla. Add in …
From eightforestlane.com


THE BEST HOMEMADE GLAZED DONUTS - MEL'S KITCHEN CAFE
2021-07-16 Cook the donuts until golden brown on the bottom, about 1 to 1 1/2 minutes. Flip with tongs and continue cooking for another minute or so until golden. Lift the donuts out of the oil with the tongs, drain any excess oil, and transfer the …
From melskitchencafe.com


ORIGINAL GLAZED DONUTS (KRISPY KREME RECIPE COPYCAT)
2015-06-04 Better than the real thing -- make this Krispy Kreme copycat into donut holes. Imagine, when you first open the door, you're hit by the smell of sugar caramelizing. The sweet smell of the donuts frying is almost reminiscent of a county fair. But underneath the sweetness, you find the scent of fresh yeast that has been working hard at putting ...
From theworktop.com


HOMEMADE GLAZED DOUGHNUTS - THE PIONEER WOMAN
2010-02-08 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.
From thepioneerwoman.com


BAKED GLAZED DOUGHNUT RECIPE - THERESCIPES.INFO
Baked Glazed Doughnuts Recipe - Pillsbury.com great www.pillsbury.com. 3 tablespoons milk 1/2 teaspoon vanilla Make With Pillsbury Biscuits Steps Hide Images 1 Heat oven to 350°F. Separate dough into 8 biscuits. Place biscuits on cutting board. With 1 1/4-inch round cutter, cut hole in center of each. 2 Dip all sides of biscuits and centers ...
From therecipes.info


GLAZED DOUGHNUTS - FLEISCHMANN'S YEAST
Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Roll dough to 1/2-inch thickness; cut with 2-1/2-inch or 3-inch doughnut cutter. Knead together trimmings; re-roll and cut. Place doughnuts on greased or parchment lined baking sheets. Cover; let rise until doubled in size, about 1 hour.
From fleischmannsyeast.com


10 BEST FLAVORED DONUT GLAZES RECIPES | YUMMLY
2022-05-11 Baked Apple Cinnamon Doughnuts with Apple Cider Glaze An Edible Mosaic. apple, ground cinnamon, ground cloves, all purpose flour, apple cider and 12 more. Baked Coconut Donuts with Berry Glaze (The All American Donuts!) Ambitious Kitchen. organic sugar, coconut flakes, coconut extract, whole wheat pastry flour and 14 more.
From yummly.com


GLAZED DONUTS RECIPE (VIDEO) - NATASHASKITCHEN.COM
2021-05-28 Scald milk and set aside to cool to 115˚F. Proof yeast: In a large bowl, whisk together 1 cup flour, 1/4 cup sugar, 1 pocket yeast and 1/4 tsp salt. Add scalded and cooled milk, oil, egg yolks and vanilla and whisk to combine. Cover …
From natashaskitchen.com


DOUGHNUTS | ALLRECIPES
10 Lemon Chicken Soup Recipes That Are Full of Citrus Flavor Lemon juice adds bright flavor to these comforting chicken soups. In this collection of our best lemon chicken soup recipes, you'll find traditional favorites (such as Greek avgolemono soup, which is thickened to velvety perfection with egg yolks) and fun new ideas (from restaurant-inspired copycats to shortcut ideas made …
From allrecipes.com


GLAZED DOUGHNUTS - BONITA'S KITCHEN
2020-03-22 In a small bowl add warm milk, 1 tsp sugar, 2 tsp yeast, mix together, then let rise for 5 minutes. In a large bowl add Flour, leave 1/2 cup to work the dough. sea salt and 1/4 cup granulated sugar toss together.
From bonitaskitchen.com


SUGAR-GLAZED DOUGHNUTS | RICARDO
In a bowl, combine buttermilk, oil and egg yolks. In a large bowl, with a wooden spoon or a stand mixer using the dough hook, combine flour, sugar, yeast and salt. Add liquids and stir until dough forms into a ball, about 3 minutes. On a floured work surface, knead for 2 minutes or until smooth. Place in a lightly oiled bowl.
From ricardocuisine.com


BEST CLASSIC GLAZED DOUGHNUTS RECIPES | FOOD NETWORK …
2013-03-11 Cover the doughnuts with a tea towel and let rise for 30 minutes. Step 3. While the doughnuts are rising, prepare the Glaze (see recipe). Step 4. Preheat vegetable oil to 350ºF in a tabletop fryer, or in a deep pot over medium high heat (fill the pot with 2 inches of oil).
From foodnetwork.ca


THREE EASY DOUGHNUT GLAZES | KING ARTHUR BAKING
Instructions. To make the vanilla glaze: Stir the ingredients together, adding extra liquid or confectioners' sugar to adjust the consistency as needed. Yield: about 1/2 cup glaze. To make chocolate glaze: Melt the ingredients together over low heat or in the microwave, stirring often. Add extra corn syrup if needed to make a smooth, shiny glaze.
From kingarthurbaking.com


GLAZED DOUGHNUTS RECIPE | MYRECIPES
Ingredient Checklist. 2 packages dry yeast ; ¼ cup plus 1 teaspoon sugar, divided ; ½ cup lukewarm water (105° to 115°) 1 cup milk, scalded
From myrecipes.com


5 DONUT GLAZE RECIPES - GEMMA'S BIGGER BOLDER BAKING
2021-12-15 Chocolate Donut Glaze: In a medium bowl, whisk together powdered sugar and cocoa powder. Slowly stir in milk and vanilla extract. Whisk until silky and smooth. If you need a touch more milk to make this a dippable glaze, add a bit more. Dip doughnuts in chocolate glaze and let rest to harden slightly.
From biggerbolderbaking.com


THIS MONTH'S RECIPES | ANNA OLSON
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). Carefully drop in a few doughnuts, leaving enough ...
From annaolson.ca


10 BEST GLAZED DOUGHNUTS RECIPES | YUMMLY
2022-05-08 Glazed Doughnuts Recipes 50,361 Recipes. Last updated May 08, 2022. This search takes into account your taste preferences. 50,361 suggested recipes. Rum-Glazed Doughnuts with Toffee Crunch KitchenAid. powdered sugar, salt, sugar, active dry yeast, water, all purpose flour and 14 more. Doughnuts Recipe / Classic glazed Doughnuts / Yeasted …
From yummly.com


HOW TO MAKE CLASSIC GLAZED DOUGHNUTS - FARMSTEADY
Preheat oven to 375˚F. Spray doughnut pan with baking spray. Don’t have a doughnut pan? You can use a muffin tin with a small ball of tin foil in the center to create a doughnut hole. 2. Make Batter. In a mixing bowl, combine 1/2 cup milk, 2 tablespoons melted butter, and 2 eggs. Add in the baking mix and stir until well blended.
From farmsteady.com


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 cavity 2/3-full.
From recipesforholidays.com


HOMEMADE GLAZED DONUTS - THESTAYATHOMECHEF.COM
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.
From thestayathomechef.com


BEST HOMEMADE GLAZED DONUTS RECIPE | HOW TO MAKE DONUTS
2020-11-14 The donuts will be very puffy and airy looking. To fry the donuts: Heat a few inches of oil or shortening in a large cast iron skillet or fryer over medium heat until the oil reaches 350 to 375 degrees (use a thermometer!). Carefully add the donuts to the hot oil and fry until golden brown, about 1 ½ minutes per side.
From blessthismessplease.com


GLAZED DONUTS RECIPE | A FARMGIRL'S KITCHEN
2019-01-18 Step 2: Proof the yeast and make the dough. Dissolve the yeast in lukewarm water, add the sugar, warm milk and eggs. Incorporate the salt and flour. Cut the butter into small pieces and incorporate into the dough. Step 3: Knead the dough on a lightly floured work surface. Step 4: Proof the dough.
From afarmgirlskitchen.com


AMISH GLAZED DONUTS - I AM BAKER
2019-03-01 In a medium saucepan over medium-high heat, pour milk. When the milk is hot but not boiling, add in the sugar, salt, and butter. Set aside to cool down. (about 5-10 minutes) Add yeast packets and 2 teaspoons sugar to warm water.
From iambaker.net


MAPLE GLAZED DOUGHNUTS | RICARDO
On a lightly floured surface, roll out the dough to a 1-cm (3/8-inch) thickness. With a 9-cm (3 ½-inch) and a 4-cm (1 ½-inch) cookie cutter, cut about 12 donuts and 12 donut holes, reusing scraps. Let stand for 15 minutes. Preheat the oil in the deep fryer to 190 °C (375 °F). Line a baking sheet with paper towel or top with a rack.
From ricardocuisine.com


GLAZED DOUGHNUTS RECIPE | LEITE'S CULINARIA
2016-06-03 Stir in 3/4 cup of the flour to create a smooth paste. Cover and let rest in a warm spot for 30 minutes. Combine the remaining warm milk and yeast in the bowl of a stand mixer fitted with the paddle attachment. Add the flour mixture along with the sugar, salt, vanilla, and egg yolks. Mix until smooth.
From leitesculinaria.com


GLAZED BAKED DONUT RECIPE | SHOCKINGLY DELICIOUS
2020-04-14 Donuts: Preheat oven to 350F degrees. Grease donut pans lightly with oil or cooking spray. Mine was nonstick so I didn’t grease them and it worked fine. Whisk together the sour cream or yogurt, egg, vanilla, oil, butter, sugar and salt in a …
From shockinglydelicious.com


HOW TO MAKE DONUT GLAZE AT HOME THAT'LL RIVAL ANY DONUT SHOP
2019-06-03 Step 3: Glaze. With a pair of tongs, dip a homemade doughnut into the glaze, flipping it over so both sides get covered. Transfer to a wire rack (make sure there’s a pan underneath to catch the excess!) and allow the glaze to harden. Once the glaze has set, pour yourself a cup of coffee and dig in.
From tasteofhome.com


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. Turn the speed to medium and knead for 8-10 minutes, or until the dough is smooth.
From bakerstable.net


GLAZED DOUGHNUTS RECIPE | EASY HOMEMADE GLAZED DONUT RECIPE
2. Combine ¼ cup of room-temperature milk and 1 tablespoon of yeast in the bowl of a stand mixer fitted with the paddle attachment. Add the rested flour mixture (from step 1) along with the sugar, salt, vanilla, and egg yolks. Mix until smooth. Turn off the mixer and add ½ cup of the remaining flour.
From sophisticatedgourmet.com


BAKED GLAZED DOUGHNUTS - JAR OF LEMONS
2020-04-29 Here’s how to bake glazed doughnuts in 5 easy steps: 1. Combine the dry ingredients in a large mixing bowl. 2. Separately, combine the liquid ingredients. 3. Pour the liquid ingredients into the dry ingredients and mix together. 4. Using a piping bag (optional) with a wide round tip or the end cut off, pipe the dough into an oiled doughnut pan.
From jaroflemons.com


HOMEMADE GLAZED DOUGHNUTS - ALSO THE CRUMBS PLEASE
2019-02-12 It's also time to preheat the oven to 200°F (100°C). Transfer donut dough to a lightly greased bowl and lightly brush the top of the dough with oil as well. Turn off the oven and place bowl in the preheated oven. Leave the oven door ajar and pinch a …
From alsothecrumbsplease.com


EASY GLAZED DOUGHNUTS ! – GRANDMA'S RECIPE
2022-02-11 Instructions; 1.In a jug combine warmed milk and yeast, mix and let it foam up for 5-10 minutes. 2.In the bowl of a standing mixer fitted with a hook attachment, stir together flour, sugar, salt, and nutmeg. 3.Add melted shortening and egg to milk and yeast and mix to combine. 4.Add mixture to the flour mixture, mix on low until the dough comes ...
From tastyrecipesfood.com


GLAZED DOUGHNUTS - HANDLE THE HEAT
2022-04-04 Jump to Recipe! Rate this Recipe! These doughnuts are incredibly soft, fluffy, and perfectly sweet. They can be made and shaped ahead of time so the second rise is done overnight in the fridge. That way you can wake up and fry! Yield: 16 doughnuts plus doughnut holes. Prep Time: 30 minutes. Cook: 20 minutes.
From handletheheat.com


VANILLA GLAZED BAKED DONUTS - AS EASY AS APPLE PIE
2015-07-24 Preheat the oven to 350°F (175°C). Spray a donut pan with nonstick cooking spray and set aside. In a large bowl, whisk together the flour, sugar, baking powder and salt. In a small bowl, whisk together egg, milk, butter and vanilla extract. Add the wet ingredients to the dry ingredients and stir together until no flour bits remain and all the ...
From aseasyasapplepie.com


HOW TO MAKE THE PERFECT GLAZED DONUTS | SPRINKLE OF THIS
2020-03-31 Cover the bowl with plastic wrap or a clean kitchen towel and allow it to rest in a warm place for about 1-1.5 hours. The dough should be double in size now. On a floured surface, roll the dough out to 1/2 inch thick. Using a cookie cutter, donut cutter or mason jar lid, cut the dough into donut rings.
From sprinkleofthis.com


SOFT AND FLUFFY GLAZED DONUTS RECIPE | KITCHEN AT HOSKINS
2018-05-06 In a medium bowl, whisk all glaze ingredients until smooth. Begin by adding 5 tablespoons water and then a touch more if glaze seems thick. Working with one doughnut at a time, dip one side of each doughnut into the glaze and return to the wire rack. Let glaze set for about 20 minutes before serving.
From kitchenathoskins.com


Related Search