Classic Glazed Doughnuts

These delicious snacks are a must have during the long days of quarantine. They use simple ingredients that can be found in almost every household pantry. Good luck!

Yields: 2 dozen doughnuts

Ingredients:

  • 1 1/8 cups of whole milk, warm
  • 1/4 cup cugar
  • 2 1/4 teaspoons (1 package) instant/active dry yeast
  • 2 large eggs, lightly beaten
  • 10 tablespoons, 1 1/4 stick butter, melted
  • 4 cups all-purpose flour
  • 1/2 teaspoon salt
  • frying oil
  • Glaze
  • 1/2 cup butter, melted
  • 2 teaspoons vanilla extract
  • 4 cups powdered sugar
  • 3 tablespoons milk or cream
  • salt

Method:

  • Heat the milk until it is warm to the touch, about 105 degrees. Dissolve the sugar and sprinkle the yeast over the milk. Let stand for five minutes, until the yeast is foaming.

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  • Add the beaten eggs and melted butter to the bowl and stir to combine.

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  • Slowly add the flour and salt, mixing the dough until it comes together into a ball. Knead the dough for five minutes to create a smooth, slightly sticky surface. Let the dough rest for ten minutes in a bowl before transferring it to a lightly oiled bowl. Cover in plastic wrap and place in the refrigerator for anywhere from eight to twelve hours.
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3 cups of flour
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4 cups of flour

 

 

 

 

 

 

 

 

  • Remove the dough from the fridge and roll it out on a lightly floured surface until it is 1/3 to 1/2 inch thick. Use a three-inch donut cutter, or any round object, to cut out the donuts.

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  • Place the cut doughnuts and holes on a lightly greased baking sheet. Repeat with the remaining dough.

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  • Cover the donuts and let them rise until doubled in size, about one hour. The donuts will be very puffy and airy looking.
  • Meanwhile, make the glaze by melting the butter and mixing everything together to make a thick glaze. The hot doughnuts will melt the glaze and thin it out. Set aside.
  • Heat a couple inches of oil in a large cast iron skillet or fryer over medium heat until the oil reaches a temperature of 350 or 375 degrees. Carefully lower the doughnuts into the oil and fry until golden brown, about 1 minute per side; the doughnut holes will take about 20-30 seconds per side.
  • Use a slotted spoon or spatula to remove the doughnuts from the pan and place them on a rack with a baking sheet underneath. Let them cool slightly, then dip them in the glaze and turn them over once.

Notes:

  • You can use a mixer to mix the dough, but I like mixing any dough by hand to feel the consistency of it.
  • If you don’t have a donut cutter, you can use a round stencil, glass rim, or any other round object that is the correct diameter. I used a three-inch round cutter and the back of a Wilton #1A piping tip, about an inch in diameter.

Thank you Pioneer Woman for the recipe!

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