How to Make Homemade Glazed Donuts

Homemade glazed donuts are easier to make than you might think possible. The dough in this recipe is beautiful to work with. They might take a bit of time, an patience, but the effort is totally worth it because they turn out light and airy. Make these for a crowd. Otherwise, you might be tempted to gorge on them. These taste as good as any bakery donut!

What recipes are on your list of “must try” list?  I have a long list of recipes that  I have always wanted to learn how to make.  I’ve scratched off  a few– like “canning my first homemade jam“, “souffle”, “Cheese Blintzes“, “Semolina Gnocchi“.  I made  my first batch of Bread & Butter pickles, and finally learned how to make my own Soft Pretzels.  The feeling is one of accomplishment, and I particularly enjoy photographing the process and sharing it for all the Blogger World to see.

A few months ago, I posted a recipe for Baked Donuts.  I was proud of myself for trying a doughnut recipe that didn’t involve deep-frying. (Did you know that if you deep-fry food at the correct temperature, that the food will absorb less oil? Yes, it’s true!)  Honestly, baked doughnuts are simply muffins that are baked with a hole. They were “okay“, but they didn’t fool my husband nor my grown son– who are
bonafide doughnut aficionados.

My husband loves glazed donuts, so I decided to surprise him by making my own. Let’s get started!  You need warm milk, not hot– otherwise it will kill your yeast.  You could us  butter flavored Crisco, but  I improvised and used some organic vegetable shortening (Whole Foods) and 2 teaspoons of my beloved Buttery Sweet Dough Bakery Emulsion.

You will need: All-Purpose Flour (I only used unbleached), sugar, salt, shortening and vanilla & almond extract (for the glaze). You also need two eggs, at room temperature.  I use SAF Instant Yeast, so I don’t need to proof the yeast in warm water. If you use Rapid-Rise Yeast, then sprinkle the yeast over the warm water and let it stand for 5 minutes or until foamy…

Using my beater blade, I mix all the ingredients, and then switch over to the dough hook. The dough is kneaded for about five minutes. Perfect!

I placed the dough into my smaller 2-Qt.  “dough bucket” (my 6-quarts were being used for other projects). I make sure to oil the bowl/bucket and place it into my oven, that I have preheated on WARM for a few minutes, and then turned off. Whoa!  That’s a lot of dough!

On a floured surface, I gently rolled the dough to about a 1/2″ surface.  I actually had a donut cutter , but Colleen uses a pineapple can that she’s cut out the top and bottom. She then uses a small circle cookie cutter. Clever, huh?  Just be sure to dip the cutter into flour.  Set cut out donuts on a square of parchment paper that you lightly sprayed with cooking spray. This will help you tremendously when it comes time to lift the donuts into the cooking oil. Spray the tops of the donuts with a little cooking spray and cover loosely with plastic wrap for a second rising (takes about 45 minutes to an hour).

Heat vegetable oil in a deep fryer  to 350  and gently lower donuts into oil. Fry until they turn nice and golden then flip them.  I was very careful in removing the donuts, and not touching them, as they are HOT.  You could use an electric frying pan (which I don’t have), and I think that’s a great idea, since you can regulate the oil more easily.
NOTE: Monitoring the heat of the oil is essential. My first donut cooked very fast, and dark because the oil was pretty hot!

I couldn’t wait a moment longer, and I dipped the first donut into cinnamon-sugar. Wow!  The donut wasn’t greasy, it was light and airy.  I gave my husband the rest of the donut (see, practicing my moderation) and he liked it.  But what about the glaze, since that’s his favorite donut?

Melted butter, powdered sugar, vanilla extract, a little almond extract, and hot tap water should do the trick.  NOTE: I found that my glaze had small clumps of powdered sugar, so I strained it. Problem solved.

Krispy Kreme Doughnuts, eat your heart out! This recipe right out of the ballpark. Very good!

This recipe made a lot of donuts.  They tasted best eaten fresh.  I asked my husband to remove the rest of the donuts and to not disclose their location. I didn’t want to eat more than my one allotted portion because I could see that I would be sorely tempted to indulge a little too much. .

I’m thrilled that I had success in making  my first batch of raised doughnuts. Would I make them again? They are easier to make than I thought.  The answer is yes, but not for a long while because they are far too tempting to have close by.  I would make this recipe again, but I’d cut the ingredients in half.  I’d also make sure I have a lot of company, so there won’t be any left.

By the way– do you call these “doughnuts” or “donuts” . I did some internet research and it is spelled either way. For practical purposes, I’ll call these delicious!

Print Recipe

No ratings yet

Glazed Donuts

Homemade raised glazed doughnuts aren’t that difficult to make. It takes a bit of time, but it’s worth the effort in the end. These are light and airy and no-fail.

Prep Time2 hours hrs

Cook Time5 minutes mins

Total Time2 hours hrs 5 minutes mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: donuts, glazed doughnut, raised doughnut

Servings: 16 doughnuts

Calories: 314kcal

Author: Debby – www.AFeastfortheEyes.net

Ingredients

• 2 envelopes dry active yeast or 2 scant tablespoons NOTE: I used SAF Instant Yeast
• 1/4 cup warm water
• 1 1/2 cups warm milk
• 1/2 cup white sugar
• 1 teaspoon salt
• 2 whole eggs room temperature
• 1/3 cup butter flavored Crisco see notes for alternative
• 5 cups all purpose flour

Simple Sugar Glaze:

• 1/3 cup melted butter
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 4 tablespoons hot water

Instructions

• Sprinkle the yeast over the warm water and let it stand for 5 minutes or until foamy**. In a stand mixer, mix 2 cups of the flour, milk, sugar, salt, eggs, shortening, and yeast mixture until well mixed (takes just a minute on low speed).
• **If using SAF Instant yeast, you can skip this step and add it directly into the mixer, without waiting for it to foam.
• Beat in the rest of the flour, ½ cup at a time, until the dough doesn’t stick to the sides of the bowl anymore.
• NOTE: I added a couple tablespoons more flour, until the dough quit sticking. Once it is at that stage, knead for about 5 minutes.
• Place the dough in a greased (I use cooking spray) bowl, cover it with plastic wrap and sit it in a very warm part of your kitchen for an hour, or until the dough doubles in size.
• NOTE: I preheat my oven to WARM, then turn it off. I put the dough into the cozy oven, and the dough rose in less than an hour!
• Turn the dough out onto a floured surface and gently roll it out to ½” thickness. Cut with a floured doughnut cutter (or use an empty pineapple can and a smaller biscuit cutter for the hole). Set cut out donuts on a square of parchment paper that you lightly sprayed with cooking spray. This will help you tremendously when it comes time to lift the donuts into the cooking oil.
• Spray the tops of the donuts with a little cooking spray and cover loosely with plastic wrap for a second rising (takes about 45 minutes to an hour).
• Heat vegetable oil in a deep fryer (or electric frying pan) to 350 (I cooked mine at 375) and gently lower donuts into oil. Fry until they turn nice and golden then flip them.
• NOTE: Monitoring the heat of the oil is essential. My first doughnut cooked very fast, and dark because the oil was pretty hot!
• Drain cooked donuts on a baking rack and before they cool all the way down, dip them in a simple sugar glaze (or cinnamon sugar).

SIMPLE SUGAR GLAZE (totally amazing recipe)

• Mix everything together (starting with 3 tablespoons hot water, then adding the last tablespoon if you need it).
• NOTE: I found that my first doughnuts had tiny clumps of powdered sugar in the glaze. I simply strained the glaze into a new bowl, and all was well.
• NOTE: If you use electric frying pan you can better regulate the temperature (and it doesn’t take as much oil as a deep fryer).

Notes

Instead of butter flavored Crisco, I used organic vegetable shortening and 2 tsp of LorAnn Sweet Buttery Dough Emulsion

NOTE: I found that my first doughnuts had tiny clumps of powdered sugar in the glaze. I simply strained the glaze into a new bowl, and all was well. NOTE: If you use electric frying pan you can better regulate the temperature (and it doesn’t take as much oil as a deep fryer).

Recipe adapted from: Coleen’s Recipes

Nutrition

Calories: 314kcal | Carbohydrates: 52g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 191mg | Potassium: 80mg | Fiber: 1g | Sugar: 22g | Vitamin A: 155IU | Calcium: 33mg | Iron: 1.8mg

Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!

Share:

Pinterest

Facebook

Google

Twitter

Linkedin

Email