Glazed Donuts

Doughnuts or Donuts? Eitherways, these fried treats are enjoyed worldwide with each region putting their own spin on it. Mexico has churros, India has gulab jamun, Greece has loukoumades…the list goes on and on. America is no exception and has a myriad of different styles of donuts. We have the yeasted glazed donut, the old fashioned sour cream donut and filled donuts to name a few. I made the traditional yeasted donut with a powdered sugar glaze. I love glazed donuts and my recipe is fluffy, sweet and not greasy on the hand. 

Makes: 10-12 donuts

Ingredients:

  • For the doughnuts:
    • 4 cups all purpose flour
    • ⅓ cup granulated sugar + 1 tbs
    • 1 ½ tsp salt
    • 1 packet (2 ¼ tbs) active dry yeast
    • 2 tbs corn syrup
    • 2 tbs neutral oil
    • 2 tbs unsalted butter( softened and cut into small cubes)
    • 1 cup lukewarm milk ( 90-110 degrees Fahrenheit)
    • 2 tsp vanilla extract
    • 1 egg + 1 egg yolk
    • Oil for frying
  • For the glaze:
    • 2 cups powdered sugar
    • 1 tsp vanilla extract
    • 3-4 tbs milk
    • Pinch of salt

Procedure:

  • For the doughnuts:
    • All the yeast to the warm milk along with 1 tbs sugar
    • Allow to “bloom” for 10 minutes
    • In a stand mixer with a dough hook, add all dry ingredients and mix to combine
    • Add the wet ingredients to the dry ingredients and mix on medium speed for around 4-5 minutes or until supple and tacky
    • Slowly while the mixer is on, add the butter and continue mixing until the butter is evenly integrated
    • Turn out the dough onto a floured surface and coax the dough into a ball
    • Transfer the dough to a large oiled bowl and allow to proof in a warm place for 1-2 hours or until doubles in size
    • Once the dough has risen, roll the dough on a floured surface until it is around ½ inch in thickness. 
    • Cut the dough into a donut shape, place on a floured surface, and allow to proof again for about 45 minutes to 1 hour
      • You can use anything to shape the donuts. I used two cups of different sizes
    • Preheat a frying vessel filled with oil to 350 degrees Fahrenheit
    • Fry the donuts in batches around 3-5 minutes, flipping halfway
    • Remove from the oil and drain in a cooling rack
  • For the glaze
    • In a large bowl, whisk all the ingredients until homogeneous
      • Adjust the milk to desired thickness
  • For assembly
    • While still warm but not hot, dunk one side of the donuts into the glaze and return to the cooling rack
    • Serve warm

Chef’s notes:

  • After rolling out the dough and cutting out the donuts, you will have extra dough. Knead the dough back together and allow to rest for 15 minutes before rolling again
  • Alternatively, with the extra dough, you can make donut holes. It is the same procedure but these holes will fry faster (2-3 minutes) and you should submerge them in glaze

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