How to Make Classic Glazed Doughnuts
These glazed doughnuts are incredibly soft, fluffy, and perfectly sweet.
I love when the doughnut is so light, fluffy, and warm that it practically melts in your mouth. Although baked doughnuts can be delicious, nothing compares to that sensation.
Ingredients
DONUT
➛1 ½ cups milk, warm to the touch (360 mL)
➛1 cup sugar (200 g)
➛½ oz yeast (15 g)
➛1 stick unsalted butter, soft
➛3 eggs
➛1 tablespoon vanilla extract
➛5 cups flour, sifted (625 g)
➛1 tablespoon vegetable oil
➛shortening, for frying
GLAZE
➛3 cups powdered sugar(480 g)
➛1 cup dry milk powder(70 g)
➛1 tablespoon vanilla extract
➛½ cup water, hot (120 mL)
Preparation
➤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 rising overnight in the 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!
➤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 rising overnight in the 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!
