glazed donut

Soft, light, and fluffy, these homemade Glazed Donuts will have your mouth watering! These donuts will melt in your mouth!

Glazed Donuts

milk (105 to 110F (250 milliliters))

active dry yeast (4 1/2 teaspoons, 0.5-oz.)

sugar

all-purpose flour (plus additional for dusting (540 grams))

salt

unsalted butter (melted (85 grams))

eggs (at room temperature)

vegetable oil (for frying)

sugar ((360 grams))

whole milk ((90 milliliters))

vanilla extract

In a small bowl, whisk together the warm milk, yeast, and 1 teaspoon sugar. Let sit until bubbly, 5 to 10 minutes.

In a large bowl, whisk together the flour and salt. In another large bowl, whisk together melted butter, eggs, and remaining ¼ cup sugar until smooth. Stir in yeast mixture until combined. Stir in flour mixture until a shaggy dough forms. On a lightly floured surface, knead the dough until smooth and elastic (dough may be slightly tacky), about 5 minutes. (you can also do this in a stand mixer with the dough hook.) Place the dough in a large, lightly oiled bowl. Cover and let rise in a warm place until doubled in size, about 1 hour.

Line a large, rimmed baking sheet with parchment paper.

Punch down the dough. On a lightly floured surface, roll the dough into a ¾-inch-thick rectangle. Using a donut cutter or 3-inch and 1-inch round cookie cutters, cut 12 rounds and 12 holes in each round, re-rolling scraps as necessary. Place the cutouts on the prepared baking sheet as you work. Loosely cover and let rise in a warm place until doubled in size, about 40 minutes.

While the donuts are rising, place a wire rack inside a rimmed baking sheet. Fill a Dutch oven with 2-inches of oil. Heat over medium heat until a deep-fry thermometer registers 350F.

Working a few at a time, fry donuts in the hot oil until golden brown, about 1 minute per side for large donuts and 1 minute, constantly stirring, for the donut holes. Transfer to the wire rack to drain.

For the Dough:

In a medium bowl, whisk together powdered sugar, milk, and vanilla until smooth. Dip warm donuts and donut holes into the glaze and return to the write rack to set.

For the Glaze:

Light and fluffy, these Glazed Donuts are a classic dessert that you will want to eat a dozen of. Welcomed wherever you take them, these homemade donuts are a crowdpleaser, especially when they’re freshly fried and glazed. They come together so easily that anyone can make them. If you're craving some copycat Krispy Kreme donuts then this recipe is for you! 

RECIPE: https://preppykitchen.com/glazed-donuts/

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Homemade Glazed Donuts

Make the ultimate glazed donut. With a 3-ingredient base, my donut glaze recipe has no limitations!

5 Donut Glaze Recipes

½ cups (6 ounces 172 grams)) powdered sugar

milk

½ cup (6 ounces 172 grams) powdered sugar

almond extract

drop pink food coloring

cocoa powder

maple syrup

cinnamon

In a medium bowl, whisk together all of the ingredients.

Whisk until silky and smooth.

If you want it thinner add a little more milk

Store the icing at room temperature in an airtight container for 2 weeks.

Vanilla Donut Glaze:

Funfetti 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.

Chocolate Donut Glaze:

Maple Donut Glaze:

Combine sugar with cinnamon in a medium bowl.

Dip donuts into cinnamon sugar while still warm.

Cinnamon sugar can be covered and stored for up to 2 years.

Cinnamon Sugar:

https://www.youtube.com/watch?v=y61BUZI66VY

Your donut game just got an upgrade — learn how to make glazed donuts in 5 different ways with 5 different glazes! Get ALL of the written recipes here: http://bit.ly/DonutGlazes ... Tell me — what is YOUR favorite donut topping??

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**JUMP TO GLAZES:
Vanilla Glaze:  00:01:20
Funfetti Glaze: 00:02:17
Maple Glaze: 00:03:25
Chocolate Glaze: 00:05:03
Cinnamon Sugar: 00:06:24

**WATCH my Dunkin Donuts recipe! https://youtu.be/SX209DE9GrA

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ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
 
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Recipe: http://bit.ly/DonutGlazes
 
#glazeddonuts #donuts #biggerbolderbaking

How To Make Glazed Donuts 5 Ways!

Homemade Glazed Donuts are a breakfast treat the whole family can agree on! Pillowy soft, light and fluffy - better than the donut shop!

milk (whole milk preferred, 90°F to 100°F)

instant yeast (or active dry yeast)

flour flour

eggs (room temperature)

unsalted butter (room temperature)

vegetable oil (enough to fry the donuts (2 quarts is good))

In a large mixing bowl or the bowl of a stand mixer, whisk together the warm milk, yeast and granulated sugar. Let sit for 5 minutes or until the mixture is foamy. (If the mixture doesn&#39;t foam, you will need to start over with fresh yeast.)

Add the flour, eggs and salt to the bowl and mix with the dough hook for one minute on low speed, until the ingredients are incorporated.

Scrape down the sides and bottom of the bowl and continue mixing at medium speed, for 2 minutes. The dough should be pulling away from the sides of the bowl.

Scrape dow the sides and bottom of the bowl. With the mixer on medium speed, begin adding the butter one tablespoon at a time. After the butter has been added, the dough will look very sticky and wet.

Continue mixing with the dough hook for another 5 minutes until the dough looks smooth and elastic. It should feel almost dry (not sticky) to the touch. If it is still sticky, continue mixing until it reaches the point where it feels soft and dry to the touch. (If you are using a hand mixer, you might need to finish the dough off by kneading by hand on a lightly floured surface.)

Lightly grease a large bowl and transfer the dough to the bowl. Cover the bowl with lightly greased plastic wrap and let rest in a warm place until doubled in size, about 60 to 90 minutes.

Line two large baking sheets with parchment paper. Set aside. Lightly flour a work surface.

Punch the dough down several times to release the air bubbles and then transfer to the floured surface. Roll the dough out to ⅜-inch thickness.

Use a donut cutter (or a 3 inch round cutter and ½ round cutter) to cut out the donuts. Gently gather the scraps and re-roll the dough as needed. You should have roughly 16 donuts and 16 donut holes.

Transfer the donuts to the prepared baking sheets leaving space in between to allow the donuts to rise. Loosely cover the baking sheet with greased plastic wrap and let rest until they have puffed up and are nearly double in size, about 30 minutes.

Donuts

Whisk together the powdered sugar, milk and vanilla extract in a medium bowl until smooth. The glaze should be fairly thin. Cover and set aside.

Prepare Glaze

Pour the oil into a large, heavy duty dutch oven or deep pot. Heat the oil to 330°F to 350°F. Use a thermometer to check the temperature. (If you do not have a thermometer, add a small piece of the dough to the pot and if it floats and sizzles, the oil is ready.)

Carefully pick up the donuts, being extra careful not to deflate them, and place them gently into the hot oil. I prefer to use my hands but you can use a stiff metal spatula if you prefer. Fry the donuts, 3 to 4 at a time, depending on the size of your pot. Fry for 2 minutes on each side or until they are golden brown. Use a spider to lift the donuts out of the hot oil and place on a metal cooling rack.

Once all of the donuts from the first batch have been removed, dunk the donuts in the glaze, on both sides, and then return to the cooling rack. Add more donuts to the hot oil (check the temperature constantly) and repeat the process. The donut holes only need about 1 minute per side and are quite buoyant so you may need to use the spider or another metal kitchen utensil to hold them under the hot oil.

Let the donuts set up for about 15 minutes or until the glaze has hardened. Enjoy while hot and fresh!

Fry Donuts

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