Home made Glazed Doughnuts (Recipe + Video)

Making selfmade glazed doughnuts is less complicated than you assume, however requires slightly endurance. Prepared in about 2.5 hours, these style like doughnuts out of your favourite bakery, however they’re made within the consolation of your personal house. For doughnut success, comply with my step-by-step pictures, useful success suggestions, and video tutorial. Utilizing this similar doughnut dough, you may create different flavored frosted doughnuts too!

With that signature bakery style and texture, doughnuts from a doughnut store are extremely scrumptious and indulgent. When you may’t choose up your favourite doughnuts, why not make them at house as an alternative? They’ve at all times been a baking bucket checklist recipe for me, and right this moment I’m taking you on a deep dive into selfmade doughnuts—fried, sugary, old school, and comforting. I initially shared this recipe in 2016, and I’ve extra step-by-step pictures and a video tutorial to information you.

It’s a lot enjoyable to have the ability to make them from scratch with out leaving the comforts of house. There’s lots to cowl right this moment, so let’s get began!

These Home made Glazed Doughnuts Are:

• Delicate and candy
• Flavored with slightly nutmeg
• Fully from-scratch
• Prepared in about 2.5 hours (most of that is rise time!)
• A enjoyable and scrumptious weekend mission
• Good for sharing

Finest Elements to Use for Home made Doughnuts

It is a fairly simple, no-frills yeasted dough. You want only a few elements to start:

• Milk: Liquid prompts the yeast. Complete milk is a should for essentially the most tender dough—or you may attempt buttermilk. Decrease fats or nondairy milks work in a pinch, however the doughnuts aren’t as flavorful or wealthy.
• Yeast: You need to use energetic dry yeast or immediate yeast. If utilizing an immediate yeast, your rise time will probably be slightly shorter.
• Sugar: Sugar sweetens the doughnuts, nevertheless it additionally feeds the yeast, will increase its exercise, and tenderizes the dough.
• Eggs: Eggs present construction and taste.
• Butter: Melted butter guarantees enhanced taste.
• Salt & Vanilla Extract: Each add taste. You would even attempt utilizing selfmade vanilla extract!
• Nutmeg: Slightly nutmeg is the key ingredient to that cozy, comforting bakery style. In the event you’ve ever made my chocolate chip muffins, you already know it provides a scrumptious pop of taste!
• Flour: All-purpose flour is the dough’s construction. You’ll be tempted so as to add increasingly flour as you combine the dough, however don’t. You desire a very delicate, pillowy dough for delicate, pillowy doughnuts. The dough can nonetheless be barely sticky. When kneading, use additional flour in your palms and work floor.

Overview: The best way to Make Home made Glazed Doughnuts

Let me stroll you thru the method so that you perceive what you’re doing. Home made glazed doughnuts appear slightly intimidating, however I guarantee you—they’re actually not!

Put together the dough. The dough comes along with a mixer. You may as well make the dough by hand, nevertheless it requires a little bit of arm muscle. After the dough comes collectively within the mixing bowl, knead it for 5-7 minutes.

Let the dough rise. In a comparatively heat surroundings, the dough rises in about 90 minutes.

Punch down the dough to launch the air.

Roll & lower into doughnuts. Roll the dough out to 1/2 inch thickness. Minimize the doughnuts utilizing a 3-3.5 inch doughnut cutter. Line 1-2 baking sheets with parchment paper or a silicone baking mat. Place doughnuts (and doughnut holes!) onto the lined baking sheet, then evenly cowl and permit to relaxation for half-hour as you put together the oil.

Put together the oil. Utilizing a heavy-bottomed pot or dutch oven and an oil thermometer, warmth the oil to 375°F (191°C).

Fry the doughnuts. Working with 2-3 doughnuts at a time, prepare dinner for 1 minute on all sides. Rigorously take away from the oil and place onto ready rack. Repeat with remaining doughnuts. (See my recipe notice about making the doughnut holes.)

The best way to Make the Glaze for Donuts

Make a easy 3-ingredient glaze—simply milk, confectioners’ sugar, and vanilla extract. This half couldn’t be simpler; actually simply whisk the three elements collectively. Dunk all sides of the nice and cozy doughnuts into the glaze. After about 20 minutes, the glaze will set.

On the lookout for different flavors? Strive my strawberry, chocolate, and vanilla donut frostings.

This Dough is Finest for Frying

I don’t advocate baking this dough—this dough is finest for frying in oil. In the event you’re searching for a baked donut, attempt crumb cake donuts, pumpkin donuts, cinnamon sugar donuts, or lemon poppy seed donuts as an alternative. Listed below are all of my donut recipes.

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Home made Glazed Doughnuts

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  Writer: Sally
• 
  Prep Time: 1 hour, 50 minutes
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  Cook dinner Time: 10 minutes
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  Whole Time: 2 hours
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  Yield: 12 donuts and 12 holes
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  Class: Breakfast
• 
  Methodology: Frying
• 
  Delicacies: American

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Description

Making selfmade glazed doughnuts is less complicated than you assume, however requires slightly endurance. Prepared in about 2.5 hours, these style like doughnuts out of your favourite bakery, however they’re made within the consolation of your personal house. For doughnut success, comply with my step-by-step pictures, useful success suggestions, and video tutorial under.

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Directions

1. Put together the dough: Whisk the nice and cozy milk, yeast, and 1 Tablespoon sugar collectively within the bowl of your stand mixer. Loosely cowl and permit to sit down for five–10 minutes till foamy and frothy on high. *If you don’t personal a stand mixer, you are able to do this in a big mixing bowl and within the subsequent step, combine the dough along with a big wood spoon/rubber spatula. It is going to take a little bit of arm muscle. A hand mixer works, however the sticky dough repeatedly will get caught within the beaters. Mixing by hand with a wood spoon or rubber spatula is a better option.*
2. Add the remaining sugar, the eggs, butter, vanilla, nutmeg, salt, and a pair of cups (round 250g) flour. Beat on low velocity for 1 minute. Scrape down the perimeters of the bowl with a rubber spatula as wanted. Add remaining flour and beat on medium velocity till the dough comes collectively and pulls away from the perimeters of the bowl, about 2 minutes. If wanted, add extra flour, 1 Tablespoon at a time, till the dough pulls away from the perimeters of the bowl. Don’t add an excessive amount of flour, although. You desire a barely sticky dough.
3. Knead the dough: Preserve the dough within the mixer and beat for an extra 5-7 minutes or knead by hand on a evenly floured floor for 5-7 minutes. After kneading, the dough ought to nonetheless really feel slightly delicate. Poke it along with your finger—if it slowly bounces again, your dough is able to rise. If not, preserve kneading.
4. Let Dough Rise: Flippantly grease a big bowl with oil or nonstick spray. Place the dough within the bowl, turning it to coat all sides within the oil. Cowl the bowl and permit the dough to rise in a comparatively heat surroundings for 1.5-2 hours or till double in measurement. (For a tiny discount in rise time, see my reply to The place Ought to Dough Rise? in my Baking with Yeast Information.)
5. Form Doughnuts: When the dough is prepared, punch it all the way down to launch the air. Take away dough from the bowl and switch it out onto a evenly floured floor. Utilizing a rolling pin, roll the dough out till it’s 1/2 inch thick. Utilizing a 3-3.5 inch doughnut cutter, lower into doughnuts. Re-roll the scraps and lower extra. *In the event you don’t have a doughnut cutter, you need to use 1 giant + 1 smaller circle cookie cutter (giant needs to be about 3 and 1/2 inches).
6. Line 1 or 2 baking sheets with parchment paper or silicone baking mats. Place doughnuts and doughnut holes on every. Loosely cowl and permit to relaxation for half-hour as you warmth the oil. They are going to rise a bit as they relaxation. Place a cooling rack over one other baking sheet.
7. Pour oil into a big heavy-duty pot fitted with an oil thermometer. Flip range on to medium warmth. Warmth oil to 375°F (191°C). Add 2-3 doughnuts at a time and prepare dinner for 1 minute on all sides. Rigorously take away with a metallic spatula or metallic slotted spoon. You should definitely decrease range’s temperature if oil temperature is rising; you need it to remain at 375°F (191°C). Put on kitchen gloves if oil is splashing. Place fried doughnuts onto ready rack. Repeat with remaining doughnuts, then flip off warmth.* (See notice for doughnut holes.)
8. Make the glaze: Whisk all the glaze elements collectively. Dip every heat doughnut (don’t look ahead to them to chill!) into the glaze, ensuring to coat either side. Place again onto ready rack as extra glaze drips down. After about 20 minutes, the glaze will set.
9. Doughnuts are finest loved the identical day. You’ll be able to retailer in an hermetic container at room temperature or within the fridge for 1-2 additional days.

Notes

1. Freezing Directions: Put together recipe by means of step 5. Freeze formed doughnuts for as much as 3 months. On the day you serve them, let the doughnuts thaw and relaxation at room temperature for about 4-5 hours. Fry as directed. You may as well freeze the fried doughnuts (unglazed). Permit them to chill fully, then freeze for as much as 3 months. Thaw within the fridge or at room temperature, then reheat as desired (microwave is nice) and dunk in glaze.
2. In a single day Directions: Full dough by means of step 3. As an alternative of permitting to rise in a heat surroundings in step 4, place the lined dough into the fridge in a single day (8-12 hours). The subsequent morning, take away from the fridge and permit to rise in a heat surroundings till doubled. The dough will evenly rise within the fridge in a single day, so the rise the following morning gained’t be too lengthy. After rising, proceed with step 5.
3. Particular Instruments (affiliate hyperlinks): Electrical Stand Mixer | Giant Heavy Bottomed Pot or Dutch Oven | Excessive-Warmth Thermometer (I really like this thermometer, too) | 3-3.5-inch Doughnut Cutter (I like this one and this one) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Steel Slotted Spatula | Cooling Rack | Glass Mixing Bowl | Whisk
4. Doughnut Holes: Add holes to scorching oil and fry till golden, about 30 seconds, on all sides.
5. Milk: Complete milk is a should for essentially the most tender dough—or you may attempt buttermilk. Decrease fats or nondairy milks work in a pinch, however the doughnuts aren’t as flavorful or wealthy.
6. Yeast: If utilizing an immediate yeast, your rise time will probably be slightly shorter. Reference my Baking with Yeast Information for solutions to frequent yeast FAQs.
7. Oil: The quantity of oil actually relies on how broad or tall your pot is. You need oil to fill about 1/3 of the pot. I take advantage of slightly greater than 1 quart for my 4 and 1/2 quart Dutch oven.
8. Leftover Oil: Don’t pour used oil down the sink drain. Permit to chill, then pour into an empty container and discard within the trash or reuse it.
9. Tailored from Mark Bittman and High Pot Doughnuts

Key phrases: selfmade doughnuts