CLASSIC GLAZED DOUGHNUTS
Provided by Lara Ferroni
Categories Mixer Brunch Dessert Fry Kid-Friendly Mother's Day Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 to 12 doughnuts
Number Of Ingredients 13
Steps:
- In a medium bowl, combine 1 tablespoon of the yeast with 3/4 cup of the warm milk and stir to dissolve the yeast. Add 3/4 cup of the flour and stir to create a smooth paste. Cover the bowl with plastic wrap and let the flour mixture rest in a warm place for 30 minutes.
- Once 30 minutes have passed, in the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 teaspoon yeast with the remaining 1/4 cup milk (the milk will be room temperature at this point). Add the rested flour mixture along with the vanilla and egg yolks and mix on low until the ingredients are incorporated and the dough is smooth, about 30 seconds. Turn off the mixer and add 1 cup of flour, along with the sugar and salt. Mix on medium until the dough starts to come together, about 30 seconds. Add the butter and mix on medium until it's incorporated, about 30 seconds.
- Remove the paddle attachment from the mixer, and switch to the dough hook. Start adding the remaining flour, 1/4 cup at a time (turning the mixer off for each addition) and knead the dough on medium until it completely pulls away from the side of the bowl and is smooth and not too sticky, about 1 minute. The dough will be very soft and moist but not so sticky that you can't roll it out. (For this step, you may only need to use as little as 1/4 cup flour, so there may be flour leftover.) Cover the bowl with plastic wrap and let the dough rest in a warm place for 30 minutes.
- Once 30 minutes have passed, gently press down on the dough to remove any gas bubbles then chill, covered, for at least 1 hour and up to 12 hours.
- When ready to roll out the dough, line a baking sheet with a lightly floured non-terry towel. Lightly flour a work surface and roll out the dough to a 1/2-inch thickness. Using doughnut or cookie cutters, cut out 3-inch-diameter rounds with 1-inch-diameter holes. (For filled doughnuts, don't cut out the holes.) Arrange the doughnuts on the prepared baking sheet, leaving at least 1 inch between doughnuts. Cover the doughnuts loosely with plastic wrap and let them proof in a warm place until almost doubled in size, 30 to 40 minutes. Check to see if the doughnuts are ready every 5 to 10 minutes. To test, use a fingertip to lightly touch one of the doughnuts. If the dough springs back immediately, it needs more time; if it springs back slowly, it's ready; and if the dough doesn't spring back at all, it's over-proofed. You can punch down and reroll over-proofed dough once.
- While the doughnuts are proofing, line a baking sheet with 2 layers of paper towels and place a wire rack on top of the towels. In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 360°F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Fry, flipping once, until light golden brown, 1 to 2 minutes per side. Transfer as done to the wire rack and return the oil to 360°F between batches. Let the doughnuts cool slightly before glazing with the Basic Sugar Glaze or Chocolate Glaze .
CLASSIC GLAZED DOUGHNUTS
Homemade doughnuts are a bit of a project, but they're less work than you might think, and the result is a truly great, hot, crisp doughnut. Once you've mastered this basic recipe for a fluffy, yeasted doughnut, you can do pretty much anything you like in terms of glazes, toppings and fillings.
Provided by Mark Bittman
Categories dessert
Time 3h
Yield About 1 dozen
Number Of Ingredients 10
Steps:
- Heat the milk until it is warm but not hot, about 90 degrees. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
- Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at a time, if the dough is too wet. If you're using an electric mixer, the dough will probably become too thick to beat; when it does, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.
- Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a doughnut cutter, concentric cookie cutters or a drinking glass and a shot glass (the larger one should be about 3 inches in diameter), flouring the cutters as you go. Reserve the doughnut holes. If you're making filled doughnuts, don't cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process.
- Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes. If your kitchen isn't warm, heat the oven to 200 at the beginning of this step, then turn off the heat, put the baking sheets in the oven and leave the door ajar.
- About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 375. Meanwhile, line cooling racks, baking sheets or plates with paper towels.
- Carefully add the doughnuts to the oil, a few at a time. If they're too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. It's O.K. if they deflate a bit; they'll puff back up as they fry. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they're deep golden all over. Doughnut holes cook faster. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375. Glaze or fill as follows, and serve as soon as possible.
- Whisk together 2 cups powdered sugar, 1/4 cup milk and 1 teaspoon vanilla until smooth. When the doughnuts are cool enough to handle, dip into the glaze; if you like, flip them so the tops they're completely covered. Put on racks to let the glaze harden.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 15 grams, Carbohydrate 60 grams, Fat 18 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 219 milligrams, Sugar 25 grams, TransFat 0 grams
CLASSIC GLAZED DONUTS RECIPE BY TASTY
Making donuts and munchkins from scratch can seem like an intimidating endeavor, but once you go homemade, it's really hard to go back to store-bought. After you make the dough and let it rise overnight, you'll cut the donut and donut hole shapes and fry them in a heavy pan. While they rest, whisk together the glaze and either drizzle over the donuts or dunk them in it. Add sprinkles if you want and enjoy your warm, fresh-baked treats - this recipe makes a lot of them!
Provided by Frank Tiu
Categories Desserts
Yield 12 servings
Number Of Ingredients 13
Steps:
- 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 rise overnight in 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!
Nutrition Facts : Calories 518 calories, Carbohydrate 99 grams, Fat 7 grams, Fiber 1 gram, Protein 13 grams, Sugar 53 grams
GLAZED YEAST DOUGHNUTS
Yeast doughnuts covered with glazed icing... even better than the store bought ones! Easy and fun to make.
Provided by Sanah
Categories Bread Yeast Bread Recipes
Time 2h55m
Yield 24
Number Of Ingredients 12
Steps:
- In a medium bowl, stir together the scalded milk, sugar, and salt. Set aside to cool until tepid. If using nutmeg, stir it into the flour, and add 2 cups of the mixture to the milk, and beat until well blended.
- In a small bowl, dissolve the yeast in warm water. Stir into the milk and flour mixture, then mix in the butter and eggs. Mix in the remaining flour 1/2 cup at a time. When dough is firm enough, turn it out onto a floured surface, and knead for 3 to 4 minutes. Place into an oiled bowl, cover and allow dough to rise until doubled in bulk. This should take 30 to 45 minutes.
- On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into circles using a donut cutter, or round cutter. Set aside to rise for 30 to 40 minutes, or until light.
- Heat one inch of oil in a deep heavy frying pan to 375 degrees F (190 degrees C). Fry donuts a few at a time. Cook on each side until golden brown, then remove to drain on paper towels. Glaze while warm, or just sprinkle with sugar.
- To make the glaze, stir together the confectioners' sugar and 6 tablespoons milk until smooth. Dip warm donuts into glaze, and set aside to cool.
Nutrition Facts : Calories 193.7 calories, Carbohydrate 29.4 g, Cholesterol 23.2 mg, Fat 7.1 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 2.4 g, Sodium 53.6 mg, Sugar 13.2 g
DOUGHNUT GLAZE
I got this recipe from a friend. I have not made it yet, but have eaten her doughnuts with it on them--YUM! I plan to use it the next time I make doughnuts.
Provided by Darlene Summers
Categories Sauces
Time 10m
Yield 24-36 doughnuts
Number Of Ingredients 4
Steps:
- Soften 1/2 pkg of gelatin with 2 tablespoons of cold water.
- Add boiling water and then add the powdered sugar; mix till it is smooth.
Nutrition Facts : Calories 74, Sodium 0.6, Carbohydrate 18.8, Sugar 18.5, Protein 0.1
CHOCOLATE DOUGHNUT GLAZE
Provided by Alton Brown
Categories dessert
Time 41m
Yield enough glaze for 20 to 25 doughnuts
Number Of Ingredients 6
Steps:
- Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.
EASY BAKERY-STYLE DOUGHNUT TOPPING GLAZE
Just like the glaze you get on doughnuts at the bakeries and doughnut shops! Use food colouring to create different colours, then top with chocolate sprinkles or anything you desire, just make certain to sprinkle with the toppings before the glaze hardens. This will cover about 10-12 doughnuts. Purchase already-baked doughnuts from the bakery and glaze yourself if desired!
Provided by Kittencalrecipezazz
Categories Dessert
Time 5m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl combine the icing sugar with corn syrup, hot water and food colouring (for a thicker icing add in more icing sugar until desired consistency) mix until well combined.
- Dip tops of doughnuts in the coloured icing, then immediately sprinkle with desired toppings (if using).
- Place on a wire rack to set.
Nutrition Facts : Calories 167.8, Fat 5.9, SaturatedFat 1.7, Cholesterol 9.3, Sodium 99.3, Carbohydrate 27.1, Fiber 0.7, Sugar 16.3, Protein 1.9
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