Ultimate Homemade Glazed Donuts
Indulge in the delightful experience of making the Ultimate Homemade Glazed Donuts, a cherished recipe that transforms simple ingredients into a warm, fluffy treat that's impossible to resist. Not only does this recipe fill your kitchen with a heavenly aroma, but it also brings joy to your family and friends, creating precious memories over a shared love for sweet delights. The preparation might take a little time with the rising and frying, but each bite of these soft, melt-in-your-mouth donuts paired with a luscious glaze will convince you that the effort was well worth it. Perfect for breakfast, brunch, or any occasion, these donuts are sure to become a staple in your culinary repertoire.
N/A
Servings
200
Calories
13
Ingredients
Ingredients
Active dry yeast
2 (1/4 ounce) envelopes (Sprinkle over warm water)
Warm water
1/4 cup (Heated to 105 to 115 degrees)
Lukewarm milk
1 1/2 cups (Heated to a warm temperature)
White sugar
1/2 cup (Added directly to the mixture)
Salt
1 teaspoon (Added directly to the mixture)
Eggs
2 (Beaten)
Shortening
1/3 cup (Melted)
All-purpose flour
5 cups (Used for dough and dusting)
Vegetable oil
1 quart (For frying)
Butter
1/3 cup (Melted for glaze)
Confectioners' sugar
2 cups (For glaze)
Vanilla extract
1 1/2 teaspoons (Added to glaze)
Hot water
4 tablespoons (Added as needed for glaze consistency)
Instructions
1
In a small bowl, sprinkle the active dry yeast over the warm water and allow it to stand for 5 minutes until it becomes foamy. This activates the yeast, giving your donuts that perfect rise.
2
In a large mixing bowl, combine the yeast mixture, lukewarm milk, white sugar, salt, eggs, and shortening. Using a hand mixer on low speed or a wooden spoon, mix the ingredients until well blended.
3
Gradually add 2 cups of the all-purpose flour to the mixture, mixing until combined. Continue incorporating the remaining flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl and no longer sticks.
4
Transfer the dough onto a floured surface and knead for about 5 to 7 minutes until it is smooth and elastic. Form the dough into a ball and place it in a greased bowl, covering it with a clean cloth. Let it rise in a warm area until it has doubled in size. This should take about 1 to 2 hours.
5
Once the dough has risen, turn it out onto a floured work surface. Roll the dough out to about 1/2 inch thick and use a floured doughnut cutter to cut out donuts. Place the cut donuts on parchment paper or a floured baking sheet. Cover them loosely and let them rise again until they’ve doubled in size, about 30 to 45 minutes.
6
While the donuts rise, prepare the glaze by melting butter in a medium saucepan over medium heat. Stir in confectioners' sugar and vanilla extract until smooth. Gradually add hot water, one tablespoon at a time, mixing until the glaze reaches a thin consistency but is not watery. Set aside.
7
Heat vegetable oil in a deep-fryer or large heavy skillet over medium heat to about 350°F (175°C). Carefully slide the donuts into the hot oil using a wide spatula, being careful not to overcrowd the pan. Fry until they are golden brown on both sides, about 1 to 2 minutes per side.
8
Use a slotted spoon to remove the donuts from the oil and transfer them to a wire rack to drain excess oil. While the donuts are still warm, dip them into the glaze and return them to the wire rack to allow the excess glaze to drip off.
9
Serve warm and enjoy the delightful experience of your homemade glazed donuts!
Nutrition Information
10.7g
Fat
24g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary leavening agent used in these donuts?
The recipe uses two 1/4 ounce envelopes of active dry yeast.
How long should the yeast stand in warm water to activate?
The active dry yeast should stand for about 5 minutes until it becomes foamy.
What temperature should the warm water be for the yeast?
The water should be heated to between 105 and 115 degrees.
How much flour is required for the entire recipe?
The recipe calls for a total of 5 cups of all-purpose flour.
What is the ideal thickness to roll out the dough?
The dough should be rolled out to a thickness of approximately 1/2 inch.
How long should I knead the dough?
Knead the dough for about 5 to 7 minutes until it becomes smooth and elastic.
How long is the initial rising period?
The dough should rise in a warm area for 1 to 2 hours, or until it has doubled in size.
How long is the second rise after the donuts are cut?
The cut donuts should rise for 30 to 45 minutes until they have doubled in size.
What is the target temperature for the frying oil?
The vegetable oil should be heated to 350°F (175°C).
How many calories are in one of these glazed donuts?
Each donut contains approximately 200 calories.
What are the ingredients for the glaze?
The glaze is made from melted butter, confectioners' sugar, vanilla extract, and hot water.
How do I adjust the consistency of the glaze?
Gradually add hot water, one tablespoon at a time, until it is thin but not watery.
Should donuts be glazed while hot or cold?
The donuts should be dipped into the glaze while they are still warm.
How long does it take to fry each side of a donut?
Each side takes about 1 to 2 minutes to become golden brown.
What type of fat is used inside the dough?
The recipe calls for 1/3 cup of melted shortening.
How much protein is in a single donut?
There are 2 grams of protein per donut.
What is the total fat content per donut?
Each donut contains 10.7 grams of fat.
How many grams of carbohydrates are in one donut?
There are 24 grams of carbohydrates in each donut.
How should the eggs be prepared for the dough?
The two eggs should be beaten before being added to the mixture.
What is the best way to remove donuts from the hot oil?
Use a slotted spoon or a wide spatula to carefully remove and drain the donuts.
Where should the dough rise?
The dough should rise in a greased bowl covered with a clean cloth in a warm area.
How much milk is needed and what temperature should it be?
The recipe requires 1 1/2 cups of lukewarm milk.
What equipment can be used to mix the dough?
You can use a hand mixer on low speed or a wooden spoon.
How do you know when you have added enough flour?
Add flour until the dough pulls away from the sides of the bowl and no longer sticks.
What type of oil is recommended for frying?
Vegetable oil is recommended for deep-frying the donuts.
How much vanilla extract is used in the glaze?
The glaze requires 1 1/2 teaspoons of vanilla extract.
What should I do immediately after removing the donuts from the oil?
Transfer them to a wire rack to drain the excess oil before glazing.
Can these donuts be served at brunch?
Yes, they are described as perfect for breakfast, brunch, or any occasion.
How much confectioners' sugar is needed for the glaze?
The recipe uses 2 cups of confectioners' sugar.
Is the shortening added solid or melted?
The shortening should be melted before being combined with the other ingredients.