Glazed Doughnuts

17 May

vanilla glazed donuts

If you’re a traditionalist or British, it’s spelled ‘doughnuts.’  If you’re an American, or even better, a fan of The Simpsons, it’s of course, ‘donuts.’  We just spell them, d-e-l-i-c-i-o-u-s.  We were inspired by a recent Facebook post from our friends over at Darling Magazine, featuring some totally drool-worth fried dough, and wanted to give it our best shot.

doughnut dough prep{Kristen’s take}

I love donuts… chocolate, glazed, powdered sugar, you name it, I will eat it.  While the thought has crossed my mind to make them, I have never gone through with it.  At first sight, this recipe is great!  Easy to follow and only needing a few ingredients, I was instantly on board.  Then I realized how much time was spent waiting around for the dough to rise… and I all wanted was to eat a donut… or 10!  It took about 2 hours total of the dough rising time and about 20 minutes total to make.  I made both regular sized and donut holes, both being equally amazing.  Not being experienced with frying food, I made this a family occasion and

IMG_3706-2brought the dough to Mom’s house (she and my step-dad are former restaurant owners, so they know their way around a kitchen)!  Once they were done frying, we soaked some of the donuts in the vanilla glaze and topped the others with powdered sugar.  These were a hit with everyone who tried them!

{Gina’s take}

This was my first time frying ANYTHING!  Growing up southern, I’m actually not even sure how that’s possible.  To be honest, it was a little intimidating, but once I got the hang of it, it was so much fun!  Your senses go crazy – fizzing, bubbles, yummy aromas…I can see how this is addictive.frying doughnuts

This was also my first time making doughnuts, also strange, since sweets are my weakness and I hold a self proclaimed record for most doughnuts (+ martinis) eaten in one sitting {I know}.  I also hold a record for thin mint boxes eaten, but that’s another story…hmmm…post idea?

chocolate doughnut glaze

Anyway, to the recipe – the original recipe that we found had the yeast portioned out and mixed in at different times.  My thoughts on yeast is it’s like a baby: it needs to be warm (heated milk), fed (sugar), left to rest, and then it burps…aka: rises.  So with that general principle in mind, all the yeast and milk went in together

doughnutsand I included that in the recipe we listed below.  Also for the milk, I had two options in the refrigerator – half and half and So Delicious Vanilla Non-Dairy Coconut milk.  So, for the doughnuts, I warmed the Coconut milk and for the glazes I used half and half.  They both turned out yummy.

For the glazes – they are both heavenly.  I halved the recipes listed below and it was the perfect amount.  If you are leaning towards only making one, go with the full amounts listed below for complete doughnut coverage ;).

{Pretty Little Sisterly Tip}

Be mindful of the temperatures when frying.  I winged it at first, with oil temps over 400F, and ended up with a hockey puck instead of a doughnut on the first try!  Lesson learned!

Original Dough & Vanilla Glaze recipe

Original Chocolate Glaze recipe

5.0 from 1 reviews
Glazed Doughnuts
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12-20
 
Ingredients
  • 3 Tbsp active dried yeast
  • 1 cup milk, warmed to 110 F (43 C)
  • 2½ cups bread flour
  • 3 egg yolks
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 2 Tbsp granulated sugar
  • ¼ cup unsalted butter, softened
  • Vegetable oil for frying & to coat the bowl during the dough rise
  • VANILLA GLAZE:
  • 3 cups powdered sugar
  • 7 Tbsp half and half or milk
  • 2 tsp vanilla extract
  • CHOCOLATE GLAZE:
  • ½ cup unsalted butter
  • ¼ cup half and half or milk
  • 1 Tbsp light corn syrup
  • 2 tsp vanilla extract
  • 4 ounces bittersweet chocolate, chopped
  • 2 cups confectioners' sugar, sifted
Instructions
  1. Combine yeast, milk, sugar, and ½ cup flour in a medium bowl, set aside, and let rise for 30 minutes in a warm place.
  2. In the bowl of a stand mixer, combine the egg yolks, vanilla, and salt. Add in the butter and ½ cup of flour - mix on low until incorporated.
  3. Then add in the yeast mixture. Change the stand mixer attachment to a dough hook.
  4. Knead in the remaining flour, a ½ cup at a time. Continue to knead until the dough is smooth and elastic. Transfer to an oiled bowl, cover and let rest for 1 hour.
  5. Roll the dough out on a floured surface until ½ inch thick. Using a doughnut cutter, cut out doughnuts. NOTE: if you don't have a doughnut cutter, get creative - we used a 3" biscuit cutter and a 1" round top plastic top to one of my spice jars to cut out the 'hole.'
  6. Transfer the doughnuts to a cookie sheet lined parchment paper - spaced at least 1" apart. Re-roll the scraps and doughnut holes (or keep them as is) and repeat the cutting + transferring.
  7. Cover loosely with plastic wrap and let rest for 5-20 minutes, until they rise and spring back when tapped with a light touch.
  8. Heat a 2 inch depth of oil to 360F (180 C) in a deep, heavy bottomed pan. Use a metal spatula to transfer 2 or 3 proved doughnuts to the frying pan. Fry for ~2 minutes or until golden brown, flip and fry for another 2 minutes. Remove from the oil using a slotted spoon and drain on paper towel. Repeat with the remaining doughnuts and doughnut holes. Let cool slightly then glaze.
  9. VANILLA GLAZE INSTRUCTIONS: Mix together powdered sugar, half and half, and vanilla. Dunk warm doughnuts to glaze. Let cool on parchment paper.
  10. CHOCOLATE GLAZE INSTRUCTIONS: Combine butter, half and half, 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. Dip warm doughnuts immediately. If the glaze firms up too fast, set pan over a bowl of warm water to loosen up. Allow glaze to set on the freshly dipped doughnuts for 15 minutes on parchment paper before serving.

2 Responses to “Glazed Doughnuts”

  1. Virginia Mabry January 17, 2014 at 10:52 pm #

    These were really simple to make! I baked them at 350 degrees for 15 minutes because I was afraid to fry them. They turned out really well and make your house smell wonderful!

    • Pretty Little Dishes January 17, 2014 at 11:45 pm #

      this is such an awesome idea! i’m going to have to try this next time my sweet tooth kicks in! xo

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