Delicious Glazed Donuts
Prep Time: 1 hour 45 minutes
Cook Time: 15 minutes
Total: 2 hours
Servings: 18 donuts
1 packet active dry yeast
1/4 cup lukewarm water
1 1/2 cups warm milk
1/3 cup granulated sugar
3 large eggs, room temperature
5-5 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup unsalted butter, softened
Shortening for frying
3 cups powdered sugar
1 teaspoon pure vanilla extract
3-5 tablespoons milk
1 teaspoon vanilla
In a large mixing bowl, dissolve the yeast and sugar in warm water. When bubbles begin to form in the yeast mixture, stir in the milk and eggs. Cut the butter into the mixture. Gradually add flour and salt, scraping sides as you stir. When a dough forms, turn the dough onto a floured surface. If the dough is sticky, add a little more flour, but not too much or donuts will be tough. Knead the dough until it becomes smooth. Form a ball and place it in a greased bowl. Cover and place in a warm place to let the dough rise.
When the dough is double in size, turn out onto a floured surface and knead. Divide dough in half and cover. Allow to rest 10-15 minutes.
In a small bowl, mix glaze ingredients. Add enough milk to create a thin, pourable glaze.
Line a baking sheet with parchment.
Turn one half the dough onto a floured surface and roll the dough into about 1/2 inch thickness. Dust donut cutter with flour and cut out donuts. Place on baking sheet. Cover and allow the donuts to rise until doubled in size.
Set a cooling rack on a baking sheet. Heat cooking oil in a deep-fryer or large pot to 350-375°F.
Drop donuts into the hot oil, 1-2 minutes per side. Using a slotted spoon, remove doughnuts and place them on the cooling rack.
Drizzle glaze over the tops of the doughnuts while the donuts are warm but slightly cooled.
Back to Breakfast Recipes.