Do-it-yourself Glazed Doughnuts (Recipe + Video)

Making home made glazed doughnuts is less complicated than you suppose, however requires just a little persistence. Prepared in about 2.5 hours, these style like doughnuts out of your favourite bakery, however they’re made within the consolation of your individual dwelling. For doughnut success, observe my step-by-step images, useful success suggestions, and video tutorial. Utilizing this identical doughnut dough, you possibly can 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 possibly can’t choose up your favourite doughnuts, why not make them at dwelling as a substitute? They’ve all the time been a baking bucket list recipe for me, and at present I’m taking you on a deep dive into home made doughnuts—fried, sugary, old style, and comforting. I initially shared this recipe in 2016, and I’ve extra step-by-step images 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 dwelling. There’s lots to cowl at present, so let’s get began!

These Do-it-yourself Glazed Doughnuts Are:

• Mushy and candy
• Flavored with just a little nutmeg
• Fully from scratch
• Prepared in about 2.5 hours (most of that is rise time!)
• A enjoyable and scrumptious weekend challenge
• Good for sharing

Greatest Substances to Use for Do-it-yourself Doughnuts

This can be a fairly simple, no-frills yeasted dough. You want only a few elements to start:

• Milk: Liquid prompts the yeast. Entire milk is a should for essentially the most tender dough—or you possibly can strive buttermilk. Decrease-fat or nondairy milks work in a pinch, however the doughnuts aren’t as flavorful or wealthy.
• Yeast: You should use energetic dry yeast or immediate yeast. If utilizing an immediate yeast, your rise time might be just a little shorter.
• Sugar: Sugar sweetens the doughnuts, however 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 can even strive utilizing homemade vanilla extract!
• Nutmeg: A little bit nutmeg is the key ingredient to that cozy, comforting bakery style. If you happen to’ve ever made my chocolate chip muffins, it provides a scrumptious pop of taste!
• Flour: All-purpose flour is the dough’s construction. You’ll be tempted so as to add an increasing number of flour as you combine the dough, however don’t. You desire a very tender, pillowy dough for tender, pillowy doughnuts. The dough can nonetheless be barely sticky. When kneading, use additional flour in your arms and work floor.

Overview: Find out how to Make Do-it-yourself Glazed Doughnuts

Let me stroll you thru the method so that you perceive what you’re doing. Do-it-yourself glazed doughnuts appear just a little intimidating, however I guarantee you—they’re actually not!

Put together the dough. The dough comes along with a mixer. You can even make the dough by hand, however it requires a little bit of arm muscle. After the dough comes collectively within the mixing bowl, knead it for five–7 minutes.

Let the dough rise. In a comparatively heat setting, 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. Lower the doughnuts utilizing a 3–3.5-inch doughnut cutter. Line 1 or 2 baking sheets with parchment paper or a silicone baking mat. Place doughnuts (and doughnut holes!) onto the lined baking sheet(s), then frivolously 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, cook dinner for 1 minute on both sides. Rigorously take away from the oil and place onto ready rack. Repeat with remaining doughnuts. (See my recipe word about making the doughnut holes.)

Find out how 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 both sides of the nice and cozy doughnuts into the glaze. The glaze will set in about 20 minutes.

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

This Dough Is Greatest for Frying

I don’t suggest baking this dough—this dough is finest for frying in oil. If you happen to’re on the lookout for a baked donut, strive crumb cake donuts, pumpkin donuts, cinnamon sugar donuts, or lemon poppy seed donuts as a substitute. Listed below are all of my donut recipes.

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Do-it-yourself Glazed Doughnuts

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  Creator: Sally
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  Prep Time: 1 hour, 50 minutes
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  Prepare 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
• 
  Technique: Frying
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  Delicacies: American

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Description

Making home made glazed doughnuts is less complicated than you suppose, however requires just a little persistence. Prepared in about 2.5 hours, these style like doughnuts out of your favourite bakery, however they’re made within the consolation of your individual dwelling. For doughnut success, observe my step-by-step images, useful success suggestions, and video tutorial beneath.

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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 take a seat for five–10 minutes till foamy and frothy on prime. *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 more sensible choice.*
2. Add the remaining sugar, the eggs, butter, vanilla, nutmeg, salt, and a couple of cups (about 250g) flour. Beat on low pace for 1 minute. Scrape down the edges of the bowl with a rubber spatula as wanted. Add remaining flour and beat on medium pace till the dough comes collectively and pulls away from the edges of the bowl, about 2 minutes. If wanted, add extra flour, 1 Tablespoon at a time, till the dough pulls away from the edges 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 fitted with a dough hook attachment and beat on low pace for an extra 5–7 minutes, or knead by hand on a frivolously floured floor for five–7 minutes. After kneading, the dough ought to nonetheless really feel just a little tender. Poke it together with your finger—if it slowly bounces again, your dough is able to rise. If not, hold kneading.
4. Let Dough Rise: Frivolously 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 setting for 1.5–2 hours or till double in dimension. (For a tiny discount in rise time, see my reply to The place Ought to Dough Rise? in my Baking with Yeast Guide.)
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 frivolously 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. *If you happen to 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’ll 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 cook dinner for 1 minute on both sides. Rigorously take away with a steel slotted spatula or steel slotted spoon. Make sure you 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 Word for doughnut holes.)
8. Make the glaze: Whisk all of the glaze elements collectively. Dip every heat doughnut (don’t anticipate 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 leftover doughnuts in an hermetic container at room temperature or within the fridge for an additional day or two.

Notes

1. Freezing Directions: Put together recipe by way 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 can even freeze the fried doughnuts (unglazed). Permit them to chill utterly, 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 freshly made glaze.
2. In a single day Directions: Full dough by way of step 3. As a substitute of permitting to rise in a heat setting in step 4, place the coated dough within the fridge in a single day (8–12 hours). The subsequent morning, take away from the fridge and permit to rise in a heat setting till doubled. The dough will frivolously rise within the fridge in a single day, so the rise the following morning gained’t take too lengthy. After rising, proceed with step 5.
3. Particular Instruments (affiliate hyperlinks): Electric Stand Mixer | Massive Heavy Bottomed Pot or Dutch Oven | High-Heat 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 | Metal Slotted Spatula | Cooling Rack | Glass Mixing Bowl | Whisk
4. Doughnut Holes: Add holes to sizzling oil and fry till golden, about 30 seconds, on both sides.
5. Milk: Entire milk is a should for essentially the most tender dough—or you possibly can strive buttermilk. Decrease-fat 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 might be just a little shorter. Reference my Baking with Yeast Guide for solutions to widespread yeast FAQs.
7. Oil: The quantity of oil actually is dependent upon how huge or tall your pot is. You need oil to fill about 1/3 of the pot. I exploit just a little 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 (a funnel is beneficial right here) and discard within the trash or reuse it.
9. Tailored from Mark Bittman and Top Pot Doughnuts

Key phrases: home made doughnuts