Recipes

Classic Glazed Doughnut Recipe

Name: Classics are Always Best!
Prep time: 20 min
Cook time: 30 min
Yield: 7 donut
Ingredients: 1 tbsp active dry yeast; 1 tsp active dry yeast; 1 cup Milk (heated to 110°F); 2½ cups bread flour; 1 tsp pure vanilla extract; 3 large egg yolks; 2 tbsp fine sugar; ½ tsp Salt; 4 tbsp soft butter (cut into cubes); Vegetable oil for frying; 1½ cups sifted confectioners' sugar; 4 tbsp Water; 2 tsp vanilla extract

11 months ago

June 13, 2023

Karishma

Classics are Always Best!

Learn how to make your very own home-made doughnuts with this simple sugar glazed doughnuts recipe!

Course

Desserts

Cuisine

Indian

Keyword

Classic Glazed Doughnut Recipe

Prep Time

20 minutes

Cook Time

30 minutes

Servings

donut

MetricUS Imperial

Ingredients

For the doughnuts

1 tbsp active dry yeast
1 tsp active dry yeast
1 cup Milk heated to 110°F
2½ cups bread flour
1 tsp pure vanilla extract
3 large egg yolks
2 tbsp fine sugar
½ tsp Salt
4 tbsp soft butter cut into cubes
Vegetable oil for frying

For the sugar glaze

Course

Desserts

Cuisine

Indian

Keyword

Classic Glazed Doughnut Recipe

Prep Time

20 minutes

Cook Time

30 minutes

Servings

donut

MetricUS Imperial

Ingredients

For the doughnuts

1 tbsp active dry yeast
1 tsp active dry yeast
1 cup Milk heated to 110°F
2½ cups bread flour
1 tsp pure vanilla extract
3 large egg yolks
2 tbsp fine sugar
½ tsp Salt
4 tbsp soft butter cut into cubes
Vegetable oil for frying

For the sugar glaze

Instructions

For the doughnuts

In a bowl, stir the 1 tbsp of yeast into three fourths of the warm milk.
Add three quarter of the flour and stir until there is a smooth paste.
Cover the bowl, and let the mixture sit in a warm place for 30 minutes.
Add the remaining yeast and milk to the mixture and combine using an electric mix.
Add the vanilla and egg yolks and mix until the dough is smooth
Then add one cup of flour, sugar and salt and mix until they are well incorporated into the dough.
Add the softened butter and mix until it is absorbed into the dough.
Finally, add the remaining flour, a little at a time and continue whisking.
Once all the flour is kneaded in, cover the dough and let it rest in a warm place for half an hour
After 30 minutes, press down the dough to remove gas bubbles and then chill for 6 – 12 hours.
After the required time, flour a work surface and roll the dough to about 2 inch thickness.
Use shape cutters to cut dough circles that are about three inch in diameter
In the middle of the circles, use a smaller shape cutter to cut 1 inch diameter holes
Arrange the doughnuts on a baking sheet that is lined with flour, leaving at least one inch between each doughnut
Cover the doughnuts with a plastic wrap and leave them in a warm place to rise
Check the doughnuts every ten minutes to see if they have risen
You will know the doughnuts are ready if, when you place a fingertip on the dough and gently press it down, it rises back up slowly
Once ready, fry each doughnut in a deep fryer, with oil that is 360°F.
Fry, flipping once for about two minutes until the doughnut is golden brown
Allow the doughnuts to cool slightly before glazing them (using a glazing brush) with the sugar glaze
Serve and enjoy!

For the sugar glaze

While waiting for the doughnuts to rise, prepare the glaze
In a small bowl, stir the water and vanilla into the sugar until the sugar completely dissolves
Once it dissolves, voila – your glaze is ready!