Golden, Sugary Homemade Glazed Doughnuts

Nicole Fabian-Weber
Food & Party
16

donutsDoughnuts! Doughnuts! Doughnuts! Always a treat, never something you eat every day. Party at work? Who's bringing the doughnuts? Heading on a road trip? Which route passes a Krispy Kreme. The light and sugary desserts are never a letdown.

But what if we didn't had to wait 'til office parties and road trips to enjoy a solid doughnut? And what if we spent a Sunday morning baking them with our kids or friends? Well, we can! And it only makes them so much more worth it!

This recipe for delectable homemade glazed doughnuts comes to you courtesy of The Pioneer Woman herself. Nom-nom-nom!

Homemade Glazed Doughnuts from The Pioneer Woman.

For doughnuts:

  • 1-1/8 cup Whole Milk, Warm
  • 1/4 cups Sugar
  • 2-1/4 teaspoons (one Package) Instant Or Active Dry Yeast
  • 2 whole Large Eggs, Beaten
  • 1-1/4 stick Unsalted Butter, melted
  • 4 cups All-purpose Flour
  • 1/4 teaspoons Salt
  • Canola Oil

Make sure your milk is nice and warm, but not overly hot. Add sugar to milk. Stir to dissolve. Then add yeast into a small bowl.

Pour milk/sugar mixture over yeast. Stir gently, then let it sit for 10 minutes.

Next, melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won’t be overly hot. Add beaten eggs to melted butter, stirring constantly to make sure the butter’s not too hot for the eggs. Now add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook.

With the mixer on 3 or medium-low speed, pour in the yeast mixture. Allow the dough hook to stir the mixture for a couple of minutes, making sure it’s thoroughly combined.

Then with the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes. When five minutes is up, stop the mixer and scrape the bottom of the bowl. Now turn on the mixer for 30 seconds. Now turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes.

After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge. Refrigerate dough for at least 8 hours, or overnight. (It's a lot of work, but worth it!)

Now onto the doughnuts ...

Remove bowl from fridge and turn out dough onto a lightly floured surface. Roll out to 1/4 to 1/3-inch thickness. Then, using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc. Cut holes out of each round using a 1 1/2-inch cutter. Place both doughnuts and holes on a floured baking sheet.

Now cover with large tea towel and place in a warm place in your kitchen; my kitchen is always an inferno, so this isn't a problem for me!

Allow doughnuts to rise undisturbed for at least 1 hour (1 hour 15 minutes if necessary). Doughuts should be visibly puffier and appear to be airy.

Now it's time to fry!

Heat plenty of canola oil in a large pot until the temperature reaches 375 to 380 degrees—do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor.

One to two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly. It's kind of great to watch.

Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off. Place doughnut immediately on several layers of paper towels. Count to about five, then flip it over onto a clean part of the paper towels. Count to five, then flip it over again; you want to drain as much grease as possible before it soaks into the doughnut.

Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side. Allow doughnuts to slightly cool.

For glaze:

  • 3 cups Powdered Sugar
  • 1/2 teaspoons Salt
  • 1/2 teaspoons Vanilla
  • 1/2 cups Cold Water Or Milk

Mix all glaze ingredients in a bowl until completely smooth. Then, one by one, dip doughnuts into the glaze until halfway submerged. (Completely submerge doughnut holes [yum!], then remove with slotted spoon.)

Remove from glaze, then turn right side up on a cooling rack over a cookie sheet to catch dripping glaze. Serve warm, savor every bite!

 

Image via osseous/Flickr

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