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Simple Glazed Donuts

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Simple Glazed Donuts
Simple Glazed Donuts

Basic Glazed Donut Recipe

  By Beth Sogaard  , , ,

December 10, 2017

This recipe yields the lightest, fluffiest donuts!

  • Yields: 24 donuts

Ingredients

1/2 cup warm, whole milk

1/3 cup olive oil

1/2 cup water

4 1/2 tsp active dry yeast

1/4 tsp sugar

3/4 cup sugar

1/2 cup sour cream

2 large eggs

2 large egg yolks

2 tsp salt

2 tsp vanilla extract

4 1/2 cups AP flour

4 cups vegetable oil

1/2 cup confectioners' sugar

Directions

Make the Dough

1Coat a large bowl with vegetable oil and set aside. Gently warm the milk and olive oil in a small saucepan over medium heat.

2Combine the water and yeast in a large bowl, stir to dissolve and sprinkle with the 1/4 tsp sugar. Let stand for 5 minutes. Add the warm milk and oil to the yeast mixture; stir to combine. Add the remaining sugar, sour cream, eggs, egg yolks, salt and vanilla; stir to combine. Add the flour gradually.

3Transfer the dough to a lightly floured surface and knead until smooth. Place it in the prepared bowl and turn to coat. Cover with plastic wrap.

Make the Donuts

1Turn the dough out onto a generously floured work surface. Lightly flour the dough and roll it out to about 3/4 inch thick. Cut donuts out of the dough using a 3-inch doughnut cutter and transfer them and their holes to a baking sheet. Gather the scraps, reroll, and repeat cutting donuts and holes until all dough is used. Chill donuts and holes for 30 minutes.

Fry the Donuts

1Heat about 4 inches of vegetable oil in a large deep skillet fitted with a thermometer over medium-high heat until oil reaches 350 degrees F. Fry the donuts three at a time until golden — about 2 minutes per side. Remove donuts and holes with a slotted spoon and drain on paper towels.

Make the Glaze

1Combine the remaining milk and confectioners' sugar in a small bowl and stir until smooth. While donuts and holes are still hot, dip them in the glaze and transfer to a wire rack until glaze is set and donuts are cool. Serve immediately.

Make a batch for your next brunch or holiday party. Donuts are perfect any time of day!

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AUTHOR - Beth Sogaard

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