Selfmade Glazed Doughnuts (Recipe + Video)

Making selfmade glazed doughnuts is less complicated than you assume, however requires a bit of 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 personal dwelling. For doughnut success, comply with my step-by-step pictures, useful success ideas, and video tutorial. Utilizing this similar 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 at all times been a baking bucket listing recipe for me, and at the moment I’m taking you on a deep dive into selfmade doughnuts—fried, sugary, old style, and comforting. I initially shared this recipe in 2016, and I now have extra step-by-step pictures and a video tutorial to information you.

There’s lots to cowl at the moment, so let’s get began!

These Selfmade Glazed Doughnuts Are:

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

Greatest Components to Use for Selfmade Doughnuts

This can be a easy, no-frills yeasted dough. You want just some components to start:

• Milk: Liquid prompts the yeast. Complete milk is a should for a brilliant 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 need to use energetic dry yeast or on the spot yeast. If utilizing an on the spot yeast, your rise time will likely be a bit of shorter.
• Sugar: Sugar sweetens the doughnuts, but it surely 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 could possibly even strive utilizing selfmade vanilla extract!
• Nutmeg: Somewhat nutmeg is the key ingredient to that cozy, comforting bakery style. When you’ve ever made my chocolate chip muffins, you already know it provides a scrumptious pop of taste!
• Flour: All-purpose flour is the dough’s construction. You’ll be tempted so as to add increasingly flour as you combine the dough, however don’t. You need a very gentle, pillowy dough for gentle, pillowy doughnuts. The dough can nonetheless be barely sticky. When kneading, use further flour in your palms and work floor.

Overview: How one can Make Selfmade Glazed Doughnuts

Let me stroll you thru the method so that you perceive what you’re doing. Selfmade glazed doughnuts appear a bit of intimidating, however I guarantee you—they’re actually not! I discover they’re a lot simpler than, say, selfmade bagels and selfmade English muffins.

Put together the dough. The dough comes along with a mixer. You can too make the dough by hand, but it surely 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 surroundings, the dough rises in about 90 minutes.

Punch down the dough to launch the air.

Roll & minimize 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 evenly cowl and permit to relaxation for half-hour as you warmth the oil.

Put together the oil. Utilizing a heavy-bottomed pot or Dutch oven and an oil thermometer, warmth vegetable oil to 375°F (191°C).

Fry the doughnuts. Working with 2–3 doughnuts at a time, prepare dinner for 1 minute on either side. Fastidiously take away from the oil and place onto ready rack. Repeat with remaining doughnuts. (See my recipe word about making the doughnut holes.)

How one can Make the Glaze for Donuts

Make a easy 3-ingredient glaze: simply milk or cream, confectioners’ sugar, and vanilla extract. This half couldn’t be simpler; actually simply whisk the three components collectively. Dunk either side of the nice and cozy doughnuts into the glaze. The glaze will set in about 20 minutes.

In search of different flavors? Attempt my strawberry, chocolate, and vanilla donut frostings otherwise you would possibly take pleasure in my maple bacon doughnuts!

This Dough Is Greatest for Frying

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

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Selfmade Glazed Doughnuts

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  Creator: Sally
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  Prep Time: 2 hours, 10 minutes
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  Cook dinner Time: 10 minutes
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  Complete Time: 2 hours, half-hour
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  Yield: 12 donuts and 12 holes
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  Class: Breakfast
• 
  Methodology: Frying
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  Delicacies: American

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Description

Making selfmade glazed doughnuts is less complicated than you assume, however requires a bit of 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 personal dwelling. For doughnut success, comply with my step-by-step pictures, useful success ideas, and video tutorial under.

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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 picket spoon/rubber spatula. It can 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 picket spoon or rubber spatula is a more sensible choice.*
2. Add the remaining sugar, the eggs, butter, vanilla, nutmeg, salt, and a pair of cups (about 250g) flour. Beat on low velocity for 1 minute. Scrape down the edges of the bowl with a rubber spatula as wanted. Add remaining flour and beat on medium velocity 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 need a barely sticky dough.
3. Knead the dough: Maintain the dough within the mixer fitted with a dough hook attachment and beat on low velocity for a further 5–7 minutes, or knead by hand on a evenly floured floor for five–7 minutes. After kneading, the dough ought to nonetheless really feel a bit of gentle. Poke it together with your finger—if it slowly bounces again, your dough is able to rise. If not, maintain kneading.
4. Let Dough Rise: Evenly 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 surroundings 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 Information.)
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 evenly 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, minimize into doughnuts. Re-roll the scraps and minimize extra. *When you don’t have a doughnut cutter, you need to use 1 massive + 1 smaller circle cookie cutter (massive 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 prepare dinner for 1 minute on either side. Fastidiously take away with a steel slotted spatula or steel slotted spoon. You should definitely 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 components collectively. Dip every heat doughnut (don’t anticipate them to chill!) into the glaze, ensuring to coat each 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 may 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 via 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 too freeze the fried doughnuts (unglazed). Enable them to chill fully, 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 via step 3. As a substitute of permitting to rise in a heat surroundings in step 4, place the coated dough within the fridge in a single day (8–12 hours). The following morning, take away from the fridge and permit to rise in a heat surroundings till doubled. The dough will evenly rise within the fridge in a single day, so the rise the subsequent morning received’t take too lengthy. After rising, proceed with step 5.
3. Particular Instruments (affiliate hyperlinks): Electric Stand Mixer | Giant 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 scorching oil and fry till golden, about 30 seconds, on either side.
5. Milk: Complete 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 on the spot yeast, your rise time will likely be a bit of shorter. Reference my Baking with Yeast Information for solutions to widespread yeast FAQs.
7. Oil: The quantity of oil actually will depend on how broad or tall your pot is. You need oil to fill about 1/3 of the pot. I take advantage of a bit of 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. Enable 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: selfmade doughnuts