Homemade Glazed Donuts Recipe
Making homemade glazed doughnuts is easier than you think. Ready in about 2 hours, these taste like doughnuts from your favorite bakery, but they’re made in the comfort of your own home.
INGREDIENTS NEEDED FOR RECIPE
Milk – whole milk if possible.
Butter – unsalted room temperature butter. If using salted then reduce salt accordingly
Yeast – active dry yeast, make sure that the yeast is fresh
Eggs – room temperature eggs are a must since cold eggs might not help the yeast rise and in turn will affect the outcome
Flour, Sugar & Salt – Unbleached (if possible) all purpose flour, Plain white sugar, salt
Nutmeg – Buy whole nutmegs and grate fresh for all recipes that require ground nutmeg. It makes a huge difference.
FAQS
Can these donuts be baked instead of fried?
I’m sorry the answer is NO!! This recipe works only for deep frying.
I don’t have fresh nutmeg, can it be skipped or use pre ground nutmeg?
If you don’t have whole nutmeg, then you can totally skip it. But, store bought ground nutmeg does not come anywhere close to freshly grated nutmeg.
Can I cut the recipe in half to make less donuts? Or is it going to affect the end result of the donuts?
You could totally do that but, the only problem is that half the recipe is too less for the stand mixer. Otherwise, it does not affect the result in any way.
Can use self-raising flour instead of all purpose flour?
Self raising flour has rising agents (like baking powder/baking soda) in it, So, this will NOT WORK when combined with yeast.
Can these be made in an air fryer?
This recipe has not been tested in an air fryer.
How to store leftovers?
These doughnuts are absolutely best when fresh!
However, UNGLAZED donuts can be refrigerated in an air tight container for up to 4 days (warm in the microwave for few seconds before eating).
GLAZED donuts can be stored in a sealed container at room temperature for about 1 day.
HERE ARE SOME DONUT RECIPES TO ENJOY
GLUTEN FREE DONUTS
DIRECTIONS ON HOW TO MAKE HOMEMADE GLAZED DONUTS RECIPE
To make doughnuts:
Combine first 7 ingredients (milk through nutmeg) and 2 cups all purpose flour in the bowl of your stand mixer.
Beat on medium speed with a flat beater for 2-3 minutes (dough will look like slightly curdled cake batter).
Add remaining all purpose flour ( 3 cups + 1/4 cup + 2 tablespoons ) and switch to a dough hook, knead on medium speed for additional 3 minutes.
Remove bowl from the mixer, scrape the sides of the bowl and cover bowl with a clean kitchen towel and place in the warmest spot in your kitchen. Let dough rise for about 1 1/2 hours or until doubled in size.
Dust working surface with flour, dump dough and dust flour on top. Gently roll into 1/2 to 3/4th inch thick, cut circles with a doughnut cutter ( if you don’t have one, then use a 3-inch circle cookie cutter and with a small cookie cutter in the middle of each doughnuts, to make the holes).
Place doughnuts and holes on two lightly floured cookie sheets, spacing about an inch apart. Cover with a kitchen towel, let rise again for 45-60 minutes.
Line a large baking sheet with paper towels and place a wire rack on top.
When ready to fry, add oil in a large dutch oven until comes to about 2-inches height.
Place over medium high heat until 330 to 340 degrees (use a deep fry thermometer).
Deep fry about 4 doughnuts at a time (do not overcrowd the pan), until golden brown on both sides. Remove doughnuts onto the cooling rack.
Repeat until all doughnuts and holes have been fried
Glaze doughnuts:
In a medium bowl, whisk all glaze ingredients until smooth. Begin by adding 5 tablespoons water and then a touch more if glaze seems thick.
Working with one doughnut at a time, dip one side of each doughnut into the glaze and return to the wire rack.
Let glaze set for about 20 minutes before serving.
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv