Saturday, January 16, 2016

Glazed Yeast Donuts

Glazed Yeast Doughnuts

I love donuts and I have the figure to prove it. They are a great comfort food and dessert you get to eat for breakfast. This is not the easiest recipe, but it mostly requires a lot of waiting. While it does take a while, to quote my favorite celebrity chef, your patience will be rewarded.



½ C water
2 packets of active dry yeast
1 C milk
½ C unsalted butter
2 eggs, beaten
¼ C sugar
1 t salt
1 lb 10 oz flour
Oil for frying


2 C powdered sugar
¼ C of milk


Mix the 2 packets of yeast into the ½ cup of water and let it sit for about 10 minutes until a foam forms on top. The water should be between 95 to 105 degrees fahrenheit so that the yeast can wake up without being killed. Warm up the milk and melt the butter into it and allow the mixture to come back to room temp.

Pour the yeast mixture into the bowl of your stand mixer, with the paddle attachment and add the milk and butter mixture, the eggs, the sugar, the salt, and half the flour. Mix on low until it comes together then boost the speed and mix thoroughly. Reduce the speed, add the rest of the flour, then mix thoroughly. Put the dough hook attachment on beat at medium speed until the dough pulls cleanly from the sides of the bowl. Place your dough ball in a well oiled bowl and let it rest, covered, until the dough doubles in size, about 1-1.5 hrs.

Dump your dough out on a well floured surface, and roll into a ½ inch thick rectangle. Cut out your donuts using whatever method you prefer, I use a pair of pastry cutters. Lay your donuts out on a baking sheet and cover with a towel for ½ hr to allow for a second rise, or proof.

Unglazed DoughnutsWhile the donuts rest, heat about a gallon of oil to 365 degrees. Once the donuts are ready and the oil is hot, fry the donuts, 2-3 at a time, a minute per side and then remove to a paper towel lined baking sheet to cool and set for 15-20 minutes.

While the donuts cool, make your glaze by whisking together the 2 cups of powdered sugar with the milk until entirely smooth. If you place your mixing bowl over a bowl of warm water it will help keep the glaze workable.

Dip each donut, one at a time, and let the excess drip off before turning them onto a tray or baking sheet. Let the glaze set for about 10 minutes and enjoy.

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