It’s doughnut time! Which do you prefer: cake or raised doughnuts? That’s a decision I cannot make. Some days all I want is a cake doughnut slathered in chocolate frosting and dusted with sprinkles. Other days, a fluffy and sugary-coated glazed raised doughnut reigns supreme. I’ve had a go-to recipe for cake doughnuts, but not for raised doughnuts. Well, that is until now. These doughnuts might take some patience, but it’s well worth it. Delicious!
Homemade Glazed Doughnuts Printer-Friendly Recipe
- From: The Pioneer Woman
- Prep Time: 25 Minutes
- Cook Time: 2 Minutes each
- Makes: 18 doughnuts
Ingredients
Doughnuts
1-1/8 cup Whole Milk, Warm
1/4 cup 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 teaspoon Salt
Shortening
GLAZE
3 cups Powdered Sugar
1/2 teaspoon Salt
1/2 teaspoon Vanilla
1/2 cup Cold Water Or Milk
Directions
To Make the Dough
Heat milk until warm, but not overly hot. Add the sugar to the milk and stir to dissolve. Add the yeast to a small bowl and pour the milk mixture over the top. Let sit for 10 minutes to let the yeast start bubbling.
Melt butter in a small bowl until almost melted, you don’t want the butter to be too hot. Stir to melt all of the butter. Stir in the beaten eggs to the butter, making sure to stir constantly so the eggs don’t scramble.
Add the egg mixture to the bowl of a large mixer that is fitted with the dough hook. With the mixer on a medium-low speed, pour in the bubbly yeast mixture. Mix for a couple of minutes to completely combine. With the mixer still on medium-low speed, add in the flour by the 1/4 or 1/2 cup until all of the flour is gone. Scrape the sides of the bowl and then mix for 5 minutes. Scrape again and then mix for another 30 seconds. Turn the mixer off, remove the dough hook, and let the dough sit for 10 minutes. Now transfer the dough to a large, oiled bowl. Coat the dough in the oil, cover with plastic wrap, and refrigerate for at least 8 hours or overnight.
To Make the Doughnuts
Turn the refrigerated dough onto a floured surface and roll out into 1/4 to 1/3-inch thickness. Cut out the doughnuts and holes with 3-inch and 1 1/2-inch cutters. Place the doughnuts on a floured baking sheet and cover with a towel. Let rise for at least 1 hour in a warm place. After one hour, if the doughnuts are visibly puffier, they are ready to fry.
To Fry the doughnuts
Heat a good amount of vegetable oil or shortening in a large pot. The ideal temperature is 375 degrees and you want to make sure not to get hotter than 380 during the frying process. Fry the doughnuts 2-3 at a time. Each side should take about 1 minute, they will brown quickly so be ready to flip them. Once both sides are cooked, remove from the oil and place on a paper towel-lined cookie sheet. Flip them once after they’ve been placed on the paper towels to drain off as much oil as possible. Keep on frying until they are all cooked. The doughnut holes will cook much faster than the doughnuts, so don’t walk away from the pot. Allow the doughnuts to cool slightly.
To Glaze
Mix together all of the glaze ingredients until smooth. Dip the doughnuts in the glaze. Remove the doughnuts to a wire rack with a paper towel or cookie sheet underneath. Serve warm or at room temperature.
Add sugar to warm milk.
Pour the milk mixture over the yeast.
Allow the yeast to sit for 10 minutes to work its magic.
Add beaten eggs to melted butter, stirring constantly.
Add the egg mixture to a large mixing bowl fitted with a dough hook. Pour in the activated yeast.
Add 1/4-1/2 cups of flour at a time until all of the flour is gone.
Scrape the sides of the bowl and continue mixing for 5 minutes.
Scrape the sides of the bowl again and mix for 30 seconds.
Take the dough off the hook and let sit, undisturbed, for 10 minutes.
Transfer the dough to a large oiled bowl, coating all sides. Then cover and refrigerate for at least 8 hours or overnight.
This dough is a wonderful thing to wake up to in the morning.
Roll out the dough to 1/4-1/3-inch thickness. Cut out your doughnuts using a 3-inch and 1 1/2-inch cutter. I used a glass and the lid to a sprinkles container…it got the job done!
Cover the doughnuts and let rise for at least 1 hour. The doughnuts should puff up in this time.
Fry the doughnuts in 375 degree oil. Each side needs about 1 minute, so keep an eye on them, they cook quickly!
Remove the doughnuts from the oil and set on a paper towel-lined cookie sheet. Have the glaze ready to dunk the doughnuts in.
Dunk the doughnuts and let them sit on a wire rack.
Ready to consume!
Enjoy!
I used the glaze part of this recipe to glaze some buttermilk drops I made but I ended up with way more glaze than I needed. Can someone suggest a good way to store the excess? How long will it last? I’ll be making more buttermilk drops but it’s going to take a bunch of those to use up all teh glaze.
You should be able to store the glaze in an airtight container in the fridge. If you used milk in the glaze, I would think it should keep for a week; and if you used water in the glaze, it will last longer (maybe 2-3 weeks). Also, to use up more of the glaze, you could do two coatings of glaze (letting it harden a bit between coatings). I hope this helps! Now, I think I need to go make more donuts ?
Thanks. I made it with water so I have time to wait before making my next batch of buttermilk drops (http://www.justapinch.com/recipes/dessert/cake/mckenzies-buttermilk-drop-donuts.html). I’m looking forward to sharing them. I haven’t had any in over 25 years and one bite brought me back home to New Orleans.
Fabulous recipe! I just made this last night and let the dough sit in the fridge overnight. After proofing for an hour I just fried the, and so yummy.
Note I had to use a lower temperature for frying around 325. The 375 temperature was cooking them way to quickly in a minute and turning them a really dark brown.
Thank you for sharing
Fellow baker:)
Yay! I’m so glad you enjoyed them. And proofing them in the fridge is a wonderful idea! Thanks for stopping by 🙂