Name: Classic Homemade Doughnuts with Vanilla Glaze Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 3 h 45 min
Cuisine: American
Ingredients: 1 1/2 cups Milk; 1 pinch Granulated Sugar; 1 3/4 teaspoons Instant Dry Yeast; 5 cups All-Purpose Flour; 1/3 cup Granulated Sugar; 1/2 cup Unsalted Butter; 2 Eggs; 1 1/4 teaspoons Salt; 4 tablespoons Heavy Cream; 220 grams Powdered Confectioners Sugar; 1/2 teaspoon Vanilla Extract; 1/2 teaspoon Salt; Vegetable Oil (as needed for frying)

Instructions

Step 1: Warm the milk to about 115°F (45°C). In a small bowl, combine the milk with a pinch of granulated sugar and sprinkle the yeast over it. Let it stand for 5 minutes until the yeast foams.

Step 2: In a stand mixer bowl with a dough hook, combine the remaining granulated sugar, butter, eggs, and 3/4 teaspoon salt. Mix together.

Step 3: Add the yeast mixture to the bowl and mix on low speed until just combined.

Step 4: Add the flour and mix on low until the dough starts to come together, then increase the mixer speed to medium.

Step 5: Knead the dough for about 5 minutes until it is smooth and elastic.

Step 6: Place the dough in an oiled bowl, cover with plastic wrap, and let it rise in a warm place for 2 to 3 hours until doubled in size.

Step 7: Punch down the dough on a floured surface and roll it out to about 1/2 inch thickness.

Step 8: Cut the doughnuts using a floured doughnut cutter and place them on a floured baking sheet. Cover with a clean tea towel and let rise for 30 minutes until doubled again.

Step 9: Heat vegetable oil in a medium dutch oven to 350°F (180°C).

Step 10: Fry doughnuts in batches for 2 to 3 minutes on each side until golden and puffed. Drain on a cooling rack over paper towels.

Step 11: For the glaze, combine heavy cream and powdered sugar in a mixer bowl with a balloon whisk attachment. Mix on high until just combined.

Step 12: Add 1/2 teaspoon salt and vanilla extract and continue mixing until smooth.

Step 13: Dip each cooled doughnut into the glaze, swirl gently, and let excess drip off. Place on a wire rack to set for 30 minutes.

Step 14: Optional: Decorate themed doughnuts by piping red icing stripes around each doughnut for a lifebuoy effect.

Tips & Variations

Use fresh, active yeast for the best rise and flavor. Instant yeast speeds preparation but ensure it’s not expired.

For a lighter doughnut, try substituting half the all-purpose flour with cake flour.

Add cinnamon or nutmeg to the dough for a warm, spiced flavor.

Experiment with different glazes such as chocolate or maple for variety.

Use a candy or deep-fry thermometer to keep the oil temperature steady for even frying.

Storage

Store doughnuts in an airtight container at room temperature for up to 2 days for the best texture. If you need to keep them longer, refrigerate for up to 5 days but warm slightly before serving. For longer storage, freeze glazed doughnuts in a single layer, then thaw at room temperature. Reheat gently in an oven or microwave for a freshly made taste.

FAQs

Can I make doughnuts without a stand mixer?

Yes, you can knead the dough by hand on a floured surface. It may take a bit more effort but will work just as well.

How do I know when the doughnuts are cooked through?

Doughnuts should be golden brown on both sides and slightly firm to the touch. When frying, maintain the oil temperature to cook evenly without burning.