Do-it-yourself Glazed Doughnuts (Recipe + Video)

Making do-it-yourself glazed doughnuts is simpler than you assume, however requires a bit endurance. Prepared in about 2.5 hours, these style like doughnuts out of your favourite bakery, however they’re made within the consolation of your individual residence. For doughnut success, comply with my step-by-step photographs, 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 residence as an alternative? They’ve all the time been a baking bucket record recipe for me, and right now I’m taking you on a deep dive into do-it-yourself doughnuts—fried, sugary, old school, and comforting. I initially shared this recipe in 2016, and I now have extra step-by-step photographs and a video tutorial to information you.

There’s so much to cowl right now, so let’s get began!

These Do-it-yourself Glazed Doughnuts Are:

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

Greatest Elements to Use for Do-it-yourself Doughnuts

It is a easy, no-frills yeasted dough. You want just some components to start:

• Milk: Liquid prompts the yeast. Complete milk is a should for an excellent 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 should use energetic dry yeast or immediate yeast. If utilizing an immediate yeast, your rise time might be a bit 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 can even strive utilizing do-it-yourself vanilla extract!
• Nutmeg: A bit of nutmeg is the key ingredient to that cozy, comforting bakery style. Should you’ve ever made my chocolate chip muffins, 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 more flour as you combine the dough, however don’t. You need a very delicate, pillowy dough for delicate, pillowy doughnuts. The dough can nonetheless be barely sticky. When kneading, use additional flour in your palms and work floor.

Overview: Make Do-it-yourself Glazed Doughnuts

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

Put together the dough. The dough comes along with a mixer. You may also 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 atmosphere, the dough rises in about 90 minutes.

Punch down the dough to launch the air.

Roll & lower into doughnuts. Roll the dough out to 1/2-inch thickness. Minimize 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 frivolously 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, cook 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 be aware about making the doughnut holes.)

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 advocate baking this dough—this dough is greatest for frying in oil. Should you’re in search of a baked donut, strive crumb cake donuts, pumpkin donuts, cinnamon sugar donuts, or lemon poppy seed donuts as an alternative. Listed here are all of my donut recipes.

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Do-it-yourself 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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  Whole 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 do-it-yourself glazed doughnuts is simpler than you assume, however requires a bit endurance. Prepared in about 2.5 hours, these style like doughnuts out of your favourite bakery, however they’re made within the consolation of your individual residence. For doughnut success, comply with my step-by-step photographs, useful success ideas, and video tutorial beneath.

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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 sit down for five–10 minutes till foamy and frothy on high. *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 wood spoon/rubber spatula. It should 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 wood 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 pace for 1 minute. Scrape down the perimeters of the bowl with a rubber spatula as wanted. Add remaining flour and beat on medium pace till the dough comes collectively and pulls away from the perimeters of the bowl, about 2 minutes. If wanted, add extra flour, 1 Tablespoon at a time, till the dough pulls away from the perimeters of the bowl. Don’t add an excessive amount of flour, although. You need a barely sticky dough.
3. Knead the dough: Hold the dough within the mixer fitted with a dough hook attachment and beat on low pace for an extra 5–7 minutes, or knead by hand on a frivolously floured floor for five–7 minutes. After kneading, the dough ought to nonetheless really feel a bit delicate. Poke it together with your finger—if it slowly bounces again, your dough is able to rise. If not, hold kneading.
4. Let Dough Rise: Calmly 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 atmosphere 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 frivolously 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, lower into doughnuts. Re-roll the scraps and lower extra. *Should you don’t have a doughnut cutter, you should use 1 giant + 1 smaller circle cookie cutter (giant ought 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 may 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 cook dinner for 1 minute on either side. Fastidiously take away with a metallic slotted spatula or metallic slotted spoon. Make sure to 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 Observe for doughnut holes.)
8. Make the glaze: Whisk all of the glaze components collectively. Dip every heat doughnut (don’t watch for them to chill!) into the glaze, ensuring to coat either side. Place again onto ready rack, as extra glaze drips down. After about 20 minutes, the glaze will set.
9. Doughnuts are greatest 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 may also freeze the fried doughnuts (unglazed). Enable them to chill utterly, 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 atmosphere in step 4, place the lined dough within the fridge in a single day (8–12 hours). The subsequent morning, take away from the fridge and permit to rise in a heat atmosphere till doubled. The dough will frivolously rise within the fridge in a single day, so the rise the following morning received’t take too lengthy. After rising, proceed with step 5.
3. Particular Instruments (affiliate hyperlinks): Electrical Stand Mixer | Massive Heavy Bottomed Pot or Dutch Oven | Excessive-Warmth 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 | Steel Slotted Spatula | Cooling Rack | Glass Mixing Bowl | Whisk
4. Doughnut Holes: Add holes to sizzling 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 immediate yeast, your rise time might be a bit shorter. Reference my Baking with Yeast Information for solutions to widespread yeast FAQs.
7. Oil: The quantity of oil actually is determined by how extensive or tall your pot is. You need oil to fill about 1/3 of the pot. I exploit a bit 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 Prime Pot Doughnuts

Key phrases: do-it-yourself doughnuts