Homemade Glazed Doughnuts

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 2 1/4 teaspoons (7g) active dry yeast 2 1/4 teaspoons (7g) active dry yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) whole milk, warmed 1/2 cup (120ml) whole milk, warmed
• 2 tablespoons (28g) unsalted butter, melted 2 tablespoons (28g) unsalted butter, melted
• 1 large egg 1 large egg
• Vegetable oil, for frying Vegetable oil, for frying
• For the glaze: For the glaze:
• 2 cups (240g) powdered sugar 2 cups (240g) powdered sugar
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 10g (Saturated Fat: 4g)
• Carbohydrates: 37g (Sugars: 18g)
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a mixing bowl, combine the flour, sugar, yeast, and salt.
2. 2.
   In a separate bowl, whisk together the warm milk, melted butter, and egg.
3. 3.
   Pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. 6.
   Punch down the dough and roll it out to a 1/2-inch thickness.
7. 7.
   Use a doughnut cutter or two round cookie cutters (one larger and one smaller) to cut out doughnut shapes.
8. 8.
   Place the doughnuts on a baking sheet lined with parchment paper and let them rise for another 30 minutes.
9. 9.
   Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
10. 10.
    Carefully drop the doughnuts into the hot oil, frying them for about 2 minutes per side until golden brown.
11. 11.
    Remove the doughnuts from the oil and let them drain on a paper towel-lined plate.
12. 12.
    In a shallow bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
13. 13.
    Dip each doughnut into the glaze, allowing any excess to drip off.
14. 14.
    Place the glazed doughnuts on a wire rack to set for a few minutes before serving.

Treat your ingredients with care...

• Flour — Use all-purpose flour for the best texture and rise.
• Yeast — Ensure your yeast is fresh and active for proper dough fermentation.
• Milk — Warm the milk to around 110°F (43°C) to activate the yeast effectively.
• Vegetable oil — Choose a neutral-flavored oil with a high smoke point for frying.
• Powdered sugar — Sift the powdered sugar before making the glaze to avoid lumps.

Tips & Tricks

• For a twist, add a pinch of cinnamon or nutmeg to the doughnut batter.
• Experiment with different glaze flavors such as chocolate, maple, or strawberry.
• If you don't have a doughnut cutter, use a round biscuit cutter and a smaller round object (like a bottle cap) to create the doughnut shape.
• To achieve a lighter texture, let the doughnuts rise until they are puffy and airy before frying.
• Enjoy the doughnuts while they are still warm for the ultimate taste experience.

Serving advice

Serve the homemade glazed doughnuts fresh and warm. They are perfect for breakfast, brunch, or as a delightful dessert. Pair them with a hot cup of coffee or a glass of cold milk for a truly satisfying treat.

Presentation advice

Arrange the glazed doughnuts on a serving platter or a cake stand. Dust them with a sprinkle of powdered sugar for an extra touch of elegance. Consider adding a few fresh berries or a sprig of mint as a garnish to enhance the visual appeal.