Glazed Doughnuts
Source/Author: Mary
Soft, fluffy doughnuts with a golden crust and a sweet glaze are a beloved bakery treat around the world. This versatile recipe includes a classic white glaze that can be left plain, colored for special occasions, or transformed into a rich chocolate glaze.
Ingredients:
| • sugar | 1/4 cup |
| • salt | 1/4 teaspoon |
| • vegetable oil | for frying |
| • All-purpose flour | 2 cups |
| • milk | 1/2 cup |
| • egg | 1 |
| • active dry yeast | 4 g (1 teaspoon) |
| • butter, softened | 35 g |
| • powdered sugar (for base white glaze) | 5 1/2 cups (700 g) |
| • milk or cream (for base white glaze) | 1/2 cup |
| • butter, melted (for base white glaze) | 30 g |
| • cocoa powder (for chocolate glaze) | 3 tablespoons |
| • milk or cream (for chocolate glaze) | 2 teaspoons |
1. Warm the milk until just warm to the touch. Add the sugar and stir until dissolved. Sprinkle the yeast over the milk and let stand for 5–10 minutes until bubbly.
2. Place the flour in a large bowl. Add the yeast mixture, egg, and salt. Mix and knead until a dough forms.
3. Add the softened butter and continue kneading until the dough becomes smooth and elastic.
4. Cover the bowl and let the dough rise for about 1 hour, or until doubled in size.
5.. Gently knead the risen dough to remove large air bubbles.
6. On a lightly oiled surface, divide the dough into 6 equal pieces (for small on 12) and shape each piece into a ball.
7. Flatten each ball slightly and cut a hole in the center using a small cutter or a shot glass.
8. Place each doughnut on its own parchment square. Arrange them on a baking tray with sides. Cover with a towel or plastic wrap and let rise for about 30 minutes.
9. Heat oil in a deep pot to 350°F (175°C).
10. Carefully lower each doughnut into the hot oil using the parchment square. Remove the parchment after a few seconds.
11. Fry until golden brown on one side, then turn and fry the other side until golden brown.
12. Transfer the doughnuts to paper towels and allow them to cool slightly.
13. BASE WITE GLASE. To make the base white glaze, sift the powdered sugar into a large bowl.
14. In a separate bowl, combine the milk or cream with the melted butter.
15. Add the milk mixture to the powdered sugar and whisk until smooth and free of lumps. Keep the glaze covered to prevent it from drying out. This is the base glaze and can be tinted with food coloring if desired.
16. CHOCOLATE GLAZE. To make the chocolate glaze, place one-quarter of the base glaze in a separate bowl. Add the cocoa powder and the additional milk or cream. Mix until smooth.
17. Dip or drizzle the doughnuts with the glaze as desired. Allow the glaze to set before serving.
TIPS
- Placing each doughnut on its own parchment square makes transferring the risen doughnuts into hot oil easy and helps them keep their shape.
- Do not overcrowd the pot while frying. Fry in batches if necessary.
- The base glaze can be colored to match holidays, birthdays, or special events.
- For a bakery-style finish, dip the doughnuts in chocolate glaze and drizzle with white glaze.
- These doughnuts are best enjoyed the day they are made.