Introduction
Craving a warm, gooey doughnut but don’t want to head to the bakery? You’re in luck! Making homemade glazed doughnuts is easier than you think. This guide will walk you through a simple recipe and provide tips to ensure doughnut perfection. Get ready to enjoy fresh, delicious doughnuts made right in your own kitchen.
Making Homemade Glazed Doughnuts: The Easy Way
Ingredients You’ll Need
- For the Doughnuts:
- 2 ¼ teaspoons active dry yeast
- ¼ cup warm water (105-115°F)
- ½ cup granulated sugar
- 1 teaspoon salt
- ½ cup milk, scalded and cooled
- ¼ cup (4 tablespoons) unsalted butter, melted
- 2 large eggs, lightly beaten
- 4 cups all-purpose flour, plus more for dusting
- Vegetable oil, for frying
- For the Glaze:
- 2 cups powdered sugar
- ½ cup milk
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Activate the Yeast: In a small bowl, dissolve the yeast in warm water. Let it sit for 5-10 minutes until foamy.
- Combine Wet Ingredients: In a large bowl, combine the sugar, salt, cooled milk, melted butter, and beaten eggs. Mix well.
- Add Yeast and Flour: Add the activated yeast mixture to the wet ingredients. Gradually add the flour, mixing until a soft dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
- First Rise: Place the dough in a greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Roll and Cut: Punch down the dough and turn it out onto a lightly floured surface. Roll it out to about ½ inch thickness. Use a doughnut cutter or two different-sized cookie cutters to cut out the doughnuts.
- Second Rise: Place the cut doughnuts on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for another 30-45 minutes.
- Fry the Doughnuts: Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Carefully drop the doughnuts into the hot oil, a few at a time, and fry for 1-2 minutes per side, or until golden brown.
- Drain the Doughnuts: Remove the doughnuts from the oil and place them on a wire rack lined with paper towels to drain excess oil.
- Make the Glaze: In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach your desired consistency.
- Glaze the Doughnuts: Dip the warm doughnuts into the glaze, coating them completely. Place them back on the wire rack to allow the glaze to set.
- Enjoy! Serve the glazed doughnuts immediately and enjoy! They are best when fresh.
Tips for Doughnut Perfection
- Yeast Temperature is Key: Ensure the water is between 105-115°F to properly activate the yeast. Too hot, and you’ll kill the yeast; too cold, and it won’t activate.
- Don’t Over-Knead: Over-kneading can result in tough doughnuts. Knead until the dough is smooth and elastic, but not overly stiff.
- Temperature Control is Essential: Maintaining a consistent oil temperature is vital for even cooking. Use a thermometer to monitor the temperature.
- Freshness Matters: These doughnuts are best eaten fresh. If you need to store them, keep them in an airtight container at room temperature for up to 2 days.
- Experiment with Flavors: Don’t be afraid to add different extracts or spices to the dough or glaze to customize your doughnuts! Try almond extract, cinnamon, or nutmeg.
Conclusion
Making homemade glazed doughnuts is a rewarding experience that anyone can master. With this easy recipe and helpful tips, you’ll be enjoying warm, freshly glazed doughnuts in no time. So, gather your ingredients, put on your apron, and get ready to create doughnut magic in your kitchen. Happy baking!
