Homemade Glazed Doughnuts
About this recipe
Homemade glazed doughnuts are a classic treat that can be made right in your kitchen. This recipe focuses on creating light, ethereal, and pillowy yeasted doughnuts, avoiding the heaviness often found in other recipes. By using all-purpose flour instead of bread flour, you achieve a softer texture that makes these doughnuts irresistible.
The process involves a bit of patience, as the dough needs to chill overnight, but the results are well worth the wait. With a few simple ingredients and careful technique, you can enjoy fresh, homemade doughnuts that are perfect for any occasion.
Ingredient notes
- 22.5 oz of all purpose flour is equivalent to about 4.5 cups.
- For the dough, you will need 1.5 cups of milk and 1 large egg.
Tips from America's Test Kitchen’s video
- Let the dough rest for 20 minutes after mixing to allow for gluten development, but keep it minimal to avoid tough doughnuts.
- When adding the butter, do so gradually while the mixer is running to ensure it incorporates well into the dough.
- Proof the cut doughnuts in a turned-off oven with a cup of hot water to create a warm environment for rising.
Good to know
- How long does it take to make these doughnuts?
- The total time is overnight plus about 1 hour for preparation and frying.
- How many doughnuts does this recipe yield?
- This recipe yields 12 doughnuts.
- What should I do if my dough doesn't rise properly?
- Make sure to proof the dough in a warm environment, like a turned-off oven with hot water, and check that your yeast is fresh.
No life story here — the video and the recipe are the whole point. All credit to America's Test Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a mixing bowl, combine 22.5 oz of all purpose flour, 0.5 cup of granulated sugar, and 1 tsp of instant yeast. Mix by hand to incorporate.
- 2
Add 1.5 cups of milk and 1 large egg to the flour mixture. Mix by hand until combined.
- 3
Attach the dough hook to the mixer and mix on medium low speed for about 2 minutes until a cohesive dough forms.
- 4
Cover the bowl with plastic wrap and let it rest for 20 minutes to allow gluten development.
- 5
After 20 minutes, add 1.5 tsp of table salt to the dough and mix on medium low for 5 to 7 minutes until the dough is elastic.
- 6
Gradually add 8 tbsp of softened unsalted butter to the dough while the mixer is running. Continue mixing for another 7 to 13 minutes until the dough is smooth and elastic.
- 7
Grease a bowl with vegetable oil spray, transfer the dough into the bowl, and shape it into a rough ball. Cover with plastic wrap and refrigerate for at least overnight, up to 48 hours.
- 8
Once chilled, remove the dough from the fridge and place it on a floured surface. Mold it into an 8-inch square.
- 9
Roll the dough out to a 10 by 13 inch rectangle, about 0.5 inches thick.
- 10
Using a 3-inch biscuit cutter, cut out 12 rounds from the dough. Use a 1-inch cutter to cut out the centers for the donut holes.
- 11
Place the cut donuts on a parchment-lined baking sheet and cover them with plastic wrap. Let them rise in a turned-off oven with a cup of hot water for 45 minutes to 1 hour until they have risen by about 50%.
- 12
Heat 2 quarts of vegetable oil in a deep pot to 360°F (182°C).
- 13
Carefully lower the donuts into the hot oil and fry until golden brown, about 1 minute per side. Use a skimmer to flip them as needed.
- 14
Remove the donuts from the oil and place them on a triple layer of paper towels to drain excess oil.
Heads up — we had to guess a little:
- The quantity for the butter was inferred as 8 tablespoons is a common measurement for a stick of butter.
Credit where it’s due: this recipe was transcribed from America's Test Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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