Description
Delightful homemade glazed doughnuts bring pure comfort from grandma’s kitchen, melting hearts with golden-brown perfection. Crisp exterior and pillowy center promise sweet satisfaction that connects hungry souls to classic American baking tradition.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups all-purpose flour (plus more for dusting)
- 1 large egg
- ¾ cup warm milk (about 110°F / 43°C)
- ¼ cup unsalted butter, melted
Leavening and Flavor Enhancers:
- 2 ¼ teaspoons (1 packet) active dry yeast
- 2 tablespoons warm water (about 110°F / 43°C)
- ¼ cup granulated sugar
- ½ teaspoon salt
Glaze Ingredients:
- 2 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
Instructions
- Activate the yeast by dissolving it in tepid water, allowing it to bloom and become frothy for approximately 5-10 minutes.
- Create a rich liquid base by whisking together warm milk, granulated sugar, salt, melted butter, egg, and the activated yeast mixture until thoroughly combined.
- Gradually incorporate flour into the liquid mixture, gently folding until a cohesive, soft dough emerges.
- Transfer the dough onto a lightly dusted work surface and knead methodically for 5-7 minutes, developing gluten and achieving a smooth, elastic consistency.
- Nestle the dough into a lightly greased bowl, envelop with a clean kitchen towel, and allow it to proof in a draft-free, warm environment until it doubles in volume, approximately 1-1.5 hours.
- After proofing, roll out the dough to a uniform 1/2-inch thickness and utilize circular cutters to shape doughnuts, creating distinctive rings and centers.
- Arrange the cut doughnuts on a floured tray, loosely drape with a soft cloth, and permit a secondary rise for 30 minutes to enhance their airiness.
- Heat vegetable oil in a deep skillet or heavy-bottomed pot to precisely 350°F, ensuring an optimal frying temperature.
- Gently lower doughnuts into the hot oil, frying in small batches and turning once to achieve a uniform golden-brown exterior, approximately 1 minute per side.
- Drain the freshly fried doughnuts on absorbent paper towels to remove excess oil.
- While still warm, immerse each doughnut into the prepared glaze, allowing excess to drip off before placing on a wire rack to set and develop a glossy finish.
Notes
- Activate yeast precisely by using water at the exact 110-115°F temperature to ensure proper proofing and prevent killing the yeast.
- Knead dough gently but thoroughly to develop gluten structure, creating a soft and tender doughnut texture with consistent elasticity.
- Let doughnuts rise in a draft-free, warm environment like a slightly heated oven to guarantee optimal volume and pillowy softness.
- Monitor oil temperature carefully during frying, using a candy thermometer to maintain consistent 350°F, preventing greasy or undercooked centers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 500
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 40 mg