Sep 3, 2011
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Homemade Glazed Doughnuts

By: Heny Sison

Homemade Glazed Doughnuts

Make these sweet, pillowy circles—plus your pick of the glaze—in the comfort of your own kitchen.

RELATED recipes: Mini Doughnuts,
Mia Yan's Mini Doughnuts

Makes about 30 doughnuts


For the doughnuts
2 tablespoons instant yeast
1/4 cup warm water
2 cups cake flour
3 1/3 cups all-purpose flour
1 teaspoon salt
1/2 cup plus 2 tablespoons sugar
4 egg yolks
1/3 cup butter
1 1/2 cups lukewarm milk
2 tablespoons flour for kneading

For the chocolate glaze
200 grams finely chopped bittersweet chocolate
1 tablespoon vegetable oil

For the caramel glaze
1 1/4 cups sugar
1/4 cup water
1 teaspoon lemon juice
3/4 cup plus 1 tablespoon heavy cream
1 tablespoon butter
1 teaspoon vanilla extract


(STEP-BY-STEP GALLERY:  How to Make Glazed Doughnuts)

Dissolve yeast in warm water.

2  In a bowl, combine both flours, salt, and sugar; mix well.

In a mixing bowl, put in egg yolks, butter, milk, and yeast mixture. Attach the dough hook in the electric mixer and mix ingredients at low speed, adding 2 cups of the flour mixture a little at a time. Stop machine every now and then to scrape the sides of the bowl.

Stir in remaining flour until smooth and increase speed to medium for about 2 minutes until dough begins to pull away from the bowl.

Sprinkle flour for kneading on a clean table; knead dough until all the flour is incorporated. Form into a ball and transfer the dough to an oiled bowl. Cover with plastic and let rise in a warm place until dough doubles in size, about 50 to 60 minutes.  (Don't know how? Go here: How to Knead by Hand)

6  Punch down the dough, transfer to the floured surface, and roll around lightly to coat with flour. Gently roll dough until half-inch-thick using a floured rolling pin.  (Need help? Follow this tutorial: How to Proof Dough)

Cut with floured doughnut cutter. Cover and let rise until they double in size, about 30 to 40 minutes.

Heat vegetable oil in a deep fryer at 350ºF. Fry doughnuts on both sides until golden.

Make the chocolate glaze: In a double boiler, place chocolate and oil and melt completely. Dip cooled doughnuts in the glaze and set on rack.

10  Make the caramel glaze:  In a heavy saucepan over medium heat, combine sugar, water, and lemon juice. Bring to a boil and dissolve sugar completely. Cook syrup until golden caramel in color. Stir in heavy cream and butter, and mix until smooth. Remove from heat and stir in 1 teaspoon vanilla extract. Dip cooled doughnuts in the glaze and set on rack.


Photography by Jun Pinzon  | Demonstration by Chef Patricia Ong-Loanzon | Recipe by Heny Sison Culinary School | Styling by Elaine P. Lim

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  • Ma. Melba L. Esquibel May 15 2013 @ 08:44am Report Abuse
    very informative. The procedures is easy to follow especially for beginners. Thank you.This is a great for me.
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