Homemade Glazed Doughnuts

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


Jan/Feb 2009 | By Heny Sison
Homemade Glazed Doughnuts
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at a glance

Main Ingredient

Bread

Type

Breakfast/Brunch

Preparation Time

00:00:00


Date Published

Jan/Feb 2009

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
 

 

(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.

 

 



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