How To Make Glazed Donuts - Soft and Fluffy Donut Recipe
Homemade Glazed donuts are fluffy, airy, and melt-in-your-mouth good. Making donuts is easier than you think with very little active time, and you’ll love the simple vanilla glaze.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
DONUT DOUGH INGREDIENTS:
►2 1/2 cups all-purpose flour, plus more for dusting (312 gr)
►1/4 cup granulated sugar (50g)
►1/4 tsp salt
►1 packet (7 grams or 2 1/4 tsp) instant yeast, quick-acting or rapid rise
►2/3 cup scalded milk and cooled to 115˚F
►1/4 oil (we use light olive oil)
►2 egg yolks, room temperature
►1/2 tsp vanilla extract
DONUT GLAZE INGREDIENTS:
►1 lb powdered sugar (4 cups)
►5-6 Tbsp water
►1 Tbsp vanilla extract
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⏱️TIMESTAMPS⏱️
0:00 Intro
:32 Making donut dough
:56 How to scold the milk
1:51 Proofing the yeast
2:34 Measuring ingredients tips
2:51 Kneading the dough
3:28 Letting the dough rise
4:11 Rolling out the dough
4:50 How to cut out donuts
5:53 More donut rising
6:26 Setting up fry station
7:16 Making donut glaze
8:12 How to fry donuts
8:49 How to glaze donuts
9:35 Frying donut holes
10:16 Taste test
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Meridian, ID 83680
USA
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How to Make Old Fashioned Donuts | Fast and Easy Cake Donuts!
Soft and tender, these Old Fashioned Donuts are just like the ones from your favorite bakery. Coated in a delicious glaze, these donuts are perfectly golden brown on the outside and fluffy on the inside. Made without yeast, these donuts come together quickly and easily. Cake donuts are so quick and easy, it's no wonder they are such favorites!
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OLD FASHIONED CAKE DOUGHNUTS - How to make CAKE DONUTS Recipe
Deronda demonstrates how to make delicious OLD FASHIONED CAKE DOUGHNUTS in this video! This doughnut is slightly crispy on the outside yet light and fluffy on the inside. A doughnut that will make you go YUM YUM YUM!!! Click Show more below to get recipe...
OLD FASHIONED CAKE DOUGHNUTS
4 cups all-purpose flour, plus extra for rolling dough out
1 cup sugar
4 teaspoons baking powder
1 1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup buttermilk or milk
1/4 cup butter, melted
2 eggs
3-4 cup vegetable oil, used for frying doughnuts
1. In a large mixing bowl add sugar, baking powder. salt and nutmeg. Whisk well.
2. Add melted butter, eggs and buttermilk to sugar mixture and mix until combined.
3. Add 3 cups of flour to wet mixture, beat until blended. Add 1 cup of additional flour. Combine with wooden spoon until well blended. Dough should be sticky but firm to handle. Add 1/2 cup or more of flour it needed.
4. Cover dough with plastic wrap and refrigerate for 1 hour or more.
5.Add oil to 10 inch skillet and heat over medium heat until temp on oil reaches 365 degrees F.
6. Remove half the dough from refrigerate and roll out 1/2 inch thick. Cut dough into doughnut shapes by sing a 3 inch round circle. Use a 1 circle to make and remove doughnut center.
7. Add doughnuts and centers to hot oil, be sure not to over crowd, Fry for 2 1/2 minutes, flip and fry 1 more minute or until doughnuts are light and golden brown.
8. Remove doughnuts from oil and drain on paper towels. Cool
9. Glaze doughnuts, toss in sugar & cinnamon or powder sugar. Frost doughnuts and add sprinkles if desire.
GLAZE FOR DOUGHNUTS
2 cups Powder Sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon honey
3-5 tablespoons of water
Add powder sugar, honey and vanilla into a deep mixing bowl. Add water, 1 tablespoon at a time, until glaze will coat doughnuts.
SUGAR & CINNAMON COATING FOR DOUGHNUTS
1/2 cup sugar
1 teaspoon cinnamon
Toss sugar and cinnamon well together. Gently toss doughnuts.
ENJOY!!
#cake #donuts #recipe
Brioche Donuts + How to Tell When Your Dough Is Fully Proofed
Brioche Donuts (yield: 12 - 18 donuts)
1/2 c (113g) whole milk
1/4 c (57g) water
2.25 tsp (7g) instant yeast
3.5 c (490g) bread flour
1/3 c (67g) sugar
4 eggs
2 tsp (12g) fine salt
8 oz (113g) butter, softened
1. Add the milk, water, and yeast to a mixing bowl. Let the yeast dissolve for a couple minutes before adding all the remaining ingredients except for the butter.
2. Mix the dough on low speed until it comes together.
3. Turn the speed up to medium-low and mix until the dough has medium gluten development (about 6 minutes).
4. Add chunks of butter a tablespoon or two at a time to the dough while mixing. Wait until the butter is incorporated before adding the next piece.
5. Once all the butter has been added, remove the dough from the bowl and add to a lightly greased sheet pan.
6. Let the dough rise for 30 minutes before giving the dough a fold (bring the bottom of the dough to the middle, top to middle, left to middle, right to middle, and then flip over).
7. Let the dough rise 30 more minutes before wrapping in plastic and placing it in the fridge overnight.
8. The next day, remove the dough from the fridge and roll into a rectangle roughly 1/4in (6mm) thick.
9. Cut the donuts with a 2in (5cm) ring cutter and place onto a sheet pan lined with lightly greased parchment paper.
10. Let the dough rise roughly 1 hour or until fully proofed.
11. Fry the donuts in 350F (177C) oil for roughly 60-75 seconds per side or until golden brown.
12. Remove from the oil and let drain on paper towels before filling.
Vanilla Pastry Cream
12 oz (341g) milk
2 tbsp (25g) sugar
1/2 tsp (3g) fine salt
4 egg yolks
3 tbsp (21g) cornstarch
1/4 c (50g) sugar
1 oz (28g) butter
1 tsp vanilla
1. Heat the milk, first sugar, and salt on medium heat until it comes to just below a boil.
2. Mix together the egg yolks, cornstarch, and second sugar in a separate bowl.
3. Temper the hot milk into the egg yolk mixture by slowly adding some of the hot liquid to the yolks while whisking constantly.
4. Return everything to the pot and cook on medium heat until thickened.
5. Off the heat, strain through a sieve and add butter and vanilla, whisking until homogenous. 6. Press plastic wrap directly on the pastry cream and refrigerate until cool.
7. Stir with spatula to loosen when ready to use.
Crunchy Shell
1c (200g) sugar
1/4 c water
1. Mix the sugar and water in a medium size pot and set over medium heat.
2. Let the sugar cook untouched until it reaches a light amber color. Remove from the heat.
Donut How To: Proofing Yeast Raised Donuts
In this video, our experts will guide you through the necessary steps to properly proof yeast raised donuts
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At Dawn, we know you make more than just food, and for a hundred years, Dawn has been right there with you. We know you count on our family to make moments memorable. That’s why we combine unmatched international manufacturing and distribution capabilities with our expertise, commitment and innovation to create bakery solutions for people all around the world.
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How to Make Homemade Donuts that Beat Krispy Kreme and Dunkin' | What's Eating Dan?
The plush, tender chew and satiny glaze of freshly fried doughnuts is irresistible. Dan shows you how to make homemade doughnuts that beat Krispy Kreme and Dunkin', and gives you tips to fry successfully and safely.
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