Diary of a Foodie

Sunday, September 21, 2014

Glazed Yeast Doughnuts

Every time we go grocery shopping, my boys beg for doughnuts. Every single time. I rarely buy them even though I crave them probably more than they do. This Sunday, we were having some extra company for dinner and I decided it was time to bust out a new dessert. Homemade doughnuts. They were fluffy, light, and delicious. Maybe I shouldn't have done that. They were easy to make and I may give in to my cravings more often now.

Glazed Yeast Doughnuts

1 TBSP quick acting yeast
1 cup lukewarm milk (about 100 degrees)
1/2 cup sugar
1 egg
1 tsp salt
4 TBSP butter, melted
3 1/2 cups AP flour

3 cups vegetable oil to fry doughnuts in

In a stand mixer with a bread hook attachment, add yeast, milk and sugar. Mix for 30 seconds and then let yeast foam and activate for 10 minutes. Add salt, egg, and melted butter. Mix together for 1 minute. While mixer is running on low, add flour one cup at a time. Once all flour is added, let mixer run and knead the dough for an additional 3-5 minutes. Once dough has been kneaded, remove the bowl from the stand mixer and cover it with a clean cloth. Set dough in a warm area and let the dough proof and rise for 2-3 hours, or until doubled in size. Once dough has risen, pour it onto a floured surface and roll dough to 1/2 inch thickness. Using a round doughnut cutter, or a cookie cutter, cut out doughnut shapes and place on a Sil-Pat or a non-stick surface. Let dough rise again in a warm area for 30 minutes. Heat oil in a large sauce pan to 350 degrees F. Add doughnuts, about 2-3 at a time, and fry for 2 minutes per side. Drain doughnuts on paper towels and then dip in the glaze. Serve warm.


2 cups powdered sugar
1 TBSP vanilla
1 tsp salt
UP TO 1/4 cup milk

Whisk together sugar, vanilla and salt. Slowly add milk, whisking as you add. Add just enough milk to make the glaze slightly runny. Set aside to dip doughnuts once they are fried.

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