Glazed Doughnuts are sure to please everyone.
Coat in a simple, vanilla glaze and your loved ones will be ever so happy.
Glazed Doughnuts
Vanilla Glaze
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (or another flavor)
- 4 tablespoons water
Whisk all the ingredients together until they become a smooth glaze. Dip or drizzle your doughnuts in the glaze while they are still slightly warm.
Doughnuts
- 2 packages of yeast
- 2 tablespoons sugar
- 1/2 cup warm water (not over 110°F)
- 1 cup warm milk (not over 110°F)
- 2 large eggs
- 1/4 cup butter, softened
- 2 teaspoons salt
- 5 cups flour (approximate)
- Enough shortening or peanut oil for deep fryer
Dissolve yeast and sugar in warm water and give a quick stir.
Whisk in milk, eggs, butter, and salt until well-mixed. Slowly stir in flour one cup at a time until dough becomes medium-firm; and, as a result, will be perfect to work with.
Knead until dough becomes smooth and elastic. Only add flour as needed during this process. Knead the dough for about 15 minutes. The dough should be able to be formed into a ball easily.
If using a mixer with a dough hook attachment, knead the dough for about 8-10 minutes. Cover and allow to sit in a warm place again for about an hour or until the dough ball has doubled in size.
Planning ahead? Make the dough on Friday night, refrigerate overnight, and serve on Saturday morning!
After the dough has doubled in size again, kneed the dough for a few minutes, roll it out to about 1/4 inch thick and cut with a doughnut cutter. Place the doughnuts onto a parchment-lined baking sheet and allow them to sit for about an hour in a warm place until doubled in size for one last rise.
While waiting for doughnuts to rise, place oil or shortening in a deep fryer and turn on to 350°-375°F to preheat. In addition, make the glaze and set it aside.
After the doughnuts have doubled in size, place 1- 3 at a time into the deep fryer to cook (how many will fit will depend on how large your deep fryer is). Be sure not to overcrowd the fryer because this will cool your oil and the doughnuts won’t cook properly. Fry the first side for about 3-4 minutes until light golden brown then flip to cook the other side until it is also a light golden brown (about 3 more minutes).
Place fried doughnuts onto a baking sheet that has been lined with a few layers of paper towels and allow to cool for a couple of minutes.
Replace the paper towels under the doughnuts with a rack if you have one. Using a spatula, ice the doughnuts with the glaze until they are warm.
This recipe makes about a dozen large doughnuts; or, if you rather, you can stretch the recipe to make more if you’d like to make them smaller.