Description
These pillowy soft glazed donuts are going to melt in your mouth! This recipe is going to make you say goodbye to coffee shop donuts and hello to making donuts at home.
Ingredients
For the Donuts
- 4 cups (530) grams All Purpose Flour, keep 3 tbsp (30 grams) aside for later if required
- ⅓ cup (75 grams) Granulated White Sugar
- 2½ teaspoons (8.5 grams) Instant Dry Yeast
- 2 Large Egg
- 1 cup (240 ml) Milk
- 1tsp (3 grams) Salt
- 2 teaspoons Pure Vanilla Extract
- 2 ½ tablespoons (36 grams) Unsalted Butter, room temperature
For the Glaze
- 2 cups (250 grams) Icing/Confectioners’ Sugar
- ⅛ cup (2 tbsp/28 grams) Unsalted Butter, melted
- 6-7 tablespoons Milk/Water
- 1 teaspoon Pure Vanilla Extract
- Pinch of Salt
Method
- You could knead this dough by hand but we are going to be using a stand mixer.
- To the bowl of a stand mixer, add 500 grams of the all-purpose flour, granulated white sugar, and instant dry yeast. Give them a quick whisk till all get well combined.
- Add the eggs to a small bowl and whisk them until they break up. To that, add the milk, salt, and pure vanilla extract. Now give all a good whisk till they get well incorporated.
- Make a well in the center of the dry ingredients and pour the wet ingredients into it.
- Using the paddle attachment of the mixer, on a low-speed, mix till the dry and the wet ingredients just begin to come together.
- Now replace the paddle attachment with the dough hook and with the mixer on medium-low, mix the dough for about 2-3 minutes till all the ingredients come together.
- Add the butter and continue mixing the dough on a medium-low speed for 4-5 minutes. You should now have a soft dough. If you are kneading the dough by hand, this may take about 10-15 minutes.
- Transfer the dough onto a clean work surface and using your hands, turn and tuck the dough till you have a smooth ball.
- Brush a little oil on a bowl and place the dough into it. Brush a little oil on the top of the dough too. This will prevent the dough from drying up.
- Cover the bowl with plastic wrap and place it in a warm place for the dough to proof and double in volume. This should take about 1-2 hours (my dough took 1½ hours to double in volume).
- Transfer the dough to a clean work surface and knock out the gasses while at the same time flattening the dough out.
- Using a rolling pin roll the dough just shy of ½ inch tick and then using a donut cutter or a cookie cutter and the back of a nozzle, cut out the donuts and donut holes.
- Cut some parchment paper a little bigger than the size of the donuts and place them on a cookie sheet or any flat surface.
- Place the cut donuts individually on each parchment paper. Once you have cut all the donuts and donut holes, cover the cookie sheet with plastic wrap and place it in a warm place for about 30 minutes for the dough to proof for the second time.
- In the meantime, in a deep pot, pour some vegetable oil about 2-3 inches high and heat it on medium heat until the oil reaches 350F/175C.
- Holding on to the parchment paper, place the donuts along with the parchment paper on a slotted flat spoon and gently place the donut into the hot oil. Now using a pair of tongs, pull the parchment off from the bottom of the donut, drain off the excess oil from it and place it aside.
- Depending on the size of the pot, fry 3-4 donuts at a time. Do not overcrowd the pot as the temperature of the oil will drop and you will get soggy oily donuts.
- When the donuts turn golden on one side, flip them over and allow them to fry on the other side. When they have turned golden on both sides, take them out of the oil and place them on a wire rack.
- Continue the process till you have fried all the donuts and donut holes.
- To make the glaze, in a bowl, add the melted butter and gradually add the icing sugar. If the mixture starts to get too thick, add the milk 1-2 tablespoons at a time.
- Add the salt and vanilla extract and keep adding the milk to adjust the consistency of the glaze.
- Now take one donut at a time and dunk it into the glaze and flip it over to coat it on all sides. You could double-dunk the donuts in the glaze for a thicker coating. Place the glazed donuts on a wire rack with a cookie sheet under it to collect the drippings. Toss the donut holes into the glaze at well.
- Take a bite and watch your teeth sink into these deliciously soft donuts. Enjoy!
