Doughnutglaze Recipes

CLASSIC GLAZED DOUGHNUTS

Steps:

• Heat the milk until it is warm but not hot, about 90 degrees. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
• Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at a time, if the dough is too wet. If you're using an electric mixer, the dough will probably become too thick to beat; when it does, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.
• Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a doughnut cutter, concentric cookie cutters or a drinking glass and a shot glass (the larger one should be about 3 inches in diameter), flouring the cutters as you go. Reserve the doughnut holes. If you're making filled doughnuts, don't cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process.
• Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes. If your kitchen isn't warm, heat the oven to 200 at the beginning of this step, then turn off the heat, put the baking sheets in the oven and leave the door ajar.
• About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 375. Meanwhile, line cooling racks, baking sheets or plates with paper towels.
• Carefully add the doughnuts to the oil, a few at a time. If they're too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. It's O.K. if they deflate a bit; they'll puff back up as they fry. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they're deep golden all over. Doughnut holes cook faster. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375. Glaze or fill as follows, and serve as soon as possible.
• Whisk together 2 cups powdered sugar, 1/4 cup milk and 1 teaspoon vanilla until smooth. When the doughnuts are cool enough to handle, dip into the glaze; if you like, flip them so the tops they're completely covered. Put on racks to let the glaze harden.

EASY HOMEMADE GLAZED DOUGHNUT HOLES

Steps:

• Sift the confectioners' sugar into a medium bowl. Slowly stir in 3 tablespoons of milk and the vanilla extract until the mixture is smooth. If the glaze isn't thin enough, stir in 1 additional tablespoon of milk. Cover the glaze with plastic wrap and set it aside while you make the doughnut holes.
• Add the vegetable oil to a large, heavy-bottomed pot. (There should be at least 2 inches of oil in the pot and at least 2 inches between the top of the oil and the top of the pot.) Attach the deep-fry thermometer to the pot and begin heating the oil over medium heat to 350ºF. Line a baking sheet with paper towels.
• In a small bowl, whisk together the milk and the egg.
• In a separate medium bowl, whisk together the flour, sugar, baking powder and salt. Stir the milk-egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft dough forms.
• Once the oil has reached 350ºF, use a small ice cream scoop to drop about 1 tablespoon scoops of dough into the oil, careful not to overcrowd the pan. (See Kelly's Notes.) Fry the doughnut holes, flipping them in the oil, for about 2 minutes or until they're golden brown. Using a slotted spoon, transfer the doughnut holes to the paper towel-lined baking sheet.
• Allow the doughnut holes to cool slightly. Place a cooling rack atop a baking sheet, then one by one, dip the doughnut holes into the glaze and transfer them to the rack to allow the excess glaze to drip off. Serve immediately.
• The dough expands when fried, so 1 tablespoon of batter will yield about a 2-inch doughnut hole. If you prefer smaller doughnut holes, drop about 1 teaspoon of batter into the oil. This recipe yields about 2 dozen of the larger doughnut holes or 4 dozen of the smaller variety.
• The roundness of the doughnut holes depends on how clean of a scoop of batter you drop into the hot oil. If you don't have a small ice cream scoop, you can use two small spoons to form the batter into mounds, however your doughnut holes will not be as uniformly round in shape.
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MAPLE GLAZE FOR DOUGHNUTS

Steps:

• In a small bowl, whisk all ingredients until smooth.

CLASSIC GLAZED DOUGHNUTS

Steps:

• In a medium bowl, combine 1 tablespoon of the yeast with 3/4 cup of the warm milk and stir to dissolve the yeast. Add 3/4 cup of the flour and stir to create a smooth paste. Cover the bowl with plastic wrap and let the flour mixture rest in a warm place for 30 minutes.
• Once 30 minutes have passed, in the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 teaspoon yeast with the remaining 1/4 cup milk (the milk will be room temperature at this point). Add the rested flour mixture along with the vanilla and egg yolks and mix on low until the ingredients are incorporated and the dough is smooth, about 30 seconds. Turn off the mixer and add 1 cup of flour, along with the sugar and salt. Mix on medium until the dough starts to come together, about 30 seconds. Add the butter and mix on medium until it's incorporated, about 30 seconds.
• Remove the paddle attachment from the mixer, and switch to the dough hook. Start adding the remaining flour, 1/4 cup at a time (turning the mixer off for each addition) and knead the dough on medium until it completely pulls away from the side of the bowl and is smooth and not too sticky, about 1 minute. The dough will be very soft and moist but not so sticky that you can't roll it out. (For this step, you may only need to use as little as 1/4 cup flour, so there may be flour leftover.) Cover the bowl with plastic wrap and let the dough rest in a warm place for 30 minutes.
• Once 30 minutes have passed, gently press down on the dough to remove any gas bubbles then chill, covered, for at least 1 hour and up to 12 hours.
• When ready to roll out the dough, line a baking sheet with a lightly floured non-terry towel. Lightly flour a work surface and roll out the dough to a 1/2-inch thickness. Using doughnut or cookie cutters, cut out 3-inch-diameter rounds with 1-inch-diameter holes. (For filled doughnuts, don't cut out the holes.) Arrange the doughnuts on the prepared baking sheet, leaving at least 1 inch between doughnuts. Cover the doughnuts loosely with plastic wrap and let them proof in a warm place until almost doubled in size, 30 to 40 minutes. Check to see if the doughnuts are ready every 5 to 10 minutes. To test, use a fingertip to lightly touch one of the doughnuts. If the dough springs back immediately, it needs more time; if it springs back slowly, it's ready; and if the dough doesn't spring back at all, it's over-proofed. You can punch down and reroll over-proofed dough once.
• While the doughnuts are proofing, line a baking sheet with 2 layers of paper towels and place a wire rack on top of the towels. In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 360°F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Fry, flipping once, until light golden brown, 1 to 2 minutes per side. Transfer as done to the wire rack and return the oil to 360°F between batches. Let the doughnuts cool slightly before glazing with the Basic Sugar Glaze or Chocolate Glaze .

5 DONUT GLAZE RECIPES

Steps:

• In a medium bowl, whisk together all of the ingredients.
• Whisk until silky and smooth.
• If you want it thinner add a little more milk
• Store the icing at room temperature in an airtight container for 2 weeks.
• In a medium bowl, whisk together all of the ingredients.
• Whisk until silky and smooth.
• If you want it thinner add a little more milk
• Store the icing at room temperature in an airtight container for 2 weeks.
• In a medium bowl, whisk together powdered sugar and cocoa powder. Slowly stir in milk and vanilla extract. Whisk until silky and smooth. If you need a touch more milk to make this a dippable glaze, add a bit more.
• Dip doughnuts in chocolate glaze and let rest to harden slightly.
• Store the icing at room temperature in an airtight container for 2 weeks.
• In a medium bowl, whisk together all of the ingredients.
• Whisk until silky and smooth.
• If you want it thinner add a little more milk
• Store the icing at room temperature in an airtight container for 2 weeks.
• Combine sugar with cinnamon in a medium bowl.
• Dip donuts into cinnamon sugar while still warm.
• Cinnamon sugar can be covered and stored for up to 2 years.

3 EASY WAYS TO MAKE DELICIOUS, SWEET DONUT GLAZE

Steps:

• Measure out 2 cups (240 g) of powdered sugar into a mixing bowl. Use a dry measuring cup to measure out 2 cups (240 g) of powdered sugar. Pour them into a large mixing bowl. Powdered sugar is also known as confectioner's sugar or icing sugar. This recipe will make a delicious classic, vanilla-flavored donut glaze.
• Stir 1⁄4 c (59 mL) of milk into the powdered sugar using a whisk. Use a liquid measuring cup to measure out 1⁄4 c (59 mL) of milk. Pour it slowly into the bowl of powdered sugar while simultaneously stirring it in. Keep stirring until the mixture becomes uniformly smooth. If the glaze is not smooth and creamy yet, try adding more milk 1⁄4 US tbsp (3.7 mL) at a time.
• Mix in 1⁄4 tsp (1.2 mL) of vanilla extract and a pinch of salt. Use a measuring spoon to measure out 1⁄4 tsp (1.2 mL) of vanilla extract and pour it into the glaze mixture. Grab a pinch of salt, which is about 1/8 tsp (0.75 g) of salt, and dump it into the bowl as well. Stir the vanilla and salt in thoroughly. If you want a stronger vanilla flavor, you can use up to 1⁄2-1 tsp (2.5-4.9 mL) of extract. You could also add other flavoring ingredients at this point if you want. For example, try adding the zest from 1/4 of a lemon for a lemony glaze. You can also try adding a dry spice like cinnamon to your glaze for a different flavor. Try mixing in about 1⁄2 tsp (2.5 mL) of ground cinnamon and see how it tastes, then add more if you want a stronger flavor.
• Dip your donuts into the glaze and put them on a rack until the glaze hardens. Grab a homemade or store-bought unglazed donut and dip the top half into the glaze until the donut is half submerged. Place the donut unglazed-side-down on a metal rack and let it sit until the glaze hardens. Repeat this for each donut you want to glaze. You don't have to stop at glazing just half the donut! Feel free to cover the whole thing in glaze if you want to. You can also dip the donuts into other toppings, such as rainbow sprinkles, while the glaze is still liquid.

HOMEMADE GLAZED DOUGHNUTS

Steps:

• Whisk the warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes. The mixture should be a little frothy on top after 5 minutes. If not, start over with new yeast.
• Add the eggs, butter, vanilla, nutmeg, salt, and 2 cups (245g) flour. Beat on low speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula as needed. Add remaining flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If needed, add more flour, 1 Tablespoon at a time, until the dough pulls away from the sides of the bowl. Don't add too much flour, though. You want a slightly sticky dough. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
• Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes.
• Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1.5-2 hours or until double in size. (For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
• When the dough is ready, punch it down to release the air.Remove dough from the bowl and turn it out onto a lightly floured surface. If needed, punch down again to release any more air bubbles. Using a rolling pin, roll the dough out until it is 1/2 inch thick. Using a 3-3.5 inch doughnut cutter, cut into 12 doughnuts. If you can't quite fit 12, re-roll the scraps and cut more.
• Line 1 or 2 baking sheets with parchment paper or silicone baking mats. Place doughnuts and doughnut holes on each. (Feel free to discard doughnut holes if desired.) Loosely cover and allow to rest as you heat the oil. They will rise a bit as they rest. Place a cooling rack over another baking sheet.
• Pour oil into a large heavy-duty pot set over medium heat. Heat oil to 375°F (191°C). Add 2-3 doughnuts at a time and cook for 1 minute on each side. Carefully remove with a metal spatula or metal slotted spoon. Wear kitchen gloves if oil is splashing. Place fried doughnuts onto prepared rack. Repeat with remaining doughnuts, then turn off heat.* (See note for doughnut holes.)
• Whisk all of the glaze ingredients together. Dip each warm doughnut (don't wait for them to cool!) into the glaze, making sure to coat both sides. Place back onto prepared rack as excess glaze drips down. After about 20 minutes, the glaze will set + harden.
• Doughnuts are best enjoyed the same day. You can store in an airtight container at room temperature or in the refrigerator for 1-2 extra days.

HOMEMADE STRAWBERRY GLAZED DONUTS

Steps:

• Begin heating 3-4 cups canola oil on the stovetop over medium low heat. I like frying donuts in my cast iron skillet since it retains heat so well.
• Mix the butter and sugar together. Add in eggs, one at a time, mixing in between additions. Add in milk and vanilla and mix to combine.
• Add in dry ingredients and mix until well incorporated. Let dough rest for 10 minutes.
• Flour countertop liberally. Transfer dough onto flour and sprinkle top with additional flour. Knead for 2-3 minutes, adding flour in small amounts until dough is easier to handle and less sticky. (The dough will still be somewhat sticky, but manageable. One of the tricks to delicate, soft donuts is not over mixing/ over kneading and not adding in too much flour. Between sprinkling the countertop and the flour on the dough, you'll likely use an additional 1/4 cup of flour.)
• Roll dough out just a few times until it's about 1/2" thick. Use 2 different biscuit cutters to cut round donut shapes and set uncooked donuts and donut holes aside. (I made large round donuts using the smallest circle cutter and the 3rd largest, then made mini donuts by cutting a larger middle hole into the donuts I just cut.)
• Once oil reaches 325-330 degrees F, begin frying 3-4 donuts at a time. Let cook 2-3 minutes on one side, then flip donuts and cook an additional 2-3 minutes. Donut holes will cook much faster, usually 3 minutes total.
• Transfer cooked donuts to a plate lined with paper towels. Cool slightly.
• Whisk strawberry glaze ingredients together. Dip semi-cooled donuts in, making sure to coat well. Donuts taste best when eaten immediately, while still warm and dripping with gooey glaze! Store leftovers in an airtight container. Leftover donuts will soften, but they'll still be delicious.

DOUGHNUT GLAZE

Steps:

• Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, 1 at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving.

INCREDIBLE MAPLE DONUT FROSTING RECIPE

Steps:

• Step 1
• Melt the butter and maple syrup together over medium heat in a small saucepan. Occasionally, give it a stir.
• Step 2
• Take away from the heat and add in the powdered sugar, whisking it vigorously.
• Step 3
• Taste it. If you would like a stronger maple flavor, add in the maple extract. Set it aside to cool and thicken! Use it once your donuts are also cool.