It’s doughnut time! Which do you prefer: cake or raised doughnuts? That’s a decision I cannot make. Some days all I want is a cake doughnut slathered in chocolate frosting and dusted with sprinkles. Other days, a fluffy and sugary-coated glazed raised doughnut reigns supreme. I’ve had a go-to recipe for cake doughnuts, but not for raised doughnuts. Well, that is until now. These doughnuts might take some patience, but it’s well worth it. Delicious!
Homemade Glazed Doughnuts Printer-Friendly Recipe
- From: The Pioneer Woman
- Prep Time: 25 Minutes
- Cook Time: 2 Minutes each
- Makes: 18 doughnuts
1-1/8 cup Whole Milk, Warm
1/4 cup Sugar
2-1/4 teaspoons (one Package) Instant Or Active Dry Yeast
2 whole Large Eggs, Beaten
1-1/4 stick Unsalted Butter, melted
4 cups All-purpose Flour
1/4 teaspoon Salt
3 cups Powdered Sugar
1/2 teaspoon Salt
1/2 teaspoon Vanilla
1/2 cup Cold Water Or Milk
To Make the Dough
Heat milk until warm, but not overly hot. Add the sugar to the milk and stir to dissolve. Add the yeast to a small bowl and pour the milk mixture over the top. Let sit for 10 minutes to let the yeast start bubbling.
Melt butter in a small bowl until almost melted, you don’t want the butter to be too hot. Stir to melt all of the butter. Stir in the beaten eggs to the butter, making sure to stir constantly so the eggs don’t scramble.
Add the egg mixture to the bowl of a large mixer that is fitted with the dough hook. With the mixer on a medium-low speed, pour in the bubbly yeast mixture. Mix for a couple of minutes to completely combine. With the mixer still on medium-low speed, add in the flour by the 1/4 or 1/2 cup until all of the flour is gone. Scrape the sides of the bowl and then mix for 5 minutes. Scrape again and then mix for another 30 seconds. Turn the mixer off, remove the dough hook, and let the dough sit for 10 minutes. Now transfer the dough to a large, oiled bowl. Coat the dough in the oil, cover with plastic wrap, and refrigerate for at least 8 hours or overnight.
To Make the Doughnuts
Turn the refrigerated dough onto a floured surface and roll out into 1/4 to 1/3-inch thickness. Cut out the doughnuts and holes with 3-inch and 1 1/2-inch cutters. Place the doughnuts on a floured baking sheet and cover with a towel. Let rise for at least 1 hour in a warm place. After one hour, if the doughnuts are visibly puffier, they are ready to fry.
To Fry the doughnuts
Heat a good amount of vegetable oil or shortening in a large pot. The ideal temperature is 375 degrees and you want to make sure not to get hotter than 380 during the frying process. Fry the doughnuts 2-3 at a time. Each side should take about 1 minute, they will brown quickly so be ready to flip them. Once both sides are cooked, remove from the oil and place on a paper towel-lined cookie sheet. Flip them once after they’ve been placed on the paper towels to drain off as much oil as possible. Keep on frying until they are all cooked. The doughnut holes will cook much faster than the doughnuts, so don’t walk away from the pot. Allow the doughnuts to cool slightly.
Mix together all of the glaze ingredients until smooth. Dip the doughnuts in the glaze. Remove the doughnuts to a wire rack with a paper towel or cookie sheet underneath. Serve warm or at room temperature.