Donut Glaze Food

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DONUT GLAZE



Donut Glaze image

Make and share this Donut Glaze recipe from Food.com.

Provided by tearoseberry

Categories     Dessert

Time 15m

Yield 12 serving(s)

Number Of Ingredients 5

5 1/3 tablespoons margarine or 5 1/3 tablespoons butter
2 cups powdered sugar
1/2 teaspoon vanilla extract
1/3 cup hot water
1 cup semi-sweet chocolate chips

Steps:

  • For either the plain or the chocolate glaze, combine the margarine or butter with the powdered sugar in a medium bowl and blend with an electric mixer.
  • Add the vanilla and hot water. Mix until smooth.
  • If you're making the chocolate glaze, melt the chocolate chips in a microwave-safe bowl in the microwave for 30 to 40 seconds. Stir, then microwave another 30 seconds and stir again until completely melted. Add to the plain glaze mixture. Blend until smooth.
  • When the donuts have cooled, dip each \top surface into the glaze and then flip over and cool on a plate until the glaze firms up, about 15 minutes.

Nutrition Facts : Calories 190.4, Fat 9.3, SaturatedFat 3.4, Sodium 61, Carbohydrate 28.8, Fiber 0.8, Sugar 27.2, Protein 0.6

HOMEMADE GLAZED DOUGHNUTS



Homemade Glazed Doughnuts image

The Pioneer Woman's Homemade Glazed Doughnuts for Food Network allow you to make a batch of the ever-popular pastry at home.

Provided by Ree Drummond : Food Network

Time 12h15m

Yield 24 doughnuts

Number Of Ingredients 11

1/4 cup granulated sugar
1 1/8 cups whole milk, warmed
3 teaspoons instant yeast
2 large eggs
1 1/4 sticks unsalted butter, melted
4 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
4 cups vegetable shortening, for frying (or peanut or safflower oil)
3 cups powdered sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract

Steps:

  • For the doughnuts: Add the granulated sugar to the warm milk in a medium bowl, and then add the yeast. Allow it to sit until the yeast starts to bubble, 5 to 10 minutes.
  • In a small bowl, beat the eggs and then pour them into a bowl with the melted butter, whisking constantly. Add the butter/egg mixture to the bowl of an electric mixer. Pour in the milk/sugar/yeast mixture. With the hook attachment, turn the mixer to low speed.
  • Mix the flour and salt in a bowl, and then retrieve 1/2 cup at a time and add it to the mixing bowl, allowing it to slowly incorporate into the liquid mixture.
  • Continue mixing for 5 minutes after the flour is combined. Stop the mixer, scrape the bowl and then mix about 30 seconds more. Then place the dough in a lightly-oiled bowl, cover it with plastic wrap and refrigerate, 8 to 12 hours.
  • The next morning, remove the dough from the fridge and allow it to come to room temperature and rise, 1 1/2 to 2 hours. Put the dough in a warm spot, if necessary, to facilitate rising.
  • Turn out the dough on to a floured surface and roll it out to about 1/4-inch thick. Use a doughnut cutter (or 2 concentric cutters) to cut out the doughnuts. Remove the holes and transfer the doughnuts to a lightly-floured baking sheet lined with a baking mat or parchment. Then - and this is the vital part - cover the doughnuts lightly with tea towels and place it in a draft-free area, at least 1 1/2 to 2 hours. It will take that long for them to rise. If they don't seem to be rising much, move the pan to a warm place.
  • Melt the shortening in a pot over a medium-high heat until it reaches 350 degrees F on a candy thermometer. (Or you can drop one of the doughnut holes in the oil, if it sizzles and immediately rises to the surface, the oil is ready.) The doughnuts should immediately float to the top and puff up. Then use a metal spoon or spatula to carefully flip them over to the other side. Remove them from the oil as soon as they're golden brown on both sides (this should take less than 1 minute in total). At the end, drop in the doughnut holes and fry them until they are golden brown.
  • Place the doughnuts on paper-towel-lined-plates to drain. Don't worry if they're a little imperfect; if your fingers leave impressions when you dropped them into the oil, that just means they were extra light and fluffy.
  • For the glaze: To glaze the doughnuts, mix the powdered sugar, 1/2 cup cold water, salt and vanilla in a bowl until smooth. Drop in the doughnuts one at a time. Quickly turn them over then remove them. Place them on a rack so any excess glaze can drip off.
  • To make the most of the glaze, set the holes underneath the doughnuts so they can catch the extra good stuff.

CLASSIC GLAZED DOUGHNUTS



Classic Glazed Doughnuts image

Homemade doughnuts are a bit of a project, but they're less work than you might think, and the result is a truly great, hot, crisp doughnut. Once you've mastered this basic recipe for a fluffy, yeasted doughnut, you can do pretty much anything you like in terms of glazes, toppings and fillings.

Provided by Mark Bittman

Categories     dessert

Time 3h

Yield About 1 dozen

Number Of Ingredients 10

1 1/4 cups milk
2 1/4 teaspoons (one package) active dry yeast
2 eggs
8 tablespoons (1 stick) butter, melted and cooled
1/4 cup granulated sugar
1 teaspoon salt
4 1/4 cups all-purpose flour, plus more for rolling out the dough
2 quarts neutral oil, for frying, plus more for the bowl.
2 cups powdered sugar
1/4 cup milk.

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.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 15 grams, Carbohydrate 60 grams, Fat 18 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 219 milligrams, Sugar 25 grams, TransFat 0 grams

CLASSIC GLAZED DONUTS RECIPE BY TASTY



Classic Glazed Donuts Recipe by Tasty image

Making donuts and munchkins from scratch can seem like an intimidating endeavor, but once you go homemade, it's really hard to go back to store-bought. After you make the dough and let it rise overnight, you'll cut the donut and donut hole shapes and fry them in a heavy pan. While they rest, whisk together the glaze and either drizzle over the donuts or dunk them in it. Add sprinkles if you want and enjoy your warm, fresh-baked treats - this recipe makes a lot of them!

Provided by Frank Tiu

Categories     Desserts

Yield 12 servings

Number Of Ingredients 13

1 ½ cups milk, warm to the touch
1 cup sugar
½ oz yeast
1 stick unsalted butter, soft
3 eggs
1 tablespoon vanilla extract
5 cups flour, sifted
1 tablespoon vegetable oil
shortening, for frying
3 cups powdered sugar
1 cup dry milk powder
1 tablespoon vanilla extract
½ cup water, hot

Steps:

  • In a medium bowl, add the milk, sugar, and yeast, stirring to combine.
  • In a separate medium bowl, add the butter, eggs, and vanilla extract, stirring to combine.
  • Add the milk mixture to the egg mixture and whisk to combine. Transfer to a large bowl and add the flour in thirds, stirring between each addition.
  • Dump the dough onto a lightly floured surface and knead for 5 minutes, until smooth. Gently poke the dough with a finger--the dough should bounce back up from the indentation.
  • Place the dough in a large bowl, and lightly coat the dough with oil. Cover the bowl with plastic wrap.
  • Let the dough rise in a warm place for an hour, or until doubled in size.
  • Take the dough out and knead on a floured surface for 5 minutes until smooth. Place the dough in an oiled bowl and repeat with rise overnight in refrigerator.
  • Roll out the dough on a floured surface until ¼ inch (6 mm) thick.
  • Cut out the doughnuts and donut holes with a cookie cutter and piping tip.
  • Melt enough shortening over medium heat to come up just 2 inches (5 cm) up on the side of a heavy frying pan. Heat the shortening to 375°F (190°C)
  • Fry the donuts and donut holes for 45 seconds on each side, or until golden brown.
  • In a bowl, combine the powdered sugar, dry milk powder, vanilla extract and hot water until smooth.
  • Strain the glaze through a fine-mesh sieve to remove any lumps.
  • Dunk the donuts in the glaze or drizzle the glaze on top.
  • Enjoy!

Nutrition Facts : Calories 518 calories, Carbohydrate 99 grams, Fat 7 grams, Fiber 1 gram, Protein 13 grams, Sugar 53 grams

CHOCOLATE GLAZE



Chocolate Glaze image

Makes enough for a standard doughnut recipe.

Provided by Lara Ferroni

Categories     Dessert     No-Cook

Number Of Ingredients 4

1 1/2 cups (150 grams) confectioners' sugar
4 tablespoons (27 grams) cocoa powder
2 tablespoons milk or water
2 teaspoons vanilla

Steps:

  • 1. Sift together the sugar and cocoa powder in a medium bowl. Slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.

5 DONUT GLAZE RECIPES



5 Donut Glaze Recipes image

Make the ultimate glazed donut. With a 3-ingredient base, my donut glaze recipe has no limitations!

Provided by Gemma Stafford

Categories     Breakfast

Time 10m

Number Of Ingredients 19

1 ½ cups (6oz/172g)) powdered sugar
2-3 tablespoons milk
1 ½ teaspoons vanilla extract
1 ½ cup (6oz/172g) powdered sugar
2-3 tablespoons milk
1 teaspoons vanilla extract
¼ teaspoon almond extract
1 small drop pink food coloring
1½ cups (6oz/172g) powdered sugar
4 tablespoons unsweetened cocoa powder
3 tablespoons milk
1 teaspoon pure vanilla extract
1 ½ cups (6oz/172g)) powdered sugar
1-2 tablespoons milk
4 tablespoons maple syrup
1 teaspoons vanilla extract
1 cup (8oz/225g) granulated sugar
2 tablespoons cinnamon
⅛ teaspoon salt

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.

CLASSIC GLAZED DOUGHNUTS



Classic Glazed Doughnuts image

Provided by Lara Ferroni

Categories     Mixer     Brunch     Dessert     Fry     Kid-Friendly     Mother's Day     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 to 12 doughnuts

Number Of Ingredients 13

1 tablespoon plus 1 teaspoon active dry yeast
1 cup whole milk, heated to 110°F
2 to 2 1/2 cups (320 to 400 grams) bread flour
1 teaspoon pure vanilla extract
3 large egg yolks
2 tablespoons (30 grams) superfine sugar
1/2 teaspoon table salt
4 tablespoons (1/2 stick or 2 ounces) unsalted butter, softened at room temperature and cut into cubes
Vegetable oil for frying
Basic Sugar Glaze
Chocolate Glaze
Special Equipment
Stand mixer fitted with the paddle attachment and dough hook, 2 large baking sheets, non-terry dish towel, 3-inch-diameter doughnut cutter with 1-inch-diameter hole (or cookie cutters), wire cooling rack, deep-fry thermometer

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 .

3 EASY WAYS TO MAKE DELICIOUS, SWEET DONUT GLAZE



3 Easy Ways to Make Delicious, Sweet Donut Glaze image

We all know that the glaze is what really makes a donut taste so sweet and delicious. Rather than just buying store-bought glazed donuts, try making your own donut glaze at home to satisfy your sweet tooth. It's really easy and doesn't...

Provided by wikiHow

Categories     Donuts and Doughnuts

Number Of Ingredients 4

2 cups (240 g) of powdered sugar
1⁄4 c (59 mL) of milk
1⁄4 tsp (1.2 mL) of vanilla extract
1/8 tsp (0.75 g) of salt

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.

GLAZED CHOCOLATE DONUTS



Glazed Chocolate Donuts image

Yummy glazed chocolate donuts without frying! My family loved these! I don't fry anything,so was happy to find this recipe. You can also sprinkle these with toppings after dipping into the glaze.

Provided by TJMURPH

Categories     Bread     Quick Bread Recipes

Time 40m

Yield 11

Number Of Ingredients 20

cooking spray
2 cups all-purpose flour
¾ cup white sugar
½ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
¾ cup milk
2 tablespoons milk
2 egg
2 tablespoons butter, melted
1 teaspoon vanilla extract
¼ cup butter
1 tablespoon heavy cream
1 tablespoon milk
2 teaspoons corn syrup
1 teaspoon vanilla extract
1 ounce bittersweet chocolate, chopped
1 ounce semisweet chocolate chips
1 ¼ cups powdered sugar

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Spray 11 donut cups with cooking spray.
  • Mix flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Beat in 3/4 cup plus 2 tablespoons milk, eggs, 2 tablespoons melted butter, and vanilla extract using an electric mixer. Beat until well blended.
  • Pour batter into a zip-top bag and cut off 1 corner. Fill each donut cup about 3/4 full using the zip-top bag.
  • Bake in the preheated oven until a toothpick inserted into a donut comes out clean, about 10 minutes. Allow to cool slightly, 5 to 10 minutes.
  • While donuts cool, combine 1/4 cup butter, cream, milk, corn syrup, and vanilla extract in a small saucepan over medium-low heat until butter is completely melted, 2 to 3 minutes. Reduce heat to low and stir in bittersweet and semisweet chocolate until melted, 2 to 3 minutes more. Remove from heat and whisk in powdered sugar to combine. Dip each cooled donut into the glaze and let cool and set, about 15 minutes.

Nutrition Facts : Calories 316.6 calories, Carbohydrate 52.5 g, Cholesterol 54.1 mg, Fat 10.6 g, Fiber 2.3 g, Protein 5.4 g, SaturatedFat 6.2 g, Sodium 438.9 mg, Sugar 31.6 g

GLAZED DONUTS



Glazed Donuts image

Glazed Donuts are made with a light and fluffy donut dough.

Provided by Jessica Robinson

Categories     Breakfast or Brunch     Dessert

Time 2h2m

Number Of Ingredients 12

1 .25-ounce packet (2 1/4 teaspoons) active dry yeast
1/4 cup lukewarm water
1 1/2 cups whole milk, scaled and cooled down
1/4 cup granulated sugar
2 tablespoons granulated sugar ((or honey))
3 large eggs (room temperature)
5 to 5 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup (1 stick) unsalted butter (softened)
3 cups powdered sugar
1 teaspoon pure vanilla extract
3-5 tablespoons whole milk

Steps:

  • In a large mixing bowl of a stand mixer dissolve the yeast in the warm water. Add the warm milk, sugar and eggs. Add the dough hook attachment, and stir in the flour and salt. Scrape the bottom and sides of the bowl occasionally with a rubber spatula.
  • Cut the butter into small pieces and incorporate into the dough. Scrape the bowl a few times. Beat the dough until it becomes smooth, about 5-7 minutes.
  • Turn the dough out onto a floured work surface and knead for 5-6 minutes, making a smooth dough. This dough is going to be sticky when you turn it out.
  • After kneading, shape into a round ball and place back into the greased mixing bowl. Cover loosely with plastic wrap and drape with a clean kitchen towel. Place in a warm area and let rise until doubled in size, about 1 to 1 1/2 hours.
  • Turn the dough out onto a lightly floured work surface and knead the dough for a few minutes. Turn back into the greased bowl (spray with cooking spray again if needed) and let rise until doubled, about 1 hour.
  • Whisk together your icing. Cover with plastic wrap and set aside. You want it to be fairly thin.
  • Line a baking sheet with parchment paper and set aside.
  • Turn the dough out onto a lightly floured surface, and use a rolling pin to roll out the dough to about 1/2-inch thickness. Lightly flour a donut cutter and use it to cut out the donuts, then place them onto the prepared baking sheet. Let the doughnuts rise for 1 hour or until doubled in size.*
  • Line a baking sheet with several layers of paper towels and set aside. In a large heavy-duty pot, add about 3-inches of canola oil. Heat to a temperature of 375 degrees F. Drop about 4 donuts into the oil, making sure not to overcrowd the pot. Cook for 1 to 2 minutes on each side, or until lightly golden brown. Remove the donuts from the oil and allow to drain on the paper towels.
  • Let cool slightly before dipping only the tops in the icing. Let drip dry on a cooling rack, placed on a parchment lined half sheet pan. Once the icing is set, enjoy!

Nutrition Facts : Calories 436 kcal, Carbohydrate 82 g, Protein 10 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 43 mg, Sodium 197 mg, Fiber 2 g, Sugar 26 g, ServingSize 1 serving

HOMEMADE GLAZED DOUGHNUTS



Homemade Glazed Doughnuts image

Homemade glazed doughnuts are easier to make than you think! For best success, take your time and read through the recipe before beginning.

Provided by Sally

Categories     Breakfast

Time 2h

Number Of Ingredients 13

1 cup (240ml) whole milk, warmed to about 110°F (43°C)*
1 Tablespoon active dry yeast*
1/3 cup (65g) granulated sugar
2 large eggs
6 Tablespoons (86g) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
4 cups (500g) all-purpose flour (spoon & leveled), plus more as needed
1 - 2 quarts vegetable oil*
2 cups (240g) confectioners' sugar, sifted
1/3 cup (80ml) heavy cream or whole milk (I prefer cream for thicker consistency)
1/2 teaspoon pure vanilla extract

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.

EASY DONUT GLAZE RECIPE



Easy Donut Glaze Recipe image

A 3-ingredient donut glaze recipe that's simple to make and totally delicious! Switch it up by adding various flavors for your tasty homemade donuts!

Provided by Stephanie Dulgarian

Categories     Breakfast     Dessert

Number Of Ingredients 9

1 1/2 cups of powdered sugar
2-3 tablespoons of milk
2 teaspoons of vanilla
CHOCOLATE GLAZE - 1/4 cup of cocoa powder + 1 more tablespoon of milk
MAPLE GLAZE - 1/4 cup maple syrup (plus more to taste)
PUMPKIN GLAZE - 1 teaspoon pumpkin spice
LEMON GLAZE - 1 teaspoon lemon extract (plus more to taste)
ORANGE GLAZE - 1 teaspoon orange extract (plus more to taste)
FUNFETTI GLAZE - 1 drop of pink food coloring + sprinkles

Steps:

  • In a medium bowl, mix together all of the ingredients with an electric mixture, or by hand.
  • Continue mixing for about a minute until everything is combined and the mixture is smooth.
  • Add more milk or powdered sugar if the glaze is too thick or thin.
  • Dip your donuts, one at a time, in the bowl until the donut is half submerged. Transfer to a wire cooling rack.
  • Dip each donut one more time to get a nice, thick layer of icing. Let the glaze harden completely before serving.
  • Eat and enjoy!

Nutrition Facts : ServingSize 1 donut, Calories 742 kcal, Carbohydrate 182 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 17 mg, Sugar 179 g, UnsaturatedFat 2 g

DOUGHNUT GLAZE



Doughnut Glaze image

Provided by Alton Brown

Categories     dessert

Time 13m

Yield enough glaze for 20 to 25 doughnuts

Number Of Ingredients 3

1/4 cup whole milk
1 teaspoon vanilla extract
2 cups confectioners' sugar

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.

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