Hi Everyone! Nicky here from Kitchen Sanctuary – calling in with a recipe for these delicious glazed donuts.
Soft and light, with a glaze that crinkles and melts into your mouth as you take a bite, you’ll find it hard to stop at one.
When I last made these, I made a batch of 24. They were gone embarrassingly quickly for a family of four!
So now I try to make them in batches of 12, and at least try to make them last a couple of days. They do taste better on the day they’re made, but honestly, who’s going to turn down a homemade donut, even if it is 24 hours old!
You’ll need a couple of pieces of equipment to make these donuts:
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A donut cutter (easily picked up at homewares shops and Amazon). Alternatively, you could use a large glass to cut out the outer circle and an egg cup to cut out the inner circle.
A candy or pan thermometer. It’s quite important to have the oil at the right temperature so the donuts don’t burn on the outside whilst still being doughy in the middle.
It’s also a good idea to use wooden chopsticks to help turn the donuts over in the oil and to dip the donuts in the glaze.
A final tip to help you get perfectly shaped donuts:
Have 12 little pieces of baking parchment ready – one for each donut.
When you cut out the donuts, place them straight on their own piece of parchment and leave them to rise for 30-40 minutes before cooking them.
Having the donuts on their own piece of parchment mean that you can easily slide the donuts into the hot oil without having to handle them.
I use one hand to hold the edge of the parchment and a place one of the chopsticks underneath, then lower the donut in carefully. It should peel itself off the paper with a little jiggle.
Nicky lives in Cheshire in the UK with her husband and two children. She blogs over at Kitchen Sanctuary where she creates family friendly recipes and mouth-watering photos. Connect with Nicky on Facebook, Instagram, Pinterest and Twitter.
The most delicious recipe for Glazed Donuts ever!
- 1/3 cup+2 tbsp whole (full fat) milk
- ½ tbsp easy-bake/fast-acting dried yeast
- 2 tbsp luke-warm water
- 3 tbsp caster sugar or super fine granulated white sugar
- 1 large egg minus 1 tsp of the egg white
- 2 tbsp unsalted butter, softened
- ½ tsp salt
- 1 3/4 cups plain (all-purpose) flour
- 4 cups vegetable oil for frying
- 3 tbsp butter, melted
- 1 cup confectioner’s sugar (powdered sugar)
- ¾ tsp vanilla extract
- 3 tbsp hot water
- Heat the milk until just about to boil, then turn off the heat and leave to cool to a lukewarm temperature.
- Place the yeast in a small bowl with the warm water. Mix and leave for 3-4 minutes until frothy.
- Place your milk, yeast, sugar, egg, egg yolk, butter, salt and half the flour into the bowl of a stand-mixer. Mix together for a minute (using the dough hook) until combined. Add in the rest of the flour and mix on a medium speed for 4-5 minutes. The dough should smooth and a little sticky.
- Place the dough into a lightly oiled bowl and cover with clingfilm/plastic wrap. Leave to prove at room temperature until doubled in size (about 60-90 minutes). Tip the dough out onto a lightly floured surface and knead a few times to punch out the air bubbles. Roll the dough out with a rolling pin until it’s approximately ½” thick.
- Use a donut cutter – that’s been dipped in flour – to cut 12 donuts. You’ll have to re-roll the dough a couple of times to achieve this.
- Place each donut on a separate little piece of baking parchment (having them on individual pieces makes it easier to pick up and lower each donut into the oil later) and cover with some lightly oiled clingfilm/plastic wrap. Leave to prove for a further 30-40 minutes.
- Pour your oil into a large pan and heat to 160c/320f. Use a thermometer and try to keep your oil temperature as constant as possible.
- Whilst the oil is heating, make your glaze. Place the melted butter in a medium-sized bowl, stir in the confectioner’s sugar and vanilla extract using a small hand whisk. Stir in 2 of the tablespoons of water and test thickness of the glaze. It should coat the back of a spoon, but you should still be able to see the color of the spoon through the glaze. Add the remaining tbsp. of water if required. Put the bowl on the work surface near the pan of oil.
- Cook donuts two or three at a time – gently lowering each one into the pan holding the edge of the baking parchment in one hand and using a chopstick, spoon or palette knife in the other. Cook for approx. 2 minutes – until dark golden brown – then flip over using a wooden chopstick. Cook for a further 1-2 minutes. Once cooked, remove the donuts (one at a time) from the oil, and immediately dip it in the glaze. Turn it over using a chopstick, to ensure it’s fully coated. Remove from the glaze and place on a cooling rack. Repeat with the remaining donuts.
- Leave to cool for at least 30 minutes – to give the glaze time to set. These donuts are best eaten on the same day.