How To Make Homemade Glazed Doughnuts
These delightful glazed doughnuts are made flavorful with a dash of nutmeg. They’re fried into golden rounds, then coated with a simple sugar glaze.
- 1cupwhole milk,warmed to about 110 degrees F
- 1tbspactive dry yeast
- ⅓cupgranulated sugar
- 6tbspunsalted butter,melted and slightly cooled
- 1tsppure vanilla extract
- ¼tspground nutmeg
- 4cupsall purpose flour,spoon & leveled, plus more as needed
- 2quartsvegetable oil
- 2cupsconfectioner’s sugar,sifted
- ⅓cupheavy cream,or whole milk
- ½tsppure vanilla extract
To Prepare Dough:
Whisk the warm milk, yeast, and sugar together in the bowl of a 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 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 for about 2 minutes until the dough comes together and pulls away from the sides of the bowl.
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. The dough must be slightly sticky.
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 to 2 hours or until double in size.
To Shape and Fry Dough:
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 ½ inch thick. Using a 3 to 3.5-inch doughnut cutter, cut into 12 doughnuts. 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 while heating 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 degrees F. Add 2 to 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 the oil is splashing.
Place fried doughnuts onto the prepared rack. Repeat with the remaining doughnuts, then turn off the heat.
Whisk all of the glaze ingredients together. Dip each warm doughnut 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 and harden.
Doughnuts are best enjoyed the same day. Or store them in an airtight container at room temperature or in the refrigerator for 1 to 2 extra days.
- Calories: 1674.11kcal
- Fat: 159.49g
- Saturated Fat: 15.62g
- Trans Fat: 1.38g
- Monounsaturated Fat: 110.26g
- Polyunsaturated Fat: 26.21g
- Carbohydrates: 59.03g
- Fiber: 1.40g
- Sugar: 26.53g
- Protein: 6.59g
- Cholesterol: 57.36mg
- Sodium: 122.62mg
- Calcium: 40.65mg
- Potassium: 100.60mg
- Iron: 2.13mg
- Vitamin A: 98.42µg
- Vitamin C: 0.04mg
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