Glazed doughnuts

Too few ratings

Nadia Tosa

“These doughnuts remind me of my time in America. With their fluffy texture and sweet glaze, they are as traditional as can be. Want to share your recipe, too? Send it to community@kitchenstories.com”

Difficulty

Medium 👍
45
min.
Preparation
0
min.
Baking
135
min.
Resting

Ingredients

Servings:-12+
3 tbsp water (warm, divided)
15 g dry yeast
55 g sugar (divided)
1 tsp salt
180 ml milk (lukewarm)
80 g shortening
eggs
500 g flour
½ tsp vanilla extract
125 g powdered sugar
flour for dusting
shortening for greasing
oil for frying
Metric
Imperial

Utensils

  • small bowl
  • large bowl
  • hand mixer with dough hook
  • plastic wrap
  • large cookie cutter (round)
  • small cookie cutter (round)
  • rolling pin
  • food thermometer
  • pot
  • paper towels
  • pasty brush

Nutrition per serving

Cal
291
Protein
6g
Fat
9g
Carb
46g

Step 1/6

  • 2 tbsp water (lukewarm)
  • 1 tsp sugar
  • 15 dry yeast
  • small bowl

In a small bowl, combine lukewarm water, yeast, and part of the sugar. Set aside to rest for approx. 5 – 10 min.

Step 2/6

  • 50 sugar
  • 1 tsp salt
  • 180 ml milk
  • 80 shortening
  • 2 eggs
  • 500 flour
  • large bowl
  • hand mixer with dough hook

In a large bowl, combine the remaining sugar and salt. Add lukewarm milk, shortening, eggs, and yeast mixture, and mix well using a wooden spoon or a hand mixer. Add a quarter of the flour and mix until dough is homogenous. Gradually add the remaining flour, then knead on a floured surface for approx. 2 – 3 min. until dough is smooth.

Step 3/6

  • shortening for greasing
  • plastic wrap

Shape dough into a ball, then place in a greased bowl. Cover with plastic wrap or a kitchen towel, then set aside to proof for approx. 1 hr. until dough has risen and doubled in volume.

Step 4/6

  • flour for dusting
  • large cookie cutter (round)
  • small cookie cutter (round)
  • rolling pin

Roll out dough on a floured surface to approx. 1-cm/0.5-in. thick. Cut out the doughnuts with circular cookie cutters, and cut out a small circle in the center of each doughnut. Cover doughnuts and proof once again for approx. 1 hr.

Step 5/6

  • oil for frying
  • food thermometer
  • pot
  • paper towels

Heat oil for frying in a pot to approx. 180°C/350°F and fry each doughnut for 1 min. on each side. Cool down on paper towels.

Step 6/6

  • 1 tbsp water (warm)
  • ½ tsp vanilla extract
  • 125 powdered sugar
  • pasty brush

Combine warm water, vanilla extract, and powdered sugar until they form a thick glaze. Coat the warm doughnuts with the glaze, or dunk them in. If desired, decorate doughnuts with sprinkles, nuts, chocolate, or fill with jam or custard.