This recipe really had me working for a few days. If you follow me on Instagram then you know that it took me 4 tries to get to the perfect recipe I wanted. But, you know what? It was absolutely worth it. These homemade glazed donuts are perfectly fluffy, golden on the outside and with a delicate sugar glaze to cover them.
By far far far far my favourite donuts are the glazed ones. I’m not fan of any other flavour. Although now that I think about it I like the ones filled with cinnamon apples, too, LOL. Anyway when I have to pick I always go for the glazed ones.
I really hope you like this recipe. I honestly believe that it was worth it to make it over and over until it works perfectly :). In the recipe I mention that you need to knead the dough until it passes a window test. In this bread video you can see what I mean in case I don’t explain myself so well in words:
When it comes to the glaze I advise that you don’t make it so thick. You can always add a second layer if you think it’s too thin but when it’s too thick it can bee way too sweet. Of course if you want your donuts to have another flavour you can go ahead and use another glaze 🙂
For the donuts
- 500 g all purpose flour + more to dust
- 100 g sugar
- 1 1/2 tsp instant yeast or 3 tsp dry yeast or 6 tsp fresh yeast*
- 1 1/2 tsp salt
- 200 ml lukewarm water
- 1 egg
- 40 ml milk any type
- 60 g unsalted butter melted and cooled to room temperature
- vegetable oil
For the glaze
- 300 g icing sugar
- as needed milk any type
For the donuts
- In a bowl place the flour, yeast, salt and sugar. Add the water, egg, milk and butter and mix lightly with a spatula until it doesn’t help you anymore.
- Now you have two options: you can finish mixing by hand or with a stand mixer with the dough hook attached. If you mix by hand you need to then knead for 20 minutes or until the dough passes a window test. The test consists in taking a bit of the dough and carefully stretching it to form a window. If a thin membrane forms where you can see the light at the other side without breaking then you’re good to go. If not, you have to keep kneading a bit more. If you use a stand mixer mix on high speed for 10 minutes or until it passes the window test.
- Cover the dough with a thin layer of vegetable oil to prevent it from drying and place it in a bowl. Cover it with a kitchen cloth and let it proof for one hour or until it has doubled in size. It’s best to proof in a warm place like inside your oven with only the light on, for example.
- Dust a surface with flour and place the dough on top. Also dust some extra flour on the dough. Roll it out until it’s 5mm thick.
- Use cookie cutters to make a large circle and then a smaller one in the center. Optimize the use of the dough as much as you can because the donuts resulting from when you re-stretch the scraps won’t turn out as nice.
- Let them proof on the surface covered with a kitchen cloth for 45min.
- Pour enough vegetable oil in a pot so that it’s 4 fingers high. Heat it up to 180C or medium heat.
- Once nice and hot place a donut inside. It’s going to float and we want to cook it for 1-2min per side or until golden.
- Remove the donut and place it onto a tray with kitchen paper to absorb the extra oil. Repeat this process with all the donuts.
- Wait for them to cool down completely before advancing to the glaze or it will melt.
For the glaze
- Sieve the icing sugar into a bowl.
- Add the milk little by little while whisking. We want to have a consistency that’s thick enough to cover the donuts but at the same time we want it to slide off a bit to get a thin layer in the end.
- Cover the donuts completely in the glaze.
- Let the excess of glaze drip off by placing the donuts on a cooling rack. What I did was to place the cooling rack on top of the tray with the kitchen paper from before so then I only have to wash one tray ;).
- As soon as they dry out they will be ready to eat.