Made with a yeast dough and smothered in a scrumptious glaze, these donuts will test your will power for sure.
HOMEMADE DONUTS
These donuts remind me a lot of the Krispy Kreme donut. They are a little smaller and not so "bready" as a traditional bakery donut. Which means there's a lot more glaze in each bite.Speaking of glaze, the glaze for these donuts is so irresistibly good. I'll walk you through making the perfect glaze. Because the glaze makes the donut. Without glaze it's just a scone with a hole in it.
This time around, I made a few Boston cream donuts as well. I'll share the details of that recipe soon.
↓ ↓ ↓ PIN IT ↓ ↓ ↓
↑ ↑ ↑ PIN IT ↑ ↑ ↑
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see my full disclosure policy for details.
INGREDIENTS NEEDED FOR YEAST DONUT RECIPE
- yeast
- sugar
- warm water
- warm milk
- shortening
- sugar
- salt
- eggs
- flour
- oil for frying
- butter
- powdered sugar
- hot water
- vanilla
HELPFUL KITCHEN TOOLS FOR DONUTS
- donut cutter
- rolling pin
- thermometer for checking oil temperature
- KitchenAid Stand Mixer
A donut cutter would make it a lot easier. But don't let the fact that you don't have a fancy cutter stop you from making these donuts. They're just as good no matter how they are cut out.
My KitchenAid mixer is my go-to for all the bread doughs. I learned to make bread without one. But the KitchenAid makes it so much easier and less messy, that I actually make bread (and donuts) a lot more often than I would if I didn't have one.
It's definitely an investment, but I have used mine multiple times a week for over 15 years. I'd say I've got my money's worth out of it.
HOW TO MAKE DONUTS FROM SCRATCH
Freshly made donuts are the absolute best kind of donuts.MAKING THE YEAST DOUGH
Let's get started with the yeast dough.
Fill a liquid measuring cup with 1/4 cup of warm water, 1 tablespoon of sugar and 2 tablespoons of yeast. Give it a quick stir and let this sit for a few minutes.
In the mean time, fill another measuring cup with 1 1/2 cups of milk. Add 1/3 cup of shortening (I like butter flavored shortening) to the milk and pop it in the microwave for 1-2 minutes or until shortening has melted.
By the time you do all this, the yeast should have expanded and is now ready to use.
Add the sugar, salt, eggs and 3 cups of the flour to the mixing bowl. Add in the yeast mixture and milk mixture.
Stir until it is all combined. Add remaining flour 1/2 cup at a time until the dough no longer sticks to the bowl. (You may not need all of the flour) Then let the mixer work for 5 minutes on speed 2, using the hook attachment.
Now, cover the bowl with a clean dish towel and set it someplace warm to rise. Let it rise until it is double in size. This will take 1-2 hours depending on the warmth of your house.
Now roll out the dough to between 1/4 and 1/2 inch thickness.
If you want more of a Krispy Kreme type donut, then the thinner the better. If you want more of a thick bakery style donut, roll the dough out thicker.
Next, cut out the donuts. I use a cup and a medicine cup. Nothing fancy, but it gets the job done.
I try to get the donuts as close together as possible. You can make extra donut holes with the excess pieces.
You can squish the extra pieces back into a dough and re-roll them to make more donuts as well. This doesn't always work well depending on how stiff the dough is.
Place the donuts and donut holes on a greased baking sheets to rise again until double.
At this point get your oil heating up. You need it to be between 360 and 375 degrees. I turn the burner between medium and medium high.
I use a basic frying pan with about 2-3 inch sides. Nothing fancy, just the pan I use for everything. I like it because it's wide enough across to fit 6 donuts in at a time. And it's deep enough so the donuts can float in the oil and not touch the bottom.
This glaze is the ultimate! It coats the donuts perfectly and creates those perfect little flakes as you take a bite.
Melt 1 cup of butter in a large saucepan. Add 6 cups of powdered sugar. It will look pretty clumpy at this point. That's ok. It will come together.
Next add the vanilla and 6 tablespoons of the hottest tap water. (If you have soft water, heat some water in the microwave to avoid an off taste)
Continue adding 1 tablespoon of water at a time until you reach the consistency you desire. It should be thin enough to run smoothly from a spoon, but thick enough to coat the donut and not slide off.
It can be kind of hard to tell if you have the right consistency. Here's what I do. I make my best guess!
Once the glaze is made, I'll start frying the donuts and glaze just one. I can then tell if I need to add more water. Or if I've added too much and need to add a bit more powdered sugar. I'll adjust the glaze as needed for the remainder of the donuts.
Add a few donuts to the oil. Make sure there's enough room for them to move freely without being too crowded. Fry on one side for 1-2 minutes or until golden brown. Flip and fry on the other side until it's golden brown too.
Remove the donuts to a plate lined with paper towels to drain. Let cool just 2-5 minutes. If you try to glaze them when they're too hot, the glaze will just run completely off.
It can be a bit tricky to fry the donuts and then glaze them in a timely way so they're still warm. It's great to have a helper.
But if not, work in batches. I'll fry up two batches of the donuts. Then glaze the first batch. Fry a 3rd batch. Glaze the 2nd batch and so on so that I'm working efficiently and allowing enough, but not too much, cooling time for the donuts before glazing.
These are SO good, especially when they're still a little warm! Just try not to eat too many like I do!
Now, let's go over a few commonly asked questions.
In fact, I don't recommend it unless the oil in the deep fryer has only used for donuts and/or scones.
The reason? If you've cooked up some chicken or fries in the deep fryer, that flavor will attach itself to the donuts. Not appealing.
If you would like to use a deep fryer, it can be a great way to regulate the temperature, just be sure to use fresh oil.
Use any pan that heats evenly and that is large enough for the donuts to float around in the oil and not touch the bottom of the pan.
Avoid using olive oil or other oils with bolder flavors, you will taste it in your donuts.
Your oil is too hot and is cooking the outside so quickly that the middle hasn't had enough time to cook through. Keep the temperature between 360 and 375 for the best results.
Donuts will take 2-4 minutes to cook, flipping once. It is better to go by the golden color of the donut than a specific time.
Fill a liquid measuring cup with 1/4 cup of warm water, 1 tablespoon of sugar and 2 tablespoons of yeast. Give it a quick stir and let this sit for a few minutes.
In the mean time, fill another measuring cup with 1 1/2 cups of milk. Add 1/3 cup of shortening (I like butter flavored shortening) to the milk and pop it in the microwave for 1-2 minutes or until shortening has melted.
By the time you do all this, the yeast should have expanded and is now ready to use.
Add the sugar, salt, eggs and 3 cups of the flour to the mixing bowl. Add in the yeast mixture and milk mixture.
Stir until it is all combined. Add remaining flour 1/2 cup at a time until the dough no longer sticks to the bowl. (You may not need all of the flour) Then let the mixer work for 5 minutes on speed 2, using the hook attachment.
Don't have a mixer? No problem, just mix it up by hand.
Follow the same steps as above, mixing with a wooden spoon. Once you get to the point that adding more flour makes it too hard to stir, begin kneading by hand. Add more flour as needed so it is not overly sticky. Knead by hand for five minutes.
Now, cover the bowl with a clean dish towel and set it someplace warm to rise. Let it rise until it is double in size. This will take 1-2 hours depending on the warmth of your house.
FORMING THE DONUTS
Punch down the dough and place it on a floured surface. Knead a few times to form a nice round ball.
Now roll out the dough to between 1/4 and 1/2 inch thickness.
If you want more of a Krispy Kreme type donut, then the thinner the better. If you want more of a thick bakery style donut, roll the dough out thicker.
Next, cut out the donuts. I use a cup and a medicine cup. Nothing fancy, but it gets the job done.
I try to get the donuts as close together as possible. You can make extra donut holes with the excess pieces.
You can squish the extra pieces back into a dough and re-roll them to make more donuts as well. This doesn't always work well depending on how stiff the dough is.
Place the donuts and donut holes on a greased baking sheets to rise again until double.
At this point get your oil heating up. You need it to be between 360 and 375 degrees. I turn the burner between medium and medium high.
I use a basic frying pan with about 2-3 inch sides. Nothing fancy, just the pan I use for everything. I like it because it's wide enough across to fit 6 donuts in at a time. And it's deep enough so the donuts can float in the oil and not touch the bottom.
MAKING THE DONUT GLAZE
Once the donuts are risen and the oil is heating up, it's time to make the glaze.This glaze is the ultimate! It coats the donuts perfectly and creates those perfect little flakes as you take a bite.
Melt 1 cup of butter in a large saucepan. Add 6 cups of powdered sugar. It will look pretty clumpy at this point. That's ok. It will come together.
Continue adding 1 tablespoon of water at a time until you reach the consistency you desire. It should be thin enough to run smoothly from a spoon, but thick enough to coat the donut and not slide off.
It can be kind of hard to tell if you have the right consistency. Here's what I do. I make my best guess!
Once the glaze is made, I'll start frying the donuts and glaze just one. I can then tell if I need to add more water. Or if I've added too much and need to add a bit more powdered sugar. I'll adjust the glaze as needed for the remainder of the donuts.
FRYING THE DONUTS
Once the oil has reached frying temperature (360-375 degrees), it's time to start frying the donuts. (I often test with a donut hole, to make sure it's hot enough.)Add a few donuts to the oil. Make sure there's enough room for them to move freely without being too crowded. Fry on one side for 1-2 minutes or until golden brown. Flip and fry on the other side until it's golden brown too.
Remove the donuts to a plate lined with paper towels to drain. Let cool just 2-5 minutes. If you try to glaze them when they're too hot, the glaze will just run completely off.
GLAZING THE DONUTS
While the donuts are still warm, dip the donuts in the glaze until completely coated. Let the excess drip off and then place on a wire rack to harden. I place the wire rack on top of a sheet pan to catch all the drips.
It can be a bit tricky to fry the donuts and then glaze them in a timely way so they're still warm. It's great to have a helper.
But if not, work in batches. I'll fry up two batches of the donuts. Then glaze the first batch. Fry a 3rd batch. Glaze the 2nd batch and so on so that I'm working efficiently and allowing enough, but not too much, cooling time for the donuts before glazing.
These are SO good, especially when they're still a little warm! Just try not to eat too many like I do!
Now, let's go over a few commonly asked questions.
Do I need a deep fryer to make donuts?
Absolutely not.In fact, I don't recommend it unless the oil in the deep fryer has only used for donuts and/or scones.
The reason? If you've cooked up some chicken or fries in the deep fryer, that flavor will attach itself to the donuts. Not appealing.
If you would like to use a deep fryer, it can be a great way to regulate the temperature, just be sure to use fresh oil.
So how do I fry donuts without a deep fryer?
Use any pan that heats evenly and that is large enough for the donuts to float around in the oil and not touch the bottom of the pan.
What is the best oil for deep frying donuts?
Vegetable oil or canola oil are great oils to use for frying donuts. They have a mild flavor and a high smoke point.Avoid using olive oil or other oils with bolder flavors, you will taste it in your donuts.
Why are my donuts not cooked inside?
Your oil is too hot and is cooking the outside so quickly that the middle hasn't had enough time to cook through. Keep the temperature between 360 and 375 for the best results.
How long do you deep fry donuts?
Donuts will take 2-4 minutes to cook, flipping once. It is better to go by the golden color of the donut than a specific time.
MORE RECIPES YOU MAY LIKE
Don't forget to pin it!!
Glazed Donut Recipe
Servings: 24
Prep time: 40 MinCook time: 30 Mininactive time: 2 HourTotal time: 3 H & 10 M
Delicious homemade donuts glazed to perfection.
Ingredients
Donuts
- 2 Tbsp yeast
- 1 Tbsp sugar
- 1/4 c. warm water
- 1 1/2 c. milk
- 1/3 c. shortening
- 1/2 c. sugar
- 1 t. salt
- 2 eggs
- 5-6 1/2 c. flour
- oil for frying
Glaze
- 1 c. butter
- 6 c. powdered sugar
- 6-10 Tbsp very hot water
- 4 tsp vanilla
Instructions
Donuts
- Combine yeast, 1 Tbsp sugar and water. Let sit for about 5 minutes until nice and bubbly.
- In a liquid measuring cup, add the milk and shortening. Microwave for 1-2 minutes, or until shortening has melted.
- Mix together 3 cups of flour, sugar, salt, eggs, yeast mixture and milk mixture in a stand mixer. Stir with a dough hook until combined.
- Add remaining flour, 1/2 cup at a time, while mixing until dough no longer sticks to the bowl. (You may not need all of the flour)
- Knead at speed 2 for 5 minutes.
- Cover and let rise 1-2 hours or until double in size.
- Roll out the dough to between 1/4 and 1/2 inch thickness.
- Cut out the donuts and place on a greased baking sheet.
- Let rise until double in size (about an hour).
- Heat oil to between 360-375 degrees. While oil is heating up make the glaze.
- Cook the donuts in the oil. Let cool a few minutes.
- Glaze the donuts while still warm.
- Place on wire racks on sheet pans to drain excess glaze.
Glaze
- Melt the butter in a saucepan.
- Add the powdered sugar and vanilla. It will be quite clumpy. That's ok, it will come together.
- Add the 3 Tbsp of the hot water. Continue to add the hot water 1 Tbsp at a time until it reaches the right consistency. You may not need all of the water.
Notes:
I like to use butter shortening for more flavor.
The hot water for the glaze should be the hottest your tap will go. If you have soft water like me, it can affect the taste. So I will microwave the cold water (which is not softened) until it is hot.
It can be kind of hard to tell if the glaze is the right consistency. Here's what I do. I make my best guess!
Once the glaze is made, I'll start frying the donuts and glaze just one. I can then tell if I need to add more water. Or if I've added too much and need to add a bit more powdered sugar. I'll adjust the glaze as needed for the remainder of the donuts.
Calories
363.14Fat (grams)
12.15Sat. Fat (grams)
6.41Carbs (grams)
59.03Fiber (grams)
1.11Net carbs
57.92Sugar (grams)
33.50Protein (grams)
4.77Sodium (milligrams)
173.74Cholesterol (grams)
38.65Nutritional information is automatically calculated and not guaranteed to be correct.
© 2020 Adventures of a DIY Mom
This totally made my mouth water
ReplyDeleteOh my word. These have to be my most favorite doughnuts! I'm so going to have to make these at home now!
ReplyDeleteOh my goodness, these look AMAZING!!!!!! I love glazed donuts, and I loooove Boston cream!!! These look absolutely fantastic!!!!
ReplyDeletethese look delicious I would just be afraid to make them because I know I would not stop eating them LOL!!! But maybe on a special occasion
ReplyDeleteOh my gosh Rachel- these look so amazing I HAD to put them in my first ever Fave 5! http://saynotsweetanne.com/2012/fave-5/
ReplyDeleteThey look so good!
ReplyDeleteThanks for following Rock Paper Scissors Create:)
I'm following back!
What is the name of this particular recipe on Food.com? I went to the site and they have more than 1 doughnut recipe. I'd really like to try these. They look soooo good. Thanks
ReplyDeleteThey are called Crispy and Creamy Donuts. Here's the link: http://deep-fried.food.com/recipe/crispy-and-creamy-doughnuts-279521
DeleteThanks alot. These look so good. Can't wait to make them.
Deleteoh my gosh these look delicious! like, store bought! hmmm, i just may have to try these out. :)
ReplyDelete-marie
Oh mercy. There goes my diet.
ReplyDeleteLamborghini Mercy, Lol
DeleteI Love That Song!
Oh goodness these look too good they are my favorite! Thanks for linking up to Party Time at So Very Creative!
ReplyDeleteOh my golly! These look heavenly! I would eat every last one of them!
ReplyDeleteDon't let me husband see these -I'd never hear the end of it. I have a recipe for Boston Cream cupcakes that you'd probably love.
ReplyDeleteLaura
Wow. These look so delicious! I am such a donut addict.
ReplyDeleteOh Rachel!!! These looked fantastic! Bookmarking for sure. Nice job:)
ReplyDeleteI have to give these a try! Thanks for sharing at the Sunday Round UP. I love to see what you share on your great blog.
ReplyDeleteRose @ http://www.arosiesweethome.com/
Did someone say donuts!! lol!! These look absolutely amazing!! I love cooking/baking from scratch so I will definitely have to make time to try making these. I usually have no time, so I just fry up biscuits....So good, yet sooo bad, lol!!
ReplyDeleteThanks for sharing.
Wow - these sound great and look even better.
ReplyDeleteI could devour a dozen right now!
These look so delicious!!!!! I am going to have to make them soon. I found you on Ny Melrose Family linky party. Have a great day!
ReplyDeleteAmber
www.recipeswelove.net
Oh my goodness, I think I just drooled a little. These look marvelous!! Thanks so much for linking them up to Tout It Tuesday.
ReplyDeleteI want some donuts now! YUM!!!! I would love it if you would stop by and link up this delicious recipe to my new linky party, Dare to Share.
ReplyDeletePam
http://pamspartyplanning.blogspot.com/2012/04/dare-to-share-party-3.html
Oh my! I skipped breakfast this morning then I saw these! My tummy growled so loud! These look amazing. I will be bookmarking this to try soon! I'd love it if you shared at my new Tuesday link party starting April 24th!
ReplyDeletehttp://www.kathewithane.com/2012/04/youre-gonna-love-it.html
These look so good, my favorite donuts are the ones with Boston Cream filling. I would love if you would share this and any other posts at Showcase Your Talent Thursday http://whatscookinglove.blogspot.com/2012/04/showcase-your-talent-thursday-3.html. I hope to see you there!
ReplyDeleteomg. yum.
ReplyDeletejust found your lovely blog...come visit anytime:
http://hellolovelyinc.blogspot.com
smiles.
michele
These look SO good, just pinned them!
ReplyDeleteShannon@SewSweetCottage
Oh.mercy.me! These are amazing looking! I'm a sucker for doughnuts with a big glass of chocolate milk. Visiting form Country Momma Cooks link & greet party, so happy I stopped in. If you can make it, I'd love to invite you over to our Fab Friday link party. Have a great weekend!
ReplyDeleteWow, you really are adventurous with your DIY's!! These donuts really look like the real thing. I'm sure that I'd have trouble stopping eating them once I started, as well- they look really good :) Thanks so much for linking up to Food Adventure Friday!
ReplyDeleteOH MY GOSH! not the first thing I should have seen this morning! HAHA looks awesome and I wish that I could DIY these...
ReplyDeleteFollowing from the Thursday link up!
Can't wait to see more!
http://mommamadeit.blogspot.ca
You have found my weak spot. Two things I can't resist -glazed doughnuts and Boston Cream. How could you do nthis to me ? I am weak and cannot resist this temptation.
ReplyDeleteI have tried to make donuts before, but they never turn out. I'll have to try your recipe because those look delicious!
ReplyDeleteThese donuts look like they came from Krispie Kreme!! Thanks for sharing at SweetTalkin' Sunday! I will share this recipe with they hubs he is the donut maker in this home.
ReplyDeletemy husband would love these! I'm going to try and make them for his birthday next week. Thanks for sharing at Tasty Tuesday. You are being featured this coming week! Stop by and grab a featured button.
ReplyDeleteOh wow! These look amazing! My husband LOVES donuts especially the ones with filling. I can't wait to give this a try! Thanks so much for sharing at Mom On Timeout!
ReplyDeleteYou had me at Homemade Donuts! Yummy.... Thank you for sharing.
ReplyDeletePat
These look sooooo gooood. I can understand why you only make them once a year. I'd be the same way....eat them til they're gone.
ReplyDeleteI ran into you over at Kathe's new linky party and thought I'd come take a look. The pic of those donuts DID IT. So, I've just become your newest follower. Please come visit me at PICKINandPAINTIN.blogspot.com and maybe you'll follow back. THANKS
OMG !! I am gonna try these
ReplyDeleteOMG !! I am gonna try these
ReplyDeleteOMG !! I am gonna try these
ReplyDeleteOMG !! I am gonna try these
ReplyDeletethese look so yummy! Stopping by to let you know I am featuring these today!
ReplyDeleteKim@madeinaday
http://madeinaday.com
Thank you so much for linking up on Dare to Share. I am pinning these on my Recipes to Try board because I so want to try them.
ReplyDeleteI look forward to seeing what you post this week.
Pam
http://pamspartyplanning.blogspot.com/2012/04/dare-to-share-5.html
This comment has been removed by the author.
ReplyDeleteThat looks delicious!!
ReplyDeleteJokerman Electronics
Ummm ... Yes Please! These look better than any doughnut shop doughnut I've ever seen.
ReplyDeleteYour doughnuts looked SO amazing, that I just wanted to try them! I made them today and they unfortunately didn't turn out at all like yours. They didn't rise enough apparently, they were too big, and the oil made them dark instead of golden brown. I'll try again though... in a few months! lol.
ReplyDeleteI'm so sorry they didn't work for you. I've found that it takes some practice making things with yeast - knowing how long they need to rise and such. I wonder if your oil was too hot. Sometimes that happens to me too and they come out too dark, instead of golden brown. Good luck next time :)
DeleteYeah, Im Not Neccesscarily a Mother, Or even a girl in that matter, but i found the nerve to make these for my girlfreind, and they turned out wonderful... she loved them. thanks for idea!
ReplyDelete-Dat Neumann Cuzz
(for those who want to know my real name, its)
Dat Dr. Joshua Ryan Neumann Cuzz da 3rd......
Dont Judge Me, Im Only 17
I just made these and they were wonderful!
ReplyDeleteback again to use this recipe!!! Its one of our favorites! Emily@nap-timecreations.com
ReplyDeleteHi, those donuts look devine. Did you use the glaze recipe from food.com as well? I have made that recipe before, but my glazed donuts don't look like yours. How come?
ReplyDelete