Glazed Doughnuts

Make delicious doughnuts at home! You will need a 2-1/2 to 3-inch doughnut cutter OR simply use a 2-1/2 to 3-inch biscuit cutter and cut out the centers with a 1-inch biscuit cutter or poke a hole through the middle with your finger.

Glazed Doughnuts

Yield

18 to 24 doughnuts

Prep Time

0:45

Deep Fry Time

10 to 15 minutes

Rest Time

10 minutes

Rise Time

1 hour

Yield

18 to 24 doughnuts

Prep Time

0:45

Deep Fry Time

10 to 15 minutes

Rest Time

10 minutes

Rise Time

1 hour

ingredients

  • Dough
  • 3 to 3-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 3/4 to 1 teaspoon ground nutmeg
  • 1/2 cup water
  • 1/2 cup milk
  • 1/4 cup butter or margarine
  • 1 egg
  • To deep fry corn oil
  • Glaze
  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1 teaspoon pure vanilla extract

DIRECTIONS

  1. Combine 1 cup flour, sugar, undissolved yeast, salt and nutmeg in a large mixer bowl. Heat water, milk, and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Roll dough to 1/2-inch thickness; cut with 2-1/2-inch or 3-inch doughnut cutter. Knead together trimmings; re-roll and cut. Place doughnuts on greased or parchment lined baking sheets. Cover; let rise until doubled in size, about 1 hour. Heat at least 2 inches of oil in a deep fryer or deep heavy pan to 375°F. Fry 3 to 5 doughnuts at a time, for 2 minutes or until browned, turning once. Drain on paper towels to remove excess oil. Use tongs to dip doughnuts into Powdered Sugar Glaze while warm. Cool on wire racks. To make Powdered Sugar Glaze: Combine powdered sugar, milk and vanilla in a medium bowl. Stir until smooth.
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Glazed Doughnuts

  • Yield: 18 to 24 doughnuts
  • Prep Time: 0:45
  • Deep Fry Time: 10 to 15 minutes
  • Rest Time: 10 minutes
  • Rise Time: 1 hour

Ingredients

  • Dough
  • 3 to 3-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 3/4 to 1 teaspoon ground nutmeg
  • 1/2 cup water
  • 1/2 cup milk
  • 1/4 cup butter or margarine
  • 1 egg
  • To deep fry corn oil
  • Glaze
  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1 teaspoon pure vanilla extract

Directions

  • Combine 1 cup flour, sugar, undissolved yeast, salt and nutmeg in a large mixer bowl. Heat water, milk, and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Roll dough to 1/2-inch thickness; cut with 2-1/2-inch or 3-inch doughnut cutter. Knead together trimmings; re-roll and cut. Place doughnuts on greased or parchment lined baking sheets. Cover; let rise until doubled in size, about 1 hour. Heat at least 2 inches of oil in a deep fryer or deep heavy pan to 375°F. Fry 3 to 5 doughnuts at a time, for 2 minutes or until browned, turning once. Drain on paper towels to remove excess oil. Use tongs to dip doughnuts into Powdered Sugar Glaze while warm. Cool on wire racks. To make Powdered Sugar Glaze: Combine powdered sugar, milk and vanilla in a medium bowl. Stir until smooth.