Vanilla Glazed Donuts 🍩💗
💡I learned that using all-purpose flour makes a light a fluffier doughnut, bread flour makes it dense.
🍩 For the Dough:
- 1 cup warm whole milk
- 2 packages active dry yeast (4 1/2 teaspoons, 0.5-oz.)
- 1/4 cup granulated sugar, plus 1 teaspoon, divided
- 4 1/2 cups all-purpose flour, plus additional for dusting
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, melted
- 2 large eggs, at room temperature
- Vegetable oil for frying
For the Glaze:
- 3 cups powdered sugar
- 6 tablespoons whole milk
- 1/2 teaspoon vanilla extract
🍩 💗Instructions 💗🍩
- For the Dough:
1. In a small bowl, whisk together the warm milk, yeast, and 1 teaspoon sugar. Let sit until bubbly, 5 to 10 minutes.
2. In a large bowl, whisk together the flour and salt. In another large bowl, whisk together melted butter, eggs, and remaining 1/4 cup sugar until smooth. Stir in yeast mixture until combined. Stir in flour mixture until a shaggy dough forms. On a lightly floured surface, knead the dough until smooth and elastic (dough may be slightly tacky), knead 5 minutes. You can also do this in a stand mixer with the dough hook. Place the dough in a large, lightly oiled bowl. Cover and let rise in a warm place until doubled in size, about 1 hour.
3. Line a large, rimmed baking sheet with parchment paper.
4. Punch down the dough. On a lightly floured surface, roll the dough into a 3/4-inch-thick rectangle. Using a donut cutter or 3- inch cookie cutter, cut 12 rounds and 12 holes in each round, re-rolling scraps as necessary. Place the cutouts on the prepared baking sheet as you work. Loosely cover and let rise in a warm place until doubled in size, about 40 minutes.
5. While the donuts are rising, place a wire rack inside a rimmed baking sheet. Fill a Dutch oven with 2 inches of oil. Heat over medium heat oil in a Dutch oven or Pan until thermometer registers 350°F.
6. Working a few at a time, fry donuts in the hot oil until golden brown, about 1 minute per side for large donuts and 1 minute, constantly stirring, for the donut holes. Transfer to the wire rack to drain.
🧁For the Glaze: 🧈
1. In a medium bowl, whisk together powdered sugar, milk, and vanilla until smooth. Dip warm donuts and donut holes into the glaze and return to the wire rack to set.
Notes
- A pair of chopsticks or cake dowels is the perfect tool for donut frying. Use one to flip the donuts in the fryer and the other to help glaze the donuts. Doing so will keep your hands mess-free.
- You can add different extracts to your glaze in place of vanilla to customize your donuts.
- If you don’t have a 1-inch cookie cutter, use the base of a large pastry tip for the donut hole and a cup for your donuts rounds.
‼️Keep an eye on your thermometer. When frying donuts, if the oil is not hot enough, the donuts become tough and greasy.
- Avoid adding too many donuts at once into the oil as the increase in donuts will lower the oil’s temperature. The donuts will also need room to expand, and it’s easier to flip when there’s space.
Enjoy ! 💗🍩🍩🍩
Creating the perfect Vanilla Glaze Donuts isn't just about the fluffy dough; it's also about hitting that sweet spot with your glaze! While my recipe gives you the basic ingredients for a dreamy vanilla glaze, there are a few extra tips and tricks I've picked up that will take your homemade donut experience to the next level. Let's dive deeper into mastering that irresistible glaze! Achieving the Perfect Glaze Consistency The recipe calls for 3 cups of powdered sugar and 6 tablespoons of whole milk, plus vanilla extract. This usually yields a lovely, pourable consistency, but sometimes you might need to adjust. If your glaze seems too thick, making it hard to dip the donuts evenly, add more milk, one teaspoon at a time, whisking well after each addition until you reach your desired consistency. On the flip side, if your glaze is too thin and just runs right off the donuts, gradually whisk in more powdered sugar, a tablespoon at a time, until it thickens up. Remember, the goal is a glaze that coats the back of a spoon and drips off slowly, leaving a nice, opaque layer. Tips for Glazing Your Donuts Like a Pro When it comes to dipping those warm, freshly fried donuts, timing and technique are key. I've found that dipping them while they're still warm (but not piping hot) allows the glaze to set beautifully and adhere well. For an even coating on your Vanilla Glazed Donuts, hold a donut by the edges and quickly dip one side into the glaze, then lift and let any excess drip off before placing it on a wire rack to set. For extra decadence, you can double-dip once the first layer has partially set. This creates a thicker, more pronounced glaze. Don't be afraid to experiment! Using chopsticks or tongs can really help keep your fingers clean and make the dipping process smoother, just like the recipe suggests. Glaze Variations: Beyond Vanilla While I adore classic vanilla, sometimes it's fun to mix things up! My recipe notes briefly mention adding different extracts, but let's expand on that. Once you have a basic vanilla glaze, you can easily transform it. For a zesty lemon glaze, add a teaspoon of lemon zest and 1-2 tablespoons of fresh lemon juice in place of some of the milk. Craving chocolate? Whisk in 2-3 tablespoons of unsweetened cocoa powder to the dry sugar before adding the wet ingredients. You can also try a maple glaze by swapping some of the milk for maple syrup and adding a touch of maple extract. The possibilities are endless, and it’s a fantastic way to customize your homemade treats! Troubleshooting Common Glaze Issues Lumpy Glaze: This often happens if the powdered sugar isn't sifted. Always sift your powdered sugar for the smoothest possible glaze. If it's already lumpy, a quick whisk with a fork can sometimes break up small clumps, or carefully push it through a fine-mesh sieve. Glaze Not Setting: Ensure your donuts aren't too hot when dipped, and give them enough time on the wire rack in a cool, dry place. Humidity can also affect setting time. If it's very humid, it might take longer. Glaze Too Sticky: This can sometimes be a sign of too much liquid or too much humidity. Try adding a bit more powdered sugar. Also, proper cooling time is crucial for the glaze to form that slightly crisp, non-sticky exterior. Storing Leftover Glaze If you happen to have any glaze left (which is rare in my house!), you can store it in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to use it again, let it come to room temperature, and give it a good whisk. You might need to add a tiny splash of milk or a sprinkle of powdered sugar to revive its perfect consistency. Enjoy your homemade Vanilla Glazed Donuts!