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Glazed Soft And Tender Donuts

I never thought there would come a day when I would be making donuts on my own and from scratch.

I used to think that they were complicated, messy and actually doubted they would work out properly. Boy was I wrong! After seeing how easy it is to make donuts, I’m obsessed 🙂 I love making them!

The whole process of glazing and decorating, topping with anything that you like. Out of everything I make with my family, donuts make so many great memories and we have such a good time making and eating them.

These were actually the first few donuts I ever made and this is my favourite recipe for these kind of soft and tender treats.

They can be glazed and topped with absolutely anything! I especially love the chocolate glaze. It is hands down the best ever chocolate glaze recipe for donuts, maybe even in general. I have also used it on a banana cake and it was delicious.

The dough is soft and fluffy and once you get the hang of making it, the rest is super easy. Just make sure to cover the cut out donuts well for the second rise, fry, glaze and enjoy!

Always eat the donuts soon after you have fried them as that is when they are the tastiest. 

Glazed Soft And Tender Donuts

Recipe by Linda @thedutchbaker
Servings

12

servings

Ingredients

  • For the dough
  • 2 1/2 teaspoons instant yeast

  • 1 (250 mls) cup warm milk

  • 1/4 (50 gms) cup butter

  • 3 yolks

  • 2 tablespoons sugar

  • 1 teaspoon vanilla extract

  • 3 – 3 1/4 cups (375 – 400gms) all purpose flour

  • 1 1/2 teaspoons salt

  • For the chocolate glaze
  • 1 stick (100 gms) of butter

  • 2 tablespoons cocoa powder ( more for extra chocolateyness)

  • 3 tablespoons milk

  • 1/2 teaspoon vanilla extract

  • 3 – 4 cups (375 – 400gms) powdered sugar

  • Pinch of salt

  • For the vanilla glaze
  • 1 cup (125 gms) icing sugar

  • 2 – 3 tablespoons milk

  • 1/2 – 1 teaspoon vanilla extract (to taste)

  • Pinch of salt

Directions

  • In bowl, add yeast to 1/4 cup warm milk and rest until it starts to bubble. Once it has bubbled and activated, add in rest of milk, butter, yolks, sugar and vanilla.
  • Whisk the flour and salt together and add to liquids in 1/2 cup increments until a soft, slightly sticky dough has formed. Dough should be easy to handle.
  • Place dough in oiled bowl and cover with plastic wrap. Rise for 2 hours or until doubled in size.
  • Once doubled, punch down and roll out into 1/2 inch thick circle. Cut donuts with donut cutter. Place donuts on a floured tray, cover with plastic wrap and rise for 1/2 hour until puffy.
  • Heat oil, vegetable, canola or shortening can be used. Carefully lower the donuts into oil, not more than 2 to 3 at a time. Fry each side for about a minute or until golden brown.
  • Remove donuts and place on kitchen towels, flipping it onto each side a few times to dry the oil. Place onto a cooling tray. Glaze and serve warm.
  • For the chocolate glaze
  • Melt the butter. Remove from heat and add in the cocoa powder. Stir in the powdered sugar and milk until desired consistency is reached. Add in vanilla extract.
  • For the vanilla glaze
  • Whisk together the icing sugar, milk, vanilla and salt until combined adding more milk if needed to achieve a slightly thick glaze. (The warm donuts will melt the glaze slightly so make sure to keep the glaze on the thicker side).
  • Once donuts are just cool enough to touch, gently dip each one into the glaze of your choice, hold it upside down for a few seconds, then place upright on a wire rack to set.

Notes

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