Uncategorized

Glazed & Sugared Doughnuts

This weekend we made doughnuts. Glazed and sugared. This is one of my favorite school recipes and one of the easiest doughs to prepare. Image

I made them three different ways: maple glazed, vanilla glazed and vanilla sugared. The vanilla sugared was my favorite.Image

Feel free to be as creative as you’d like with this! Jelly filled, chocolate glazed or brown butter glazed would also be yummy! See what you can come up with. This recipe makes about 15 doughnuts and doughnut holes.

World’s Fair Doughnuts:

9 oz: Whole Milk (60-65 degrees F)

.25 oz: Instant Yeast

2 oz: Eggs

1 oz: Sugar

10 oz: Bread Flour

6 oz: All Purpose Flour

.25 oz: Baking Powder

1/4 teaspoon: Salt

Pinch: Ground Nutmeg

1 teaspoon: Vanilla Paste/Extract

3 oz: Unsalted Butter, soft

Directions: 

1) Combine all the ingredients except the butter in a bowl of an electric mixer fitted with the dough hook. 

2) Once the ingredients are combined, add the butter in small pieces. Mix on medium speed for 8 minutes. 

3) Let the dough sit (aka ferment) on a clean, lightly greased surface for 30 minutes. 

4) After 30 minutes, fold the dough and let it sit for 15 minutes.

5) Roll the dough into a 3/4 of an inch thick rectangle. There is no need for flour, just a greased surface. You don’t want the flour to burn in the oil. Cut into desired shapes (the traditional shape or just rounds). The scraps can be put back together and re-rolled. Let the pieces rest for 10 minutes.ImageImage

6) While they are resting, heat up the oil in a heavy duty pot. I like to use either vegetable or canola oil. Heat it to 375 degrees F.Image

7) Fry the doughnuts until they are golden brown on each side. Transfer to a wire rack that is lined with paper towels. ImageImage

Here are the recipes for the glazes and sugar:

Maple Glaze: Combine 1/3 cup of powdered sugar, 1 tablespoon of real maple syrup, 1 tablespoon of heavy cream and a pinch of nutmeg. Image

Vanilla Glaze: Combine 1/3 cup of powdered sugar, 2 tablespoons of heavy cream and 1 teaspoon of vanilla paste & extract. ImageImage

Vanilla Sugar: Combine 1/3 cup of granulated sugar with 1/2 teaspoon of ground vanilla beans or the seeds from 1/2 a fresh vanilla bean. Image

While the doughnuts were slightly warm (not straight out of the oil) I drenched them in either glaze or sugar. Image

These doughnuts didn’t last one day in our house! Enjoy!Image

Advertisements

20 thoughts on “Glazed & Sugared Doughnuts

  1. Those look delicious. Haven’t had a doughnut is years.Can I ask, how on earth do you get them so perfectly shaped (I might’ve trained as a chef but I’m not very knowledgeable on pastry and dough)?

    1. Thank you! I have a set of 11 round cutters (all different sizes) that I used to cut the dough. Also, I find that when they hit the hot oil, they puff up and round out even more!

  2. hey cara, uncle tom’s bday is in a few weeks, these would make a great pile in the shape of a cake. so beautiful and your photography is crisp and sharp. love ya

  3. Yummy. They look like Krispy Kreme donuts!! 🙂

    Hey thanks for visiting my blog, Savor the Food. I appreciate your comments and readership.

    Chef Randall

  4. Yuuuuuuuummmmm!!! Can you please make these for us someday??? ❤ you know, like when we "Need" food after baby arrives?? I'm sure we'll get several casseroles, but no one ever brings homemade doughnuts! 😉
    ~ The Stranges

  5. Yuuuuuuummm!!! Can you please make us these someday?? ❤ You know, like when we "need" food after baby arrives. I'm sure we'll receive a few casseroles, but no one ever brings homemade doughnuts! 😉
    ~The Stranges

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s