I've tried a lot of different ways to make frosted doughnuts at home, and this one finally turned out just like the ones at my favorite donut shop. Good job! Donuts made from scratch with glaze are a sweet and fluffy answer to "what's for dessert?" This is the best doughnut recipe ever. The doughnuts taste light and buttery, and the glaze is so rich that you'll want to lick your fingers. Find out how to make your own treats that look like they came from a shop right here.
What to Do to Make Donuts
With this simple method, you can make your own tasty doughnuts whenever you want. There are step-by-step steps for the whole recipe below :
Sprinkle yeast over warm water to make it work. Then, mix in the flour, sugar, salt, milk, butter, and eggs to make the dough. Mix the dough together until it's smooth. Then, cover it and let it rise until it's twice as big. Before cutting the dough into a doughnut form, roll it out to a ½-inch thickness. The doughnuts should rise a second time before they are fried in oil and glazed.
How to Make Donut Glaze(s)
In a medium pot, melt the butter. Next, add the sugar and vanilla extract and stir them in until the mixture is smooth. One tablespoon of hot water at a time until the right consistency is reached. The mix shouldn't be watery, but it should be thin.
How to Keep Glazed Donuts Fresh
Donuts with glaze will stay fresh at room temperature for one to two days. The best way to store them is in a cool, dry place with paper or foil over them. Doughnuts that are kept in the fridge will last up to a week.
How Long Can Glazed Doughnuts Stay Fresh?
Yes, you can freeze frosted doughnuts that aren't filled for two to three months. Spread the doughnuts out on a big baking sheet in a single layer. Let them sit there for at least four hours before putting them in a bag that can go in the freezer. Warm up again in the microwave.
Tips and Praise from the Allrecipes Community
Elena, a home cook, says, "This recipe is really simple." "I made heart- and flower-shaped donuts with cookie cutters." They are wonderful! They were loved by my family.
"My 4-year-old wasn't impressed with the waiting between steps, but it was well worth it," Caitlin says. "Tasty, and there were so many extras! There's some that I need to freeze.
Cecilia is thrilled that the donuts turned out light and fluffy. "Great before the crumb coat and filling. Without a doubt, I will make it again. "Yumm."
Rai Mincey has contributed to the editing
Two envelopes of active dry yeast (.25 ounces), one cup of warm water (105 to 115 degrees), one cup of lukewarm milk, one cup of white sugar, one teaspoon of salt, two eggs, one tablespoon of shortening, five cups of all-purpose flour, one quart of vegetable oil for frying, one tablespoon of butter, two cups of confectioners' sugar, one teaspoon of vanilla, and four tablespoons of hot water, or as needed.
What to do
- Put the yeast on top of the warm water and let it sit for 5 minutes, or until it starts to foam.
- Put the yeast mixture, milk, sugar, salt, eggs, butter, and 2 cups of flour in a big bowl. Mix them all together. Mix on low speed for a few minutes, or stir with a wooden spoon. Add the last half cup of flour one cup at a time and mix it in until the dough doesn't stick to the bowl anymore. Knead the dough for five minutes, or until it is smooth and stretchy. Cover the dough in a bowl that has been greased. Put somewhere warm to rise until it's twice as big. If you touch the dough and the hole stays, it's ready.
- Put the dough on a floured surface and roll it out slowly until it's 1/2 inch thick. Use a floured donut cutter to cut it out. Leave the doughnuts out to rise again until they are doubled in size. Try up a cloth to cover up.
- Put butter in a pan and melt it over medium-low heat. It will be smooth after you add the vanilla and confectioners' sugar. After taking it off the heat, add hot water a tablespoon at a time and mix it in until the icing is thin but not wet. Put away.
- Heat oil to 350 degrees F (175 degrees C) in a deep pan or a big, heavy pot. A wide spoon can be used to slide doughnuts into the hot oil. As the donuts rise to the top, flip them over. Donuts should be fried until golden brown on both sides. Take out of the hot oil and put on a wire rack to cool. While the doughnuts are still hot, dip them in the glaze and then put them on wire racks to drain the extra sauce. An easy way to clean up is to put a cookie sheet or tray under the racks.
