Glazed Yeast Donuts Recipes

GLAZED YEAST DONUTS

Steps:

• Lemon Confectioners'-Sugar Glaze: Whisk together confectioners' sugar and salt. Whisk in juice until mixture is smooth and thick, and has the texture of pourable honey. Glaze can be refrigerated in an airtight container up to 3 days; stir until smooth before using. (Makes 1 1/2 cups.)
• Donuts: Whisk together flours. Combine water and milk in the bowl of an electric mixer fitted with the dough-hook attachment, then sprinkle yeast over top. Stir in 1 cup flour mixture. Cover with plastic wrap; let stand in a warm place until bubbling and doubled in volume, about 1 hour. Add egg and yolk, granulated sugar, salt, and remaining flour mixture. Beat on medium speed 3 minutes. Continue beating while adding butter, a few pieces at a time, beating to combine after each addition. When all butter has been added, keep beating until a shiny, sticky dough forms around hook, about 4 minutes more. Scrape down sides of bowl.
• Cover dough with plastic wrap. Let stand in a warm place until almost doubled in volume, about 1 hour. Refrigerate at least 8 hours and up to 24.
• Cut out 24 three-inch squares of parchment. Spray two baking sheets with oil; arrange parchment squares in a single layer on them. Spray parchment. Transfer dough to a lightly floured baking sheet; pat out 1/2 inch thick. Using a floured 2 1/2-inch donut cutter, cut out donuts (or use a 2 1/2-inch cookie cutter to cut out rounds, then cut out holes with a 1-inch round cutter). Transfer to parchment squares. Drape with oil-sprayed plastic wrap and let stand in a warm spot until slightly more than doubled in bulk and very soft, about 1 hour.
• Meanwhile, pour oil into a large, deep, heavy pot, such as a Dutch oven, until it reaches 2 inches up side, leaving about 2 1/2 inches headroom. Clip a deep- fry thermometer to pot and heat oil over medium to 350 degrees to 360 degrees. Working in batches of 3 so as not to crowd pot, carefully use parchment to transfer donuts to hot oil and cook, flipping a few times, until puffed and golden brown all over, 2 to 3 minutes total for donuts (1 1/2 to 2 minutes for holes), maintaining oil temperature between 350 degrees and 360 degrees at all times. Transfer donuts to a wire rack set in a rimmed baking sheet; let cool 10 minutes.
• While still slightly warm, dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side, then place, glaze-side up, on rack. Let stand until glaze sets and donuts are cool, about 1 hour.

GLAZED YEAST DOUGHNUTS

Steps:

• In a medium bowl, stir together the scalded milk, sugar, and salt. Set aside to cool until tepid. If using nutmeg, stir it into the flour, and add 2 cups of the mixture to the milk, and beat until well blended.
• In a small bowl, dissolve the yeast in warm water. Stir into the milk and flour mixture, then mix in the butter and eggs. Mix in the remaining flour 1/2 cup at a time. When dough is firm enough, turn it out onto a floured surface, and knead for 3 to 4 minutes. Place into an oiled bowl, cover and allow dough to rise until doubled in bulk. This should take 30 to 45 minutes.
• On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into circles using a donut cutter, or round cutter. Set aside to rise for 30 to 40 minutes, or until light.
• Heat one inch of oil in a deep heavy frying pan to 375 degrees F (190 degrees C). Fry donuts a few at a time. Cook on each side until golden brown, then remove to drain on paper towels. Glaze while warm, or just sprinkle with sugar.
• To make the glaze, stir together the confectioners' sugar and 6 tablespoons milk until smooth. Dip warm donuts into glaze, and set aside to cool.

SPRINKLE-Y GLAZED YEASTED DONUTS

Steps:

• For the donuts: In the bowl of a stand mixer fitted with a dough hook, whisk together the all-purpose flour, potato flour, granulated sugar, yeast and salt. Add the milk, eggs and vanilla extract and mix with the dough hook to combine. With the mixer running, add the butter, 1 tablespoon at a time, until fully incorporated into the dough. Use a rubber spatula to scrape down the bottom and sides of the bowl, as needed. Mix on medium speed, dusting with a light sprinkling of flour as needed, until the dough pulls away from the sides of the bowl and is completely smooth and slightly sticky, about 10 minutes. Stretch the dough into a ball. Lightly oil a clean, large mixing bowl and place the dough in the bowl, turning it around and upside down to fully coat. Cover with plastic wrap or a clean, dry towel. Let the dough rise at room temperature until it's doubled in size, 1 1/2 hours.
• Turn the risen dough onto a lightly floured surface and roll out to 1/2-inch thick. Cut into donuts with a 3-inch donut cutter, then transfer to a parchment-lined baking sheet that has been dusted with some flour. (You can form the dough scraps into a ball, allow to rest for 30 to 45 minutes, then repeat the process of rolling it out and cutting additional donuts.) Cover with plastic and let proof in a warm place until slightly puffed and increased in volume, 45 minutes.
• Prepare a heavy-bottomed pot with oil for frying. When the oil reaches 350 degrees F, fry the donuts 3 or 4 at a time, flipping every 30 seconds (a pair of chopsticks works well for flipping these), until puffed up to double their size and golden brown, a total of 3 to 4 minutes. Remove to a rack. Allow the oil to come back to temperature before frying another batch.
• Meanwhile, prepare the glaze: Combine the powdered sugar, vanilla, salt, and 3 tablespoons of the milk in a mixing bowl. Whisk until smooth, adding more milk if needed to achieve a thick but drizzle-able consistency. Add a few drops of desired food coloring. Place in a piping bag until ready to pipe onto donuts.
• Pipe the glaze on top of the cooled donuts. Add sprinkles before they dry. These are the best super-fresh, but they can be stored in an airtight container on the counter.