Homemade Glazed Donuts Pioneer Woman Recipe 465 Recipes

CLASSIC GLAZED DOUGHNUTS

Steps:

• Heat the milk until it is warm but not hot, about 90 degrees. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
• Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at a time, if the dough is too wet. If you're using an electric mixer, the dough will probably become too thick to beat; when it does, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.
• Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a doughnut cutter, concentric cookie cutters or a drinking glass and a shot glass (the larger one should be about 3 inches in diameter), flouring the cutters as you go. Reserve the doughnut holes. If you're making filled doughnuts, don't cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process.
• Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes. If your kitchen isn't warm, heat the oven to 200 at the beginning of this step, then turn off the heat, put the baking sheets in the oven and leave the door ajar.
• About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 375. Meanwhile, line cooling racks, baking sheets or plates with paper towels.
• Carefully add the doughnuts to the oil, a few at a time. If they're too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. It's O.K. if they deflate a bit; they'll puff back up as they fry. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they're deep golden all over. Doughnut holes cook faster. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375. Glaze or fill as follows, and serve as soon as possible.
• Whisk together 2 cups powdered sugar, 1/4 cup milk and 1 teaspoon vanilla until smooth. When the doughnuts are cool enough to handle, dip into the glaze; if you like, flip them so the tops they're completely covered. Put on racks to let the glaze harden.

HOMEMADE GLAZED DONUTS - PIONEER WOMAN RECIPE - (4.6/5)

Steps:

• To Make the Dough: 1. Make sure milk is nice and warm, but not overly hot. 2. Add sugar to milk. Stir to dissolve. 3. Add yeast into a small bowl. 4. Pour milk/sugar mixture over yeast. Stir gently, then let sit for 10 minutes. 5. Melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won't be overly hot. 6. Add beaten eggs to melted butter, stirring constantly to make sure the butter's not too hot for the eggs. 7. Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook. 8. With the mixer on 3 or medium-low speed, pour in the yeast mixture. 9. Allow the dough hook to stir this mixture for a couple of minutes, making sure it's thoroughly combined. 10. With the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone. 11. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes. 12. After five minutes, stop the mixer and scrape the bottom of the bowl. 13. Turn on the mixer for 30 seconds. 14. Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes. 15. After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge. 16. Refrigerate dough for at least 8 hours, or overnight. To Make the Doughnuts: 1. Remove bowl from fridge and turn out dough onto a lightly floured surface. 2. Roll out to 1/4 to 1/3-inch thickness. 3. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc. 4. Cut holes out of each round using a 1 1/2-inch cutter. 5. Place both doughnuts and holes on a floured baking sheet. 6. Cover with large tea towel and place in a warm place in your kitchen; my kitchen is very drafty, so I have to briefly warm the griddle, then turn it off and set the sheets on top to keep warm. 7. Allow doughnuts to rise undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughuts should be visibly puffier and appear to be airy. To Fry the Dougnuts 1. Heat plenty of vegetable shortening in a large pot until the temperature reaches 375 to 380 degrees---do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor. 2. One to two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly. 3. Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off. 4. Place doughnut immediately on several layers of paper towels. Count to five, then flip it over onto a clean part of the paper towels. Count to five, then flip it over again; the purpose, obviously, is to drain as much grease as possible before it soaks into the doughnut. 5. Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side. 6. Allow doughnuts to slightly cool. To Glaze 1. Mix all glaze ingredients in a bowl until completely smooth. 2. One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.) 4. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.) 5. Serve warm if possible, or room temperature.

HOMEMADE GLAZED DOUGHNUTS

Steps:

• For the doughnuts: Add the granulated sugar to the warm milk in a medium bowl, and then add the yeast. Allow it to sit until the yeast starts to bubble, 5 to 10 minutes.
• In a small bowl, beat the eggs and then pour them into a bowl with the melted butter, whisking constantly. Add the butter/egg mixture to the bowl of an electric mixer. Pour in the milk/sugar/yeast mixture. With the hook attachment, turn the mixer to low speed.
• Mix the flour and salt in a bowl, and then retrieve 1/2 cup at a time and add it to the mixing bowl, allowing it to slowly incorporate into the liquid mixture.
• Continue mixing for 5 minutes after the flour is combined. Stop the mixer, scrape the bowl and then mix about 30 seconds more. Then place the dough in a lightly-oiled bowl, cover it with plastic wrap and refrigerate, 8 to 12 hours.
• The next morning, remove the dough from the fridge and allow it to come to room temperature and rise, 1 1/2 to 2 hours. Put the dough in a warm spot, if necessary, to facilitate rising.
• Turn out the dough on to a floured surface and roll it out to about 1/4-inch thick. Use a doughnut cutter (or 2 concentric cutters) to cut out the doughnuts. Remove the holes and transfer the doughnuts to a lightly-floured baking sheet lined with a baking mat or parchment. Then - and this is the vital part - cover the doughnuts lightly with tea towels and place it in a draft-free area, at least 1 1/2 to 2 hours. It will take that long for them to rise. If they don't seem to be rising much, move the pan to a warm place.
• Melt the shortening in a pot over a medium-high heat until it reaches 350 degrees F on a candy thermometer. (Or you can drop one of the doughnut holes in the oil, if it sizzles and immediately rises to the surface, the oil is ready.) The doughnuts should immediately float to the top and puff up. Then use a metal spoon or spatula to carefully flip them over to the other side. Remove them from the oil as soon as they're golden brown on both sides (this should take less than 1 minute in total). At the end, drop in the doughnut holes and fry them until they are golden brown.
• Place the doughnuts on paper-towel-lined-plates to drain. Don't worry if they're a little imperfect; if your fingers leave impressions when you dropped them into the oil, that just means they were extra light and fluffy.
• For the glaze: To glaze the doughnuts, mix the powdered sugar, 1/2 cup cold water, salt and vanilla in a bowl until smooth. Drop in the doughnuts one at a time. Quickly turn them over then remove them. Place them on a rack so any excess glaze can drip off.
• To make the most of the glaze, set the holes underneath the doughnuts so they can catch the extra good stuff.

THE BEST OLD-FASHIONED DOUGHNUTS

Steps:

• Whisk together the flour, granulated sugar, baking powder, 1 1/4 teaspoons of the salt and the nutmeg in a large bowl until completely combined. Whisk together 2/3 cup of the buttermilk, the sour cream, eggs, yolks, 1 tablespoon of the vanilla paste and the oil in a medium bowl until completely combined. Fold the wet ingredients to the dry ingredients just until a soft and sticky dough comes together (do not overwork).
• Line a rimmed baking sheet with parchment paper and liberally dust with flour (about 1/3 cup).
• Scrape the dough onto the prepared baking sheet. Dust your hands and the top of the dough with more flour, then gently pat the dough to 3/4-inch thick.
• Working on the baking sheet, punch out as many rounds as you can with a 3 1/4-inch cutter. Then use a 1 1/4-inch cutter to punch out the center of each round. Dip the cutters in flour before each cut to avoid sticking. Gather the dough scraps and gently re-roll without overworking the dough. Repeat cutting until all the dough has been used (you should have 8 doughnuts).
• Set a wire rack inside a rimmed baking sheet and line a second rimmed baking sheet with several layers of paper towels. Fit a large heavy pot with a deep-fry thermometer and pour in oil to a depth of 3 inches. Heat over medium-high until the thermometer registers 375 degrees F.
• Fry the doughnuts in batches until deep golden brown, about 2 minutes per side. Transfer to the wire rack and let cool slightly. Fry the doughnut holes until deep golden brown, about 90 seconds per side. Transfer to the wire rack and let drain for 1 minute. Then transfer to the paper-towel lined baking sheet to cool for 10 minutes before glazing. (This two-step process gets a lot more oil out of the doughnuts than using only one method.) Repeat with the remaining dough, making sure the oil returns to temperature between batches.
• Whisk together the confectioners' sugar, the remaining 6 tablespoons buttermilk, the remaining 1 teaspoon vanilla paste and 1/8 teaspoon salt in a medium bowl until the glaze is smooth and the consistency of honey; add more confectioners' sugar or buttermilk if necessary.
• Dip each doughnut into the glaze on one side (we like the craggy side, it has more texture for an appetizing appearance), letting the excess drip back into the bowl, then return it to the wire rack. Toss the doughnut holes in the glaze to coat completely and return to the wire rack. Let the glaze set for 10 minutes before serving.

HOMEMADE GLAZED DOUGHNUTS

Steps:

• To Make the Dough:.
• 1. Make sure milk is nice and warm, but not overly hot.
• 2. Add sugar to milk. Stir to dissolve.
• 3. Add yeast into a small bowl.
• 4. Pour milk/sugar mixture over yeast. Stir gently, then let sit for 10 minutes.
• 5. Melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won't be overly hot.
• 6. Add beaten eggs to melted butter, stirring constantly to make sure the butter's not too hot for the eggs.
• 7. Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook.
• 8. With the mixer on 3 or medium-low speed, pour in the yeast mixture.
• 9. Allow the dough hook to stir this mixture for a couple of minutes, making sure it's thoroughly combined.
• 10. With the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone.
• 11. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes.
• 12. After five minutes, stop the mixer and scrape the bottom of the bowl.
• 13. Turn on the mixer for 30 seconds.
• 14. Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes.
• 15. After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge.
• 16. Refrigerate dough for at least 8 hours, or overnight.
• To Make the Doughnuts:.
• 1. Remove bowl from fridge and turn out dough onto a lightly floured surface.
• 2. Roll out to 1/4 to 1/3-inch thickness.
• 3. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc.
• 4. Cut holes out of each round using a 1 1/2-inch cutter.
• 5. Place both doughnuts and holes on a floured baking sheet.
• 6. Cover with large tea towel and place in a warm place in your kitchen; my kitchen is very drafty, so I have to briefly warm the griddle, then turn it off and set the sheets on top to keep warm.
• 7. Allow doughnuts to rise undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughuts should be visibly puffier and appear to be airy.
• To Fry the Dougnuts.
• 1. Heat plenty of canola oil in a large pot until the temperature reaches 375 to 380 degrees-do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor.
• 2. One to two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly.
• 3. Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off.
• 4. Place doughnut immediately on several layers of paper towels. Count to five, then flip it over onto a clean part of the paper towels. Count to five, then flip it over again; the purpose, obviously, is to drain as much grease as possible before it soaks into the doughnut.
• 5. Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side.
• 6. Allow doughnuts to slightly cool.
• To Glaze.
• 1. Mix all glaze ingredients in a bowl until completely smooth.
• 2. One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.).
• 4. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.).
• 5. Serve warm if possible, or room temperature.