DOUGHNUT GLAZE
Provided by Alton Brown
Categories dessert
Time 13m
Yield enough glaze for 20 to 25 doughnuts
Number Of Ingredients 3
Steps:
- Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, 1 at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving.
VANILLA-ALMOND GLAZE FOR DOUGHNUTS
This is deeeeelicious. Try it with Alton Brown's Yeast Doughnuts Recipe #rz.18864 Makes enough to cover 20 mid-size doughnuts.
Provided by Cynna
Categories Breads
Time 7m
Yield 25 doughnuts
Number Of Ingredients 4
Steps:
- Combine milk and vanilla in a medium saucepan and heat over low heat until warm.
- Sift confectioners' sugar into milk mixture.
- Whisk slowly, until well combined.
- Remove the glaze from the heat and set over a bowl of warm water.
- Dip doughnuts into the glaze, 1 at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving.
Nutrition Facts : Calories 39.8, Fat 0.1, SaturatedFat 0.1, Cholesterol 0.2, Sodium 1.1, Carbohydrate 9.7, Sugar 9.6, Protein 0.1
CLASSIC GLAZED DOUGHNUTS
Homemade doughnuts are a bit of a project, but they're less work than you might think, and the result is a truly great, hot, crisp doughnut. Once you've mastered this basic recipe for a fluffy, yeasted doughnut, you can do pretty much anything you like in terms of glazes, toppings and fillings.
Provided by Mark Bittman
Categories dessert
Time 3h
Yield About 1 dozen
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 15 grams, Carbohydrate 60 grams, Fat 18 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 219 milligrams, Sugar 25 grams, TransFat 0 grams
More about "vanilla almond glaze for doughnuts recipes"
BASIC POWDERED SUGAR GLAZE (FLAT ICING) | BAKER BETTIE
From bakerbettie.com
4.4/5 (31)Category All RecipesServings 1Total Time 5 mins
- Whisk the ingredients together in a bowl until you have a consistency that can be drizzled. If it becomes too thin, you can add more powdered sugar to thicken it back up.
- Store in an airtight container in the refrigerator for up to 1 week. Allow to come back to room temperature and rewhisk before drizzling.
THREE EASY DOUGHNUT GLAZES RECIPE | KING ARTHUR …
From kingarthurbaking.com
4.3/5 (24)Total Time 5 minsServings 0.5
- To make the vanilla glaze: Stir the ingredients together, adding extra liquid or confectioners' sugar to adjust the consistency as needed.
- Yield: about 1/2 cup glaze., To make chocolate glaze: Melt the ingredients together over low heat or in the microwave, stirring often.
VANILLA ICING FOR DONUTS: A QUICK & EASY GLAZE FOR DESSERTS!
From bakeitwithlove.com
Ratings 15Category IcingCuisine AmericanTotal Time 5 mins
ALMOND FLOUR GLAZED DONUTS - LOW CARB INSPIRATIONS
From lowcarbinspirations.com
GLUTEN FREE GLAZED VANILLA AND ALMOND DONUTS
From gutsyglutenfreegal.com
ORANGE AND GINGER AMARETTI RECIPE BY JUSTIN GELLATLY
From theguardian.com
GLUTEN-FREE VANILLA BAKED DONUTS W/ FRESH RASPBERRY GLAZE
From godairyfree.org
VANILLA VEGAN GLAZED DONUTS | HEART OF A BAKER
From heartofabaker.com
THE BEST HOMEMADE GLAZED DOUGHNUTS | ORCHIDS
From orchidsandsweettea.com
HOMEMADE GLAZED DOUGHNUTS (RECIPE - SALLY'S …
From sallysbakingaddiction.com
BAKED VANILLA GLAZED DONUTS RECIPE - AVERIE COOKS
From averiecooks.com
VANILLA GLAZED BAKED DONUTS | AS EASY AS APPLE PIE
From aseasyasapplepie.com
BAKED GLUTEN FREE GLAZED DONUT RECIPE WITH ALMOND …
From feelslikehomeblog.com
MATCHA DOUGHNUTS WITH ALMOND GLAZE - OH MY VEGGIES
From ohmyveggies.com
BAKED DONUTS WITH VANILLA GLAZE - KICKASS BAKER
From kickassbaker.com
GLAZED VANILLA-ALMOND CUTOUTS - GOOD HOUSEKEEPING
From goodhousekeeping.com
GLUTEN FREE VANILLA BAKED DONUTS · SEASONAL CRAVINGS
From seasonalcravings.com
EASY BAKED GLAZED VANILLA DONUTS - TO SIMPLY INSPIRE
From tosimplyinspire.com
HOMEMADE GLAZED VANILLA DOUGHNUTS - BAKERS TABLE
From bakerstable.net
CLASSIC GLAZED DOUGHNUTS RECIPE
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #preparation #occasion #low-protein #healthy #5-ingredients-or-less #breads #breakfast #easy #holiday-event #low-fat #dietary #hanukkah #low-sodium #low-cholesterol #low-saturated-fat #low-in-something #brunch
You'll also love