Classic Glazed Doughnuts

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Description:
Classic Glazed Doughnuts are a timeless favorite, known for their soft, fluffy texture and sweet, shiny glaze. These doughnuts are perfect for a delightful breakfast treat, a satisfying snack, or a sweet end to any meal. Homemade and fresh from the fryer, they offer a warm, comforting experience that pre-packaged versions simply can’t match.

Origin:
The origin of the doughnut is often debated, but it’s widely accepted that they were brought to America by Dutch settlers. The iconic ring shape that we now associate with doughnuts was popularized in the early 19th century in the United States. The glazed variety, with its sweet coating, became especially popular in the mid-20th century and has remained a beloved choice in bakeries across the globe.

Ingredients:

  • For the Doughnuts:
  • 1 1/4 cups milk, lukewarm (300 ml)
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1/2 cup granulated sugar (100 grams)
  • 2 large eggs, beaten
  • 1/2 cup unsalted butter, melted (115 grams)
  • 4 1/2 cups all-purpose flour (540 grams), more for dusting
  • 1/2 teaspoon salt
  • For the Glaze:
  • 2 cups powdered sugar (240 grams)
  • 1/4 cup milk (60 ml)
  • 1 teaspoon vanilla extract
  • Optional Additions:
  • Chocolate glaze: Substitute 1/4 cup cocoa powder mixed into the powdered sugar before adding milk.
  • Sprinkles, for topping
  • Cinnamon sugar: Mix 1 cup granulated sugar with 1 tablespoon ground cinnamon for an alternative coating.

Instructions:

  1. Activate the Yeast:
  • In a large mixing bowl, combine the lukewarm milk, yeast, and a pinch of sugar. Let sit for 5-10 minutes until frothy.
  1. Make the Dough:
  • To the yeast mixture, add the remaining sugar, beaten eggs, and melted butter. Mix well.
  • Gradually add the flour and salt, mixing until the dough starts to come together.
  • Transfer the dough to a floured surface and knead until smooth and elastic, about 10 minutes.
  • Place the dough in a greased bowl, cover with a towel, and let rise in a warm place until doubled in size, about 1 hour.
  1. Shape the Doughnuts:
  • Roll out the dough on a floured surface to about 1/2 inch thickness.
  • Use a doughnut cutter or two differently sized round cutters to cut out doughnuts and their holes.
  • Place the cut doughnuts and holes on parchment paper, cover lightly, and let rise for another 30 minutes.
  1. Fry the Doughnuts:
  • Heat oil in a deep-fryer or large heavy pot to 375°F (190°C).
  • Fry the doughnuts in batches, careful not to overcrowd the pot, until golden brown on each side, about 1 minute per side.
  • Remove with a slotted spoon and drain on paper towels.
  1. Glaze the Doughnuts:
  • Whisk together the powdered sugar, milk, and vanilla extract until smooth.
  • Dip each warm doughnut into the glaze, coating both sides.
  • Set on a wire rack to let excess glaze drip off.

Nutritional Information Estimate (per doughnut, based on 12 doughnuts):

  • Calories: 390
  • Fat: 12g
  • Saturated Fat: 7g
  • Cholesterol: 55mg
  • Sodium: 110mg
  • Carbohydrates: 65g
  • Fiber: 1g
  • Sugar: 35g
  • Protein: 6g

Serving Suggestions:
Enjoy these doughnuts fresh for the best taste and texture, ideally while still slightly warm. The optional additions offer a variety of flavors and looks, perfect for special occasions or to match personal preferences. Whether glazed, dusted with cinnamon sugar, or topped with chocolate and sprinkles, these doughnuts are sure to delight.

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