Glazed doughnuts

Here is a very detailed, step-by-step glazed doughnut recipe, written clearly and carefully, including how to shape the doughnuts

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CLASSIC YEAST-RAISED GLAZED DOUGHNUTS

Yield

About 12–14 doughnuts (plus doughnut holes)

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INGREDIENTS

For the Dough

• 3 ½ cups (440 g) all-purpose flour

• 2 ¼ teaspoons (1 packet) active dry yeast

• ¾ cup (180 ml) warm milk (about 110°F / 43°C)

• ¼ cup (50 g) granulated sugar

• 2 tablespoons unsalted butter, melted

• 1 large egg, room temperature

• ½ teaspoon salt

• ½ teaspoon vanilla extract

For Frying

• 6–8 cups vegetable oil or sunflower oil

For the Glaze

• 2 cups (240 g) powdered sugar

• 3–4 tablespoons milk

• ½ teaspoon vanilla extract

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STEP 1: ACTIVATE THE YEAST

1. Warm the milk until it is warm but not hot. It should feel like warm bath water.

2. Pour the milk into a large bowl.

3. Add the yeast and 1 tablespoon of the sugar.

4. Stir gently and let it sit for 5–10 minutes.

5. The mixture should become foamy on top.

   • If it does not foam, the yeast is inactive and must be replaced.

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STEP 2: MIX THE DOUGH

1. Add the remaining sugar, melted butter, egg, vanilla extract, and salt to the yeast mixture.

2. Stir until well combined.

3. Add the flour one cup at a time, mixing after each addition.

4. Once the dough becomes too thick to stir, transfer it to a lightly floured surface.

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STEP 3: KNEAD THE DOUGH

1. Knead the dough by pushing it forward with the heel of your hand, folding it back, and turning it slightly.

2. Continue kneading for 8–10 minutes.

3. The dough should become:

   • Smooth

   • Soft

   • Slightly elastic

   • Not sticky (add small amounts of flour if needed)

4. Shape the dough into a smooth ball.

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STEP 4: FIRST RISE

1. Lightly grease a large bowl.

2. Place the dough ball in the bowl and turn it once so all sides are lightly coated.

3. Cover the bowl with a clean towel or plastic wrap.

4. Let the dough rise in a warm place for 1 to 1½ hours, or until doubled in size.

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STEP 5: ROLLING AND SHAPING THE DOUGHNUTS

1. Punch down the risen dough gently to release air.

2. Transfer it to a lightly floured surface.

3. Roll the dough out to ½ inch (1.25 cm) thickness.

Shaping the Doughnuts

You have two options:

Option 1: Doughnut Cutter (Preferred)

1. Use a doughnut cutter or two round cutters:

   • Large circle: about 3 inches diameter

   • Small center hole: about 1 inch diameter

2. Press straight down without twisting.

3. Remove the center holes and save them.

Option 2: By Hand

1. Cut circles using a glass or round cutter.

2. Use a small bottle cap or finger to make the center hole.

3. Stretch gently so the hole stays open during frying.

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STEP 6: SECOND RISE

1. Place the shaped doughnuts on a parchment-lined baking sheet.

2. Leave space between each doughnut.

3. Cover loosely with a towel.

4. Let them rise again for 30–45 minutes, until puffy and light.

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STEP 7: FRYING THE DOUGHNUTS

1. Pour oil into a deep pot to a depth of about 2 inches.

2. Heat the oil to 350°F (175°C).

3. Carefully place 1–2 doughnuts into the oil at a time.

4. Fry for 45–60 seconds per side.

5. Flip once when the bottom turns golden brown.

6. Remove with a slotted spoon and place on paper towels.

7. Fry doughnut holes for about 30 seconds per side.

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STEP 8: PREPARE THE GLAZE

1. In a bowl, whisk powdered sugar, milk, and vanilla extract.

2. The glaze should be smooth and pourable but not watery.

3. Adjust with more milk or sugar if needed.

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STEP 9: GLAZING THE DOUGHNUTS

1. While the doughnuts are still warm (not hot), dip each one into the glaze.

2. Turn to coat both sides.

3. Lift and allow excess glaze to drip off.

4. Place on a wire rack to set for about 10 minutes.

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FINAL RESULT

• Soft, fluffy interior

• Light golden crust

• Smooth, glossy glaze

• Classic round shape with a defined center hole