Easy Homemade Glazed Donuts

144 mins
Serves 4
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Directions

  1. 1In a mixing bowl, add 40 g of unsalted melted butter (not too hot), 40 g of granulated sugar, half a teaspoon of salt, and one egg. Mix well.
  2. 2In a mixing bowl, add 40 g of unsalted melted butter (not too hot), 40 g of granulated sugar, half a teaspoon of salt, and one egg. Mix well.
  3. 3In a mixing bowl, add 40 g of unsalted melted butter (not too hot), 40 g of granulated sugar, half a teaspoon of salt, and one egg. Mix well.
  4. 4Add 125 ml of lukewarm full-fat milk and mix again.
  5. 5Add 125 ml of lukewarm full-fat milk and mix again.
  6. 6Add 125 ml of lukewarm full-fat milk and mix again.
  7. 7Add one teaspoon of instant yeast and mix until the sugar is dissolved. Cover and let it activate for 10-20 minutes.
  8. 8Add one teaspoon of instant yeast and mix until the sugar is dissolved. Cover and let it activate for 10-20 minutes.
  9. 9Add one teaspoon of instant yeast and mix until the sugar is dissolved. Cover and let it activate for 10-20 minutes.
  10. 10Once the yeast is active, add 280 g of bread flour and mix until there's no visible flour.
  11. 11Once the yeast is active, add 280 g of bread flour and mix until there's no visible flour.
  12. 12Once the yeast is active, add 280 g of bread flour and mix until there's no visible flour.
  13. 13Cover with cling film and let it proof for two hours.
  14. 14Cover with cling film and let it proof for two hours.
  15. 15Cover with cling film and let it proof for two hours.
  16. 16Place the dough on a floured counter and shape it into a ball.
  17. 17Place the dough on a floured counter and shape it into a ball.
  18. 18Place the dough on a floured counter and shape it into a ball.
  19. 19Grease a bowl with vegetable oil, place the dough inside, cover with cling film, and refrigerate overnight.
  20. 20Grease a bowl with vegetable oil, place the dough inside, cover with cling film, and refrigerate overnight.
  21. 21Grease a bowl with vegetable oil, place the dough inside, cover with cling film, and refrigerate overnight.
  22. 22The next day, take the dough out of the fridge, flour your surface heavily, and roll out the dough while it's still cold.
  23. 23The next day, take the dough out of the fridge, flour your surface heavily, and roll out the dough while it's still cold.
  24. 24The next day, take the dough out of the fridge, flour your surface heavily, and roll out the dough while it's still cold.
  25. 25Use a doughnut cutter to cut out the shapes and poke a hole in the middle of each.
  26. 26Use a doughnut cutter to cut out the shapes and poke a hole in the middle of each.
  27. 27Use a doughnut cutter to cut out the shapes and poke a hole in the middle of each.
  28. 28Flour a chopping board, place the doughnut shapes, cover with cling film, and let proof for 1.5 hours.
  29. 29Flour a chopping board, place the doughnut shapes, cover with cling film, and let proof for 1.5 hours.
  30. 30Flour a chopping board, place the doughnut shapes, cover with cling film, and let proof for 1.5 hours.
  31. 31Fill a large pot with sunflower or vegetable oil and heat it to 170°C (338°F).
  32. 32Fill a large pot with sunflower or vegetable oil and heat it to 170°C (338°F).
  33. 33Fill a large pot with sunflower or vegetable oil and heat it to 170°C (338°F).
  34. 34Fry the doughnuts for around two minutes on each side and place them on a cooling rack.
  35. 35Fry the doughnuts for around two minutes on each side and place them on a cooling rack.
  36. 36Fry the doughnuts for around two minutes on each side and place them on a cooling rack.
  37. 37For the glaze, mix 75 g of melted unsalted butter, 3 tbsp of full-fat milk, 1 teaspoon of vanilla extract, and 250 g of icing sugar.
  38. 38For the glaze, mix 75 g of melted unsalted butter, 3 tbsp of full-fat milk, 1 teaspoon of vanilla extract, and 250 g of icing sugar.
  39. 39For the glaze, mix 75 g of melted unsalted butter, 3 tbsp of full-fat milk, 1 teaspoon of vanilla extract, and 250 g of icing sugar.
  40. 40Coat the doughnuts in the glaze and place them on a cooling rack.
  41. 41Coat the doughnuts in the glaze and place them on a cooling rack.
  42. 42Coat the doughnuts in the glaze and place them on a cooling rack.

Ingredients

  • 40 g unsalted melted butter
  • 40 g unsalted melted butter
  • 40 g unsalted melted butter
  • 40 g granulated sugar
  • 40 g granulated sugar
  • 40 g granulated sugar
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 1 egg
  • 1 egg
  • 1 egg
  • 125 ml lukewarm full fat milk
  • 125 ml lukewarm full fat milk
  • 125 ml lukewarm full fat milk
  • 1 teaspoon instant yeast
  • 1 teaspoon instant yeast
  • 1 teaspoon instant yeast
  • 280 g bread flour
  • 280 g bread flour
  • 280 g bread flour
  • 1 bottle vegetable oil
  • 1 bottle vegetable oil
  • 1 bottle vegetable oil
  • 75 g melted unsalted butter
  • 75 g melted unsalted butter
  • 75 g melted unsalted butter
  • 3 tbsp full fat milk
  • 3 tbsp full fat milk
  • 3 tbsp full fat milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 250 g icing sugar
  • 250 g icing sugar
  • 250 g icing sugar

Equipment

mixing bowlwhiskcling filmdoughnut cutterlarge potcooling rack
Easy Homemade Glazed Donuts | Clip Recipe