Homemade

Homemade Glazed Doughnuts

October 17, 2010 | 141 Comments

Doughnuts Recipe | sophisticatedgourmet.com

My love for homemade doughnuts is inexpressible. I have always had a secret not-so-secret obsession for these sweet confections. Whether raised doughnuts with a sweet chocolate glaze, french crullers, cake doughnuts with a crumb topping, churros, or small bite-size doughnut holes tossed in powdered sugar or filled with fruit preserves (or both!), I cannot get enough of doughnuts. And neither can my friend, Lara Ferroni, who wrote an entire cookbook centered around-yes, you’ve got that right- doughnuts!

Doughnuts Recipe | sophisticatedgourmet.com

When my copy of Doughnuts came in the mail. I couldn’t help express my love for the entire book to Lara. My younger sister who can barely boil water was even surprised as to how amazing the book was- the photography, the writing . . . everything (check out the trailer!). I was given permission to share a couple of recipes with you today.

Doughnuts Recipe | sophisticatedgourmet.com

I honestly didn’t know what I wanted to share today. I made three recipes from Lara’s Book and took photos for each recipe. I made the apple cider doughnuts, the French crullers (I have an obsession with these things!), and of course- these lovely glazed doughnuts.

Doughnuts Recipe | sophisticatedgourmet.com

Doughnuts Recipe | sophisticatedgourmet.com

Yesterday, when I decided that posting not-so-nice photos of the first two recipes would not be a good idea at all. Especially when my family didn’t leave a crumb for me to photograph. Jerks. So . . . I decided to try another recipe from the book. Raised doughnuts. And boy, do they pack a lot of flavor and character.

When I rolled out the dough, I made more doughnut holes than regular sized doughnuts because well- I like tossing the freshly fried doughnut rounds in a little powdered sugar. I didn’t share any of those with my family, just in case you were wondering. My stomach thanked me.

Doughnuts Recipe | sophisticatedgourmet.com

Yield: Makes 8 - 14 Donuts

Glazed Doughnuts

Doughnuts Recipe | sophisticatedgourmet.com

From Lara Ferroni’s Cookbook, Doughnuts

The dough for this recipe can be made by hand, but expect a nice workout after you’re done making the dough. For a touch that brings you back to your childhood, glaze the doughnuts and immediately place some sprinkles on top. You’ll thank me.

Ingredients

  • 2 tablespoons (14.6 grams) active dry yeast
  • ¾ cup of whole milk, heated to 110ºF
  • ¾ cup bread flour
  • ¼ cup whole milk, at room temperature
  • 1 tablespoon yeast (7.3 grams)
  • 2 tablespoons (30 grams) Superfine Sugar or Granulated Sugar
  • ½ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 3 egg yolks, at room temperature
  • 1 ¼ cups to 1 ¾ cups bread flour
  • ½ stick (4 tblspns / 2 oz) unsalted butter or vegetable shortening, at room temperature
  • Vegetable oil for frying

Glazes (Recipes Follow)

  • 1 Recipe for Basic Sugar Glaze
  • 1 Recipe for Chocolate Glaze

Instructions

1. In a medium bowl, dissolve 2 tablespoons of yeast into ¾ cup of milk. Add ¾ cup of flour and stir to create a smooth paste. Cover the flour mixture and let rest in a warm spot for 30 minutes.

2. Combine ¼ cup of room-temperature milk and 1 tablespoon of yeast in the bowl of a stand mixer fitted with the paddle attachment. Add the rested flour mixture (from step 1) along with the sugar, salt, vanilla, and egg yolks. Mix until smooth. Turn off the mixer and add ½ cup of the remaining flour. Mix on low for about 30 seconds. Add the butter and mix until it becomes incorporated, about 30 seconds. Switch to a dough hook and add more flour, about ¼ cup at a time with the mixer turned off, kneading the dough at medium speed between additions, until the dough pulls completely away from the sides of the bowl and is smooth and not too sticky. It will be very soft and moist, but not so sticky that you can’t roll it out. You may have flour left over. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (and up to 12 hours).

3. 20 minutes before taking the dough out, heat a heavy bottomed pot with at least 2 inches of oil until a deep-fat / candy thermometer registers 360ºF.

4. Line a baking sheet with a lightly floured non-terry dish towel. Roll out the dough on a slightly floured surface to ½ inch thick. With a doughnut or cookie cutter (can use a glass, too) cut out 3-inch-diameter rounds with 1-inch-diameter holes (if you plan on filling the doughnuts with preserves, don’t cut out the holes).

5. Place the doughnuts on the baking sheet at least 1 inch apart and cover with plastic wrap. Let sit in a warm spot to proof until they almost double in size, 5 to 20 minutes (kamran note: it took about 5 minutes for mine to proof), testing at five-minute intervals. To test whether the dough Is ready, touch lightly with a fingertip. If it springs back immediately, it needs more time. If it springs back slowly, it is ready. If it does not spring back at all, it has overproofed; no worries- you can punch it down and re-roll it once.

6. Once the doughnuts have proofed, using a metal spatula, carefully place the doughnuts in the oil. Fry for 1 to 2 minutes per side (for the doughnut holes, it might be less than 30 seconds a side, so keep an eye on them!), or until golden brown. Remove with a slotted spoon, drain on a wire rack over a paper towel, and let cool before glazing.

7. Prepare the glaze, recipes follow.

8. Glaze the doughnuts, cover them with sprinkles, cover the doughnuts in powdered sugar, or do a mix of each. Enjoy!

Nutrition Information:

Yield:

14

Serving Size:

1 Doughnut

Amount Per Serving: Calories: 130Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 43mgSodium: 89mgCarbohydrates: 20gFiber: 1gSugar: 2gProtein: 5g

Basic Glaze Recipe

This makes a delightful basic glaze for homemade glazed doughnuts.

Ingredients

  • 1 ½ cups (150 grams) confectioners’ sugar, sifted to remove any lumps.
  • 3 to 4 tablespoons milk or water
  • 2 teaspoons pure vanilla extract (optional)

Instructions

Place the sugar in a medium bowl and slowly stir in the milk and vanilla, a little at a time, to make a smooth pourable glaze.

Nutrition Information:

Yield:

14

Serving Size:

1

Amount Per Serving: Calories: 6Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g

Chocolate Glaze Recipe

Ingredients

  • 1 ½ cups (150 grams) confectioners’ sugar, sifted to remove any lumps.
  • 4 tablespoons (27 grams) cocoa powder
  • 3 to 4 tablespoons milk or water
  • 2 teaspoons pure vanilla extract (optional)

Instructions

Sift together the sugar and cocoa powder in a medium bowl . Slowly stir in the milk and vanilla, a little at a time, to make a smooth pourable glaze.

Nutrition Information:

Yield:

14

Serving Size:

1

Amount Per Serving: Calories: 6Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g

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141 Comments

101
  • Reply Melissa October 21, 2010 at 3:26 pm

    The book sounds amazing! My favorite doughnuts will always be coconut cake doughnuts. Yum.

  • 102
  • Reply Eliza October 21, 2010 at 3:36 pm

    Hi,K. !

    Beautiful post! My favourite doughnut is custard filled. That texture! i will refrain from using adjectives, to keep this PG. Your post has made me want to make some – my first attempt.

    Also, i’d be lieing if i didn’t admit that my new mantra until saturday will be *Go, random number generator! [slurp]*

    Congratulations on your awesome!

  • 103
  • Reply Jamie October 21, 2010 at 6:50 pm

    Ohh man, looks so good!

    I’d have to say, my favourite is either honey glazed or the French crueller. Though, I haven’t had too many flavours. Just recently, I made pandan flavoured doughnut holes and those were pretty good! I loved the color the most! Brown on the inside, but a vibrant green on the inside.

    Between cake or yeast risen, I think I prefer the fluffiness of a yeast doughnut a little bit more.

  • 104
  • Reply Sunshinemom October 21, 2010 at 7:04 pm

    My favourite is zeppoles or zapplas, fried heavenly Italian doughnuts! They are simple, easy and taste wonderful.

  • 105
  • Reply Lisa October 21, 2010 at 9:17 pm

    My favorite doughnuts are probably apple fritters. The perfect treat for fall!

  • 106
  • Reply Dawn October 22, 2010 at 10:19 am

    So many doughnuts, so much love for doughnuts, how can I pick just one? If I had to go with just one doughnut, it would have to be chocolate glazed doughnuts, yum!

  • 107
  • Reply Randi October 22, 2010 at 10:23 am

    My favorite is definitely sour cream.. that thick dense crumb, crisp on the outsides but moist and tasty on the inside. man. i’m gonna have to go out and get one. i can feel it in my bones.

  • 108
  • Reply Nicole October 22, 2010 at 10:55 am

    Chocolate Cake Doughnuts for me! ^_^

  • 109
  • Reply Leigh D October 22, 2010 at 11:59 am

    plain cake doughnut! no glaze, no sugar, no nothing. simple cake doughnut:)

  • 110
  • Reply Rosita October 22, 2010 at 12:27 pm

    Potato doughnuts on Fat Tuesday was the tradition in my family – apparently a Pennsylvania Dutch tradition. Probably still my favorite.

  • 111
  • Reply Mary October 22, 2010 at 1:44 pm

    your photos are fantastic. i love the soft light. and beautiful doughnuts.

    i am partial to old school unglazed cake doughnuts. so good.

  • 112
  • Reply Sandy Chang October 22, 2010 at 3:53 pm

    I love a plain glazed doughnut with sprinkles. Yum!

  • 113
  • Reply Liana October 22, 2010 at 9:31 pm

    These donuts look amazing! My favorites are plain yeast, kruller and sour cream. ;)

  • 114
  • Reply KarenLana October 23, 2010 at 12:31 am

    So hard to narrow it down but plain glazed and Bavarian cream are my top two! =D

  • 115
  • Reply jas October 23, 2010 at 5:51 am

    oh these look sooo good! My fave is still the simple cinnamon sugar coated doughnut when they’re piping hot and the grease makes the paper bag see through.. always reminds me of when I was little and went to the royal show with my dad; we’d find a stall and share a bag of 6…. sigh….

  • 116
  • Reply Jennifer E October 23, 2010 at 2:17 pm

    I love a simple fried doughnut with a light sugar coating. My mom used to make them for us when we were little.

  • 117
  • Reply ardna October 24, 2010 at 6:20 am

    mmmm that looks delish! my favorite is the cute lil doughnut you make out of cutting the doughnut hole. it looks so cute and i think i can eat dozens of those! lol

  • 118
  • Reply Ivonne October 24, 2010 at 6:15 pm

    Sweetness! Absolute deliciousnes! I feel your love of doughnuts and understand completely. I wish I could eat them everyday!

  • 119
  • Reply Kelly October 27, 2010 at 10:04 am

    Who wouldn’t love a whole book about donuts.

  • 120
  • Reply LimeCake October 29, 2010 at 12:04 am

    everyone’s on a doughnut frenzy! these look so delicious!

  • 121
  • Reply Amanda November 7, 2010 at 4:39 pm

    My favorite doughnut would be the chocolate frosted ones with the vanilla cream filling. its perfect haha.

  • 122
  • Reply Laura November 13, 2010 at 8:06 am

    A glazed donut topped with chocolate icing. Like Audrey Hepburn, a classic.

  • 123
  • Reply vanessa marie November 13, 2010 at 10:22 pm

    This is my first time on your blog. And I’m drooling! Great food photography and an awesome giveaway! It has me thinking about chocolate cream doughnuts. Whenever I take a bite of one I’m instantly transported back to my childhood. :)

  • 124
  • Reply vanessa marie November 13, 2010 at 10:30 pm

    Ps- I do see the giveaway was in October… but very happy to recall those chocolate cream doughnuts nonetheless! Thanks and looking forward to future posts.

  • 125
  • Reply Jean November 18, 2010 at 2:56 pm

    Krispy Kreme doughtnuts are the best!!!!!

  • 126
  • Reply alexandra May 5, 2011 at 2:11 am

    Is there a simple change I can make to this recipe and endup with choclate doughnuts?

  • 127
  • Reply Karen May 16, 2011 at 3:24 am

    I made these doughnuts just a month ago. And everything was going well, the step that really ruined my almost perfect donuts was Step 3. I think that temperature for the oil was too high. When I placed my doughnut in the oil they would turn black in 2 seconds, and completely raw in the middle. I tried many doughnuts and they still turned out the same, so guys lower the temp of the oil.

  • 128
  • Reply Kelly Senyei June 3, 2011 at 12:54 pm

    I couldn’t resist commenting on this post, seeing as it’s National Doughnut Day and doughnuts are my absolute favorite food. Your version looks so light and airy… and that glaze? I need a straw.

    • Reply kamran June 4, 2011 at 3:51 pm

      You are the sweetest, Kelly! If I remember correctly, I dipped the doughnuts in the glaze a couple times. Now, with all of this doughnut talk, I think I could go for one (or a dozen!).

    129
  • Reply caroluski January 30, 2013 at 4:41 pm

    I love these donuts very light and delicious.
    Made a lot of them but this is my new go to. Used mexican vanilla I just got shipped to me.
    Amazing! Thankyou for sharing. <3

  • 130
  • Reply Sandy June 27, 2013 at 5:31 pm

    Karman, Do you have a post with the recipe for the Cruellers?

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