Delicious glazed donuts are dangerously easy to make at home! Cut them out into letters to spell out a special message, or into fun, festive shapes. Makes about 2-3 dozen donuts.
Course: Breakfast, Brunch
Author: Mandy Jackson
One packageactive dry yeast(2 1/4 teaspoons)
1teaspoon kosher salt
4cupsall purpose flour,plus more for dusting
2quartsneutral oil for frying
For the Glaze
Melt the butter in a small saucepan over medium heat. Add the milk and heat just until warm, but not hot. It should feel like comfortable bath water. Remove saucepan from the heat and sprinkle the yeast over top. Set aside.Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat together the sugar, eggs, and salt. Pour in the warm yeast mixture and whisk to combine. Add half the flour and mix until combined. Switch to the dough hook and add the remaining flour. Knead on low speed for 4-5 minutes. The dough should be wet and soft, but not sticky. Dust with additional flour if needed. Transfer to an oiled bowl, cover with plastic wrap, and let rise at room temperature until doubled in size - about 1 hour.Turn the dough out onto a floured surface and roll to a 1/2-inch thickness. Using well-floured cookie cutters, cut the donuts into your desired shapes. Scraps can be made into donut holes or you can gently knead them together, rest for a few minutes, and roll out and cut into additional shapes. Place cut donuts onto parchment lined baking sheets and cover.To make donuts the same day, allow donuts to riseat room temperature for 45 minutes-1 hour, until puffed up. Start heating the oil about 15 minutes before they finish rising.To make donuts the next day, place the covered baking sheets in the fridge and allow donuts to do their final rise in the fridge overnight. Anywhere from 8-10 hours will work, depending on the temperature of your refrigerator. Set baking sheets on the counter while the oil is heating up in the morning.Heat oil to 375 degrees in a large Dutch oven over medium. Line a baking sheet with paper towels. In a large bowl, whisk together the glaze ingredients and set by the paper towel lined baking sheet. Place a cooling rack on the other side of the bowl (this is where the glazed donuts will be set.) Carefully add the donuts to the hot oil, being careful not to overcrowd the pot. Once the bottoms are golden brown - about 45 seconds to a minute - use a slotted spoon to flip. Cook an additional 45 seconds to 1 minute, until golden brown all over. Smaller shapes and donut holes will cook more quickly. Remove to the prepared baking sheet. Once cool enough to handle, dip in the glaze and place on the cooling rack for the glaze to harden. Repeat until all the donuts have been fried and glazed.Homemade donuts are best consumed in the first few hours after making, but will keep at room temperature, loosely covered, for a couple of days.
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