Homemade Glazed Donuts

Homemade Glazed Doughnuts

    Who doesn't even like doughnuts? They are soft, chewy, and melt in your mouth delicious. I have been looking for the perfect doughnut recipe out there and I am glad I found this one. 

    What is great about this recipe is that it is different. plus, it is easy to make. This recipe is quite big and makes a lot of doughnuts so you can absolutely divide the mixture depending on your preference like using 2/5 of the mixture or 3/5. I actually based it on the number of egg yolks since this recipe calls for 5 egg yolks.

What you need to know:

Yeast

In this recipe I used Instant Dry Yeast. If you have Active Dry Yeast, you can definitely use it. However, you need to change the weight of the yeast by simply just dividing the number of grams by 1.5. If you have it otherwise(for future recipes) you can multiply the number of grams of Active Dry yeast by 1.5 to get the right amount of Instant Dry yeast. 

Also, Yeast acts up on sugar. I don't really know how to explain it but trust me, it does. So whenever I work with yeast, I always make sure to combine the yeast and sugar in the water, milk, or whatever liquid the recipe requires. This will make the yeast more alive or active.

One more thing, PROTECT YOUR YEAST FOR THE SALT.

Weighing

Yes, I weighed my recipes using a weighing scale because it is just more accurate. You can try using measuring cups but I would not recommend it for this recipe because some measuring cups hold about 250g for 1 cup but when I searched it on the internet, it says for every one cup of flour, it holds about 120g. So unless you are a pro with the measuring cups, you should stick with using a weighing scale. If you don't have one yet, go and buy now! It is really worth it! It makes everything better.

Preparation

One thing I learned in my months of training in school, it is always important to prepare all your ingredients before the start of the procedures. In this recipe, it is important to remember that we must have our wet and dry ingredients. In this recipe, I combined all my wet ingredients after the yeast has been activated with the sugar and water mixture. You can also add the eggs in the wet mixture, only in the video, I did not because my measuring cup was not big enough. For the dry mixture, add first the salt and then the flour. Just make sure to sift the flour before adding it in. 

Glaze

Yes, I know, in the video my glaze was a bit too thin. just add the milk a tablespoon at a time until you reached the consistency you like and mix it really well!

Ingredients 

Donuts:

Flour - 1000g White sugar - 100g Salt - 15g/ 1 tbsp Active dry yeast - 20g / Instant Dry Yeast - 30g Butter - 100g Egg yolk - 5 pcs Fresh Milk - 250ml Water - 250ml

The Glaze

*for this recipe, you need to DOUBLE the mixture for the glaze because this makes A LOT OF DONUTS! Butter (Melted) - 1 tbsps Powdered Sugar -1 1/4 cup Vanilla extract - 1/2 tsp Warm Milk - 3-4 tbsps

Procedure:

1. In a bowl or a measuring cup, add water, yeast, and sugar. Set it aside for a while and let the yeast activate.

2. After letting the yeast activate, add the milk, melted butter, and eggs.

3. Into your mixing bowl, add the salt first, then the sifted flour. Then on a low speed, mix the dry mixture with the dough hook attachment. If you don't have a stand mixer, you can do this manually by mixing with a rubber spatula or a wooden spoon.

4. Slowly pour your yeast mixture while on low speed.

5. After adding the yeast mixture, mix or knead the dough on medium speed. You will know when to stop if your dough forms into a ball and there are no more dough sticking on to the side of your bowl. In short, if you already have a clean bowl.

6. In a different bowl, apply some oil or shortening on the sides of the bowl. This will prevent your dough from sticking.

7. Before placing the dough, shape it into a smooth ball once again. Cover the bowl with a clean towel and let it rise for at least 60 minutes on room temperature (or somewhere that is warm)

8. After letting it rise, punch the dough to release air pockets and place it on a clean surface with shortening applied (or the common way, use flour)

9. Do not knead the dough. Just shape it. Then divide it into 4.

10. Roll one of the dough and use a donut cutter, or whatever you have as long as it is shaped like a circle, then remove the excess dough then shape them again. Do the same for the other remaining dough.

11. Let the dough rest again for at least 15 - 30 minutes to let it rise.

12. Fry the doughnuts on a moderate heat and flip once you reached the golden brown color.

13. Glaze the doughnuts and you are done!

For the Glaze:

1. Sift the powdered sugar.

2. Add the melted butter and vanilla extract.

3. While mixing, add the hot milk a tablespoon at a time until you have reached the right consistency.

4. Mix it really well and you are done.

I hope you will enjoy this recipe as much as I did!