Classic Sugar Glaze Donuts: though we can go crazy with glaze options , the classic is always best. It’s a no Knead recipe, you don’t need any special kitchen equipment to get the perfect donuts , all you need is time.
You can bake or deep fry these donuts, I prefer bake option. you will get a fantabulous result in both the method.
You can prepare the dough and keep it fridge for up to 3 days, bake or fry them whenever you want.
Once it’s baked or fried, eat them fresh don’t store the cooked donuts.
This Recipe works 100% , all you need is a good quality yeast. the yeast which i am using is mentioned below.
Please do read your east application on the product label.
Watch Donuts making video here
- 1¼ cups (280 g) all-purpose flour
- 1 tsp dried yeast (active or fast action)
- ½ tsp salt
- 100ml milk ( little less than ½ Cup), warmed
- 85 g (little less than ½ cup) butter, melted
- 2 eggs, at room temperature
- ¼ cup confectioners (powdered) sugar
- ½ tsp vanilla extract
- ¾ cup powdered sugar
- 2 tablespoons milk
- ½ teaspoons pure vanilla extract.
- In a bowl, whisk together the milk, eggs, sugar, melted butter and vanilla extract.
- In a large bowl add in your flour, yeast and salt and the above, wet ingredients.
- Mix the wet into the dry with a spatula until you form a wet loose dough. Cover tightly with cling film and lay a towel over the top. That’s it, your dough is mixed and no machine needed!! You may have some lumps in the dough but don’t worry, they will disappear in the finished product.
- Leave the rise at room temperature for 2-3 hours. You will see it rise and bubble up.
- Once doubled in size place the dough in the fridge overnight, roughly for 12 hours. The dough will be loose but will firm up when chilled.
- To form your Donuts: On a floured surface, roll out your dough to ¼ of an inch thick. Using a cutter cut out your round pieces of dough. To cut the hole in the middle I used a cookie cutter.
- Lay your donuts and donut holes on a baking tray lined with parchment paper (use a good thick baking tray, or double tray so your donuts don’t brown too much on the bottom)
- Cover your donuts with a towel and leave to rise again at room temperature for 20-30 minutes. You will know when they are ready because they will have puffed up.
- Gently brush the donuts with melted butter
- Bake at 375oF (190oC) for 15 minutes. Keep a close eye on them so they don’t get too brown.
- To deep fry : Fry the donuts in Oil at medium heat.
- In a medium bowl, whisk together powdered sugar , milk and vanilla extract. Whisk until silky and smooth. If you need a touch more milk to make this a dippable glaze, add a bit more.
- Dip doughnuts in sugar glaze and let rest to harden slightly.
2. You need not buy donut cutter, you could any round cutter available at home, I have used a lid of a box and a cookie cutter.
3. The dough will be loose however it gets firm once it's chilled.