I am a sucker for a good yeast doughnut. There is just something about a piece of fried dough topped with a sweet glaze or frosting. It makes my taste buds smile. I have been hesitant about making my own very often. They just seemed like too much work. However, with the right recipe they can be fairly simple to make.
This recipe makes it easy because you make the dough and place it in the fridge until the next day. Then when you are ready, just roll the dough out and cut it, give the cut doughnuts some time to get puffy, fry and glaze. The key to this though is glazing them twice. So when you look at the glaze recipe it may seem like a lot, but keep in mind there is a lot that falls off the doughnuts and you need tow glaze them twice to get a nice coating.
I used some heart shaped cookie cutters to get the cute shape for Valentine’s but you can always stick with the traditional round shape if you prefer. Just be sure to add some Valentine sprinkles. If you go for the heart shape, I just got cookie cutters that are the same shape – one small and one larger.
My family devoured these doughnuts and were even fighting over them when it came down to the last few that remained. For fun, I threaded the heart shaped doughnut wholes onto a skewer to make a doughnut kabob with them. So fun and so yummy!
- 1 cup warm milk (around 110 degrees)
- ⅓ cup sugar
- 1 package instant yeast
- 2 large eggs, beaten
- 11 Tbsp. butter (not hot, just melted)
- 1 Tbsp. vanilla
- 4 cups all purpose flour
- pinch of salt
- Canola Oil, for frying
- 6 cups powdered sugar
- 1¼ tsp salt
- 1 Tbsp vanilla
- 1 cup milk
- Add sugar to the warm milk. Stir until dissolved. Stir in the yeast and allow to sit 10 minutes.
- Place the eggs, butter, and vanilla in the bowl of a stand mixer. Mix until combined.
- Add the the yeast to the bowl and mix again.
- Next, add the salt and begin adding the flour, one half cup at a time, until it is all incorporated. Do not over knead, dough will be a bit sticky.
- Place dough in a greased bowl and turn. Cover tightly and refrigerate overnight or for at least 4 hours.
- Roll dough out to ⅓ to ⅕ inch thickness. Cut with desired cutter.
- Place cut doughnuts on parchment, and allow to rise in a warm place until puffy
- Heat oil to 350 and cook until golden on both sides. It should be around 10 seconds per side.
- Remove from oil and pat with paper towels.
- Once doughnuts are cooked, mix together glaze ingredients. Whisk together until smooth.
- Place a cooling rack on a cookie sheet or with wax/parchment paper underneath.
- Dip doughnuts in glaze and place on the cooling rack allowing the excess glaze to drip on the cookie sheet or wax/parchment paper.
- Allow to dry for about 10 minutes and dip again. Top with sprinkles right after dipping the second time. Allow to dry and enjoy.
Recipe adapted from Doughmesstic.