Donuts or Doughnuts, Glazed and Chocolate Covered
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Ingredients
  • Active dry yeast- 3 tbsp or 2¼ tsp instant yeast
  • Milk- 1 cup, heated to 110˚F (43°C)
  • Bread flour- 2 to 2½ cups (plus more for the work surface)
  • Superfine Sugar- 2 tbsp (or just grind granulated sugar in a blender until finely ground)
  • Salt- ½ tsp
  • Vanilla extract- 1 tsp
  • Egg yolks- from 3 large eggs
  • Unsalted butter- 4 tbsp, at room temperature
  • Vegetable oil- enough for frying
For the basic glaze
  • Confectioners’ sugar, sifted to remove any lumps- 1½ cups
  • Milk or water- 3 to 4 tbsp
  • Vanilla extract (optional)- 2 tsp
For the chocolate glaze
  • Confectioners’ sugar- 1½ cups
  • Cocoa powder- 4 tbsp
  • Milk or water- 2 tbsp
  • Vanilla extract (optional)- 2 tsp
Instructions
  1. In a medium bowl, dissolve 2 tbsp active dry yeast in ¾ cup warm milk.
  2. Add ¾ cup of the flour to create a smooth paste. Cover and let it rest in a warm place for 30 minutes.
  3. Combine the remaining ¼ cup warm milk and 1 tbsp yeast in the bowl of a stand mixer fitted with the paddle attachment.
  4. Add the flour/yeast mixture along with the sugar, salt, vanilla, and egg yolks. Mix until smooth.
  5. Turn off the mixer and add ½ cup more flour.
  6. Mix on low for about 30 seconds.
  7. Add the butter and mix until it becomes well incorporated, about 30 seconds.
  8. Switch to a dough hook and, with the mixer turned off, add more flour, about ¼ cup at a time. Knead the dough on 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.
  9. I've added total 2½ cups flour.
  10. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 12 hours.
  11. Line a baking sheet with a lightly floured dish towel. Roll out the dough on a lightly floured surface to ½ inch thick.
  12. With a doughnut or cookie cutter, cut out 3-inch-diameter rounds with 1-inch-diameter holes.
  13. Place the doughnuts at least 1 inch apart on the baking sheet and cover loosely with plastic wrap. Let rest in a warm spot to proof until they almost double in size, 5 to 20 minutes.
  14. To test whether the dough is ready, touch it lightly with a fingertip. If it springs back immediately, it needs more time. If it springs back slowly, it is ready. If it doesn’t spring back at all, it has over-proofed, in which case you can punch it down and re-roll it once.
  15. While the doughnuts are proofing, heat a heavy-bottomed pot with at least 2 inches of oil until a deep-fat thermometer registers 360˚F (182°C).
  16. With a metal spatula, carefully place a couple of doughnut holes or doughnuts in the oil, do not crowd the pot.
  17. Fry for 1 to 2 minutes per side, until light golden brown.
  18. Remove with a slotted spoon, transfer to a paper towel, and let cool slightly before glazing.
  19. Repeat with the remaining doughnuts and holes, keeping the temperature consistent.
Make the glaze
  1. Whichever glaze you’re making, place the sugar (and cocoa powder for chocolate glaze) in a bowl and slowly stir in the milk and vanilla, if using, a little at a time, to make a smooth, pourable glaze.
  2. Pour the glaze into a bowl. Dunk the doughnuts, let any excess glaze drip off, and then transfer them to a wire rack placed on a baking sheet or over a sheet of parchment paper to rest until glaze sets.
Notes
Notes: These donuts did absorb some oil. According to Lara, the reason why Krispy Kreme or store bought ones are not oily is that they add soy flour while making the dough which reduces the oil absorption and increases the shelf life as well.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/donuts-doughnuts-glazed-and-chocolate-covered/