Raised Glazed Doughnuts

Chef Terry John Zila shows us how to make homemade donuts.

Makes about 16 round doughnuts plus doughnut holes

Note: It’s always a good idea to proof your yeast before baking. Place a few teaspoons of yeast in a small bowl and add ½ cup warm water (90°-100°F) and a pinch of sugar. Allow the mixture to rest for 10 minutes. If the yeast begins to foam, you’re good to go.

Ingredients:

½ teaspoon salt
¼ teaspoon nutmeg
¼ cup sugar
2 ¼ teaspoons instant yeast
3 cups unbleached all-purpose flour
1 large egg
1 cup whole milk
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
8 cups vegetable or peanut oil for frying

  1. Whisk together the dry ingredients. In a separate bowl, combine the egg, milk, butter and vanilla and stir into the flour mixture, mixing until well combined.
  2. Allow the dough rest for 5 minutes, then knead for 6 to 8 minutes by hand or mixer until you have a smooth, soft dough. Place the dough in a buttered bowl, turn it over to grease the top, and allow to rise, covered, in a warm place for 1 ½ to 2 hours, until doubled in bulk.
  3. Punch the dough down and turn it out onto a lightly floured surface. Gently roll the dough out to ¼ -inch thickness and cut with a round cutter.
  4. Cover loosely with greased plastic wrap and allow to rise again for 45 minutes to 1 hour until doubled again.

Fry the Doughnuts:

  1. Place oil in a heavy pan or deep fat fryer and heat to 350°F. Place the doughnuts in the oil, two or three at a time, and fry until golden brown, turning the doughnuts over in the oil to cook the second side. The frying process should take no more than a minute on each side. Overcooking will make the doughnuts tough. Drain on paper towels.

When the doughnuts are cool enough to handle (but still warm), dip the tops of the doughnuts into the glaze of your choice, then place on a wire rack to cool.

Glaze:

½ cup whole milk
4 cups confectioner’s sugar
½ teaspoon pure vanilla extract

Whisk together all ingredients in a bowl until smooth.

Chocolate Glaze:

½ cup whipping cream, heated until steaming
1 cup bittersweet or semi-sweet chocolate, chopped

Add hot whipping cream over chopped chocolate …let sit until chocolate is melted and then whisk until smooth.

Note: You can add additional chopped chocolate, one tablespoon at a time,  if the glaze is too thin

Additional/Alternate Toppings:

Coconut, chopped nuts, powder sugar, sprinkles

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