Saturday, May 25, 2013

Glazed Yeast Donuts


Who doesn't like a yeast donut with a sticky yummy glaze?
A family favorite..our children and grandchildren love them! They were also popular with a friend and her children many years ago. When I knew they were coming for an afternoon visit I would often make these donuts. I remember us all sitting around the table munching away on donuts with a couple of wet wash cloths on the table for face and hand wiping. I think I need to plan another donut day this summer and invite them all down again!

  • 1 cup milk
  • 1/4 cup plus 2 tablespoons butter
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 1 1/4 cups water, lukewarm
  • 3 eggs, room temperature
  • 2 tablespoons instant yeast
  • 8 - 8 1/4 cups flour
  1. Scald milk, stir in butter, sugar, salt, and lukewarm water. Whisk till butter is melted and sugar dissolved.
  2. Whisk eggs till foamy and add to the warm milk mixture.
  3. Add 4 cups flour, yeast, and mix well.
  4. Add the rest of the flour one cup at a time and knead until dough is smooth, it will still be slightly sticky.
  5. Place in a covered bowl in a warm place and let rise until doubled in bulk. Punch down.
  6. Divide the dough into 3 balls. Roll out each ball to 1/4 to 3/8" thick on a floured surface, using just enough flour so dough doesn't stick to the surface. I don't re-roll the scraps, instead just let them rise along with the 'donut holes' and fry them like the donuts. (The fried donut 'scraps' are often grabbed first!)
  7. Using a donut cutter, cut donuts and place on a cookie sheet sprayed with oil, leaving space between each donut for rising. Let rise until almost doubled in bulk, approx 25 to 30 minutes.
  8. Deep fry in hot oil on medium high heat (375ยบ) till donuts are golden on one side, flip over and fry till golden or done. Cut into the first one to give you the timing for doneness.
  9. Glaze while warm.
Sticky Syrupy Glaze:
  • 1/2 cup butter
  • 1 3/4 cups sugar
  • 1/2 cup water
  • 1 teaspoon vanilla
  1. Boil first 3 ingredients for 4 to 5 minutes, till glaze is syrupy.
  2. Stir in vanilla.
  3. Dip warm donuts in glaze and enjoy!
I only glaze as much as I want to serve, as they are best eaten fresh!
The leftover glaze and unglazed donuts freeze well.
Reheat frozen donuts in the oven and glaze with reheated glaze.





18 comments:

  1. Goodness Betty...a glorious sight as I sip my morning espresso :) A donut day sounds well in order!

    Blessings to All,
    Anna (Toronto)

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  2. Oh my, Betty - those are making my mouth water!! Today is the New Hamburg Menn. Relief Sale where they will be making these as well - so hard to resist. I'm heading there today and just might have to stand in line for one of them since you've made me so hungry.

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  3. Yes! I love this treat, it's got to be one of my favorites. Waiting with anticipation for the invite of our next donut get-together.

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  4. Hi Betty; these look absolutely delicious. I'm looking forward to meeting you and most of the other MG in June. (I'm a former Rosengarder!)

    Sharon (Falk) Martel

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  5. I'm drooling! Looks delicious!

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  7. So airy and light too... must be calorie free! :)

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  8. about how many do you get out of a batch?

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    Replies
    1. 2 dozen large donuts..plus the 'scraps' and 'donut holes'.

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  9. How long do you let it rise for before frying

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    Replies
    1. Sorry I didn't mention the length of rising time. Let them rise until almost doubled in bulk, approx 25 to 30 min.

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    2. betty your recipe sounds amazing I will make them for my dear wife who is gravely ill,but has an undaughted spirit,she truly loves her sweets.its all in the icing.thx for a great recipe

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  10. Question - does anyone know what "1 small yeast cake" for a recipe (what is the consistency of ingredients) would mean?

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    Replies
    1. I found this answer .

      One (0.6 ounce) cube of Fresh Compressed/Cake Yeast equals 1 envelope (or packet) of Active Dry Yeast, Instant Yeast, Rapid Rise Yeast, Fast Rising or Bread Machine Yeast, which equals 2 1/4 teaspoons or 7 grams (11 mL).

      If a recipe calls for 1 envelope (or packet) of Active Dry Yeast, Instant Yeast, Rapid Rise Yeast, Fast Rising Yeast or Bread Machine Yeast, then you would use 0.6 ounce Fresh Compressed/Cake Yeast.

      2 ounces of Fresh Compressed/Cake Yeast equals a strip of 3 envelopes or packets (21 grams total), or 6 3/4 teaspoons approximately of Active Dry Yeast or Instant Yeast.

      http://www.dianasdesserts.com/index.cfm/fuseaction/bakingtips.breads/Breads.cfm

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  11. What kind of oil do you recommend for frying?

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    Replies
    1. I used canola oil. I'm thinking vegetable oil would be fine too.

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  12. Hi, i tried the donuts today. I used 8 cups flour & used warm water instead of milk & used 7 tablespoon milk powder(i used nestle klim). Soft & delicious. My family & i are loving it. I made 29 donuts from half the dough. Will make jam filled, nutella filled ones with the balance of dough. Thank you so much for sharing this recipe. Thanks again, Yagishnee from Durban, South Africa

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