Flash Back Friday ~ Glazed Yeast Donuts


A plate full of delicious glazed yeast donuts should cheer anybody up on a cold winter day. To work off the calories go shovel snow, that is if you live in snowy Manitoba!
These donuts are a family favorite. They are messy to eat but once you sink your teeth into one of these you won't mind the mess.
  • 1 cup milk
  • 1/4 cup plus 2 tablespoons butter, softened
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 1 1/4 cups lukewarm water
  • 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 as needed and knead until dough is smooth, just a few minutes will do it. It will still be slightly sticky. 
  5. Place in a covered greased bowl in a warm place and let rise until doubled in bulk approx 25 to 30 minutes. Punch down.
  6. Divide the dough into 3 balls. 
  7. 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. 
  8.  Using a round donut cutter, cut shapes and place on a cookie sheet sprayed with oil, leaving space between each donut for rising. 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!)
  9. Cover with a tea towel and allow donuts to rise 25 minutes.
  10.  Deep fry raised donuts in a a pot of hot oil on medium high heat (375º) till donuts are golden on one side, flip over and fry till golden or done, approx 1 minute on each side. Cut into the first one to check for timing on doneness. I like using my wok for deep frying.
  11. Glaze while warm and serve.
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 looks syrupy.
  2. Whisk 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 350º oven, checking after a few minutes to make sure they are thawed then dip in reheated glaze. 
Sorry I didn't count them but you should get a couple dozen.

5 comments:

  1. I can't wait to try making these, but it's just my husband and I at home. Do you think making a third of the recipe would work?

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    Replies
    1. Helen, that would work just fine.

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  2. Oh boy - now my mouth is watering and I'm craving one of these!!! They look soooo good Betty! Great tip on using a wok for the deep frying!

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  3. These were very tasty! Since it was just the two of us we had quite a few left to go in the freezer, even making just 1/3 of the recipe. The glaze was great too. Thank you!

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    Replies
    1. Helen..happy to hear you tried them and liked them! I make them very seldom but when I do I can't quit eating:)

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