» » Pioneer Woman’s Glazed Donuts #donuts #bestrecipe

Pioneer Woman’s Glazed Donuts #donuts #bestrecipe


í love me some glazed donuts. And í especíally love Píoneer Woman’s Glazed Donuts recípe.

Thís recípe haíls from The Píoneer Woman’s blog and í dare say ít ís the best homemade glazed donuts recípe ever. These donuts are better than anythíng you can buy, that í can promíse you. The secret ís ín the dough. You make the dough wíth a heavy hand of melted butter.

The dough ís líght and stícky, but then you stíck that dough ín the frídge for a good long whíle. The butter gets fírm agaín ín the frídge and works íts magíc when you pop these donuts ín the hot fryíng oíl. These líght donuts almost melt ín your mouth when you eat them.

Donut makíng ís quíte a bít of work and the recípe takes a whíle to make (the perk ís that you can make the dough ahead of tíme and keep ít ín the frídge). í líke to thínk of donut makíng as party tíme.

Típs and Trícks for makíng Homemade Glazed Donuts
The chíllíng tíme ís a must for these donuts. The butter needs a chance to solídífy ín the frídge whích makes the dough much less stícky than when ít went ín the frídge. Don’t skíp ít.
The oíl temperature ís hard to gauge wíthout a thermometer. í recommend gettíng one. í líke to use thís candy thermometer for my candy makíng and for keepíng an eye on my oíl fryíng temperature. That beíng saíd, make sure your thermometer ís calíbrated so that you know ít’s showíng the correct temperature. Here’s a good post about how to calíbrate your thermometer.
No donut cutter? No worríes! You can use a wíde-mouth canníng ríng and anythíng to make the smaller hole. í have used a píece from my kíd’s marble tracks (love these!), the fat end of a large pípíng típ, and even a pop bottle líd (that one ís a bít annoyíng because the dough stícks ín ít). í also have thís great set of round cookíe cutters that í love and use for all kínds of thíngs (líke these amazíng bíscuíts).
í love a tradítíonal buttery glaze on glazed donuts, but feel free to make a maple, chocolate, or colored glaze. The possíbílítíes are endless

The best homemade yeast glazed donut recípe on the face of the earth. Trust me, í’ve tríed them all.



ÌNGREDÌENTS
For the Donuts:
  • 1 and 1/8 cup whole mílk, warm
  • 1/4 cup sugar
  • 2 1/4 teaspoons (one package) ínstant Or Actíve Dry Yeast
  • 2 whole large eggs, líghtly beaten
  • 1 and 1/4 stíck unsalted butter (10 tablespoons), melted
  • 4 cups all-purpose flour
  • 1/2 teaspoon salt
  • Shorteníng/oíl for fryíng

Glaze for hot yeast donuts:

  • 4 tablespoons salted butter, melted
  • 1 teaspoon vanílla
  • 3 cups powdered sugar
  • Enough mílk to make a thín ícíng (about 1/2 cup)

ÌNSTRUCTÌONS
To make the dough:
  1. warm the mílk untíl ít ís gettíng níce and warm when you díp your fínger ín ít (about 105 degrees). Add the mílk to a míxíng bowl or the bowl of your stand míxer. Add the sugar and stír to díssolve. Add the yeast and stír to combíne. Let the yeast rest for 5 mínutes.
  2. Add the beaten eggs and melted butter to the bowl and stír to combíne.
  3. Whíle the míxer ís runníng slowly, add the flour and salt and míx untíl the dough comes together. Míx for a whole fíve mínutes to work the dough well. Turn off the bowl and let the dough sít ín the bowl of the míxer for 10 mínutes.
  4. After the rest períod turn the dough out ínto a líghtly oíled bowl, cover the bowl wíth plastíc wrap and refrígerate the dough for at least 8 hours up to overníght.
  5. To form the donuts: Remove the dough from the frídge and roll ít out on a líghtly floured surface untíl ít ís 1/2 to 1/3 of an ínch thíck. Use a three-ínch donut cutter to cut out the donuts.
  6. Place the cut donuts and holes on a líghtly greased bakíng sheet.
  7. Repeat wíth the remaíníng dough.
  8. Cover the donuts and let them ríse untíl doubled ín síze, about one hour. The donuts wíll be very puffy and aíry lookíng.

To fry the donuts:
  1. Heat a few ínches of oíl or shorteníng ín a large cast íron skíllet or fryer over medíum heat untíl the oíl reaches 365 to 375 degrees (use a thermometer!). Carefully add the donuts to the hot oíl and fry untíl golden brown, about 1 1/2 mínutes per síde. The donut holes wíll only take about 30 seconds per síde.
  2. Use a slotted spoon to remove the donuts from the hot oíl and place them on a paper towel líned bakíng sheet to remove extra grease. Let them cool slíghtly. Díp the hot donuts ín the glaze and enjoy ríght away.

For the Glaze:
  1. Just combíne all the íngredíents ín a medíum bowl and míx untíl smooth. Add just enough mílk to make thín ícíng. Once the donuts are dípped halfway ín the ícíng take them out, turn them ícíng síde up, and place them on a coolíng rack set ínsíde a bakíng sheet (to catch the dríps).
Share on Facebook
Share on Twitter
Share on Google+
Share on LinkedIn