2 days ago · Now it’s time to make the glaze. Start by using a fork to puree the diced strawberries until almost smooth. Add in the vanilla extract and powdered sugar, mix until combined. Add more powdered sugar, if needed, or add milk if the glaze is too thick. Finish the donuts by drizzling the glaze over the donuts or dipping them into the glaze. The Fluffiest Glazed Donuts Recipe! Homemade Glazed Donuts (Doughnut Recipe) Learn how to make donuts that taste just like krispy kreme donuts if not even.
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Sign Up Login. Preparation Sift the sugar and cocoa powder into a medium bowl. Add the milk, vanilla, and salt, and whisk until smooth. Add more milk, if needed, doyghnut make a thinner glaze or additional sugar to make it thicker. Place a wire rack over a baking sheet. Working one at a time, dip each doughnut top side down into the glaze, and lift up, glazw the how to make doughnut glaze recipe to drip back into the bowl. Invert the doughnuts onto the rack, and let sit for at least 15 minutes to allow the glaze to set.
After glazing, doughnuts can be topped vlaze decorative sugars, sprinkles, chopped nuts, chocolate shavings, or toasted coconut. Toppings should be applied while the glaze is still wet so that they stick. For a multiple-glaze effect, let the chocolate glaze set up, hpw 15 minutes. Then drizzle fruit glazevanilla glazeor caramel glaze over the doughnut, or dip part of the doughnut into the second glaze. Recipe Notes Edit Delete. Save to Recipe Box.
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Jan 12, · Instructions. Preheat the oven to degrees F. Spray a doughnut pan with nonstick spray. Make the DOUGHNUTS: In a large bowl, whisk together the .
Pictured: Crispy and Creamy Doughnuts. A basic doughnut batter is pretty simple stuff: Flour, sugar, salt, yeast or baking powder, plus milk, butter, and eggs. We have dozens and dozens of doughnut recipes to choose from. To make yeast doughnuts, you'll dissolve the yeast in warm water, and let the mixture stand for 5 minutes, or until foamy. Then stir the foamy yeast into the flour mixture, adding the remaining ingredients as the recipe describes.
When the dough is firm enough, turn it out onto a floured surface, and knead until smooth and elastic, about 3 to 5 minutes. Place into an oiled bowl, cover, and, allow the dough to rise in a warm place until it doubles in size, about 30 to 45 minutes. Add baking powder instead of yeast, and you're making cake doughnuts.
With cake doughnuts, the dough goes straight from kneading and shaping into the hot oil or oven — no rising time required.
Not surprisingly, they have a denser, cake-ier texture. Grandma would never cheat, of course. But Grandma's Doughnuts fudge things just a little by using refrigerated buttermilk biscuit dough in place of batter! With this shortcut recipe, you'll have doughnuts prepped, fried, and on the drying rack in 20 minutes.
Once you have a basic batter, you can kick things up a notch. Add chocolate chunks or funfetti to the batter. Or mix in pumpkin pie spice and pumpkin puree , or a little cinnamon and nutmeg , maybe a little orange zest , or give 'em the carrot cake treatment. Whichever type of doughnut you choose, cake or yeast, you'll need a few things to make them.
Cut out the shapes. If you're using a doughnut cutter, you'll have one doughnut and one doughnut hole with each press.
For yeast doughnuts, you'll roll out the dough, cut them, and then allow them to rise about 30 minutes before slipping them into the oil.
To the pot, add enough oil to submerge the doughnuts about 4 inches and heat the oil to degrees F. Carefully ease the doughnuts into the hot oil with your slotted metal spoon. Don't crowd. Fry 2 or 3 at a time, moving the doughnuts around the oil with your slotted metal spoon, turning once. When they're golden brown, remove them to paper towels. You don't need to deep-fry doughnuts. With a doughnut pan , you can turn your batter into beautiful baked doughnut rings.
Pour the batter into the cups — about three-quarters of the way up. Then bake them in a preheated over until the doughnuts spring back to the touch. Now for the finishing touches. Dunk 'em in glaze: vanilla , chocolate , maple , caramel. Or go bold! Try butterscotch or maple bourbon glazes, or cook down sweetened coffee or pineapple juice glazes. To apply the glaze, give your doughnuts some quick dunk-and-twist action in the warm glaze.
Crown your creations with candy sprinkles, chopped nuts, shredded coconut, cinnamon-sugar or powdered sugar , crushed Graham Crackers, cereal, bacon -- whatever you like. See how it's done! This quick video for Crispy and Creamy Doughnuts shows you how to make yeast doughnuts from scratch. Browse our entire collection of Doughnut recipes. How to Make Homemade Doughnuts. By Carl Hanson Updated October 22, Each product we feature has been independently selected and reviewed by our editorial team.
If you make a purchase using the links included, we may earn commission. Pin FB ellipsis Share. Three glazed doughnuts on a plate. Credit: Carson's Mommy. Credit: Kelsey. Pictured: Malasadas. If you have a deep-fat fryer , use it. But you don't need a dedicated deep-fat fryer to make doughnuts; a heavy, deep pot works great.
For round doughnuts with holes in the center, you'll need something to cut out the doughnut shapes: A doughnut cutter or round biscuit or cookie cutters. You'll also need a slotted metal spoon to ease the doughnuts into the hot oil and to retrieve them when done. Roll out the doughnut dough. Photo by Meredith. Cutting out doughnut Shapes. Removing doughnuts from hot oil. Doughnut Pan for Baking. Dunking Doughnuts into Chocolate.
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