Inspired by dinnerthendessert.com
Ingredients
for 12 servings
Donut
-
1 ½ cups milk, warm to the touch (360 mL) -
1 cup sugar (200 g) -
½ oz yeast (15 g) - 1 stick unsalted butter, soft
- 3 eggs
-
1 tablespoon vanilla extract -
5 cups flour, sifted (625 g) -
1 tablespoon vegetable oil - shortening, for frying
Glaze
-
3 cups powdered sugar (480 g) -
1 cup dry milk powder (70 g) -
1 tablespoon vanilla extract -
½ cup water, hot (120 mL)
Nutrition Info
Shop ingredients with-
Calories
518
-
Fat
7g
-
Carbs
99g
-
Fiber
1g
-
Sugar
53g
-
Protein
13g
Estimated values based on one serving size.
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Preparation
- In a medium bowl, add the milk, sugar, and yeast, stirring to combine.
- In a separate medium bowl, add the butter, eggs, and vanilla extract, stirring to combine.
- Add the milk mixture to the egg mixture and whisk to combine. Transfer to a large bowl and add the flour in thirds, stirring between each addition.
- Dump the dough onto a lightly floured surface and knead for 5 minutes, until smooth. Gently poke the dough with a finger--the dough should bounce back up from the indentation.
- Place the dough in a large bowl, and lightly coat the dough with oil. Cover the bowl with plastic wrap.
- Let the dough rise in a warm place for an hour, or until doubled in size.
- Take the dough out and knead on a floured surface for 5 minutes until smooth. Place the dough in an oiled bowl and repeat with rise overnight in refrigerator.
- Roll out the dough on a floured surface until ¼ inch (6 mm) thick.
- Cut out the doughnuts and donut holes with a cookie cutter and piping tip.
- Melt enough shortening over medium heat to come up just 2 inches (5 cm) up on the side of a heavy frying pan. Heat the shortening to 375°F (190°C)
- Fry the donuts and donut holes for 45 seconds on each side, or until golden brown.
- In a bowl, combine the powdered sugar, dry milk powder, vanilla extract and hot water until smooth.
- Strain the glaze through a fine-mesh sieve to remove any lumps.
- Dunk the donuts in the glaze or drizzle the glaze on top.
- Enjoy!
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Tips
1 of
12
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Jada Erickson
make sure the oil isn’t too hot, otherwise it will cook the outside, but the inside will still be doughy:(
2018-06-22T04:01:39Z Helpful (50) -
brooklyndance19
My friends loved these. For the glaze I used plain milk and took out the water just because it’s easier, and they taste just as good.
2018-11-13T17:40:41Z Helpful (42) -
zayjab
Lessen the vanilla because it’s too much
2018-06-21T09:00:33Z Helpful (38) -
madelyn_mcknight
I would recommend boiling the oil to a lower heat because they burn really quickly.
2018-07-10T01:05:32Z Helpful (27)
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