This past weekend was packed with celebrations for my mother-in-law’s birthday. I’m not going to mention any numbers, but let’s just say, it was a big birthday! I wanted to make her something special for the occasion, so I decided to tackle her favorite treat: Glazed Doughnuts. The process was multi-stepped and time-intensive, but with the correct tools, it wasn’t difficult at all. I was very pleased, and even a bit shocked, that the doughnuts turned out so light, non-greasy, and delicious. With the careful instruction of The Pioneer Woman, I was able to see these through so they were hot and ready on the morning of my mother-in-law’s birthday.
My rolling pin is currently packed, so I used a bottle of vodka to roll out the dough!
What You Need
- 1-1/8 cup Whole Milk, Warm
- 1/4 cup Sugar
- 2-1/4 teaspoons (one Package) Instant Or Active Dry Yeast
- 2 whole Large Eggs, Beaten
- 1-1/4 stick Unsalted Butter, melted
- 4 cups All-purpose Flour
- 1/4 teaspoon Salt
- 3 cups Powdered Sugar
- 1/2 teaspoon Salt
- 1/2 teaspoon Vanilla
- 1/2 cup Cold Water Or Milk
What To Do
To Make the Dough:
- Make sure milk is nice and warm, but not overly hot.
- Add sugar to milk. Stir to dissolve.
- Add yeast into a small bowl.
- Pour milk/sugar mixture over yeast. Stir gently, then let sit for 10 minutes.
- Melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won't be overly hot.
- Add beaten eggs to melted butter, stirring constantly to make sure the butter's not too hot for the eggs.
- Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook.
- With the mixer on 3 or medium-low speed, pour in the yeast mixture.
- Allow the dough hook to stir this mixture for a couple of minutes, making sure it's thoroughly combined.
- With the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone.
- Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes.
- After five minutes, stop the mixer and scrape the bottom of the bowl.
- Turn on the mixer for 30 seconds.
- Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes.
- After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge.
- Refrigerate dough for at least 8 hours, or overnight.
To Make the Doughnuts:
- Remove bowl from fridge and turn out dough onto a lightly floured surface.
- Roll out to 1/4 to 1/3-inch thickness.
- Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc.
- Cut holes out of each round using a 1 1/2-inch cutter.
- Place both doughnuts and holes on a floured baking sheet. Cover with large tea towel and place in a warm place in your kitchen.
- Allow doughnuts to rise undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughuts should be visibly puffier and appear to be airy.
To Fry the Dougnuts
- Heat plenty of vegetable shortening in a large pot until the temperature reaches 375 to 380 degrees---do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor.
- One to two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly.
- Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off.
- Place doughnut immediately on several layers of paper towels. Count to five, then flip it over onto a clean part of the paper towels. Count to five, then flip it over again; the purpose, obviously, is to drain as much grease as possible before it soaks into the doughnut.
- Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side.
- Allow doughnuts to slightly cool.
- Mix all glaze ingredients in a bowl until completely smooth.
- One by one, dip doughnuts into the glaze until halfway submerged...or all the way submerged like I preferred.
- Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.)
- Serve warm if possible, or room temperature.