Homemade Glazed Donuts

I've tried homemade donuts a couple of times and they're always dense and not worth it in the end. These were actually really light and fluffy - hooray! I tried to make a chocolate glaze so I could dip them in that after the regular glaze too and I realized that salted butter is a no-go. Blech... way too salty.

HOMEMADE GLAZED DONUTS

DONUTS:

·        7 cups (35 ounces) all-purpose flour

·        3/4 cup (5.5 ounces) granulated sugar

·        1 1/2 teaspoons yeast

·        2 cups cold milk

·        2 large eggs

·        1 1/2 teaspoons salt

·        12 tablespoons butter, cut into tablespoon-size pieces and softened to room temp (I use salted)

·        2 to 3 quarts vegetable oil, for frying

GLAZE:

·        6 cups (24 ounces) powdered sugar

·        3/4 cup hot water

·        1/4 teaspoon vanilla extract

·        Pinch salt

1.       In the bowl of an electric stand mixer fitted with the dough hook, add the flour (you can start with 6 cups and then add more only if needed) sugar, yeast, milk, eggs and mix until combined. The dough will look a little shaggy. Add the salt and continue mixing until well combined and the texture looks fairly smooth, 2-3 minutes. Let rest for 5 minutes.

2.       With the mixer running on medium low, add the butter a piece at a time until all the butter has been added and is incorporated into the dough. The dough will have softened considerably and may be sticking to the middle or sides of the bowl. Scrape down the middle and sides as needed.

3.       Knead the dough on medium speed for 10-12 minutes. Start the kneading time after the last of the butter has been added. The dough will be very sticky but as it kneads, it should come together better. Scrape down the sides of the bowl if needed.

4.       You'll know the dough is done mixing if you can pull up a handful and it stretches easily. It will be very soft. And it may even be sticking to the sides or middle a bit (depending on the mixer you have), but it shouldn't leave very much residue on your fingers when you pull a handful up. If it is wet and sticky, add 1/4 cup more flour and mix for a few more minutes (resist the urge to add this flour if at all possible unless your dough is a sticky mess).

5.       Transfer the dough to a greased container. Cover and refrigerate for at least 8 hours or up to 24 hours. The dough should double in the refrigerator.  Even if it doesn’t rise much, it will still work, don't give up.

6.       Immediately out of the refrigerator, roll the chilled dough on a lightly greased countertop to about 1/4-inch thick (or slightly thicker). It should be about a 12X16-inch rectangle. Line half sheet pans with wax paper and lightly spray with cooking spray.

7.       Cut the donuts and donut holes with a 3-inch donut cutter (with a 1-inch center) and place them on the prepared pans. Cut any excess dough into donut holes. Reroll scraps and repeat.

8.       Let the donuts rise, uncovered, until noticeably puffy. I warm my oven to 140 degrees. Turn it off and place the sheet pans of donuts inside to rise for 20 minutes or so. On the counter, it may take 1-2 hours for the donuts to rise.

9.       Place a double layer of paper towels on a half sheet pan.

10.     Heat oil in a heavy pot to at least 2-inches deep to 350 degrees F.

11.     Gently pick up the puffy donuts so they don't stretch and quickly place them in the hot oil (the bottoms of the risen donuts will be very soft from rising on the greased parchment; the donuts fry best with less air bubbles if they are placed in the oil SOFT SIDE UP). Don't overcrowd the pot or the oil temperature will fall too quickly.

12.     Cook the donuts until golden brown (not dark) on the bottom, about 1 to 1 1/2 minutes. Flip with tongs and continue cooking for another minute or so until golden. Lift the donuts out of the oil with the tongs, drain any excess oil, and transfer the cooked donuts to the paper towel lined baking sheet. (Donut holes should cook in about half the time)

13.     Let the oil come back to temperature before adding subsequent batches of donuts or donut holes.

14.     Prepare the glaze by whisking all the ingredients together until smooth. Don’t worry that it’s thin – it will look thin, but adding more powdered sugar will make it too thick and funky on the donuts. Place a wire cooling rack over a half sheet pan or silicone mat.

15.     Let the donuts cool until just warm to the touch before dipping fully in the glaze (if the donuts are too warm, the glaze will drip almost completely off). Place the glazed donuts on the wire rack so excess glaze can drip on the sheet pan below.

16.     Once the glaze is set on the donuts, they can be transferred to a plate or other serving dish. The donuts are best served fresh but can be reheated the next day - a quick 8-12 second zap in the microwave has them tasting *mostly* fresh.

https://www.melskitchencafe.com/the-best-homemade-glazed-donuts/