Glazed Donuts
Garrett Shack- Yum
Presented By
Yum

Glazed Donuts

It's easier than you think to make homemade glazed donuts

Did you know the donut was originally brought to the US by Dutch settlers? When they arrived in New Amsterdam -- what is now, New York -- they brought with them “olykoeks” which translates to “oily cake.” Oily they may be, but delicious no doubt! Yum shows you how to make their glazed donuts  in this recipe which requires basic pantry baking ingredients you may already have at home. What better way to enjoy time at home than baking up these sweet treats? 

And what to do with the leftover dough? How about some apple fritters? Perfect for the fall. 

Ingredients

  • 1/4 Cup milk, scalded
  • 1/3 Cup sugar
  • 1/3 tsp kosher salt
  • 1 tbsp traditional dry yeast
  • 1/4 Cup warm water
  • 4 Cups flour
  • 1/3 Cup butter
  • 2 eggs
  • Oil for deep frying
  • 1/3 Cup milk
  • 2 cups powdered sugar

Instructions

In medium saucepan, scald milk. Remove from heat and stir in sugar, salt. Set aside to cool. In small bowl, dissolve yeast in warm water letting sit for 5 minutes. In large bowl, combine milk mixture with 2 cups of flour beating till well blended. Stir in yeast water followed by butter and eggs till combined. Stir in remaining flour, half cup at a time till dough is firm. Turn out onto floured board and kneed for 3 - 4 minutes. Only use additional flour to keep from sticking. Set into oiled bowl, cover and let rise for one hour or till doubled in size. On lightly floured board, roll out dough to 1/2 inch thickness. Let rest for 20 minutes for dough to relax.

While waiting, heat oil in large pot to 375ºF. Allow room for oil to bubble safely below rim of pot. Cut dough into 2 1/2 inch rounds. Score middle of round and stretch out to make donuts with holes. Place in hot oil.

Cook till golden brown flipping only once for other side. Remove from oil and cool on paper towels.

For glaze, in medium size bowl combine milk and icing sugar stirring till smooth. While donuts are still warm, dip both sides into glaze.

Set onto cooling rack to drip off and cool completely. Serve the same day.