EASY DONUT GLAZE RECIPES
CHOCOLATE GLAZE RECIPE RECIPE - EPICURIOUS
Makes enough for a standard doughnut recipe.
Provided by Lara Ferroni
Number Of Ingredients 4
Steps:
- Sift together the sugar and cocoa powder in a medium bowl. Slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.
EASY HOMEMADE BAKED DONUT RECIPE WITHOUT A PAN - MAKES …
These baked donuts are light, soft and fluffy yeast donuts. This homemade donut recipe is perfect to make for the breakfast, holidays and sharing at parties.
Provided by Harriet Britto
Total Time 200 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 12
Number Of Ingredients 14
Steps:
- Kneading Instructions
- Rolling And Cutting The Shapes
- Second Rise
- Baking
- Making The Glaze
- Glazing the Donuts
Nutrition Facts : Calories 223 kcal, ServingSize 1 donut (without glaze and toppings), CarbohydrateContent 34 g, ProteinContent 5 g, FatContent 7 g, SaturatedFatContent 5 g, CholesterolContent 40 mg, SodiumContent 74 mg, FiberContent 1 g, SugarContent 6 g
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From thekitchn.com
Total Time 1020S
Category Breakfast, Breakfast sweet, Baked good
Calories 248 cal per serving
From thekitchn.com
Total Time 1020S
Category Breakfast, Breakfast sweet, Baked good
Calories 248 cal per serving
- Brush both sides of the warm donuts with melted butter, place in the cinnamon sugar, and flip to coat both sides. Serve warm.
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Reviews 4.6
Total Time 2 hours 15 minutes
Category nut-free, vegetarian, brunch, feed a crowd, dessert, fried
Cuisine American, Comfort Food
From delish.com
Reviews 4.6
Total Time 2 hours 15 minutes
Category nut-free, vegetarian, brunch, feed a crowd, dessert, fried
Cuisine American, Comfort Food
- Grease a large bowl with cooking spray and set aside. In a small, microwave-safe bowl or glass measuring cup, add milk. Microwave until lukewarm, 40 seconds. Add a teaspoon of sugar and stir to dissolve, then sprinkle over yeast and let sit until frothy, about 8 minutes. In a medium bowl, whisk together flour and salt. In a large bowl, whisk together remaining sugar, butter, eggs, and vanilla with a wooden spoon. Pour in yeast mixture, mix to combine, then add in dry ingredients, stirring with a wooden spoon until a shaggy dough forms. Transfer to a lightly floured surface and knead until elastic and only slightly tacky, adding more flour a teaspoon at a time if needed, about 5 minutes. Form into a tight ball then place dough in oiled bowl and cover with a clean dish towel. Let dough rise in a warm spot in your kitchen until doubled in size, about 1 hour. Line a large baking sheet with parchment. Punch down dough, then turn onto a lightly floured work surface and roll out into a ½” thick rectangle. Using a doughnut cutter or 3” and 1” biscuit cutters, punch out your doughnuts. Re-knead scraps together and punch out as well. Place doughnuts and holes onto baking sheets, cover with dish towel, and let rise again, about 40 minutes more. Make glaze: In a large bowl, whisk together milk, powdered sugar, and vanilla until smooth. Set aside. Line a large baking sheet with paper towels. In a large dutch oven over medium heat, heat 2'' oil to 350°. Cook doughnuts, in batches, until deeply golden on both sides, about 1 minute per side. Holes will cook even faster! Transfer doughnuts to paper towel-lined baking sheet to drain and cool slightly. Dip into glaze, then place onto a cooling rack (or eat immediately!).
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