When we started this baking journey, my father in law told me that we need to learn how to make doughnuts. I took this challenge on, and made some simple Raised Glazed Doughnuts. I was so impressed with how they turned out that I wanted to share the recipe and the process with you right away!
I was super intimidated when I first thought about the process of making doughnuts, but after a little reading and some YouTube videos, I realized that making doughnuts really isn’t that hard and is 100% worth the little bit of work that goes into it. It’s actually a pretty great recipe to make together as a family. Kiddos can help roll out the dough and cut the doughnuts out, adults can fry the doughnuts, and the kiddos can decorate or glaze them.
To make Homemade Doughnuts, you don’t need too much equipment, and probably have almost everything you need in your kitchen already. A doughnut cutter is the only thing you’ll need to get, but they are only about $14 on Amazon. Buy it once, and it’s still cheaper than buying a dozen doughnuts.
How To Make Glazed Raised Doughnuts
Recipe Adapted from Top Pot Hand Forged Doughnuts
Tools & Equipment
While measuring your ingredients with a digital scale is going to give you the best results, you can still measure by the cup and have delicious doughnuts. This one is only $9 on Amazon.
- doughnut cutter
- rolling pin
- deep pot for frying
- instant read thermometer
- stand mixer
- measuring spoons
- digital scale
- measuring cups
- 3 tbsp active dry yeast or 4, 7 g packets (we have found that this one gives the best results)
- 1 cup (240 ml) very warm water (140 degrees)
- ½ cup(100 g) sugar + 1 tbsp
- ½ tsp baking powder
- ½ tsp cinnamon
- 2 tsp salt
- 4 cups (550 g) bread flour plus more for rolling and cutting
- ¼ cup (55 g)shortening or lard
- 3 egg yolks (save the whites for another recipe)
- 1 tsp vanilla bean paste or extract
- canola oil, for frying
- 2 cups (200 g) icing sugar
- 1 ½ tsp corn syrup
- ¼ tsp salt
- 1 tsp vanilla bean paste or extract
- 1 tbsp sugar
- ½ tsp cornstarch
- ⅓ cup + 1 tbsp (75 ml) warm water
Make The Dough
Whisk together 3 tbsp yeast, 1 cup warm water and 1 tbsp sugar in the bowl of a stand mixer. Let sit until creamy – 5 to 10 minutes.
In a large bowl, whisk together remaining sugar, baking powder, cinnamon, salt and 4 cups of bread flour. Set aside.
Add vanilla, shortening and egg yolks to yeast mixture. Mix with the paddle attachment on low speed for 1 minute. Add one third of the dry ingredients and mix until blended on low speed. Repeat with the second third of dry ingredients.
Switch to the dough hook and add the remaining dry ingredients. Mix on low speed until no white spots remain each time, adding additional flour as necessary, until the dough is dry enough to clean the bottom of the bowl. Increase speed to medium, and knead for 2 minutes.
Transfer dough to a baking sheet generously sprinkled with flour. Shape into a flat disc, about 6″ in diameter and dust lightly with flour. Cover with a clean kitchen or flour sack towel, and set aside.
Create A Proofing Box In Your Oven
Bring a large kettle or pot of water to a boil. Pour 8 cups into a 9″x13″ baking dish (or something similar in size), and set it on the bottom shelf of the oven. Place the baking sheet with the covered dough on the middle rack. Close the door and let rest until doubled in size – 60 to 90 minutes.
Make Doughnuts & Glaze
Transfer dough to a lightly floured work surface and roll dough into a roughly 12″ circle, about ½” thick.
Cut into 12 doughnuts, flouring the doughnut cutter before each cut. Gently transfer the doughnuts (and holes) to two baking sheets lined with parchment and sprinkled with flour.
Let rise, uncovered for another 45 minutes.
Place corn syrup, sugar, vanilla, corn starch and salt in a bowl, and whisk until smooth. Sift in powdered sugar and add warm water and whisk until smooth. Set aside until ready to use.
Using an instant read thermometer, heat oil (at least 2″ deep) in a large pot or high-sided frying pan to 350 degrees F.
When the doughnuts have doubled, carefully place them, 2-3 at a time into the oil. Fry for about 30 seconds, and turn, using tongs or chopsticks, and cook an additional 30-45 seconds. The doughnuts will look more brown when they’re done than they do in the water.
Transfer doughnuts to a cooling rack set over a layer of paper towels to cool.
While the doughnuts are still very warm, dip each in the warm glaze, turn to glaze other size, and transfer back to another cooling rack. Let sit 10-15 minutes, and enjoy.