Classic Glazed Doughnuts

Vegetarian
Popular
Health score
1%
Classic Glazed Doughnuts
45 min.
8
323kcal

Suggestions


Indulge in the delightful world of homemade Classic Glazed Doughnuts, a treat that perfectly balances sweetness and texture. These vegetarian doughnuts are not only a popular choice for breakfast and brunch but also a fantastic way to start your day with a touch of indulgence. With a preparation time of just 45 minutes, you can whip up a batch that serves eight, making them ideal for sharing with family and friends.

Imagine the aroma of freshly fried doughnuts wafting through your kitchen, enticing everyone to gather around. The soft, pillowy texture of these doughnuts, combined with a glossy glaze, creates a mouthwatering experience that is hard to resist. Whether you prefer the classic Basic Sugar Glaze or the rich Chocolate Glaze, each bite promises a burst of flavor that will leave you craving more.

Perfect for morning meals or as a sweet treat during brunch, these doughnuts are not just a dessert; they are a celebration of comfort and joy. With a caloric breakdown that includes 8.8% protein, 17.62% fat, and 73.58% carbs, they offer a satisfying balance that will keep you energized throughout the day. So, roll up your sleeves and get ready to create a batch of these irresistible doughnuts that will surely impress everyone at the table!

Ingredients

  • tablespoon active yeast dry
  • 320 grams bread flour 
  • servings warm chocolate glaze 
  • large egg yolks 
  • servings basic sugar glaze 
  • 30 grams caster sugar 
  • 0.5 teaspoon salt 
  • teaspoon vanilla extract pure
  • servings vegetable oil for frying
  • cup milk whole

Equipment

  • bowl
  • baking sheet
  • paper towels
  • wire rack
  • pot
  • blender
  • plastic wrap
  • kitchen thermometer
  • cookie cutter
  • stand mixer
  • spatula
  • deep fryer

Directions

  1. In a medium bowl, combine 1 tablespoon of the yeast with 3/4 cup of the warm milk and stir to dissolve the yeast.
  2. Add 3/4 cup of the flour and stir to create a smooth paste. Cover the bowl with plastic wrap and let the flour mixture rest in a warm place for 30 minutes.
  3. Once 30 minutes have passed, in the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 teaspoon yeast with the remaining 1/4 cup milk (the milk will be room temperature at this point).
  4. Add the rested flour mixture along with the vanilla and egg yolks and mix on low until the ingredients are incorporated and the dough is smooth, about 30 seconds. Turn off the mixer and add 1 cup of flour, along with the sugar and salt.
  5. Mix on medium until the dough starts to come together, about 30 seconds.
  6. Add the butter and mix on medium until it's incorporated, about 30 seconds.
  7. Remove the paddle attachment from the mixer, and switch to the dough hook. Start adding the remaining flour, 1/4 cup at a time (turning the mixer off for each addition) and knead the dough on medium until it completely pulls away from the side of the bowl and is smooth and not too sticky, about 1 minute. The dough will be very soft and moist but not so sticky that you can't roll it out. (For this step, you may only need to use as little as 1/4 cup flour, so there may be flour leftover.) Cover the bowl with plastic wrap and let the dough rest in a warm place for 30 minutes.
  8. Once 30 minutes have passed, gently press down on the dough to remove any gas bubbles then chill, covered, for at least 1 hour and up to 12 hours.
  9. When ready to roll out the dough, line a baking sheet with a lightly floured non-terry towel. Lightly flour a work surface and roll out the dough to a 1/2-inch thickness. Using doughnut or cookie cutters, cut out 3-inch-diameter rounds with 1-inch-diameter holes. (For filled doughnuts, don't cut out the holes.) Arrange the doughnuts on the prepared baking sheet, leaving at least 1 inch between doughnuts. Cover the doughnuts loosely with plastic wrap and let them proof in a warm place until almost doubled in size, 30 to 40 minutes. Check to see if the doughnuts are ready every 5 to 10 minutes. To test, use a fingertip to lightly touch one of the doughnuts. If the dough springs back immediately, it needs more time; if it springs back slowly, it's ready; and if the dough doesn't spring back at all, it's over-proofed. You can punch down and reroll over-proofed dough once.
  10. While the doughnuts are proofing, line a baking sheet with 2 layers of paper towels and place a wire rack on top of the towels. In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 360°F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Fry, flipping once, until light golden brown, 1 to 2 minutes per side.
  11. Transfer as done to the wire rack and return the oil to 360°F between batches.
  12. Let the doughnuts cool slightly before glazing with the Basic Sugar Glaze or Chocolate Glaze.

Nutrition Facts

Calories323kcal
Protein8.8%
Fat17.62%
Carbs73.58%

Properties

Glycemic Index
30.65
Glycemic Load
30.33
Inflammation Score
-2
Nutrition Score
6.1178261819093%

Nutrients percent of daily need

Calories:322.83kcal
16.14%
Fat:6.3g
9.69%
Saturated Fat:1.75g
10.92%
Carbohydrates:59.17g
19.72%
Net Carbohydrates:58.07g
21.12%
Sugar:29.47g
32.75%
Cholesterol:72.66mg
24.22%
Sodium:162.15mg
7.05%
Alcohol:0.17g
100%
Alcohol %:0.18%
100%
Protein:7.07g
14.15%
Selenium:20.31µg
29.02%
Manganese:0.33mg
16.37%
Phosphorus:99.63mg
9.96%
Folate:34.36µg
8.59%
Vitamin B1:0.12mg
7.75%
Vitamin B2:0.13mg
7.65%
Vitamin B5:0.55mg
5.55%
Calcium:54.74mg
5.47%
Vitamin K:5.41µg
5.15%
Vitamin B12:0.3µg
4.95%
Vitamin D:0.68µg
4.53%
Zinc:0.66mg
4.42%
Fiber:1.09g
4.38%
Copper:0.08mg
4.13%
Vitamin E:0.57mg
3.79%
Magnesium:14.61mg
3.65%
Vitamin B3:0.64mg
3.21%
Vitamin B6:0.06mg
3.21%
Iron:0.56mg
3.11%
Potassium:103.06mg
2.94%
Vitamin A:144.24IU
2.88%
Source:Epicurious