Glazed Donuts

July 23, 2013

As this blog turns three months, thenotsocreativecook wants to thank everyone for the nice comments, for taking time to visit, and for the thumbs up. I am also pleased to meet new friends here on WordPress and excited to receive future updates about your life, your kitchen and everything you enjoy doing.

As today is 23, my blog’s birth date, I am sharing something new to me.

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I really love donuts as long as it is not too sweet. I’ve always dreamed of making my own but no matter how I love to cook, I am so lazy when it comes to kneading. When I see a recipe that calls for yeast, like breads and donuts, I automatically reject them – most probably because of this kneading stuff and the waiting time. I am an impatient person and I don’t like to wait that long when it comes to food, haha! So, I knew that I will never, ever make bread or anything that has anything to do with kneading and waiting.

That’s what I thought…

When I saw this video from Laura Vitale, I had no second thought of trying it. She has this effect on me – I feel that she makes everything easy. I just had two small problems – (1) I didn’t have a thermometer; how shall I know the temperature of the oil? And (2) I didn’t know what yeast should I use. But those petty issues didn’t make me changed my mind; I bought a thermometer and I bought an instant yeast. When I bought the yeast, I remembered that instant yeast is directly added to the flour (according to the search I made) and she mixed the yeast with the milk and sugar. So, I bought a new yeast – active dried. Though I was not sure about the effect of it, I still gave it a shot.

When its time to make the donuts…

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I gathered all the ingredients needed and warmed up the milk using a microwave. I mixed the yeast with the milk and sugar and waited for five minutes or until foamy. Five minutes and I guess nothing happened; the yeast did not activate. My friend came to me at the kitchen and saw this sad face on me. She asked me to warm the milk again and she did the yeast-milk-sugar mixture. And after five minutes was a magic, haha. She did it.

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I was glad she was with me that time as her being patient helped me make the donuts a success! 😀 Okay, so after the successful yeast mixture, everything went well.

Glazed Donuts Recipe

  • Servings: 4-6
  • Difficulty: intermediate
  • Print

Ingredients:

  • 5 cups all-purpose flour (you may need more if the dough is sticky)
  • 7 g active dried yeast
  • ⅓ cup white sugar
  • 1 ½ cups whole milk, warmed to 115 degrees
  • ¼ cup unsalted butter, melted
  • ¼ cup of shortening, melted
  • 2 eggs

Pinch of Salt

For the Glaze:

  • 3 ½ cups powdered sugar
  • 1 tsp vanilla extract
  • water or milk, as needed

Instructions:

  1. Make sure you warm your milk at 115 degrees. Add 1 tsp of sugar and yeast. Leave the yeast to produce foam (about 10 minutes).
  2. In a bowl, beat sugar, eggs, salt, melted butter and shortening. Add the yeast mixture and mix until combined.
  3. Add flour and beat until well combined. Increase the speed to medium and continue beating until the dough is nice and smooth (about 7-10 minutes).
  4. Place the dough into an oiled bowl. Cover with plastic wrap or clean kitchen towel and place it somewhere warm until doubled in size. This may take about 1-2 hours.
  5. When ready, transfer your dough into a floured surface, knead it for few seconds and roll out to ½ inch thickness
  6. Place parchment papers on your baking sheets and sprinkle some flour over the parchment papers.
  7. Using a donut cutter or biscuit cutter, cut out your donuts and place them on your baking sheets. Make sure to place them couple of inches apart. Cover them with a lint free towel and place them again a warm place to double in size.
  8. In a large pot, bring the oil to 350 degrees. Meanwhile, prepare your drizzle. Mix together the glaze ingredients, adding water (or milk) little by little until you reach your desired consistency. Set aside.
  9. When the oil is ready, lift each dough from the baking sheet and place them carefully in the hot oil. Fry them about a minute on each side. Make sure not to overcrowd the pot.
  10. Drain the excess oil on a baking sheet lined with paper towels.
  11. Place your doughnuts on a cooling rack with some papers under to catch the glaze. Coat the doughnuts and place them on another cooling rack to set.
  12. Serve and enjoy immediately!

Source recipe: Glazed Donuts by Laura in the Kitchen

 

 

Like Laura Vitale, I am not professional and I don’t have any cutter except for the cute star-shaped cutters and I only used a small mouthed glass for the little round ones.

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I also covered some with granulated sugar and they’re so GOOD!! I enjoyed the glazed one and the sugar-coated. 

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I’m sure I’ll be making more donuts and this time, I will try to activate the yeast myself; it’s time to test my patience. 🙂

 

Related articles:
Homemade doughnuts with plum jam (http://landofbreadandhoney.wordpress.com)
Glazed Yeast Doughnuts (http://sweetrevelations.wordpress.com)
Mini rainbow vanilla bean donuts (http://justbakedbyme.wordpress.com)
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