Glazed Raised Donuts

Marie Baker

By
@LCHFDiva

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Rating:
★★★★★ 1 vote
Comments:
Serves:
30 or 15 just depends
Prep:
2 Hr 30 Min
Cook:
25 Min

Ingredients

ITS TIME TO MAKE THE DONUTS!

1/2 c
warm water
2 pkg
active dry yeast
3/4 c
milk, scalded
1/2 c
sugar
1 tsp
salt
4 c
all purpose flour
1/3 c
butter
2
eggs

GLAZE

2 c
powder sugar
1 tsp
pure vanilla extract
4-6 Tbsp
water, warm

Step-By-Step

1Put warm water (not hot, it will kill yeast) in bowl/cup and pour in the yeast with 1 tsp of sugar.
2While yeast is activating place milk in a microwave safe dish and scald.
3Add butter to the milk and let it melt completely, pretty much cooling it down some, but not completely.
4Place the sugar and salt in mixing bowl.
5Pour milk and butter mixture over the sugar and salt, stirring until dissolved.
6Add one cup of the flour.
7Add eggs
8Add activated yeast
9Mix until this mixture is smooth.
10Add remaining flour and mix until dough comes away from sides, and is soft and knead-able.
11Pour out onto a lightly floured surface and knead until smooth and elastic.
12Place dough into a lightly sprayed (non stick spray) bowl, let sit for 2-3 hours and is doubled in size or larger.
13This is 1.5 hours after sitting.
14This is 3 hours later.
15Put dough on a lightly floured surface and flour your rolling pin and roll it about a half inch to an inch thick
16Next cut out the donuts and the holes. I used a pan holder I have for cutting and a piping tool attachment for the donut hole.
17Let the donuts sit for 30 minutes or so.
18Then fry in canola oil (325 degrees - 350 degrees). Honestly just watch them for the first try and time it. I would say a minute maybe on each side give or take. You judge how dark or light, we enjoyed all tones mmmmmmm
19Place your donuts on a cooling rack over a pan.
20Mix all ingredients of glaze in a bowl, stir until smooth.
21I dipped each donut in glaze and flipped replaced it on the cooling rack.
22These donuts are super yummy
23Just a couple more pictures to show you how good they came out.
24Last picture

About this Recipe