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Glazed Yeast Doughnuts

SUBMITTED BY: Sanah PHOTO BY: Miss C.

"Yeast doughnuts covered with glazed icing... even better than the store bought ones! Easy and fun to make."

RECIPE RATING:

Read Reviews (22)

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PREP TIME	20 Min
COOK TIME	35 Min
READY IN	2 Hrs 55 Min
Original recipe yield 24 doughnuts

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

3/4 cup scalded milk
1/3 cup granulated sugar
1/4 teaspoon salt
1 (.25 ounce) envelope active dry yeast
1/4 cup warm water
4 cups sifted all-purpose flour
1 teaspoon freshly grated nutmeg (optional)
1/3 cup butter or margarine
2 eggs, beaten
oil for deep frying
2 cups confectioners' sugar
6 tablespoons milk

What to Drink?
	Coffee

DIRECTIONS

In a medium bowl, stir together the scalded milk, sugar, and salt. Set aside to cool until tepid. If using nutmeg, stir it into the flour, and add 2 cups of the mixture to the milk, and beat until well blended.
In a small bowl, dissolve the yeast in warm water. Stir into the milk and flour mixture, then mix in the butter and eggs. Mix in the remaining flour 1/2 cup at a time. When dough is firm enough, turn it out onto a floured surface, and knead for 3 to 4 minutes. Place into an oiled bowl, cover and allow dough to rise until doubled in bulk. This should take 30 to 45 minutes.
On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into circles using a donut cutter, or round cutter. Set aside to rise for 30 to 40 minutes, or until light.
Heat one inch of oil in a deep heavy frying pan to 375 degrees F (190 degrees C). Fry donuts a few at a time. Cook on each side until golden brown, then remove to drain on paper towels. Glaze while warm, or just sprinkle with sugar.
To make the glaze, stir together the confectioners' sugar and 6 tablespoons milk until smooth. Dip warm donuts into glaze, and set aside to cool.

FOOTNOTES

Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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REVIEWS

Reviewed on Jan. 5, 2004 by LOVETOEATNEAT

This is the best doughnut recipe I've ever tried. They taste like the real thing! WONDERFUL!!! MORE

Reviewed on Feb. 23, 2005 by FMORENO

i have tried many doughnut recipes and none have ever worked but these were great light,... MORE

Reviewed on Oct. 13, 2003 by BEVLR

My husband and I made them on a date night together and were both surprised about how easy... MORE

Reviewed on Jul. 30, 2007 by LilRedRN

These didn't rise much at all and are pretty bland. The glaze is just sugar rather than having... MORE

Reviewed on Aug. 15, 2004 by CHEFINDISGUISE32

these doughnuts were very easy to make. They were light and fluffy but they lacked taste. I... MORE

Reviewed on Mar. 16, 2009 by cookie9035

Was wanting something more light, and airy these are more a cake donut MORE

Reviewed on Feb. 9, 2008 by Hanim

Thank you for the recipe..surprisingly it's easy to do it. Very delicious just like the one I... MORE

Reviewed on Jul. 28, 2007 by opal~/~dragonfly

Good---almost a cake-like donut. Someone else said biscuit-like, and I would agree with that!... MORE

Reviewed on Dec. 4, 2002 by Bonnie

These were good, but I was hoping for a lighter donut. I will not use again. MORE

Reviewed on Feb. 23, 2009 by BARBBLASER

Delicious! Add sprinkles for extra cha-zing! The only reason this is four stars instead of... MORE

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