Glazed Yeast Doughnuts Recipe - Allrecipes.com
Glazed Yeast Doughnuts Recipe
  • READY IN ABOUT 3 hrs

Glazed Yeast Doughnuts

Read Reviews (58)

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

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Ingredients Edit and Save

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Original recipe makes 24 doughnuts Change Servings
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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 35 mins
  • READY IN 2 hrs 55 mins

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 More Reviews

Most Helpful Positive Review
Jan 05, 2004

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

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Most Helpful Critical Review
Jul 30, 2007

These didn't rise much at all and are pretty bland. The glaze is just sugar rather than having a flavor and needs vanilla or something. They had a cakelike texture which is not what I was going for. If you like cake doughnuts and put a good frosting or glaze on these they would be fine. If you are looking for a glazed doughnut like you can get at your local doughnut shop, this is definitely not the recipe for you.

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63 Ratings

Feb 23, 2005

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

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Feb 25, 2010

Good recipe. I was a Navy cook for 8 years and we had a similar recipe. This is a very easy recipe. The dough itself is not very sweet, which can be nice so they are not too sweet. I also added a little bit of sugar with the yeast and water to allow the yeast to activate a little faster. My kids and I had a lot of fun rolling and cutting these out. Will make again. I covered mine with melted chocolate and powdered sugar! They were really good!

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Oct 13, 2003

My husband and I made them on a date night together and were both surprised about how easy these were to make. They took time to rise, but goodness was it worth it! Thanks Sanah! :) *P.S...chocolate glaze is wonderful on them!*

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Aug 15, 2004

these doughnuts were very easy to make. They were light and fluffy but they lacked taste. I would sugguest adding the nutmeg or vanilla extract to give it some flavoring. I topped them with icing glaze containing confectioner's sugar , milk and vanilla extract to give the icing some vanilla flavor.

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Mar 29, 2010

I hate giving bad reviews, but I did not care for this recipe. The doughnuts were light and fluffy, but there wasn't a taste to the dough. It was beyond bland, and had a bad aftertaste. The glaze didn't help, it had a very chalky taste. I will continue to search for a better recipe.

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Mar 02, 2010

Basically a good, serviceable recipe. The nutmeg, however, is way, WAY off. Too much, so that spice overpowers and dominates the flavor. About 1/4 tsp gives you that nice little hint of taste. In no case, however, would I ever put in more than 1/2 tsp, and that's if you really like nutmeg. If allowed to rise properly, then slid into the oil with the exposed side down you will have lovely, puffy, light treats. Just take care not to be too impatient and fry the cut donuts without waiting for them to rise sufficiently. That second rise can make the difference between light donuts and "sinkers."

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Nutrition

  • Calories
  • 194 kcal
  • 10%
  • Carbohydrates
  • 29.4 g
  • 9%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 54 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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