Glazed Yeast Doughnuts

Glazed Yeast Doughnuts

79

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

2 h 55 m servings 194 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 54 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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.

Reviews

79
  1. 86 Ratings

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Most helpful positive review

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

Most helpful critical review

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 ...

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

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 ...

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

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 ...

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...c...

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 i...

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 gl...

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. I...

Delicious! Add sprinkles for extra cha-zing! The only reason this is four stars instead of five is because we accidently overcooked some! Practically 5 stars! yyyyyyyaaaaaaaaaaaaaaaayyyyyyyyyyy