How to Make Glazed Donuts

1. How to Make Glazed Donuts We're making the best donuts in Columbus the hygienic way and today I'll be showing you How to make glazed donuts at home is demonstrated in this tutorial. We'll need three sets of ingredients – one for the donuts, one for the sugar glaze and one for the chocolate glaze. Ingredients for Donuts yeast - three tablespoons Whole milk - 1 cup (at 110 Fahrenheit) Maida - 2.5 cups (except Maida for rolling surface) Powdered sugar - two tablespoons Salt - 1/2 tsp Vanilla extract - one teaspoon Egg yolks - three, large Vegetable oil - suitable amount for frying Ingredients for Sugar Glaze confectioners' sugar - 1½ cups Milk - 3 to 4 tbsp Vanilla extract - two tablespoons Ingredients for Chocolate Glaze confectioners' sugar - 1½ cups Cocoa powder - 4 tbsp Milk - two tablespoons Vanilla extract - two tablespoons How to Make Glazed Donuts Stir two tablespoons of yeast in three-quarters of a cup of warm milk in a medium-sized bowl. (We're going to make the donuts first, and then the chocolate glaze for the donuts.) Slowly add three-fourth cup all-purpose flour to the bowl and stir until you get a smooth paste. For 30 minutes, cover the bowl and set it aside. In a stand-mixer bowl, take the remaining warm milk and mix it with the remaining yeast. Now, add the mixture from step 2 to this bowl along with the sugar, vanilla extract, salt and egg yolks. Mix on the 'medium' setting until you get a smooth, creamy dough. Add ½ cup all-purpose flour to the mixture and turn the mixer on 'low' setting for 30 seconds. Next, add butter (at room temperature) and mix for about 30 to 40 seconds. Turn off the mixer and add more flour to the dough. For this Glazed Donut recipe, you'll need to add a quarter cup of flour at a time. Between each 1/4 cup addition of flour, knead dough using dough hook on mixer. Knead on 'medium' setting. The dough should pull away from the sides of the bowl, and it should be soft and moist enough to roll. When you are satisfied with the consistency, cover the bowl and refrigerate for an hour. You can refrigerate for up to 12 hours.

2. The next step in this glazed donut recipe is to roll out the dough on a floured surface. The dough should be rolled out to a thickness of about half an inch. Cut out donut shapes with a donut or cookie-cutter. When done, roll out the dough again and cut out more donut shapes. Set donuts aside and cover with plastic wrap. Generally, it should take ten to 20 minutes for the donuts to proof and double in size. Check every few minutes to see if the donuts are ready to fry. You can do this by pressing down lightly on the donuts - if the dough springs up immediately, give it more time. If the dough rises slowly, the donuts are ready to fry. Prepare a deep-frying pan by adding two inches of oil and heating it to 350 degrees Fahrenheit before proofing doughnuts. Using wooden chopsticks or a metal spatula, lower the donuts into the oil one at a time, and fry each side for about one minute. When donuts are golden brown, remove from pan and set aside on a rack. Fry all donuts at the same temperature. You've just learned how to make glazed donuts from scratch!

3. Now you will make chocolate glaze for donuts. Sift the sugar and cocoa powder into a bowl and carefully stir in the milk and vanilla - on slow speeds, adding a little at a time. The glaze should be pourable and have a smooth consistency. When the glaze is ready, transfer it to a shallow bowl and dip the donuts, one at a time. Place the glazed donuts on a wire rack and let them rest until the glaze has set.