Home / Cooking | Recipe / Homemade Glazed Donuts Recipe – Laura Vitale – Laura in the Kitchen Episode 600

Homemade Glazed Donuts Recipe – Laura Vitale – Laura in the Kitchen Episode 600

Hi guys, I'm Laura Vitale and on this episode of "Laura in the Kitchen", I want to show you how to make glazed doughnuts; just like a traditional American doughnut that so many people have been requesting here for years and I'm thrilled to be able to bring them to you today Before we get started, let's go over the ingredients

You will need some all-purpose flour,and a pinch of salt, some whole milk that has been warmed to about 115 degrees Fahrenheit, you are going to need some eggs, melted shortening-vegetable shortening unsalted butter that has been melted, sugar, yeast Those are the ingredients you will need to make the actual doughnut and you will just need a few additional ingredients to make the glaze in just a little bit So, let's get going The first thing we are going to do is activate our yeast which is super important! I'm going to take my warm milk, sprinkle in a little bit of sugar, because the yeast needs to feed off something, and then I'm going to sprinkle the yeast right over the top

Now, I'm probably going to get a lot of questions about whether or not you can skip the yeast, and the answer is, "ABSOLUTELY NOT" Yeast is a crucial, crucial ingredient in this recipe and a lot of bread recipes, cinnamon rolls, and things like that If the recipe calls for yeast, it usually means you can't substitute it So, in the mixing bowl that I have here, I'm going to take my eggs, along with my vegetable shortening and my butter, and the vegetable shortening is a pretty crucial ingredient as well, for the texture We're going to take some sugar and I'm just going to whisk this together with my little hand mixer here just until it comes together and that just takes about a minute or two

I've got a bowl here that I've just greased with a little vegetable oil, that's ready This looks good, I'm just going to wait for the yeast to proof for just a few more minutes, it will take about 3 to 5 minutes, and I'm going to clean up and then I'll show you the second step My egg mixture looks great and my yeast mixture is perfect, you can see it's gotten all foamy at the top which is exactly what you are looking for when you're activating yeast If it doesn't get foamy, and if you don't start to kind of smell it, which doesn't smell pleasant, even though I do love it, then it's not proofed and that's not good So, get it all off my spatula, just going to mix this in, just very briefly

I'm going to take some of my flour, mix in the salt really quickly, just a little bit, just to kind of give it a heads up, and then we are going to pop this into the standing mixer, just give it a quick little heads up and then you can add in the rest Alright, now the mixer is going to do all the work On about medium-low speed, I always want to say medium-low heat, on medium-low speed, I'm going to let this go for a good about five minutes or so, you want this to be a nice smooth dough, but you don't want it to go too long, otherwise, it's going to get tough and you want the doughnut to be real crispy and lovely on the outside and you want it to be really lovely and light on the inside So, let this go for about five to six minutes or until you have a nice round smooth ball of dough, and then we are going to get this to rise That looks great! It's really nice and smooth, get it all off the dough hook, as much as you can manage anyway

Alright, now I've got a lightly floured surface here, just going to put my dough directly on top of the surface because I just want to pull this together really quickly with my hands, just, you know, into a ball so I can get it to rising It's a little sticky, but don't worry, that's why you have the flour underneath, to help you out Alright, just pull it together, just knead it enough so that it's no longer super sticky See how quick that came together? Alright now, pull this together, put it into an oiled bowl, I've got a little leftover oil on my brush, I don't want this to be too oily, but you do want to make sure that you oil the top as well Alright, I'm going to wrap this up with some plastic wrap and this has to go somewhere to rise – somewhere warm

I've mentioned it a million times that, for me, it's my microwave, obviously without the microwave turned on I'm going to leave it in there for a couple of hours or until it's really doubled in size and I'll show you what it looks like once it's there so that we can move on to the next step My dough has been rising for a few hours and it's beautifully risen, about doubled in size You can get rid of that! So, I've got a baking tray, with some parchment paper, sprinkled a little bit of flour on top of that That's going to be when we place our doughnuts on there they don't stick

So, I am not a professional, I don't have a doughnut cutter, so this is what I use: my biscuit cutter, about three-and-a-half inches, and a little smaller one, to make a doughnut hole out of Call it what you want, you can call it unprofessional, you can call it whatever, works for me, they look like doughnuts, they taste like doughnuts, so I'm not going to go buy a specific thing just to make doughnuts, because it works just as well So, I'm going to take my flour (a good amount of flour) on your board, evenly sprinkle it I'm going to kind of punch down my dough Oh! It's so beautiful! Take that out,put a little more flour on top

This looks incredible, doesn't it? It's just so soft and you just know whatever you are going to make out of this dough is going to taste good I'm just going to roll this out until it's about a half-an-inch thick You can always just press it with your hands, just make it the right thickness I'm going to take my biscuit cutter and dip it in my flour, dip it into my dough, then you take this little baby one, and dip it in the middle, and you got doughnut holes I'm just going to take that, take out your doughnut hole, put that right next to it, they're not going to be super big because I don't have the right cutter, but what difference does it make? Put them next to each other a few inches apart, because they are going to rise again

I'm just going to carry on and now out them on our baking sheets I've got my doughnut shapes and these are going to rise once more They have to be covered, with a lint-free towel and let them rise for about an hour or to double in volume again What I'm going to do is make only a few tonight, because it's just my husband and I, but I have friends coming over tomorrow night, so I'm going to take the remaining dough, pop it in the fridge and then roll it out and have fresh doughnuts and fry them up so that they are really lovely and fresh When they get here it will be the perfect treat

I'm going to cover these up, let them rise for about an hour or until they double in size In the meantime, I'm going to get some oil up to temperature and we will fry them up as soon as the are ready Look at that! They've doubled in size beautifully! I have some vegetable oil up to temperature here in a large pot The written recipe will be up on wwwLauraInTheKitchen

com, of course Now that's up to temperature, my doughnuts have risen beautifully I like to take a spatula or a device like that They are going to cook for literally 30 seconds on each side or until golden brown color You want to make sure you don't overcrowd the pan though, otherwise, it'll drop the temperature of the oil and the doughnuts will absorb a lot of the oil and will not be crispy

Now while those are going I'm going to take a baking sheet and put some paper towels on it to catch the oil and we are going to make the glaze Last one out! Oh! They look fantastic, look at those beauties! I know they don't look perfect but they're not supposed to! This is homemade, this is from the heart, this is out of your kitchen, this is special Now while those are sitting just cooling off a bit, I've got some confectioner's sugar in a really large bowl To that, I'm going to add a splash a vanilla extract and some water

That's it, just a few tablespoons at a time, must mix it in with a spoon You want a runny consistency, but not too runny that it doesn't stick to the doughnut Just work it in and add a little bit of extra water as you need it Looks fantastic! Now that's the kind of consistency you are looking for! Now, take each one, dunk it, flip it, oh yes And put it right on there like so and continue with the text one

I dipped all of my doughnuts in the glaze, now if you want to you can make a little extra glaze and double dip them that way they have a really thick crust of that suraginess but to me they are perfect as-is I don't want too much sweetness, I've had my eye on this one this entire time I was dipping them so I'm going to try this one Look at that! Come close Mmm In my opinion, it's as good as it gets when it comes to a traditional glazed doughnut

What a treat! They're a treat to make, they're a treat to give to someone, I love the homemade look to them, I love being able to say "I made you a box of doughnuts How do you like that?" I hope you have enjoyed spending time with me, head over to laurainthekitchencom to get the recipe, request any doughnut recipes you want to see next right down below, I love to hear from you

I'll see you soon! Bye bye

Source: Youtube