ReceptnaptárGlazed donuts (homemade)
The American glazed donut is the classic partner of breakfast and coffee: a soft, airy, yeasted ring with a thin, sugary glaze. A homemade donut, fresh and still warm, is far better than a shop-bought one.
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Ingredients
Method
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- Mix the flour, sugar, yeast and salt, add the lukewarm milk, butter, egg yolks and vanilla and knead for 8 minutes into a soft, elastic dough; cover in a buttered bowl and prove for 1 hour until doubled in size.
- Roll the dough out on a floured board to 1.5 cm thick and cut out rounds with an 8 cm cutter, then cut out the centres with a 3 cm cutter.
- Prove the donuts on baking paper, covered, for 30 minutes until puffy.
- Heat the oil to 175 °C and fry the donuts in batches for 1–1½ minutes on each side until golden brown; drain on a rack.
- For the glaze, mix the icing sugar with the milk and vanilla until smooth.
- Dip the slightly cooled (still warm) donuts in the glaze and leave to set on a rack; best eaten fresh.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Keep the oil around 175 °C: in cold oil they turn greasy, in very hot oil they burn outside.
- The dough is soft, so work on a floured board and rest it in the fridge if it sticks.
- Apply the glaze to slightly warm donuts for a thin, glossy layer.
- The cut-out centres can be fried too (donut holes).
Frequently asked questions
Can they be baked?
Yes, at 190 °C in 8–10 minutes, but the texture is different (softer, less greasy).
Can they be frozen?
Yes, fried but unglazed; thaw before glazing.
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