A simple, sinful, and delicious homemade glazed doughnuts recipe. There’s just nothing better than a glazed donut with chocolate and sprinkles.
My love for homemade doughnuts is inexpressible. I have always had a secret not-so-secret obsession for these sweet confections. Whether raised doughnuts with a sweet chocolate glaze, french crullers, cake doughnuts with a crumb topping, churros, or small bite-size doughnut holes tossed in powdered sugar or filled with fruit preserves (or both!), I cannot get enough of doughnuts. And neither can my friend, Lara Ferroni, who wrote an entire cookbook centered around-yes, you’ve got that right- doughnuts!
When my copy of Doughnuts came in the mail. I couldn’t help express my love for the entire book to Lara. My younger sister who can barely boil water was even surprised as to how amazing the book was- the photography, the writing . . . everything (check out the trailer!). I was given permission to share a couple of recipes with you today.
I honestly didn’t know what I wanted to share today. I made three recipes from Lara’s Book and took photos for each recipe. I made the apple cider doughnuts, the French crullers (I have an obsession with these things!), and of course- these lovely glazed doughnuts.
Yesterday, when I decided that posting not-so-nice photos of the first two recipes would not be a good idea at all. Especially when my family didn’t leave a crumb for me to photograph. Jerks. So . . . I decided to try another recipe from the book. Raised doughnuts. And boy, do they pack a lot of flavor and character.
When I rolled out the dough, I made more doughnut holes than regular sized doughnuts because well- I like tossing the freshly fried doughnut rounds in a little powdered sugar. I didn’t share any of those with my family, just in case you were wondering. My stomach thanked me.
Glazed Doughnuts
From Lara Ferroni’s Cookbook, Doughnuts
The dough for this recipe can be made by hand, but expect a nice workout after you’re done making the dough. For a touch that brings you back to your childhood, glaze the doughnuts and immediately place some sprinkles on top. You’ll thank me.
Ingredients
- 2 tablespoons (14.6 grams) active dry yeast
- ¾ cup of whole milk, heated to 110ºF
- ¾ cup bread flour
- ¼ cup whole milk, at room temperature
- 1 tablespoon yeast (7.3 grams)
- 2 tablespoons (30 grams) Superfine Sugar or Granulated Sugar
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- 3 egg yolks, at room temperature
- 1 ¼ cups to 1 ¾ cups bread flour
- ½ stick (4 tblspns / 2 oz) unsalted butter or vegetable shortening, at room temperature
- Vegetable oil for frying
Glazes (Recipes Follow)
- 1 Recipe for Basic Sugar Glaze
- 1 Recipe for Chocolate Glaze
Instructions
1. In a medium bowl, dissolve 2 tablespoons of yeast into ¾ cup of milk. Add ¾ cup of flour and stir to create a smooth paste. Cover the flour mixture and let rest in a warm spot for 30 minutes.
2. Combine ¼ cup of room-temperature milk and 1 tablespoon of yeast in the bowl of a stand mixer fitted with the paddle attachment. Add the rested flour mixture (from step 1) along with the sugar, salt, vanilla, and egg yolks. Mix until smooth. Turn off the mixer and add ½ cup of the remaining flour. Mix on low for about 30 seconds. Add the butter and mix until it becomes incorporated, about 30 seconds. Switch to a dough hook and add more flour, about ¼ cup at a time with the mixer turned off, kneading the dough at medium speed between additions, until the dough pulls completely away from the sides of the bowl and is smooth and not too sticky. It will be very soft and moist, but not so sticky that you can’t roll it out. You may have flour left over. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (and up to 12 hours).
3. 20 minutes before taking the dough out, heat a heavy bottomed pot with at least 2 inches of oil until a deep-fat / candy thermometer registers 360ºF.
4. Line a baking sheet with a lightly floured non-terry dish towel. Roll out the dough on a slightly floured surface to ½ inch thick. With a doughnut or cookie cutter (can use a glass, too) cut out 3-inch-diameter rounds with 1-inch-diameter holes (if you plan on filling the doughnuts with preserves, don’t cut out the holes).
5. Place the doughnuts on the baking sheet at least 1 inch apart and cover with plastic wrap. Let sit in a warm spot to proof until they almost double in size, 5 to 20 minutes (kamran note: it took about 5 minutes for mine to proof), testing at five-minute intervals. To test whether the dough Is ready, touch lightly with a fingertip. If it springs back immediately, it needs more time. If it springs back slowly, it is ready. If it does not spring back at all, it has overproofed; no worries- you can punch it down and re-roll it once.
6. Once the doughnuts have proofed, using a metal spatula, carefully place the doughnuts in the oil. Fry for 1 to 2 minutes per side (for the doughnut holes, it might be less than 30 seconds a side, so keep an eye on them!), or until golden brown. Remove with a slotted spoon, drain on a wire rack over a paper towel, and let cool before glazing.
7. Prepare the glaze, recipes follow.
8. Glaze the doughnuts, cover them with sprinkles, cover the doughnuts in powdered sugar, or do a mix of each. Enjoy!
Nutrition Information:
Yield:
14Serving Size:
1 DoughnutAmount Per Serving: Calories: 130Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 43mgSodium: 89mgCarbohydrates: 20gFiber: 1gSugar: 2gProtein: 5g
Basic Glaze Recipe
This makes a delightful basic glaze for homemade glazed doughnuts.
Ingredients
- 1 ½ cups (150 grams) confectioners’ sugar, sifted to remove any lumps.
- 3 to 4 tablespoons milk or water
- 2 teaspoons pure vanilla extract (optional)
Instructions
Place the sugar in a medium bowl and slowly stir in the milk and vanilla, a little at a time, to make a smooth pourable glaze.
Nutrition Information:
Yield:
14Serving Size:
1Amount Per Serving: Calories: 6Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g
Chocolate Glaze Recipe
Ingredients
- 1 ½ cups (150 grams) confectioners’ sugar, sifted to remove any lumps.
- 4 tablespoons (27 grams) cocoa powder
- 3 to 4 tablespoons milk or water
- 2 teaspoons pure vanilla extract (optional)
Instructions
Sift together the sugar and cocoa powder in a medium bowl . Slowly stir in the milk and vanilla, a little at a time, to make a smooth pourable glaze.
Nutrition Information:
Yield:
14Serving Size:
1Amount Per Serving: Calories: 6Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g
141 Comments
wasabi prime
October 17, 2010 at 10:50 pmOhhh… luscious. Homer Simpson would be proud. And hungry!!! :D
I should have made some pink glaze for a few of the doughnuts! Next time. -ks
Lauren
October 17, 2010 at 10:59 pmSo gorgeous! Fresh, beautiful doughnuts is something I’ve missed. My favourite type would be the freshly fried mini ones, covered in cinnamon sugar which we always used to get at the Stampede. The smell is so heavenly, I have to steer clear of that area of the Stampede during that time of year.
there is actually a gluten-free doughnut recipe in Lara’s book, so you won’t have to miss them any longer. -ks
Joy
October 17, 2010 at 11:30 pmGorgeous doughnuts, Kamran! I must admit that I do have a secret love for the holes. :) Mmm. Funny, I think a lot of us are all a-Twitter for doughnuts for some reason. I bought a doughnut pan a couple of weeks back and it still hasn’t been used. I’m just wondering, does the cookbook have baked batter-based doughnut recipes?
joy, the book has almost everything imaginable. I even think it has a margarita doughnut recipe! -ks
Bridget K
October 17, 2010 at 11:51 pmOooo They look great! I’ll have to try these before the week is out!
As for my favorite donut? Cake with chocolate frosting and sprinkles. 8D
Shaheen {The Purple Foodie}
October 18, 2010 at 12:20 amI’ve had doougnuts on my to-make list for the longest time! Somehow it keeps getting pushsed back because delicious donuts from the bakery are just minutes away. I’ve got to change that, I know.
Your doughnuts looks amazing! And my favourite doughnut has got to be the nutella filled one. Bliss.
Shaheen, will you believe that I have never tried a nutella filled doughnut? I think it’s time for me to do so- immediately! -ks
baahar
October 18, 2010 at 12:44 amThe pics are awesome .. yet again :) I wonder if there is a recipe for baked donuts in that book.
Here in Austria, people traditionally prefer Krapfen (http://home.comcast.net/~osoono/ethnicdoughs/krapfen/krapfen.htm), which only taste good when there is a lot of filling :) I was disappointed so many times that I gave up buying them all together. I remember the smaller ones my mom made though .. they were delicious indeed, but oh so unhealthy :) Once in a while shouldn’t be a problem though ;)
there are tons of recipes in the book, including one for baked doughnuts! -ks
lynne
October 18, 2010 at 12:57 amI love yeast glazed doughnuts! They are sweet, light, and oh so delicious!
midori
October 18, 2010 at 1:06 amI remember my mom used to make doughnuts at home. It was potato doughnuts.. so good.. The dough has mashed potato in it. It’s a bit heavier than the usual doughnuts, I guess.. but so so good.. I wish I had the recipe now. As for the topping, cinnamon sugar is my favorite. :)
I have never had a potato doughnut before. I have a Mario Batali recipe bookmarked for them, but I keep finding an excuse not to make them; now that I hear they are absolutely amazing- I will have to give the recipe a try! -ks
Charity
October 18, 2010 at 1:46 amLove Lara – Love her book!
My favorite doughnut is a warm doughnut. Preferably with a simple sugar glaze. Vague, but the absolute truth.
Jeannie
October 18, 2010 at 1:46 amBeautiful post, Kam.
Choosing a favorite donut is a difficult task, but Boston Kreme is pretty up there!
Tokyo Terrace
October 18, 2010 at 3:28 amIt’s dinner time here in Tokyo, but these doughnuts look perfectly delicious for any time of day! Beautiful job, Kamran!
thank you! -ks
Mardi@eatlivetravelwrite
October 18, 2010 at 4:48 amFab post Kamran! My favourite doughnuts (though I don’t really like to eat them – I just like a bite, so the doughnut holes are perfect for me) are the glazed ones with multicoloured sprinkles.
Fragolina
October 18, 2010 at 4:57 amFirst time visiting, like your blog and recipes. and these doughnuts are so delicious, I specially love the sugar glazed doughnuts.
Jessica @ How Sweet
October 18, 2010 at 5:52 amWhat beautiful donuts!
And my favorite is the good old sugar donut.
Avanika (Yumsilicious Bakes)
October 18, 2010 at 5:58 amI’ve been meaning to bake doughnuts since forever. Haven’t really gotten around to it, in part because delicious doughnuts are just around the corner, and in part because I haven’t found a recipe I can trust. You’ve just changed that :)
Mine is either the colorful sprinkly one [appeals to the young girl in me] or the chocolate hazelnut filled chocolate glazed doughnut!! Sounds sinful, right?
Courtney
October 18, 2010 at 6:05 amWhen I was a kid I loved apple fritters, mainly because they were the biggest donuts in the case! Now I live in Japan and love the donuts from a donut store chain here named Mr. Donut. My favorite is called pon-de-ring, and is a ring shaped donut that looks like eight donut holes cooked together into a ring. The inside is soft and chewy, unlike any donut I’ve had before! Recently they have also had the “German Chocolate Coconut”, a chocolate cake donut coated in toasted coconut. This may be my new favorite! I would love to try making my own donuts, this recipe looks fun!
That pon-de-ring doughnut sounds absolutely sinful! As for the german chocolate cake doughnut… Lara has a recipe in her book for that too. – ks
Maxine Reisenleiter
October 18, 2010 at 6:22 amBeautiful pictures! I love cake doughnuts the very best now that I’m older, but as a child I loved the plain glazed doughnuts. When I was a child back in the 1950’s my family lived way out in the country. We used to make a trip to town to get supplies of various kinds on Saturdays. My mom and I would always stop at this little house where they made and sold doughnuts. We would buy a dozen and Mom and I would sit in the car eating them all up. They were always warm and sticky yeast doughnuts. They were great.
Aimee
October 18, 2010 at 6:36 amMmm… I love doughnuts!
My favorite kind would be the regular glazed donuts, topped with something like raspberries. Mmmm.
Barbara
October 18, 2010 at 6:45 amGorgeous doughnuts, Kamran! And my favourite has got to be the sugar glazed doughnuts. Bliss.
Jess
October 18, 2010 at 7:07 amOh baby! I am a cider doughnut girl, through and through.
you simply must give the recipe for the cider doughnuts a try. simply delish! -ks
Noelle
October 18, 2010 at 7:16 amCake donuts are by far my favorite. Apple and Pumpkin are so good!
Theresa
October 18, 2010 at 7:31 amMy fave doughnut is the boston cream! Ah! Custard on the inside, chocolate on the outside, that’s what I dream about! :)
Adriana
October 18, 2010 at 8:03 amYour doughnuts are absolutely gorgeous! I made yeast raised doughnuts a couple months ago, and have made a few other kinds since then. My favorite are simple, glazed doughnuts, cake or yeast.
ophir03
October 18, 2010 at 8:13 amChocolate cake, or raised with white sugar…or raised with chocolate…I’m not picky!
Kirstjen Pratt
October 18, 2010 at 8:14 amOohh, definitely a raised chocolate glazed doughnut…nothing beats it!
Monika {windycityvegan}
October 18, 2010 at 8:26 amMy favorite doughnut has to be the baked double-chocolate glazed beauties I made yesterday morning! We’ve been sticking to baked doughnuts on account of the wee little one in our house, but after your gorgeous photos and rave recipe review, I see some raised doughnut holes in our very near future (my birthday = pass on fried foods).
Hi Monika, these doughnuts have egg yolks in them, but I believe that Lara has a vegan doughnut recipe in her book…-ks
Caroline
October 18, 2010 at 8:36 amIt has to be chocolate glazed with rainbow sprinkles.. It’s the kid in me!
Joyce
October 18, 2010 at 8:40 amBeautiful photos! I love donuts- For some reason more so around this time of year as the air gets a chill. My favorite would be a chocolate glaze over it. Thanks! Have a golden day! xo
Zoe H
October 18, 2010 at 8:49 amMy favorite donut is a chocolate glaze old fashioned. Crispy. Delicious.
Heather in SF @HeatherHAL
October 18, 2010 at 9:05 amHey Kamran, now I want a donut instead of my virtuous breakfast of granola! I have made beignets, which are my favorite donuts, although I do have a fondness for raised glazed donuts with all that puffy yeasty goodness. Ever make a strawberry glaze? You use berries instead of milk. I hope you make the krullers again, I would love to see our pictures of them.
Mopar Marilyn
October 18, 2010 at 9:10 amI like a doughnut coated with sugar and cinnamon! And still warm! This looks like an awesome book!
Rachel
October 18, 2010 at 10:04 amYum! These look delicious and your pictures are gorgeous! My favorite type of doughnut would have to be just a plain ol chocolate glazed doughnut. Yum!!
El
October 18, 2010 at 10:12 amBeautiful Kamran. Now I want a doughnut!
chefpandita
October 18, 2010 at 10:21 amLovely doughnuts, Kamran! The glazed sprinkled ones remind me oh Homer Simpson :)
If I had to choose a doughnut it would be one with chocolate/nutella filling!
Evelyn
October 18, 2010 at 10:46 amYour doughnuts look amazing! I personally love apple cider doughnuts. The signify fall to me, and eating them tossed in cinnamon sugar when they are hot out of the oil makes me feel warm and happy.
Nancy Clark
October 18, 2010 at 11:02 amI love chocolate cake donuts with vanilla glaze. Boy, are they good!
Ile
October 18, 2010 at 11:21 amToasted coconut. Def toasted coconut. Your donuts look delectable. Yum!
Snarky Sister
October 18, 2010 at 11:22 amApple fritters! But let’s not kid ourselves, I’m not that picky, we are talking about fried dough right? :)
Daydreamer Desserts
October 18, 2010 at 11:36 amWho needs Krispy Kreme when you can make these gorgeous babies at home!
Amen! -ks
Natalie
October 18, 2010 at 11:56 amGlazed old-Fashioned dipped in Chocolate Milk!!
jenni
October 18, 2010 at 11:56 amdoughnuts hold wonderful memories in my life, too. every year, for nearly 20 of them, we got together with our friends and their families and had a pumpkin carve and doughnut fry. my specialty is maple bars, but i also make pumpkin doughnuts as well as the apple cider doughnuts. one memory that stands out: when i was a kid in arizona, we used to get our polio shots at the school. on immunization day, my mom knew it but wouldn’t tell us because i freaked out. she always had a surprise for us to make the day a little easier…at lunch time we had fried shrimp for dinner, but after school, she made mounds of delicious glazed doughnuts that she made with potatoes. yummy. i don’t make those and i think mine are better, but it was a delightful memory. i’m anxious to try these doughnuts and would LOVE to win Lara’s book! Thanks for the post!
Megan
October 18, 2010 at 11:58 amyum! My favorite type of donut is creme filled, not custard but creme. yumm!
Cindy
October 18, 2010 at 12:35 pmglazed, melt-in-your-mouth donuts!!!
Sarah Jane
October 18, 2010 at 12:53 pmHoly cow. My favorite doughnut? Do I have to narrow it down? I even have a line of bumper sticker ideas in my head involving doughnuts…..
Alyse
October 18, 2010 at 1:37 pmMy favorite has to be a NY jelly doughnut.
Kristen
October 18, 2010 at 2:04 pmI’m a simple girl… I love good old glazed doughnut holes, but maple glazed long johns are a close second.
Darnit…now I want a doughnut!
Amanda O.
October 18, 2010 at 2:45 pmI worked at a bakery in my hometown for 4 years. It was my first job and I loved it. The bakery has been open over 100 years so you know the doughnuts were amazing. My personal favorite are the plain glazed raised doughnuts from that bakery. They are seriously perfection and I have not tasted a doughnut since that compares. YUM!
Laurel Miller
October 18, 2010 at 3:04 pmChocolate covered with sprinkles!
Cheryl W.
October 18, 2010 at 3:30 pmMy favorite is definitely the cream filled, but I can’t leave out my maple long johns either.
Thanks so much for the opportunity to enter.
Jessie
October 18, 2010 at 4:04 pmGlazed with chocolate icing! But you also can’t beat a classic – a warm, glazed doughnut!