There’s something about fluffy and light, yet rich donuts that make them absolutely addicting in the very best way. You can’t go wrong with offering delicious glazed donuts in your shop — they will definitely be a best-seller. The ingredients to this delicious recipe are simple and very likely your operation will have on hand already.
- 1 1/8 cup whole milk (warm)
- 1/4 cup sugar
- 2 1/4 teaspoons Instant or Active Dry Yeast
- 2 whole large eggs lightly beaten
- 1 1/4 sticks unsalted butter, melted
- 4 cups flour
- 1/2 teaspoon salt
- shortening/oil for frying
- 1/2 cup butter, melted
- 2 teaspoons vanilla
- 4 cups powdered sugar
- 3 tablespoons cream or milk to thin
- dash of salt
To make the dough:
- Warm the milk until it is warm when you dip your finger in it (about 105 degrees). Add milk to a mixing bowl or bowl of your stand mixer. Add sugar and stir. Add the yeast and stir. Let the yeast rest for 5 minutes.
- Add the beaten eggs and melted butter to the bowl and stir to combine.
- While the mixer is running slowly, add the flour and salt, mix until the dough comes together. Mix for five minutes to work the dough well. Let the dough sit in the bowl for 10 minutes.
- After the rest period turn the dough out into a lightly oiled bowl, cover with plastic wrap and refrigerate for at least 2 hours, up to overnight. The dough should be cold enough to work with easily and have the butter solidify.
To form the donuts:
- Remove the dough from the fridge and roll it out on a lightly floured surface until it is 1/2 to 1/3 inch thick. Use a three-inch donut cutter to cut out the donuts.
- Place the cut donuts and holes on a lightly greased baking sheet.
- Repeat with the remaining dough.
- Cover the donuts and let them rise until doubled in size, about one hour. The donuts will be very puffy and airy looking.
To fry the donuts:
- Heat a few inches of oil or shortening in a large cast iron skillet or fryer over medium heat until the oil reaches 350 to 375 degrees (use a thermometer!). Carefully add the donuts to the hot oil and fry until golden brown, about 1 1/2 minutes per side. The donut holes will only take about 30 seconds per side.
- Use a slotted spoon to remove the donuts from the hot oil and place them on a paper towel lined baking sheet to remove extra grease. Let them cool slightly. Dip the hot donuts in the glaze (I like to flip on both sides so it’s fully covered) and enjoy right away.
For the Glaze: Melt the butter in a medium bowl. Add the vanilla and stir to combine. Add the powdered sugar and stir to form a thick paste. Thin out the paste with milk, one tablespoon at a time, until the mixture is about as thick as school glue.
From flour to sugar and eggs, Buchmann Eggs can provide all of the necessary ingredients to make these delicious treats. Contact us today for more information on how we can help your business thrive!