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Glazed doughnuts
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Glazed doughnuts are part of the magic of European cuisine. Their light yeast dough will enchant you with its softness and crispy crust. And the sweet glaze, made from powdered sugar, gives the doughnuts a delicate flavour, perfect for breakfast.
Variations
Here are some ideas for creating different versions of your favourite pastry:
- Add cocoa to the glaze to make a chocolate doughnut.
- Sprinkle the finished doughnuts with icing sugar instead of glaze.
- Add a little vanilla or lemon zest to the dough for a new flavour.
Secrets to tenderness and flavour
To make your doughnuts tender and delicious, follow these tips:
- Allow the yeast dough to rise twice for lightness and fluffiness.
- Fry at 170-180°C for perfect results.
- Aim for a golden brown colour on both sides.
Tips on ingredients
Make your doughnuts perfect by using:
- Fresh yeast or dry active yeast to make the dough rise well.
- Warm (not hot) milk for yeast growth.
- Be sure to sift the icing sugar for a smooth glaze.
Small culinary nuances
A few nuances for a flawless result:
- Make sure the dough is not too thick.
- After frying, place the doughnuts on a paper towel to get rid of excess fat.
- Apply the glaze while the doughnuts are still slightly warm.
Ingredients for the recipe
Ingredients
Khutorok Premium Wheat Flour 1kg
500 g
Prostonashe Pasteurized Milk 2.5% 870g
250 ml
Lvivski Drizhzhi Pressed Yeast 42g
20 g
Fine Life White Crystal Sugar 800g
50 g
Yasensvit Real Giants Chicken Eggs С0 10pcs
2 pcs
Ferma Extra Sweet Cream Butter 82.5% 180g
50 g
Moryachka Natural Food Sea Salt 500g
0.5 tsp
Shhedryj Dar Refined Sunflower Oil 500ml
500 ml
Dobryk Sugar Powder 350g
200 g
Prostonashe Pasteurized Milk 2.5% 870g
for glaze 50 ml
Preparation steps
01
Preparation of the starter — Dissolve the yeast in warm milk, add 1 tablespoon of sugar and 2 tablespoons of flour, leave for 15 minutes. ⏱ 15 min. Guideline: The starter will foam and increase in volume.
02
Kneading the dough — Add eggs, sugar, salt, melted butter and sifted flour to the starter, knead into an elastic dough. ⏱ 10 min. Guideline: The dough is soft and does not stick to your hands.
03
First rise — Cover the dough with a towel and leave in a warm place. ⏱ 40 min. Guideline: The dough has doubled in size.
04
Shaping the doughnuts — Roll out the dough to a thickness of 1 cm, cut out circles with a diameter of 8 cm, and cut out holes with a diameter of 2 cm in the centre. ⏱ 10 min. Guideline: The doughnuts are evenly shaped with a hole in the centre.
05
Second rising — Place the dough pieces on a board, cover and leave for 15 minutes. ⏱ 15 min. Guideline: The doughnuts have increased slightly in size.
06
Frying — Fry the doughnuts in hot oil for 2-3 minutes on each side. ⏱ 15 min. Guideline: Golden brown on both sides.
07
Prepare the glaze — Mix the icing sugar with the milk until smooth. ⏱ 5 min. Guideline: The glaze should be thick and smooth.
08
Glaze — Dip the top of the warm doughnuts into the glaze and allow the excess to drip off. ⏱ 10 min. Guideline: An even layer of glaze on the surface.
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Tip Donuts are best when freshly made. The glaze will set in 10-15 minutes.
Where to order ingredients
Select the required ingredients in one of the stores
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