Description
Delicious homemade Amish glazed donuts with a rich and fluffy texture.
Ingredients
Scale
- 1 cup Whole Milk
- 1/2 cup Sugar
- 1 teaspoon Salt
- 1/4 cup Unsalted Butter
- 1/2 cup Warm Water
- 2 teaspoons Active Yeast
- 2 Large Eggs
- 4 cups All-Purpose Flour
- 2 cups Confectioners’ Sugar
- 1/4 cup Corn Syrup
- 1 teaspoon McCormick Vanilla Extract
- 1 pinch Kosher Salt
- 3–4 tablespoons Milk
Instructions
- In a medium saucepan over medium-high heat, pour in the whole milk. When it’s hot but not boiling, add the sugar, salt, and butter. Cool for about 5-10 minutes.
- Combine the yeast packets and 2 teaspoons of sugar into the warm water. Allow the mixture to sit for 5 minutes until it bubbles and grows.
- In the bowl of a stand mixer fitted with a dough hook, add the cooled milk mixture and activated yeast. Then, add the eggs and mix for a couple of minutes to blend together.
- Gradually mix in the flour, one cup at a time, while keeping the mixer on low. After you’ve added the last cup, knead the dough for about 10 minutes until it’s smooth and elastic.
- Place the dough in a greased bowl, cover it, and let it rise for about 1 hour or until it doubles in size.
- Punch down the dough and allow it to rise again for another hour, ensuring it puffs up nicely.
- While the dough is rising, mix all the glaze ingredients in a medium bowl. Whisk until smooth and blend to your desired consistency.
- Roll out the dough on a floured surface to about 1/2 inch to 3/4 inches thick.
- Use a donut cutter or round tool to cut out the shapes, ensuring to create a hole in the center.
- Place cut-out donuts on a baking sheet and carefully drop one at a time into vegetable oil heated to 350°F.
- Allow each donut to fry and brown for 45 seconds to 1 minute on one side, then flip to brown the other side until golden brown.
- Remove the donuts from the oil and set them on a plate lined with paper towels to absorb any excess oil.
- While the donuts are still warm, submerge each one into the glaze, rotating to coat both sides. Let them drain briefly before placing on a cooling rack.
- For freshness, store the glazed donuts between layers of parchment paper in an airtight container for up to two days.
Notes
- Ensure the yeast is fresh for maximum rise.
- Adjust the thickness of the glaze by adding more milk as needed.
- Donuts should be fried at the correct temperature for optimal texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg