Glazed Raised Donuts: A Real Treat

You’ve bought these at the supermarket and at those famous donut shops and loved them. Did you know they’re easy enough to make at home? They’re fun to make too.

Since they are fun to make, if you have kiddos, let them help you! Kids love playing with dough and the funny thing is, the more you “play” with it, the better the end product will be. When first mixed, the dough is a bit on the sticky side. While you may be reluctant to handle it because your hands will get some dough on them, I never met a kid who wouldn’t look forward to that…

Finally, what can be better than something you make where you know the ingredients that make it up–ones you can pronounce.

The Yeast Dough

As mentioned above, the dough initially is a tad sticky. That’s because it’s a sweet yeast dough.

Of course you can do this by machine, but since this is a small-batch recipe, you may not want to haul out that big stand mixer. Again, it’s your choice, but with these sweet doughs, I prefer to do it by hand to make sure the texture is just right,

The dough’s texture is quite soft and as I said, sticky in the beginning. However, when you begin to work the dough by kneading and adding small amounts of flour, the dough becomes less sticky. It should have a smooth and silky texture.

As with any yeast concoction, there’s a time investment. Most yeast doughs can be risen in the fridge so I’d take advantage of that if you don’t have time to complete the task in the same day. Just remember to let the dough come to room temperature before you start rolling and cutting.

Don’t Have A Donut Cutter?

Don’t buy one! You simply don’t need it.

I used a biscuit cutter that was about 2.5-inches/5-cm in diameter and managed the hole with a soda bottle cap. If you want to make twists, then you need no utensils. Just take about a walnut-sized piece of dough and roll it into a rope about 8-inches/20-cm long, fold in half and twist the ends together.

I glazed these but they’re also good rolled in cinnamon sugar. Surprisingly, they’re good keepers. While they won’t be as good as the day you made them, the next day they’re almost as good. The dough is also good, minus the hole, for making jelly donuts.

Just double the ingredients to make a larger batch. I got about a dozen out of the small-batch recipe

The Recipe

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Glazed Raised Donuts (small batch)

Simple but delicious

Prep Time15 minutes mins

Cook Time5 minutes mins

Rising Time2 hours hrs

Total Time2 hours hrs 20 minutes mins

Course: Breakfast, Brunch, Snack

Cuisine: American

Keyword: krispy creme copycat, raised donuts, yeast donuts

Servings: 12

Calories: 182kcal

Author: Judith Hannemann

Ingredients

• 1/4 cup warm water
• 2 1/4 tsp dry yeast 1 envelope
• 1 tsp sugar
• 1/4 cup + 2 tbs milk
• 2 1/2 tbs vegetable shortening
• 1 egg
• 2 tbs sugar
• pinch of salt
• 2-2 1/2 cups flour
• oil for frying

Glaze:

• 1 cup confectioner's icing sugar, sifted
• 1-2 tbs water
• 1/2 tsp vanilla

US Customary - Metric

Instructions

• Place yeast in the 1/4 cup of warm water, add the 1 tsp sugar, stir and let it stand for about 5 minutes until foamy.
• Heat milk and shortening in a small saucepan. Let stand until it's lukewarm.
• Mix sugar, salt and the egg in a large bowl. Stir in the cooled milk mixture and the pinch of salt. Stir until sugar is dissolved.
• Add the yeast mixture and 1 cup of the flour. Mix until a soft batter forms.
• Add enough remaining flour until you get a soft dough consistency. The amount of flour is variable in different weather conditions. You may need more flour than stated. The dough should be pretty soft and slightly sticky--it's texture you're aiming for.
• Turn the dough out onto a floured surface and knead until smooth--the dough will be sticky.
• Place the dough in a lightly oiled bowl, cover and let rise until double--about 1 1/2 hours.
• Roll out dough to 1/2-inch thickness. Using a donut or biscuit cutter (I used a large biscuit cutter and a soda bottle cap for the middle hole) cut out the donuts and place them on a floured piece of parchment. Let rise until light--about 40 minutes.
• Meanwhile, heat 1-2 inches of oil in a large deep skillet until it's 325-350F/160-180F. Fry donuts until golden brown on each side. I flip them with wooden chopsticks. Don't crowd the pan--fry in shifts. Drain on paper towels.
• Mix glaze ingredients and drizzle over warm donuts.
• Makes about a dozen medium donuts.

Nutrition

Serving: 1donut | Calories: 182kcal | Carbohydrates: 33g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 10mg | Potassium: 62mg | Fiber: 1g | Sugar: 12g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

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