Classic Glazed Doughnuts
Cost $12.5, save $15
Source: Recommended by CookPal
- 120 Min
- 20 Servings
- $12.5
Classic Glazed Doughnuts
Cost $12.5, save $15
Source: Recommended by CookPal
- 120 Min
- 20 Servings
- $12.5
INGREDIENTS
Tangzhong
- 🥛 ⅓ cup milk
- ⅓ cup cake flour
Doughnuts
- 🥛 1 cup milk
- 4 ¼ cups cake flour
- 1 package active dry yeast
- 5 ounces evaporated milk
- 🧈 ½ cup butter, melted and cooled
- 🥚 2 large eggs
- 🧂 ¼ cup sugar
- 🧂 1 teaspoon salt
- 1 teaspoon vanilla extract
- 4 cups vegetable oil for frying
Glaze
- 3 cups powdered sugar
- 🧈 ½ cup melted butter
- 1 tablespoon vanilla extract
- 🧂 ⅛ teaspoon salt
- 💧 6 tablespoons hot water
STEPS
Whisk together 1/3 cup milk and 1/3 cup cake flour in a saucepan, cook over medium heat until thickened (about 3 minutes) to make tangzhong.
Heat 1 cup milk to 105-115°F, transfer to stand mixer and stir in yeast; let it rest for 5 minutes.
Mix evaporated milk, melted butter, eggs, sugar, salt, vanilla, tangzhong, and 2 cups cake flour in stand mixer. Gradually add remaining 2 1/4 cups cake flour for soft dough, beating for 2-3 minutes until smooth.
Turn dough onto floured surface and knead for 2-3 minutes. If sticky, chill dough for up to 2 hours.
Roll dough into a rectangle (1/2-inch thick), cut with round cutters to form doughnuts and holes on floured baking sheets, let rise for 1 hour.
Heat vegetable oil in a frying pan to 365°F, fry doughnuts in batches for 90 seconds per side, doughnut holes for 60 seconds, then let cool on wire racks.
Mix powdered sugar, melted butter, vanilla extract, salt, and hot water to make glaze. Adjust thickness with water as needed.
Dip warm doughnuts in glaze, turning to coat. Set on racks to allow glaze to set for 30 minutes.
NUTRIENTS
Per 1 serving🔥
250
Calories
- 4Protein
- 35Carbs
- 12Fats
💡 Ensure glaze consistency is pourable but not too thin.Avoid overworking the dough to keep the doughnuts light and fluffy.Monitor oil temperature closely to prevent burning or undercooking.