Hey guys it's Bettie from BakerBettie.com and welcome back to another video.
Now today we are learning how to make classic glazed yeast doughnuts. And these
are the kind of doughnuts that you would find in a Krispy Kreme because they're
those really fluffy fried doughnuts that are covered in that really thin sweet
glaze. Now this does mean we are going to be working with yeast today but I'm
going to walk you through it step by step
so let's go ahead and dive into the recipe. Okay so we're going to start by
heating up one cup of milk and you want it to be somewhere between 110 and 120
degrees Fahrenheit. Now if you don't have a thermometer to check the temperature
of the milk this is going to feel warm but not hot. Now once our milk is warmed
up we are going to stir in one package of dry yeast and this can be active dry
yeast or instant yeast. I'm going to use instant yeast today and that's just
going to get our dough moving a little quicker. Now you want to let this sit for
about five minutes until it gets all bubbly and this is called proofing your
yeast and this is just going to wake it up and give it a little jumpstart before
we add it into our dough. So while our yeast is proofing we can go ahead and
get started with our other ingredients. Now on a large mixing bowl I am mixing
together 1/3 cup of melted butter that is
slightly cooled along with 1/3 cup of granulated sugar.
Next I'm going to stir in two eggs until those are well combined. As well as 1 and
1/4 teaspoon of kosher salt. Now at this point our yeast is proofed and we can go
ahead and stir the milk yeast mixture into our other ingredients. Next we are
going to stir in four cups of unbleached all-purpose flour until that
is well combined.
Now at this point your dough is likely going to be very sticky but that is okay.
It is going to change as we knead it and will become more manageable.
Now you can knead this dough with a dough hook in your stand mixer but I
want to show you that you can make these donuts without a lot of specialty
equipment so we are actually going to knead the dough by hand.
I have lightly floured my work surface here and transferred my dough onto the
counter. And now I'm also lightly flowering the top of the dough as well
as my hands. To knead the dough by hand fold it in half and then use the heels
of your hands to push it away from you. Now give the dough a 90-degree turn and
repeat the folding and pushing motion. Just continue this process over and over
again and the dough will start becoming more smooth and elastic as we develop
the gluten structure. You can add a little more flour as needed throughout
this process but the dough should become less and less sticky naturally as it is
needed. So try to be patient and avoid adding a ton of extra flour. We're going
to knead this dough for about five to seven minutes. You can tell when you are
done kneading the dough when it is smooth and elastic and it's going to
feel slightly sticky and will stand up tall on its own when you round it into a
ball. And if you press down into it it's going to spring back up which means that
our gluten is developed. Now go ahead and place it back
in the mixing bowl and we are going to cover it and allow it to ferment at room
temperature until it is double in size. This should take about 45 minutes if you
use rapid rise yeast and 75 minutes if you use active dry yeast. Now that our
dough has doubled in size we are going to roll it out and cut out our doughnuts.
So lightly flour your work surface and transfer the dough onto it. You can also
lightly flour the top of the dough and then roll it out to about a half inch
thick.
And then I'm going to use my donut cutter to stamp out the donuts but if
you don't have a donut cutter I will show you another option. One of the most
important things when cutting out your donuts is that you don't want to twist
your cutter. So you can see here that I am moving the cutter back and forth
slightly so that I can cut all the way through the dough but I am not twisting
the cutter. Twisting the cutter can actually seal the edges and it will
prevent the donuts from rising as high. Now if you don't have a donut cutter you
can use a really sturdy glass to cut them out. Now you can leave them without
a hole in the middle and fry them like this which makes them perfect for piping
a filling in the middle or you can use something like a shot glass to cut out
the holes in the center.
After you get all of your doughnuts cut out place them on a parchment lined
baking sheet and cover them to let them proof. The doughnut holes we'll need
about 20 minutes and the doughnuts will need about 45 minutes. While these are
proofing we can set up our fry station. I am using a large skillet that has high
sides but you could also use a Dutch oven or even a cast-iron skillet.
You just need to be able to pour about 2 inches of cooking oil in whatever pan
you choose. Now you do want to use a neutral flavored oil that has a high
smoke point. I am using peanut oil but you could also use vegetable oil or
canola oil. You do also want to set up a fry thermometer on your pan so that you
can monitor the temperature of the oil. Now turn the heat on to medium and allow
the oil to come up to about 350 degrees Fahrenheit.
You also want to set up a cooling rack on top of a sheet pan to drain the
donuts on. And you're going to need a spatula and a pair of tongs or
chopsticks for flipping the donuts. Once your oil is up to temp you can start by
frying the donut holes. I like to place a few of them on my spatula and gently
lower them into the oil.
Move them around in the oil so that they fry evenly. They will take about one minute to get golden brown. Now we can go ahead and
move on to frying the donuts. Gently transfer one onto a spatula and
carefully lower it into the hot oil. I am able to fry about three donuts in my pan
at one time and you don't want to overcrowd the oil. Let the donuts fry on
one side for about one minute and then you can use tongs or chopsticks to
gently flip them over and fry on the other side until they are golden brown.
If you are using tongs be really careful not to squeeze the donuts too much when
you're flipping them or you might deflate them. Keep an eye on the heat and
adjust the burner up or down if the oil is getting too hot or cold. Transfer the
donut onto the cooling rack to drain and cool.
Now to make the glaze we are going to sift three and a half cups of powdered
sugar into a mixing bowl and we're going to add to that six tablespoons of milk
as well as a half tablespoon of vanilla extract and just give all of that a good
whisk together. Now you do want to warm the glaze up by heating it in the
microwave. So we're going to microwave the mixture for about 30 seconds and
then give it a good whisk and then heat it up for about 30 more seconds. And then
you do want to immediately use it. Place the donuts by dunking them in the glaze
and then turning to coat them. I like to use a butter knife to flip the donuts
and then to swirl them around in the glaze so that I make sure they are
coated completely. Now transfer the donuts
back to the cooling rack to allow the place to set for a few minutes before
serving.
Now if you're somebody who really loves a chocolate doughnut
you can also dunk these in a thin ganache glaze. I'm going to leave the
link for that recipe in the description box. Look at how beautiful these turned
out. They are so nice and golden brown and they have that sweet glaze all over
them and now I cannot wait to taste one. I have glaze all over my lips. These
taste so much like something you would buy in a really good donut shop. They're
really light and fluffy and just a little bit chewy and they have all of
that sweet glaze on the outside. They are so good I cannot wait for you guys to
try these. Now I really hope you all enjoyed this recipe tutorial and if you
did go ahead and give it a thumbs up. I'm always happy to answer any of your
questions so you can leave those down in the comment section and if you aren't
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on Instagram and on Facebook and I'll see you guys next time. Bye!