- Do you wanna know how to make
the best homemade glazed donuts?
'Cause I'm gonna show you.
Check this out.
(upbeat music)
Hey, everybody, it's Natasha of Natasha'sKitchen.com.
Today we are making donuts.
This is everyone's favorite.
They disappear so fast,
and it's because they are melting your mouth delicious
and easier than you think.
So let's get started.
If you haven't already done it,
make sure you subscribe to our channel
for more great recipes.
In a large mixing bowl,
combine one cup of flour, a quarter cup of sugar,
a quarter teaspoon of salt, and one packet of yeast.
I'm using Instant Yeast or Quick-Rise.
Sometimes it's called RapidRise Yeast.
You'll need one packet which is about seven grams,
or two and a quarter teaspoons.
Whisk that together.
Now we're gonna add our scalded and cooled milk.
Scalding the milk is a quick and easy step,
but we'll create the fluffiest donuts.
I usually do this first so it can cool
down while I'm prepping the other ingredients.
Add two-thirds cup milk to a small sauce pan
and place it over medium-low heat.
Stir constantly to prevent a film
from forming and do not boil.
Once it reaches 180 degrees Fahrenheit
or you see it start to steam,
take it off the heat and transfer it to a measuring cup
to cool faster.
The milk should still be very warm, but not too hot.
Make sure it's not hotter than 115 degrees Fahrenheit.
Otherwise, you can kill or deactivate your yeast.
Also add one fourth cup of oil,
two egg yolks, and half a teaspoon of vanilla extract.
And this is our homemade extract with just two ingredients.
I will leave a link to this recipe in the notes.
Whisk all of that to combine,
then cover it with plastic wrap
and let it rest at room temperature for about 10 minutes
or until you see some bubbles form on the surface.
This is how I proof the yeast
to make sure it's still active.
Keep in mind, if your room temperature is cold,
it may take longer to see those bubbles form.
(upbeat music)
All right, we can see those little bubbles
coming up to the surface of our batter.
That means our yeast is working.
Now add your remaining one and a half cups of flour,
adding just enough until the dough holds together
and no longer sticks to the sides of the bowl.
Whenever you're measuring flour for any baking project,
it is super important that you measure correctly.
Make sure you watch our video
on how to measure wet and dry ingredients.
If you add too much flour, the dough will be dense and dry,
and the donuts won't puff up correctly.
Once the dough comes together, knead it by hand in the bowl
for about five minutes.
The dough should not be sticking to the sides of the bowl.
And if you find it's very sticky to the touch,
you can dust lightly with flour
then continue kneading with clean dry hands.
Kneading requires a little bit of effort,
but it's also like adult Play-Doh
and it can be therapeutic.
When you're done kneading,
you'll have a soft, smooth,
and slightly sticky to the touch dough.
(upbeat music)
Cover the bowl tightly with plastic wrap
so the dough doesn't dry out,
and let it rise in a warm spot
no hotter than 110 degrees Fahrenheit
for about 45 minutes or until it's doubled in size.
If your oven gets too hot for proofing,
here's our microwave trick.
Place a damp kitchen towel in the microwave for one minute,
this'll create a steamy and warm environment
which is perfect for proofing dough.
Place your bowl into the microwave,
close the door and let it rest for 45 minutes.
If you have extra time on your hands
or simply have nothing better to do,
you can also leave it at room temperature
for about one and a half to two hours
for it to double in size.
Turn your dough out onto a smooth work surface
that's lightly dusted with flour.
Using a rolling pin, gently roll the dough out
into a large flat disc.
And this is my all-time favorite rolling pin
for all of my baking projects,
and I will link to this in the notes.
You'll notice this rolling pin is tapered
with a thicker part in the middle.
So when you place your hands
on the edges of the rolling pin,
it creates even pressure across the surface of the dough.
You wanna roll the dough until it's about one fourth
to one third inch thick.
Cut out the doughnuts using a doughnut press
and keep them as close together as you can
to cut out as many as you can.
I will link to the doughnut cutter that I have,
but if you don't have one,
you can also use round biscuit cutters
to cut out your donuts.
You should get about 11 to 12 donuts and donut holes
depending on how thick you rolled out your dough.
Once all of your donuts and donut holes are cut out,
transfer them to a parchment lined baking sheet.
I do like to cut out any extra donut holes that I can
from the scraps that are left.
You can also bunch the scraps together and re-roll them
to get another donut.
The donut that's re-rolled from scraps
always looks a little strange and misshapen,
but it sure taste delicious.
This last piece of dough is also fun to give to kids
to play with if they're helping you in the kitchen.
My daughter loves to roll this out
and cut out her own little shapes.
Now cover the donuts with a tea towel
and let the donuts rise in a warm place
for about 20 minutes,
or at room temperature for 45 minutes
until you see they're visibly puffed.
I pre-heated my oven for about five minutes
at the lowest temperature, then turned it off.
I'm also putting a wooden spoon into the door
to make sure that the oven doesn't get too hot.
You never want it to be above about 110 degrees Fahrenheit
or you can deactivate and kill the yeast,
and you wouldn't wanna ruin your donuts at the end.
While the donuts are proofing,
we're gonna set up our frying stations.
You can either use a large pot or Dutch Oven
with a clip on pot thermometer.
And this clip on thermometer is our most reliable
and favorite one.
You can also use this as an in oven thermometer,
I will link to it in the notes.
If you have a deep fryer, you can also use that.
And that's what we're gonna do.
This makes it much easier because
you don't have to constantly monitor the temperature.
The deep fryer will regulate the temperature on its own.
We're gonna set the oil to heat to 375 degrees Fahrenheit.
I also have a baking sheet lined with a cookie rack,
which is where I set the donuts after they're glazed.
And I love using chopsticks
for dipping the donuts into the glaze.
We're gonna go ahead and make
the super simple glaze right now.
I got this glaze recipe from my neighbor, Sherry,
thank you Sherry for sharing this with me.
All you need is one pound
or four cups of confectioner's sugar or powdered sugar,
with five to six tablespoons of water
and one tablespoon of vanilla extract.
Whisk that together until it's smooth,
and you should have a light drizzling consistency.
I usually start with five tablespoons of water
and I add another one if needed.
This is an easy and perfect glaze for donuts.
Once you have that completely smooth,
we're gonna set it next to our frying station.
Now it's been about 20 minutes
and we're gonna check on those donuts.
The donuts look puffy and fluffy, and it's time to fry.
(upbeat music)
Set up your frying station in the order
you're going to be working.
So we're gonna have the donuts,
then the fryer, then the glaze,
and finally the rack where the donuts are gonna rest.
Once the oil is preheated to 375 degrees Fahrenheit,
we're gonna add about two to three donuts at a time,
making sure you don't crowd the pan.
Fry them for about 60 seconds per side
or until they're golden on each side,
and you only wanna flip them once.
I find that using a set of chopsticks for flipping donuts
makes it easy without tearing the donuts.
Once it's golden brown on both sides,
transfer that into the glaze.
Roll the donut and turn it in the glaze
to make sure that it's fully coated on both sides.
Once it's fully coated, lift up the donut
and let the excess glaze drip it back into the bowl,
then transfer it to the wire rack.
This process goes fast.
And as soon as you're done glazing one donut,
you're ready for the next one.
This is another reason why I like to fry just two at a time
so I can keep track of my donuts
and make sure they're not over cooking.
You can see that's our scrap donut,
and it's misshapen.
But I call this one, it is always my favorite,
it's huge.
Once all of the donuts are fried,
I'll add the donut holes in a few batches.
If the donut holes don't flip naturally,
you can flip them after 60 seconds
and continue frying until they're golden all over.
The donut holes will take a little less time
than the whole donuts.
You can put whole batches of donut holes
into the glaze all at once, turning them to coat,
then just fish them out with a slotted spoon.
Arrange the glazed donut holes on the wire rack
to rest the same way.
As soon as the glaze sets on the outside of the donuts,
which happens fast, they're ready to serve.
(laughing)
I'm really excited.
I've been craving donuts all day.
But thankfully, these are pretty quick to make.
I mean, so little active time,
and you couldn't have donuts in like three hours.
Boom, these are easy, easy peasy.
Make them once and you'll make them over and over
because everyone will ask for them, okay?
All right, I can not wait for the taste test any longer.
I wanna dive right in.
Let's pick one that looks super puffy, super glazed.
All of them.
Okay, here we go, this one looks good.
And just as soon as that glaze sets, you can dig in.
Even if they're still a little bit warm,
you want them to be a little bit warm,
that's when they're the best,
fresh, homemade donuts, nothing like it.
Okay, here we go, then let's stop talking.
(chuckles)
Oh.
(chuckles)
Mm-hmm, wow.
I love how you can really taste that vanilla in the glaze.
And they are so airy, soft.
I mean, they're just like a cloud,
and they totally melt in your mouth.
They disappear really fast.
If you have zero self control,
do not, do not make this recipe
'cause they are dangerously good.
I just know when the kids get home from school,
these are gonna disappear right away.
And if you're lucky enough to have any leftovers,
the best way to reheat them is just like
seven to eight seconds in the microwave.
It's super fast.
That's the camera man.
(laughing)
Okay, I better wrap this up.
And I need some privacy to finish this donuts,
this donut, not all of them.
All right, I hope you guys enjoy this
and then it becomes a new favorite for you
and then we'll see you in our next video.
This makes my day.
(chuckles)