In the Kitchen: Glazed Donut Holes
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Total Time: 2 hours (1 hour, 45 min of dough rising time)
Serving: 18-30 donuts
- 1 1/4 cups whole milk
- 2 1/4 teaspoon instant (quick-rise) yeast (one packet)
- 2 large eggs
- 8 tablespoons unsalted butter – melted and cooled
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 4 1/4 cups bread flour (plus more for rolling out the dough)
- oil (for frying)
- 4 cups powdered sugar
- 1/2 cup milk
- 1 pinch salt
In a medium bowl, heat the milk in the microwave until it is warm to the touch, about 1 minute. Add in the yeast and give it gentle stir. Let the mixture sit until there is some foam on top, about 5 minutes.
In a large bowl, beat together the yeast mixture, eggs, butter, sugar and salt until combined. Add in about half of the flour and mix until combined. Add in the remaining flour and mix until combined. During the mixing process, you may need to stop the mixer and scrape down the sides. If the dough is too wet to handle, add in flour, 1 tablespoon at a time. Cover the bowl with a large kitchen towel, and leave it in a warm place to let it rise until it doubles in size, about 1 hour.
When the dough is done rising, pour it onto a well-floured surface and roll it to 1/2-inch thickness. Cut the donuts with a donut cutter, or with 2 different sized round cookie cutters (the large cutter should be about 3-inches in diameter). Save the donut holes. Knead scraps together, being careful not to overwork the dough, and repeat the process of rolling it out and cutting the donuts. You can also mix it up and do both holes and donuts!
Place the cut donuts on parchment paper, leaving room to rise between each one. Cover the donuts with a kitchen towel and let them rise in a warm place until they are puffed up, about 45 minutes.
About 15 minutes before the donuts are done rising, heat oil in a deep-fryer or large heavy-bottomed pot to 375°F. Place cooling racks on top of sheets of paper towels parchment paper, or line plates with paper towels.
When the donuts are ready and the oil is hot, carefully add the donuts to the oil, a few at a time without overcrowding your deep-fryer or pot. I stir the donuts around using tongs (if holes) so that they become evenly golden. If a donut, fry each side until golden for about 45 seconds each. Remove donuts with a tong or slotted spatula, and place on the prepared racks or plates. Repeat with the remaining donuts, making sure to keep the oil at the right temperature.
- In a large bowl, mix together sugar, milk and salt until smooth. If you prefer a thinner glaze on the donuts, add in more milk one teaspoon at a time.
- I use my hands but you can also use a fork to glaze each donut. If using hands, roll the donut around in the glaze a few times and hold up over the bowl to let any run off fall. Carefully transfer the glazed donut to the prepared cooking rack. The glaze will slowly drip off the donuts as it sets. Repeat with remaining donuts.