Glazed Donuts
Behold the glazed donut. Bask in the aroma that fills your house as you fry and glaze them and try not to punish yourself too harshly when you eat 6 in one sitting.
Ingredients
DONUT DOUGH:
- 10 g or 3 1/3tsp Instant yeast
- 350 g or 1.5c warm whole milk, scalded, heat on medium until simmering
- 100 g or 1/2c sugar
- 2 large eggs
- 685 g all purpose flour
- 5 g or 1tsp salt
- 100 g or 1/2c melted lard, not hot
- 3 qt crisco, may need more or less depending on the size of your pot. I’m using a 6.75qt dutch oven
GLAZE:
- 750 g or 6c powdered sugar
- 175 g or 1/2c corn syrup
- 125 g or 5/8c milk
Instructions
DONUT DOUGH:
- Mix yeast, water, sugar, eggs, flour, salt and lard on low speed with dough hook for 3min or until the dough forms into a mass. Increase speed to high and mix for 5-6 more minutes or until the ball looks cohesive and somewhat smooth. At this point, dough shouldn’t tear when you tug it gently. If it does, mix longer.
- Transfer to a bowl and tuck and round it into a ball as shown @2:20. Cover and allow to proof at room temp for 1 hour.
- After proofing the dough should have roughly doubled in size. Transfer dough to a floured work surface. Degas with your fingers slightly then roll out into a roughly 18″ (45cm) x 10-12″ (25-30cm).
- Cut donuts out, 3 across and 4 down, using largest and smallest ring molds (for donut hole) then transfer to a parchment lined, oiled sheet tray. Wrap well and proof at room temp for 45-60 minutes.
- Heat crisco in large heavy bottomed pot over medium until it reaches 350F/175C.
- Carefully place donuts in oil away from your body. Only fry 3-4 donuts at a time to not overcrowd and to keep oil temp from dropping. Fry for 60-90 seconds, until golden. Flip and repeat.
- When done, transfer to a wire rack and allow to cool for about 5 minutes before glazing. See my glazing method @9:27.
GLAZE:
- Combine and whisk until smooth. Cover until ready to use.
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