Glazed Donuts
RECIPE
DONUT DOUGH
▪10g or 3 1/3tsp Instant yeast
▪350g or 1.5c warm whole milk, scalded (heat on medium until simmering)
▪100g or 1/2c sugar
▪2 large eggs
▪685g all purpose flour
▪5g or 1tsp salt
▪100g or 1/2c melted (not hot) lard
▪3qt/ltr crisco (may need more or less depending on the size of your pot. I’m using a 6.75qt dutch oven)
Dough after proofing
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
▪750g or 6c powdered sugar
▪175g or 1/2c corn syrup
▪125g or 5/8c milk
Combine and whisk until smooth. Cover until ready to use.
