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Glazed Donuts

By Brian Lagerstrom
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.
Prep Time: 2 hours
Cook Time: 15 minutes
Total Time: 2 hours 15 minutes
Servings: 12 donuts
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Ingredients 

DONUT DOUGH:

  • 10 g instant yeast
  • 350 g warm whole milk, scalded, heat on medium until simmering
  • 100 g sugar
  • 2 large eggs
  • 685 g all purpose flour
  • 5 g kosher salt
  • 100 g melted lard, not hot
  • 3 qt crisco, or neutral oil, may need more or less depending on the size of your pot. I'm using a 6.75qt dutch oven

GLAZE:

  • 750 g powdered sugar
  • 175 g corn syrup
  • 125 g whole milk
Metric - US Customary

Instructions 

DONUT DOUGH:

    If you are unfamiliar with making dough from scratch, I highly recommend you check out the linked video for additional instructions!
  • Mix yeast, water, sugar, eggs, flour, salt and lard on low speed with dough hook for 3 minutes 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. 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 350°F/175°C.
  • 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.

TO GLAZE:

  • Combine ingredients and whisk until smooth. Cover until ready to use.
  • For your glazing station, take wire rack and place it over a medium mixing bowl. Place a donut on the center of the rack and pour the glaze over top. Let the excess run off the donut.
  • When the donut is looking nice and glazed, remove it and place it on a sheet tray lined with a wire rack. Enjoy your donuts!
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