Glazed Doughnuts
We're rolling in the dough
If you're anything like us, nothing in the world elicits more joy than finding the hot light illuminated on a visit to Krispy Kreme. A freshly glazed doughnut, right out of the fryer, is one of life's great pleasures. So we're doing what we can to recreate that experience in your home kitchen with a doable, delicious recipe for classic glazed doughnuts. Think: fluffy brioche-like dough in a sweet glaze laced with lemon zest and vanilla seeds. We dare you to eat just one.
Don't worry: You got this. They key to good doughnuts is delicate hands. That's because the dough is soft and full of gases that accumulate during proofing and will ultimately result in a fluffy final product. So when you're handling the dough, whether it's the first time around or you're rerolling the scraps, just be gentle and quick. You may still relish a trip to Krispy Kreme, but these doughnuts are going to bring a whole new meaning to hot and fresh.
To learn more, read "TT Culinary Institute: Glazed Doughnuts."
Recipe from the Tasting Table Test Kitchen
- For the Dough
- 1 cup whole milk, warmed to 115º
- 1 tablespoon sugar
- 2¼ teaspoons (¼ ounce) active dry yeast
- 3½ cups all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt
- 2 eggs, plus 1 yolk, beaten
- 6 tablespoons unsalted butter, softened, plus more for greasing
- Vegetable oil, for frying
- For the Glaze
- 2 cups confectioners' sugar
- ¼ cup whole milk
- ½ teaspoon kosher salt
- ½ teaspoon lemon zest
- 1 vanilla bean, seeds scraped
- Make the dough: In the bowl of a stand mixer fitted with a dough hook attachment, mix together the milk, sugar and yeast. Let sit until the mixture is foamy, 15 minutes. Add the flour, salt, eggs and butter, and mix on medium speed until a smooth dough forms. Transfer the dough to a large greased bowl, cover with plastic wrap and proof for 1 hour.
- After the first proof, the dough should have doubled in size. Punch it down in the bowl, cover with plastic wrap and allow to proof again for 45 minutes.
- While the dough proofs for a second time, make the glaze: In a medium bowl, whisk all of the glaze ingredients together until smooth. Cover with plastic and set aside until ready to glaze.
- Make the doughnuts: Heat 2 inches of vegetable oil in a 6-quart Dutch oven to 350º. On a lightly floured surface, roll out the dough to a ½-inch thickness. Using a 3½-inch ring cutter, punch out doughnuts, then, using a 1-inch ring cutter, punch out a hole in the center of each one. Reroll the scraps as needed to get 12 doughnuts.
- Line a baking sheet with a wire rack. Working in batches, fry the doughnuts, flipping once, until golden brown and puffed, 1 to 2 minutes per side. Transfer the cooked doughnuts to the prepared baking sheet to drain.
- While the doughnuts are still warm, dip each one in the glaze and return to the wire rack to let the glaze set for 5 minutes, then serve warm.
| Calories per Serving | 416 |
| Total Fat | 21.4 g |
| Saturated Fat | 5.3 g |
| Trans Fat | 0.3 g |
| Cholesterol | 44.5 mg |
| Total Carbohydrates | 50.4 g |
| Dietary Fiber | 1.2 g |
| Total Sugars | 22.1 g |
| Sodium | 258.5 mg |
| Protein | 5.8 g |
