Glazed Donuts Recipe by fenway
Cooking Instructions 15 mins 1 In a large bowl whisk together yeast, warm water and 2 tablespoons of the sugar, let rest 10 minutes 2 Add evaporated milk, remainig sugar, salt, butter, egg, egg yolk and vanilla, stir to blend, it will look lumpy 3 Add half of the flour and mix until smooth 4 Add remaining flour and mix, again just until smooth 5 Cover bowl with plastic wrap and place in a warm spot until doubled about 1 hour 6 Scrape dough out onto a floured work surface 7 Roll 1/2 inch thick with floured roller 8 Cut into three inch circles and cut a whole in the middle of each circle 9 Cover donut circles and holes with a towel and let rise again until doubled, about 30 minutes 10 Preheat oil in a dutch oven or deep skillet 1/2 full to 360 11 Fry 2 to 4 donuts at a time. They cook quick, about 15 seconds on each side, flip with a slotted spoon. fry donut holes aa well. 12 Drain on paper towels 13 MAKE GLAZE: 14 In a large bowl beat butter, confectioner's sugar, cream, vanilla, salt and 2 tablespoons hot water until smooth, add more hot water as needed to make a glaze consistancy 15 Dip donut tops in glaze to coat, dry on racks. Dip donut holes as well 16 Donuts are best warm, they can be reheated one at a time in microwave for 5 to seconds 17 1 In a large bowl whisk together yeast, warm water and 2 tablespoons of the sugar, let rest 10 minutes 1 In a large bowl whisk together yeast, warm water and 2 tablespoons of the sugar, let rest 10 minutes 2 Add evaporated milk, remainig sugar, salt, butter, egg, egg yolk and vanilla, stir to blend, it will look lumpy 2 Add evaporated milk, remainig sugar, salt, butter, egg, egg yolk and vanilla, stir to blend, it will look lumpy 3 Add half of the flour and mix until smooth 3 Add half of the flour and mix until smooth 4 Add remaining flour and mix, again just until smooth 4 Add remaining flour and mix, again just until smooth 5 Cover bowl with plastic wrap and place in a warm spot until doubled about 1 hour 5 Cover bowl with plastic wrap and place in a warm spot until doubled about 1 hour 6 Scrape dough out onto a floured work surface 6 Scrape dough out onto a floured work surface 7 Roll 1/2 inch thick with floured roller 7 Roll 1/2 inch thick with floured roller 8 Cut into three inch circles and cut a whole in the middle of each circle 8 Cut into three inch circles and cut a whole in the middle of each circle 9 Cover donut circles and holes with a towel and let rise again until doubled, about 30 minutes 9 Cover donut circles and holes with a towel and let rise again until doubled, about 30 minutes 10 Preheat oil in a dutch oven or deep skillet 1/2 full to 360 10 Preheat oil in a dutch oven or deep skillet 1/2 full to 360 11 Fry 2 to 4 donuts at a time. They cook quick, about 15 seconds on each side, flip with a slotted spoon. fry donut holes aa well. 11 Fry 2 to 4 donuts at a time. They cook quick, about 15 seconds on each side, flip with a slotted spoon. fry donut holes aa well. 12 Drain on paper towels 12 Drain on paper towels 13 MAKE GLAZE: 13 MAKE GLAZE: 14 In a large bowl beat butter, confectioner's sugar, cream, vanilla, salt and 2 tablespoons hot water until smooth, add more hot water as needed to make a glaze consistancy 14 In a large bowl beat butter, confectioner's sugar, cream, vanilla, salt and 2 tablespoons hot water until smooth, add more hot water as needed to make a glaze consistancy 15 Dip donut tops in glaze to coat, dry on racks. Dip donut holes as well 15 Dip donut tops in glaze to coat, dry on racks. Dip donut holes as well 16 Donuts are best warm, they can be reheated one at a time in microwave for 5 to seconds 16 Donuts are best warm, they can be reheated one at a time in microwave for 5 to seconds 17 17 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Slow Cooker Parmesan Honey Pork Roast Crockpot Beef Stroganoff Stuffed Chicken Breasts Cast Iron Hash Browns Buffalo Cauliflower Slow Cooker Parmesan Honey Pork Roast Crockpot Beef Stroganoff Stuffed Chicken Breasts Cast Iron Hash Browns Buffalo Cauliflower Lagana with olives and rosemary Buffalo Cauliflower Triple-berry Quick Muffin (from All-purpose Baking Mix) Spaghetti Carbonara Power Apple Snack Banana Bread Mike's Green Chile Pork Stew Creamy Squash Soup Carrot Salad Verde salsa Lagana with olives and rosemary Buffalo Cauliflower Triple-berry Quick Muffin (from All-purpose Baking Mix) Spaghetti Carbonara Power Apple Snack Banana Bread Mike's Green Chile Pork Stew Creamy Squash Soup Carrot Salad Verde salsa