Nga Nguyen

Classic glazed donuts

12-year-old: Mom, can I eat chocolate?

Me: No.

12-year-old: Papa, can I eat chocolate?

Hubby: No.

12-year-old (grinning): Yay! Two negatives make a positive!!

Us: ???

Classic glazed donuts

(Adapted from Sally’s Baking Recipes)
(About 15 small donuts)

For donuts:
240 ml milk (room temperature)
2 eggs
1.5 tsp vanilla extract
6 tbs butter (melt in the microwave for 1′)
70 g sugar
1/2 tsp salt
500 g all purpose flour
10 g active dry yeast
Vegetable oil (for frying)

For classic donut glaze:
200 g confectioners’ sugar
80 ml milk
1/2 tsp vanilla extract

To make donuts:

For a labor-intensive method, see Sally’s website.

We used a capital-intensive method, i.e. using a bread machine 🙂 Because why not! Who had all the time on earth to make donuts at 7pm on a Sunday!!

  1. In a bread machine, put milk + eggs + vanilla extract + melted butter.
  2. Add salt + sugar + all purpose flour + active dry yeast.
  3. Select option “Dough” and wait 🙂
  4. When the dough is ready, turn the dough onto a lightly floured surface.
  5. Use a rolling pin to roll the dough to about 1/2″ thick.
  6. Use a large round cutter to cut the dough into round donuts.
  7. Use a smaller round cutter to cut small holes into the donuts.
  8. Place the donuts and holes on a lined baking sheets.
  9. Loosely cover with a kitchen towel.
  10. Let them rest for about 30′.
  11. Prepare a cooling rack over a baking sheet. Set aside.
  12. Pour oil into a medium pan.
  13. Heat the oil over medium heat until it reaches 375F.
  14. Carefully add a few donuts into the oil, avoid overcrowding the pan.
  15. Fry about 1 minute each side.
  16. Use a metal slotted spoon to remove the donuts.
  17. Place them on prepared rack.

To make the glaze:

  1. In a bowl, mix all the glaze ingredients together.
  2. Dip each warm donut into the glaze.
  3. Place them back on the prepared rack and let the glaze set.
  4. Enjoy!