How to Make Glazed Sugared Donuts

These Syrup Glazed Sugared Donuts are quite possibly the ultimate sweet treat, perfect for a cozy morning or an indulgent dessert.

The donuts are soft, fluffy, and lightly fried to a golden brown, then glazed with a cardamom-infused sugar syrup for that extra touch of… well, sweetness. But that’s not enough here. No sir. These donuts are then rolled in cinnamon sugar, just to make sure it is as indulgent as possible. And whether you’re a donut-making pro or a newbie in the kitchen, this recipe is easy to follow and delivers delicious results every time.

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How to Make Glazed Sugared Donuts

Prepare the Dough:

1. Warm the Milk: Heat the milk until warm, but not hot. You should be able to comfortably dip your finger into it.
2. Activate the Yeast: Dissolve 1/4 cup of sugar in the warm milk. In a small cup, add the yeast and pour the milk-sugar mixture over it. Stir gently and let it sit for 10 minutes until frothy.
3. Mix Wet Ingredients: In a separate bowl, combine the beaten eggs with the melted butter, stirring constantly until well incorporated.
4. Combine Mixtures: Pour the yeast mixture into the butter and egg mixture, whisking constantly until thoroughly combined.
5. Incorporate Flour: Slowly start adding the flour and salt to the wet mixture, whisking or stirring constantly. Continue to mix for about 10 minutes until the dough starts coming together.
6. Knead the Dough: If the dough is sticky, add a bit more flour. Knead the dough gently on a lightly floured surface until you have a springy, smooth dough.
7. First Rise: Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it sit for about 30 minutes at room temperature.
8. Refrigerate the Dough: After the initial rise, transfer the dough to the fridge and refrigerate for at least 8 hours, or overnight.

Shape and Rise:

1. Prepare the Doughnuts: Remove the bowl from the fridge and turn out the dough onto a lightly floured surface. Roll the dough out to 1/4 to 1/3-inch thickness.
2. Cut the Dough: Using a 3-inch cutter (or a glass), cut as many rounds as possible. Use a 1 1/2-inch cutter (or small bottle cap) to cut holes in each round.
3. Second Rise: Place the doughnuts and holes on a floured baking sheet. Cover with a large tea towel and place in a warm spot. Let them rise undisturbed for at least an hour until visibly puffier.

Fry the Doughnuts:

1. Heat the Oil: In a large pot, heat enough oil to fry the doughnuts. The oil should be hot but not too hot, or the doughnuts will burn. Test with a small piece of dough; it should sizzle and rise to the surface slowly.
2. Fry Doughnuts: Fry the doughnuts in batches, 1-2 at a time, cooking for about 1 minute on each side until golden brown. Remove with a slotted spoon and drain on paper towels.
3. Fry the Holes: Fry the doughnut holes next. They will cook faster, about 30 seconds per side.

Glaze and Coat:

1. Prepare the Glaze: In a small pan, combine 1/2 cup of sugar with just enough water to submerge it. Add a dash of cardamom. Cook over medium heat until the sugar dissolves and thickens to a syrupy consistency.
2. Glaze the Doughnuts: Brush each doughnut with the syrup while still warm. For an extra treat, dip the glazed doughnuts in a mixture of granulated sugar and cinnamon.

Serve:

1. Serve Warm or at Room Temperature: These doughnuts are best served warm, but they can be enjoyed at room temperature as well.

Recipe Notes:

• Don’t Overheat the Milk: Ensure the milk is warm, not hot, as hot milk can kill the yeast.
• Check Oil Temperature: To avoid burning the doughnuts, maintain a consistent oil temperature. If you have a thermometer, aim for 350°F (175°C).
• Kneading Tip: If the dough feels too sticky, don’t hesitate to sprinkle a bit more flour while kneading. The dough should be smooth and elastic.
• Glaze Consistency: The sugar syrup should be thick but still spreadable. Don’t let it overcook or it will harden too quickly.

Glazed Sugared Donuts

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• Author: Suchitra Vaidyaram
• Total Time: 8 hours 35 minutes
• Yield: 12-15 donuts 1x

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Description

These Syrup Glazed Sugared Donuts are quite possibly the ultimate sweet treat, perfect for a cozy morning or an indulgent dessert.

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Ingredients

Units USM Scale 1x2x3x

For the Dough:

• 1 1/8 cup whole milk, warm (265 ml)
• 1/4 cup sugar (50 g)
• 2 1/4 teaspoons instant or active dry yeast (1 package)
• 2 large eggs, beaten
• 1 1/4 sticks unsalted butter, melted (10 tbsp or 140 g)
• 4 cups all-purpose flour (500 g)
• 1/4 teaspoon salt

For the Glaze:

• 1/2 cup sugar (100 g)
• Enough water to just submerge the sugar
• Dash of cardamom

For the Sugar Topping:

• Granulated sugar (amount to preference)
• Cinnamon (amount to preference)

For Frying:

• Oil (e.g., sunflower oil)

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Instructions

Prepare the Dough:

1. Warm the Milk: Heat the milk until warm, but not hot. You should be able to comfortably dip your finger into it.
2. Activate the Yeast: Dissolve 1/4 cup of sugar in the warm milk. In a small cup, add the yeast and pour the milk-sugar mixture over it. Stir gently and let it sit for 10 minutes until frothy.
3. Mix Wet Ingredients: In a separate bowl, combine the beaten eggs with the melted butter, stirring constantly until well incorporated.
4. Combine Mixtures: Pour the yeast mixture into the butter and egg mixture, whisking constantly until thoroughly combined.
5. Incorporate Flour: Slowly start adding the flour and salt to the wet mixture, whisking or stirring constantly. Continue to mix for about 10 minutes until the dough starts coming together.
6. Knead the Dough: If the dough is sticky, add a bit more flour. Knead the dough gently on a lightly floured surface until you have a springy, smooth dough.
7. First Rise: Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it sit for about 30 minutes at room temperature.
8. Refrigerate the Dough: After the initial rise, transfer the dough to the fridge and refrigerate for at least 8 hours, or overnight.

Shape and Rise:

1. Prepare the Doughnuts: Remove the bowl from the fridge and turn out the dough onto a lightly floured surface. Roll the dough out to 1/4 to 1/3-inch thickness.
2. Cut the Dough: Using a 3-inch cutter (or a glass), cut as many rounds as possible. Use a 1 1/2-inch cutter (or small bottle cap) to cut holes in each round.
3. Second Rise: Place the doughnuts and holes on a floured baking sheet. Cover with a large tea towel and place in a warm spot. Let them rise undisturbed for at least an hour until visibly puffier.

Fry the Doughnuts:

1. Heat the Oil: In a large pot, heat enough oil to fry the doughnuts. The oil should be hot but not too hot, or the doughnuts will burn. Test with a small piece of dough; it should sizzle and rise to the surface slowly.
2. Fry Doughnuts: Fry the doughnuts in batches, 1-2 at a time, cooking for about 1 minute on each side until golden brown. Remove with a slotted spoon and drain on paper towels.
3. Fry the Holes: Fry the doughnut holes next. They will cook faster, about 30 seconds per side.

Glaze and Coat:

1. Prepare the Glaze: In a small pan, combine 1/2 cup of sugar with just enough water to submerge it. Add a dash of cardamom. Cook over medium heat until the sugar dissolves and thickens to a syrupy consistency.
2. Glaze the Doughnuts: Brush each doughnut with the syrup while still warm. For an extra treat, dip the glazed doughnuts in a mixture of granulated sugar and cinnamon.

Serve:

1. Serve Warm or at Room Temperature: These doughnuts are best served warm, but they can be enjoyed at room temperature as well.

Notes

• Don’t Overheat the Milk: Ensure the milk is warm, not hot, as hot milk can kill the yeast.
• Check Oil Temperature: To avoid burning the doughnuts, maintain a consistent oil temperature. If you have a thermometer, aim for 350°F (175°C).
• Kneading Tip: If the dough feels too sticky, don’t hesitate to sprinkle a bit more flour while kneading. The dough should be smooth and elastic.
• Glaze Consistency: The sugar syrup should be thick but still spreadable. Don’t let it overcook or it will harden too quickly.

• Prep Time: 20 mins
• Rising Time: 8 hours
• Cook Time: 15 mins
• Category: Dessert
• Method: Deep Frying
• Cuisine: American

Nutrition

• Serving Size: 1 donut
• Calories: 300
• Sugar: 12g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 1g
• Cholesterol: 60mg