How to Make Glazed Sugared Donuts

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.

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: 45 minutes
• Yield: Makes 12 1x
• Diet: Omnivore

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Description

These donuts are the ultimate sweet treat, perfect for a cozy morning or an indulgent dessert. A simple recipe with big flavor!

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Ingredients

Units USM Scale 1x2x3x

• 1 1/8 cups (265 ml) whole milk
• 1/4 cups (50 g) sugar
• 2 1/4 teaspoons instant or active dry yeast
• 2 large eggs
• 1 1/4 sticks (140 g) unsalted butter
• 4 cups (500 g) all-purpose flour
• 1/4 teaspoon salt
• 1/2 cups (100 g) sugar
• Enough water to just submerge the sugar
• Dash of cardamom
• Granulated sugar
• Cinnamon
• Oil

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Instructions

Prepare the Dough

1. Warm the milk until warm, but not hot.
2. Dissolve 1/4 cup of sugar in the warm milk, add the yeast, and let it sit for 10 minutes until frothy.
3. In a separate bowl, combine beaten eggs with melted butter.
4. Pour the yeast mixture into the butter and egg mixture, whisking until combined.
5. Slowly add flour and salt, mixing for about 10 minutes until the dough comes together.
6. If sticky, add more flour. Knead until you have a springy, smooth dough.
7. Transfer the dough to a lightly oiled bowl, cover, and let it sit for about 30 minutes at room temperature.
8. After the initial rise, refrigerate for at least 8 hours, or overnight.

Shape and Rise

1. Remove the dough from the fridge and roll it out to 1/4 to 1/3-inch thickness.
2. Cut out as many rounds as possible using a 3-inch cutter, then cut holes in each round using a 1 1/2-inch cutter.
3. Place the doughnuts and holes on a floured baking sheet, cover, and let them rise for at least an hour in a warm spot.

Fry the Doughnuts

1. Heat enough oil in a large pot to fry the doughnuts. Test with a small piece of dough; it should sizzle and rise slowly.
2. Fry the doughnuts in batches, 1-2 at a time, for about 1 minute per side until golden brown. Remove and drain on paper towels.
3. Fry the doughnut holes for about 30 seconds per side.

Glaze and Coat

1. In a small pan, combine 1/2 cup of sugar with enough water to submerge it and a dash of cardamom. Cook over medium heat until the sugar dissolves and thickens.
2. Brush each doughnut with the syrup while still warm. Dip the glazed doughnuts in a mixture of granulated sugar and cinnamon.

Serve

1. Serve warm or at room temperature.

Notes

• For a richer flavor, use brown sugar instead of granulated sugar in the glaze.
• To prevent sticking, ensure your oil temperature is correct before frying; use a candy thermometer for precision.
• Leftover donuts can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to a month.

• Prep Time: 30 minutes
• Rising Time: 8 hours
• Cook Time: 15 minutes
• Category: Dessert
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 1 donut
• Calories: 300
• Sugar: 30
• Sodium: 100
• Fat: 15
• Saturated Fat: 8
• Unsaturated Fat: 5
• Trans Fat: 0g
• Carbohydrates: 40
• Fiber: 2
• Protein: 4
• Cholesterol: 50

Frequently Asked Questions

What is the right oil temperature for frying glazed donuts?

Keep the oil at 350°F to 375°F. Too cool and the donuts absorb excess oil and turn greasy; too hot and the outside browns before the interior is cooked through.

How thick should I roll the dough before cutting?

About half an inch is standard. Thinner dough produces dense donuts without much interior; thicker dough may not cook through before the outside over-browns.

When should I dip the donuts in the sugar glaze?

Dip them while they are still warm, within a few minutes of coming out of the oil. The heat helps the glaze adhere and set with a thin, even coating rather than pooling at the bottom.

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