Glazed Doughnuts


  • Doughnuts
    • 2¼ teaspoon active dry yeast
    • ½ cup warm water (110° F)
    • ¼ cup granulated sugar (divided)
    • ¼ cup evaporated milk (warmed to 110° F)
    • ½ teaspoon salt
    • ¼ cup vegetable shortening (at room temperature)
    • 1 large egg
    • 1 egg yolk
    • ½ teaspoon vanilla extract
    • 2½ cups all-purpose flour (then more as needed)
    • 3-4 cups vegetable shortening (for frying)
  • Glaze
    • 2 tablespoons unsalted butter (melted)
    • 1 1/3 cups powdered sugar
    • 1 pinch salt
    • 2 teaspoons evaporated milk
    • ½ teaspoon vanilla extract
    • 3-4 teaspoons hot water


In the bowl of an electric stand mixer, whisk together yeast, warm water and ½ teaspoon of the sugar. Let rest 5-10 minutes. Add in evaporated milk, remaining granulated sugar (3 tablespoons plus 2½ teaspoon), salt, ¼ cup shortening, egg, egg yolk and vanilla. Add half of the flour and set mixer with whisk attachment and blend until smooth. Switch mixer to hook attachment, slowly add remaining flour and knead on low speed until smooth and elastic about 4-5 minutes, adding additional flour as needed. Transfer dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until double in size, about 1½ hours.

Punch dough down and roll into an even layer onto a floured surface to slightly less than ½ inch thickness. Cut into doughnut shapes using a doughnut cutter or two round circle cutters (on large and one small for holes). Cover and let rise until doubled, about 30-40 minutes.

Heat shortening in a cast iron dutch oven to 360° F (don't walk away from oil while preheating and don't let it get above 375° F, remove from heat and reduce heat as needed). Meanwhile, prepare glaze by mixing together all of the glaze ingredients in a shallow dish (don't add too much water, you'll be dipping warm doughnuts in glaze so you don't want it to be runny, fairly thick is good). Carefully transfer doughnuts to oil and fry until golden on bottom, then using a wooden chopstick, flip to opposite side and fry opposite side until golden brown. Transfer to a wire rack and allow to cool 1-2 minutes then dip top half in glaze while still warm and return to wire rack and allow glaze to set at room temperature. Best served warm. Once cool reheat in microwave 5-10 seconds if desired.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License