Krispy Kreme Glazed Donuts

Why Glazed Donuts Are Worth the Effort

Glazed donuts are more than just a sweet snack they’re a perfect harmony of texture and flavor. What makes homemade glazed donuts truly special is the love and care that go into every step. By balancing the right ingredients and perfecting your technique, you can create donuts that rival any store-bought version. Whether it’s for a cozy breakfast or a celebratory treat, glazed donuts are guaranteed to bring smiles to your table.

The Science of Perfect Glazed Donuts

Glazed donuts owe their irresistible texture to the balance of science and art. When protein in the flour mixes with liquids, it creates gluten, which forms the structure of the dough. Meanwhile, yeast releases gases that create tiny air pockets, giving the donuts their airy, tender crumb. The double rise process is crucial it ensures the dough develops fully, resulting in light, fluffy donuts. Careful temperature control, both for proofing and frying, is the secret to nailing that golden exterior and perfectly soft interior.

What You’ll Need to Make Glazed Donuts

To make glazed donuts like a pro, it helps to have the right tools and ingredients. Here’s your checklist:

Tools:

• Stand mixer with a dough hook
• Digital thermometer (for precise temperature control)
• 3.5-inch donut cutter
• Heavy-bottomed pot or deep fryer
• Spider strainer or slotted spoon
• Cooling rack

Ingredients:

For the Dough:

• 450g all-purpose flour (plus extra for dusting)
• 8g active dry yeast (about 2¼ teaspoons)
• 120ml warm water (precisely 110°F)
• 120ml whole milk (room temperature)
• 50g granulated sugar
• 60g unsalted butter (softened)
• 6g fine sea salt
• 2 large eggs (room temperature)

For the Glaze:

• 240g confectioners’ sugar (sifted)
• 80ml whole milk
• 5ml vanilla extract
• Pinch of fine sea salt

How to Make Perfect Glazed Donuts

Step 1: Wake Up the Yeast

Glazed donuts start with active yeast for that classic rise. Combine warm water (110°F) with a tablespoon of sugar and sprinkle the yeast on top. Let it sit for 8-10 minutes until it’s foamy and bubbly proof that your yeast is alive and ready to work.

Step 2: Mix the Dough Base

In your stand mixer bowl, whisk together the remaining sugar, eggs, milk, and the bloomed yeast mixture. Add softened butter and sea salt, blending until smooth.

Step 3: Build the Dough

Gradually add the flour while mixing on low speed. Once a soft, slightly tacky dough forms, increase the speed and knead for 8-10 minutes. The dough should become smooth and elastic a sign it’s ready for the next step.

Step 4: First Rise

Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a warm towel, and let it rise in a draft-free spot for 90 minutes. The dough should double in size.

Step 5: Shape the Donuts

Roll the dough out to ½-inch thickness on a floured surface. Use a 3.5-inch donut cutter to shape the donuts, cutting out the centers. Arrange them on parchment lined baking sheets.

Step 6: Second Rise

Cover the shaped donuts loosely with plastic wrap and let them rise for another 30-45 minutes. They should look visibly puffy this step ensures they’ll fry up light and airy.

Step 7: Fry the Donuts

Heat oil to 350°F in a heavy bottomed pot or deep fryer. Fry 2-3 donuts at a time, cooking for about 90 seconds per side. Use a spider strainer to transfer them to paper towels to drain any excess oil.

Step 8: Glaze the Donuts

To make the glaze, whisk together the confectioners’ sugar, milk, vanilla, and a pinch of salt until smooth. Dip each warm donut halfway into the glaze, allowing the excess to drip off. Place the donuts on a cooling rack to set.

Pro Tips for Making Glazed Donuts

• Temperature is Key: Always use a thermometer for your liquids and frying oil. The yeast activates at 110°F, and oil should stay at a steady 350°F for frying.
• Don’t Skip the Rises: Proper proofing is what gives glazed donuts their airy texture.
• Handle with Care: When rolling and cutting the dough, be gentle to preserve the air bubbles.
• Glaze While Warm: The glaze adheres best when donuts are still warm but not hot.

How to Store Glazed Donuts

Freshly made glazed donuts are best enjoyed within 12 hours, but you can store unglazed donuts in an airtight container for up to 24 hours. If you want to enjoy them later, freeze unglazed donuts for up to 2 months. Simply thaw and reheat for a fresh from the fryer experience.

FAQs About Glazed Donuts

Why didn’t my glazed donuts rise?
Check the freshness of your yeast and make sure your liquid temperature is accurate. If it’s too hot or too cold, the yeast won’t activate properly.

Why are my donuts greasy?
If the oil temperature is too low, the donuts will absorb excess oil. Keep it consistently at 350°F.

Can I make the dough ahead of time?
Yes! After the first rise, refrigerate the dough for up to 12 hours. Let it come to room temperature before rolling and cutting.

Why Homemade Glazed Donuts Are Unforgettable

Making glazed donuts at home is an art that combines simple ingredients with careful technique. From the soft, airy dough to the perfectly sweet glaze, each bite is a testament to the love and effort you put into the process. Whether you’re sharing them with friends or savoring one with your morning coffee, homemade glazed donuts turn any moment into something extraordinary.

Glazed Donuts

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• Author: Olivia Harper

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Ingredients

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For the Dough:

• 450g premium all-purpose flour (plus extra for dusting)
• 8g active dry yeast (about 2¼ teaspoons)
• 120ml filtered water, warmed to precisely 110°F
• 120ml whole milk, room temperature
• 50g granulated sugar
• 60g European-style unsalted butter, softened
• 6g fine sea salt
• 2 farm-fresh large eggs, room temperature

For the Glaze:

• 240g confectioners’ sugar, sifted
• 80ml whole milk
• 5ml pure vanilla extract
• Pinch of fine sea salt

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Instructions

Wake Up the Yeast

1. Combine warm water (110°F) with a tablespoon of your measured sugar.
2. Sprinkle yeast over the surface.
3. Let it bloom for 8-10 minutes until foamy.

Create the Base

1. In a stand mixer bowl, whisk together remaining sugar, eggs, and milk.
2. Add the bloomed yeast mixture.
3. Incorporate softened butter and salt.

Build the Dough

1. Gradually add flour while mixing on low speed.
2. Mix until a soft, slightly tacky dough forms.
3. Knead for 8-10 minutes until smooth and elastic.

First Rise

1. Transfer dough to a lightly oiled bowl.
2. Cover with plastic wrap and a warm kitchen towel.
3. Let rise in a draft-free spot for 90 minutes.

Shape with Care

1. Roll dough to ½-inch thickness on a lightly floured surface.
2. Cut donuts using a 3.5-inch cutter with a 1-inch center hole.
3. Place on parchment-lined baking sheets.

Second Rise

1. Cover shaped donuts loosely with plastic wrap.
2. Let rise for 30-45 minutes until visibly puffy.

The Frying Process

1. Heat oil to exactly 350°F.
2. Fry 2-3 donuts at a time, 90 seconds per side.
3. Drain on paper towels.

Glaze of Glory

1. Whisk glaze ingredients until silky smooth.
2. Dip each warm donut halfway into the glaze.
3. Let excess drip off and place on a cooling rack to set.

Notes

Creating perfect glazed donuts at home is a labor of love but worth the effort. For the best results, focus on proper proofing, consistent oil temperature, and glazing while the donuts are still warm. Enjoy them fresh within 12 hours for the ultimate treat!