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Chocolate Glazed Doughnuts

April 4, 2011

Chocolate Glazed Doughnuts

Chocolate Glazed Doughnuts

If you have never made your own doughnuts from scratch before you really have to try it.  They are so much fun.  They are a little time consuming.  The entire process takes a few hours, so it’s a good test of your patients too.  These are a very basic plain doughnut.  You could fill the centers with jam, jelly, cream or custard.  You could also cut out the centers and fry them as well and then toss them in cinnamon sugar or icing sugar.  This is a very versatile recipe that is easily adaptable.

I would suggest taking the day and spending it in the kitchen and making these doughnuts.  If you have a friend that you enjoy baking with call them up, invite them over and make these doughnuts.  When the doughnuts are ready, kick your feet up, pour yourself a tall glass of whisky milk and eat all the doughnuts because you know that doughnuts are never the same the day after.  That is my suggestion, it will make you feel incredible inside!

makes 1/2 a dozen doughnuts

Ingredients for the Doughnuts
1 1/4 active dry yeast
1 tablespoons warm water
1 1/2 cups all-purpose flour plus additional for sprinkling and rolling out dough
1/2 cup milk at room temperature
1/8 cup butter, softened
2 large egg yolks
1 tablespoons sugar
3/4 teaspoons salt
1/4 teaspoon cinnamon
About 5 cups peanut oil for deep frying

To prepare:

Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes.

Mix together flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture in mixer at low speed until a soft dough forms. Increase speed to medium-high and beat for 3 minutes.

Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). Cover the bowl with a clean kitchen towel (non terry cloth) and let the dough rise in a draft-free place at warm room temperature until doubled in size, about 1 1/2 to 2 hours. You could also let dough rise in bowl in refrigerator 8 to 12 hours.

Place the dough on a lightly floured surface and roll it out with a lightly floured rolling pin into a 12-inch round and 1/2 inch thick disk. Using a 3 inch doughnut cutter cut out as many rounds as possible.   Then transfer the doughnuts to a lightly floured large baking sheet. Cover the doughnuts with a clean kitchen towel and let rise again in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts). Do not re-roll scraps.

Heat 2 1/2 inches oil in a deep 4-quart heavy pot until it registers 350°F on thermometer. Fry doughnuts, 2 at a time, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain. (Return oil to 350°F between batches)

From Gourmet, December 2006

Chocolate Glazed Doughnuts

Chocolate Glazed Doughnuts

Doughnuts are certainly worth every second it takes to make them.  Give them a try, you’ll see 🙂

From our kitchen to yours,
Sydney Jones

2 Comments leave one →
  1. April 4, 2011 5:12 am

    Wow those donuts look awesome!


  1. Jelly Filled Baked Doughnuts « Sydney'sKitchen

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