These are super easy to make – they just require a ridiculously long time to rest. I would suggest making the dough first thing in the morning and then you can eat them hot and fresh for dessert. OR make the dough at night and eat them for breakfast. These feel like more of an arts and crafts project than a baking project to me. I opted to decorate them with different colours of glaze, sprinkles and of course the classic cinnamon sugar coating.

Homemade Glazed Doughnuts

Prep time: 50 minutes + 9 hours inactive
Cook time: 10 minutes
Total time: 1 hour + 9 hours inactive
Yield: ~16 servings

INGREDIENTS

For the Doughnuts

¼ cup white sugar
1 cup + 2 tablespoons whole milk, warmed
2 ¼ tsp. dry active yeast
2 room temperature eggs
½ cup + 2 tablespoons of butter
4 cups all purpose flour
¼ teaspoon salt
Oil for frying

For the Glaze

3 cups confectioner’s sugar
½ cup milk
½ teaspoon vanilla
Food colouring of choice (optional)

DIRECTIONS

Dissolve the sugar into the warm milk and add yeast. In a small saucepan melt your butter over low heat. Remove from heat, let cool (but not harden) for 5 minutes and combine with eggs ensuring that the butter is not too hot otherwise the eggs will cook. In a stand mixer combine the yeast mixture, the butter/egg mixture, the salt and the flour, adding the flour one cup at a time.

Once the ingredients are combined, continue to knead the dough in the stand mixer for an additional 5 minutes. The goal is to achieve a smooth and very elastic dough. Remove the dough from the mixer, cover in oil to prevent sticking and then place in a bowl. Cover with saran wrap and refrigerate for 8- 12 hours.

Turn out the dough onto a floured surface and begin to roll it out to a ¼ inch thickness. Cut the doughnuts into your preferred shape and place them on a floured baking sheet. Cover and let rest for an hour or until they look light and airy.

Mix together ingredients for glaze and set aside.

Fill a large pot with oil and heat until it reaches 350 F. Time to start frying! Place doughnuts in oil, one at a time. They should rise to the top and puff up and soon as they hit the oil. With a metal slotted spoon or spatula, flip the doughnut once it’s golden brown on the bottom. Frying should take maximum 1 minute total per doughnut (or 30 seconds per side). Place cooked doughnuts on paper towel to absorb any extra grease. Dip doughnuts into the glaze to finish. If you want more glaze on your doughnuts, dip them in the glaze multiple times, waiting for each coat to dry in between.