Milk Bread Glazed Donuts

Ingredients

• 0.5 cup whole milk (Warm to about 110°F/43°C)
• 2.25 tsp instant yeast
• 0.25 cup granulated sugar (For the dough)
• 1 large egg (At room temperature)
• 3 tbsp unsalted butter (Softened)
• 3 cup bread flour (Plus more for handling if needed)
• 1 tsp fine salt
• 8 cup neutral frying oil (Such as canola or vegetable oil; amount may vary depending on the pot)
• 2 cup powdered sugar (For the glaze)
• 0.25 cup whole milk (For the glaze)
• 1 tsp vanilla extract (For the glaze)

Steps

1. 1

   Warm the milk to approximately 110°F/43°C; it should feel warm but not hot. Pour it into the bowl of a stand mixer and whisk in the yeast and granulated sugar. Let the mixture stand for 5–10 minutes, until the yeast is lightly foamy.

2. 2

   Add the egg and softened butter to the yeast mixture and whisk briefly to combine.

3. 3

   Add the bread flour and salt. Mix with the dough hook on low speed until a shaggy dough forms, then knead on medium-low speed for 8–10 minutes. The dough should become smooth, elastic, and slightly tacky; it should pull away from the sides of the bowl but remain soft.

4. 4

   Transfer the dough to a lightly greased bowl. Cover it tightly and let it rise in a warm, draft-free place for 60–90 minutes, until doubled in volume.

5. 5

   Turn the risen dough onto a lightly floured surface and gently press out the excess gas. Roll it to approximately 1/2-inch thickness.

6. 6

   Cut the dough into about 10 donuts using a 3-inch donut cutter or a large round cutter with a small center cutter. Place the donuts on parchment-lined baking sheets, leaving space between them. Cover loosely and let them rise for 30–45 minutes, until visibly puffy.

7. 7

   While the donuts rise, pour the frying oil into a heavy, deep pot and attach a thermometer. Heat the oil to 350°F/175°C. Prepare a wire rack over a sheet pan for draining the fried donuts.

8. 8

   Carefully lower 2–3 donuts at a time into the hot oil, taking care not to crowd the pot. Fry for about 1–2 minutes per side, turning once, until evenly golden brown and cooked through.

9. 9

   Remove the donuts with a spider or slotted spoon and place them on the wire rack. Return the oil to 350°F/175°C before frying the next batch.

10. 10

    For the glaze, whisk the powdered sugar, milk, and vanilla extract in a bowl until completely smooth. The glaze should be fluid enough to dip but thick enough to coat the donuts; adjust with a few drops of milk or a little more powdered sugar if necessary.

11. 11

    Dip the slightly warm donuts, one at a time, into the glaze. Turn them to coat the tops, lift them out, and let the excess drip back into the bowl.

12. 12

    Place the glazed donuts on a rack and let them stand for 10–15 minutes, until the glaze forms a thin, glossy shell. Serve fresh.

Notes

This reconstruction is based only on the dish title and descriptive transcript; the linked recipe page and on-screen recipe were not provided. Frying oil nutrition represents the full amount listed for the pot, although some oil will remain unused and the actual absorbed amount will be lower. Store cooled donuts in an airtight container at room temperature for up to 2–3 days.

Nutrition per serving

• dessert
• breakfast
• donuts
• yeast-raised
• deep-fried
• milk-bread
• American bakery-style
• vegetarian