Coming soon - I'm concocting another doughnut, without the hole, filled with pastry cream and covered in chocolate ganache -- my version of a Boston Cream Doughnut (I'll have to give them ALL away!)... Soon, I promise!
Here's the step-by-step in photos:
EASIEST HOME-MADE GLAZED DOUGHNUTS
Frozen bread dough, 1 lb. loaf
canola oil, enough to fill pot 1 to 1 1/2 inches deep*
confectioners sugar
water
Allow bread dough to thaw in refrigerator for a few hours until it is soft but still firm:
On cutting board, slice loaf into 8-12 even rounds. Place rounds on a cookie sheet lined with parchment paper that's been sprayed with cooking spray. Lightly spray rounds and cover with a kitchen towel or lightly with plastic wrap:
When thawed through, poke a hole in the center and pull dough into ring. Cover again and let rise in warm area of kitchen until doubled in size.:
In small pot on stove, heat canola oil to shimmering (med to med/high heat). Carefuly drop one doughnut into oil and cook until golden on the bottom. NOTE: This happens quickly.VERY CAREFULLY turn doughnut over and allow other side to get to the same golden color. These can get too brown in a hurry so watch carefully:
Remove cooked doughnut to a tray lined with paper towels:
Repeat with remaining doughnuts (it goes very quickly).
Place cooling doughnuts on wire rack over a piece of parchment paper. Spoon glaze evenly over tops of doughnuts.
GLAZE
1 1/2 cups confectioners sugar
water
In a medium sized bowl, whisk confectioners sugar with a little bit of water, a few teaspoons at a time, until you've added enough water to make a thin glaze. It doesn't take much, so go sparingly with the water. When the glaze thins to a point where it coats a spoon or fork without running off too quickly, you've reached the right consistency. Spoon over doughnuts and allow to coat completely. Let set until the glaze has firmed up, and enjoy your own home-made doughnuts.
*Oil can be saved in an air-tight container and used again.
Oh my goodness so easy! Is it better to fry one at a time or several? About how long do you cook on each side,or is it better to just eye ball them ? I know I will try this very soon . Always have frozen bread dough in the freezer.....CKJ
ReplyDeleteCindy, they go so quickly that I prefer to fry them one at a time in a small pot - also uses less oil. I completely eye-ball it, going by color. Thanks!
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Wow, these are so beautiful, I may have to try making them. Thanks for the extra 5 lbs I'll probably gain.
ReplyDeleteMy pleasure, Joanne!
DeleteThey look amazing. And who knew it was that easy? Great post!
ReplyDeleteWould you be able to add flavoring (almond, orange, etc) to the glaze or would that make it too runny?
ReplyDeleteDi, if you start with the extract (about 1/2 tsp.) and then add water, you can definitely add flavor to the glaze. Another option - chocolate glaze - just start with adding a tablespoon of cocoa powder and then the water. Thanks for a great idea!
DeleteOh man, these are so neat! What a clever idea - love it!!
ReplyDeleteColleen,I'd love to see what you could do with this basic recipe! :)
Deleteoh my! these look sooooo good, you are going to give Dunkin Donuts a run for their money.
ReplyDeleteI will try these when I have help eating them to save me from myself
I know, Judy, these are definitely a project for when there's a house full! ;)
DeleteThey look like my grandmother used to make. Amazing sharron eddy cataldo
ReplyDeleteWhew hew! May be our answer to there being no Krispy Kreme for miles (Andy's mom brings them!
ReplyDeleteMarla
What great idea & they look easy to make!
ReplyDeleteGinelle
Adirondack Baker: Insanely Easy Home-Made Glazed Doughnuts >>>>> Download Now
ReplyDelete>>>>> Download Full
Adirondack Baker: Insanely Easy Home-Made Glazed Doughnuts >>>>> Download LINK
>>>>> Download Now
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>>>>> Download LINK