Homemade Yeast-Raised Glazed Doughnuts(King Arthur Flour) - BigOven 170418
Homemade Yeast-Raised Glazed Doughnuts(King Arthur Flour)

Homemade Yeast-Raised Glazed Doughnuts(King Arthur Flour)

Ready in 2 hours
5 review(s) averaging 3.8. 60% would make again

Top-ranked recipe named "Homemade Yeast-Raised Glazed Doughnuts(King Arthur Flour)"

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Yeast-Raised Glazed Doughnuts...Making your own doughnuts at home....hmmm....I usually try not to make doughnuts at home too often. They are just too good and maybe not so healthy but, every so often...yummm.

"Great recipe, easier than you'd expect. Makes less that desired, so I'd double the recipe."

- Corey36


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1/2 teaspoon Salt
1/4 teaspoon nutmeg
1/4 cup sugar; (1 3/4 oz)
2 1/4 teaspoons instant yeast
3 cups unbleached all purpose flour; (12 3/4 oz)
1 large egg
1 cup milk; (8 oz)
2 tablespoons butter; melted, (1 oz)
1/2 teaspoon vanilla extract
6 cups vegetable oil (2 lbs) or shortening (2 1/2 lbs); for frying

Original recipe makes 16




1/4 cup (2 oz) milk

2 cups (8 oz) confectioner's sugar

1/4 teaspoon vanilla extract


Coconut, chopped nuts, powder sugar, sprinkles if you like, etc.


Whisk together the dry ingredients. In a separate bowl, combine the egg, milk, butter and vanilla and stir into the flour mixture, mixing until well combined.Let the dough rest for 5 minutes, then knead for 6 to 8 minutes by hand or mixer until you have a smooth, soft dough. Place the dough in a buttered bowl, turn it over to grease the top, and let it rise, covered, in a warm place for 1 1/2 to 2 hours, until doubled in bulk. Deflate the dough and turn it out onto a lightly floured surface. Gently roll the dough out to 1/4 inchthickness and cut with a round cutter.Cover loosely with greased plastic wrap(I didn't bother) and let rise again for about 1 hour until doubled again.Place oil or shortening in a heavy pan or deep skillet and heat to 350°F.(This is were you need to get the temp. just right or it will burn the doughnuts if the oil is too hot.) Place the doughnuts in the oil, two or three at a time, and fry until golden brown. Turn over and cook the second side. This should be no more than a minute(or less...they brown very quickly) on each side. Overcooking will make the doughnuts tough. Drain on paper towels.To make the glaze, stir the milk into the confectioners' sugar until it is smooth, then add the vanilla.When the doughnuts are cool enough to handle (but still warm), dip the tops of the doughnuts into the glaze, then place on a rack so the glaze will drip down.

Adapted from: The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook )


Added on Award Medal
Verified by stevemur

Chocolate glazed doughnut... photo by ellie36 ellie36

forming doughnuts... photo by ellie36 ellie36

Raised doughnuts... photo by ellie36 ellie36

Lots of doughnuts.... photo by ellie36 ellie36

Yummy doughnuts! photo by ellie36 ellie36

Calories Per Serving: 593 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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twisted1331 1 year ago
not the best
jonsbaby 2 years ago
Great recipe, easier than you'd expect. Makes less that desired, so I'd double the recipe.
Corey36 3 years ago
Easy to follow. Good texture and flavor
ghardy2k 4 years ago
(Side note: I thought 1 hour was a bit too much...if you let the dough rise too much it will become too soft and in turn absorb too much oil...I would let it rise till almost doubled 20-30 minutes. This of course means that it is rising in a warm environment!), I think that the doughnuts should be a cut bit thicker than 1/4 as the recipe states. To make chocolate glaze: 3-4 TBS whipping cream(heated to almost boiling) 1/2 chocolate bar (or use chocolate chips ~about 1/2 cup) * add more chocolate if the glaze is too thin Add hot whipping cream over chopped chocolate ...let sit until chocolate is melted and then stir. [I posted this recipe.]
ellie36 5 years ago
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