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–+ servings

SOFT GLAZED DOUGHNUTS

4.16 from 19 votes
the perfect and fluffiest doughnuts ever
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Prep Time:35 minutes
Cook Time:20 minutes
Resting times:3 hours
Total Time:3 hours 55 minutes
Course: Dessert
Servings: 6

Ingredients

yeast mixture

  • 3.38 Oz lukewarm water (100 grams)
  • 1 Tsp dry yeast
  • 1 Tbsp sugar

dough

  • 1 Small egg
  • 2 + 1/2 Tbsp+ tsp butter (30 grams)
  • 2.5 Tbsp sugar (30 grams)
  • 2 Cups AP flour (240 grams)
  • 1 Tbsp vanilla

glaze recipe

  • 2 juice whole lemons
  • 2 Cups icing sugar (250 grams)
  • 1 Tbsp vanilla

Instructions

yeast mixture

  • add lukewarm water, dry yeast and 1 tbsp of sugar. Mix everything and leave it 15 minutes in a warm place better.
  • After this time passes the mixture should have bubbles and have a foamy look.

dough

  • Add the rest of the ingredients (egg, butter, sugar, flour and vanilla) into the yeast mixture. It’s better if you leave the butter outside the fridge for a couple minutes before using it so it’s not that hard to manage. 
  • knead the dough, if you have a stand mixer it’s gonna be really easy since the dough is really sticky but if you do it by hand it’s gonna be a little harder. If you want to give up I recommend you adding a little bit of oil in your hands so it doesn’t stick that much on your hands. You’re gonna want to knead it for 15- 20 minutes (with a stand mixer) or 25 (without one).
  • In the same bowl we used to mix all the ingredients, you can wash it or not if you decide to wash it add a little bit of oil on the whole inside surface, place the dough there and cover it with a humid (wet but not so wet kitchen towel) or with plastic kitchen wrap 
  • Allow the dough to rest for 1 to 1:30 h, you should see that the dough has doubled in size. Maybe it needs a little less or a little more! If you can leave it in a warm place to quicken the process.
  • Punch the dough and cover again. Allow the dough to rest in a warm place again please if you can for 1h. 
  • Extend the dough using a rolling pan at this point you can add about a tablespoon on your working surface or oil. I personally like to extend the dough directly on the parchment paper so I don’t have to move it around and it doesn’t stick anywhere. (About 1.5 cm/ 1/2 inch thick)
  • Now using a circle cutter or cookie cutter / glass/ round shaped thing/ even a doughnut cutter you’re gonna make a round circle and a smaller one on the middle. 
  • Cover them again and let them sleep for 30 minutes, if they’re in a warm place it’s better again, I’ll never stop saying this because is really important! 
  • Fry them at 350 F (175 C) it’s really important that the oil is not too hot because they would burn on the outside and be raw on the inside
  • drain the excess of oil with lots of paper towel

glaze

  • squeeze two lemons and strain the juice so we don’t have any seeds
  • add icing sugar and vanilla and mix
  • glaze your doughnuts and allow the glaze to dry for 10 minutes so it’s crunchy