Glazed Donuts are a popular type of donut that are coated with a sweet glaze. They are known for their fluffy and light texture, as well as their sweet and slightly crispy exterior. Glazed donuts can be enjoyed as a breakfast treat or as a dessert. There are various recipes available for making homemade glazed donuts, and they can also be purchased from donut shops and bakeries.
Glazed Donuts
Glazed Donuts are a beloved sweet treat enjoyed by many across the globe. With a history that dates back to the early settlers and a presence in various cultures, the glazed donut has evolved into a culinary staple with countless variations. This report delves into the history, preparation, and cultural significance of glazed donuts.
Ingredients
Dough
Glaze
Instructions
Dough
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Heat 360ml of whole milk to about 41-46°C (105-115°F)
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In a small bowl, combine 8g of active dry yeast with the heated milk. Allow it to sit until the yeast is dissolved and becomes frothy
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In a large mixing bowl, combine 625g of all-purpose flour, 100g of sugar, and 8g of salt
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Create a well in the center of the dry ingredients and add the yeast-milk mixture, 75g of whole egg (you can use between 50g-100g), and 115g of softened butter
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Mix the ingredients until a dough forms
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On a surface dusted with flour, knead the dough for five to ten minutes, or until it is smooth and elastic
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Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours, or until it doubles in size
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Punch down the dough to get rid of any air bubbles once it has risen
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Divide the dough into equal portions and shape them into individual rolls or braids
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Place the shaped dough on a baking sheet lined with parchment paper, leaving enough space between each
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Preheat your oven to 180°C (350°F)
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Allow the shaped dough to rise again for about 30-45 minutes
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Bake in the preheated oven for 15-20 minutes, or until the rolls are golden brown
Glaze
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In a mixing bowl, combine 350g of powdered sugar, 120ml of water, and 15g of melted butter
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Whisk the ingredients together until you have a smooth glaze
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Drizzle the glaze over the rolls once they have come out of the oven and cooled a little
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Allow the glaze to set before serving
Servings: 12 Serving Calories: 385 kcal Total Fat: 8 g Saturated Fat: 4 g Trans Fat: 1 g Cholesterol: 49 mg Sodium: 123 mg Potassium: 107 mg Total Carbohydrate: 72 g Dietary Fiber: 1 g Sugars: 35 g Protein: 7 g Vitamin A: 265 IU Vitamin C: 1 mg Calcium: 45 mg Iron: 2 mg
Note
- To personalize your donuts, you may replace the vanilla in your glaze with cocoa powder, bourbon, rum, or other extracts.
If you don’t have a 1-inch cookie cutter, use the base of a big pastry tip for the donut hole. - Make sure the oil you are cooking in is in a big saucepan. When fried, the donuts swell, and you don't want the oil to spill.
- Keep an eye on your thermometer. If the oil is not heated sufficiently during frying donuts, the finished product will be oily and rough.
- Keep in mind that adding too many donuts at once can cause the oil's temperature to drop. Additionally, the donuts will want space to grow, so it's.
