Homemade Glazed Donuts and Donut Holes

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Make the best glazed raised doughnuts ever with this easy step-by-step recipe. Homemade, high quality, light and airy glazed donuts.

Is it doughnuts or donuts? Either way, this recipe will take you step-by-step to making the only glazed donut recipe you’ll ever need in your recipe cards. Plus, learn a few tips and tricks at making donuts easier.

Is it Doughnuts or Donuts?

Actually, both doughnuts and donuts are the same. The only difference is the time period in reference to this word donuts or doughnuts. Doughnuts or D-O-U-G-H-N-U-T-S is most commonly seen in old-fashioned recipes like what our grandmothers or ancestors used. But today, D-O-N-U-T-S have become the more common way of spelling donuts.

What helps make glazed donuts light and airy?

To achieve a light and airy type glazed donut it’s very important to not only use yeast but also use scalded milk. Scalding the milk deactivates the whey protein. Heating the milk, scalded milk, helps to prevent the whey protein from interacting with the gluten in the flour therefore allowing the dough to rise properly.

How do you make scalded milk?

Making scalded milk is rather a simple process but can be disastrously and boil over if you’re not attentive. To begin place cold milk in a medium saucepan. Place saucepan on stovetop and cook on medium heat until small bubbles appear on the sides of the pan. Remove pan from heat and gently swirl the pan to stir ingredients. After pouring the milk out don’t be alarmed as there may be some scorched milk on the bottom of the pan. This is normal. Just leave it be and clean the pan.

Sharing Recipes

Have you ever stumble across a really great recipe? I was talking with my friend, Peggy, the other day about the ingredients in my Honey Buttermilk Bread Recipe. I started sharing the ingredients with her and Peggy really lit up when I came to the mashed potatoes ingredient. Peggy said she has a donut recipe that calls for mashed potatoes. I immediately asked her for that recipe. I’m not only glad that I asked Peggy for the recipe but I feel honored that she shared it with me. One more thing. Peggy could not find her recipe so she reached out to her friend, Connie, who also made these melt in your mouth donuts. A big thank you to Peggy and Connie for sharing their Glazed Raised Doughnuts Recipe. I share their recipe with you with minor adjustments and I’ve added some techniques to make donut making easier. Thanks Ladies!

Glazed Donuts Recipe

This recipe made a little over two dozen donuts using this vintage donut/biscuit cutter.

Ingredients:

Donuts Ingredients

• 1 1/2 cups whole milk scalded
• 2 packages active dry yeast (use two 1/4 ounce packages)
• 1/2 cups granulated sugar
• 1/3 cup unsalted butter softened
• 2 large eggs beaten
• 1 teaspoon salt
• 5 cups all-purpose flour
• 1 cup mashed potatoes (1 medium russet potato peeled, sliced and boiled)
• Peanut oil to fry donuts
• 2 Tablespoons olive oil

Glaze Ingredients

• 1 pound confectioners sugar (powdered sugar)
• 2 Tablespoons cornstarch
• 1/3 cup unsalted butter melted
• 1 Tablespoon whole milk
• 1 teaspoon vanilla extract
• 1/3 cup hot water

Donut Instructions

Prepare Potato

The first step in making these donuts is to make the mashed potatoes or use left over mashed potatoes. Place peeled and sliced russet potato in a medium pot covered with water and boil until potatoes become fork tender. Drain water from potatoes, place potatoes back into pot and mash until smooth. Remove one cup of mashed potatoes and place into a large bowl.

Make Donut Dough

Add beaten eggs, softened butter, and sugar to mashed potatoes and blend together. I used my stand mixer with the paddle. Slowly add scalded milk to mixture until thinned. Add yeast to mixture and stir to combine. Allow to rest for a minute or two. Then add salt and slowly add a cup of flour at a time until the mixture begins to thicken. Then remove paddle from the mixer and replace with the dough hook. Continue adding up to a total of 4 1/2 cups of all-purpose flour. The mixture will be very sticky. If desired add up to 1/4 cup additional flour. When all ingredients are combined mix for about 3-minutes. Turn mixer off and remove dough hook and cover mixing bowl with a damp towel and allow dough to rise to about double in size. Then punch dough and prepare for a second rise.

Prepare For Second Rise

Place 1 Tablespoon olive oil on counter top or smooth surface and spread out. Remove dough from mixing bowl and knead on counter for about one minute. Prepare a bowl with olive oil and then place dough in bowl and cover with plastic wrap and allow to rise until doubled.

Roll Out Dough

Remove dough onto floured surface. Spread dough out with fingers to gently remove air bubbles. Sprinkle top of dough with flour and roll dough out to about 1/2-inch thickness. Cut into round shapes with a donut/biscuit cutter. Carefully lift up and separate cut out dough and holes and place on a sheet of parchment paper. Then cut parchment around each donut and set aside.

Deep Fry Donuts

Prepare a cookie sheet with cooling rack and set aside. Place peanut oil into a 6-Quart Dutch oven about 3-inches deep and place pot onto a portable induction cooktop. Heat oil to 360 degrees Fahrenheit. I like using the induction cooktop when heating oil as the temperature will hold at desired temperature of 360 degrees Fahrenheit without having to use a cooking thermometer. Fry two donuts at a time. Take a piece of dough on parchment and carefully dip parchment into hot oil to release sticky dough, remove and discard parchment and allow dough to fry until golden brown on both sides. Carefully remove golden brown donuts with a stainless steel slotted spoon and transfer to the cookie sheet with cooling rack. Tip: dipping parchment with dough into hot oil helps donut to keep its shape.

Prepare Glaze

Using a wire whisk mix confectioners sugar, cornstarch, melted butter, milk, vanilla extract in a shallow bowl and slowly add hot water until desired thickness. Note: not all water has to be used.

Make Glazed Donuts

Place a ebelskiver turning tool into center of cooled donut, lift and transfer to prepared glaze. Dip donut into glaze coating both sides. Remove donut with tool and allow excess glaze to drip off and return coated donut to cooking sheet with cooling rack. Tip: whisk glaze after every 2-4 donut dips.

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING GLAZED DONUTS AND DONUT HOLES AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

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